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Food Sciences×

Masters Degrees in Food & Beverage Technology, United Kingdom

We have 18 Masters Degrees in Food & Beverage Technology, United Kingdom

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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. Read more
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. Read more

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.



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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. Read more
  • 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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​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. Read more

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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This course offers graduates an opportunity to progress into a wide range of technical and management roles in the food and nutrition industries. Read more

This course offers graduates an opportunity to progress into a wide range of technical and management roles in the food and nutrition industries.

The course will develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and heath. Practical teaching in food processing, food analysis and microbiology will enable you to understand 21stcentury food manufacturing, and to ensure foods are nutritious and safe to eat.

You will explore how the disciplines of marketing and sensory analysis inform the product development process, and use this knowledge to create your own innovative foods.

Applied sessions in food law and quality management will help you to meet the legal responsibilities of food business operation, as well as the quality requirements of your customers. You will also explore how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. 

Finally, as part of your independent research project, you will learn to design and execute ethical scientific research, using appropriate practical and statistical methodologies, and critical appraisal of scientific data.

Enrolled students can access student membership of the Institute of Food Science and Technology. 



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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. Read more
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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Our course provides specialist skills and knowledge about the most important issues related to the sustainability of agricultural production and food security. Read more
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. Read more
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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This course aims to provide a detailed critical awareness of the risks, challenges and opportunities of providing a sustainable supply of food to the world’s population, as we move into the future. Read more

This course aims to provide a detailed critical awareness of the risks, challenges and opportunities of providing a sustainable supply of food to the world’s population, as we move into the future.

Who is it for?

This course is applicable for graduates from around the world wishing to pursue a career in food sustainability at a technical or strategic level. 

This course is concerned with a fundamental challenge of enormous importance that we all face today; in essence, the many problems of feeding a rapidly growing global population in the future given finite resources, added uncertainties such as the effects of climate change, and a general acknowledgement that our current methods for producing food are not fit for purpose. But it does more than simply describing the challenge - it sets about bringing together the diverse threads that could present pragmatic and practical answers. As such, it is designed to respond to urgent industry, institutional and government needs for individuals who can meet the complex, multi-factorial issues of global future food supply.

Why this course?

Many food companies have identified the need for a focus in their own business areas on future food sustainability, and have acknowledged a need for trained individuals, both in the form of new graduates and also in re-training professionals already established in the food industry. However, it is not just food companies that are concerned with the sustainability of future food supply;

  • government departments are concerned with food sustainability in terms of policy making and governance
  • research institutes are actively involved in the development of improved animal and plant production systems
  • various NGOs are involved in influencing policy, attitudes and communication to the public.

All of these diverse groups have an urgent need to recruit individuals with the skills set to address these challenges. This course is taught using the expertise and facilities of two Cranfield University Schools; the School of Water, Energy and Environment and the School of Management.

Informed by Industry

Our MSc in Future Food Sustainability benefits from input from an industry advisory panel (with representatives from commercial organisations and non-commercial organisations) who help to ensure the course maintains its real-world relevance to the marketplace and industry focus, making successful students highly sought after in the employment market.

Accreditation

This course is accredited by the Institution of Agricultural Engineers.

Course details

The course comprises eight compulsory assessed modules, a group project and an individual research project. The modules include lectures, practical sessions and tutorials.

Group project

The group project experience is highly valued by both students and prospective employers. It provides students with the opportunity to take responsibility for a consultancy-type project, working within agreed objectives, deadlines and budgets. For part-time students a dissertation usually replaces the group project.

Individual project

The individual thesis project, usually in collaboration with an external organisation, offers students the opportunity to develop their research capability, depth of understanding and ability to provide solutions to real industry and institutional challenges in the wider area of future food supply.

Assessment

Taught modules 40%, group project 20% (dissertation for part-time students), individual project 40%.

Funding

To help students in finding and securing appropriate funding we have created a funding finder where you can search for suitable sources of funding by filtering the results to suit your needs. Visit the funding finder.

Postgraduate Loan from Student Finance England A Postgraduate Loan is now available for UK and EU applicants to help you pay for your Master’s course. You can apply for a loan at GOV.UK

Future Finance Student Loans Future Finance offer student loans of up to £40,000 that can cover living costs and tuition fees for all student at Cranfield University.

Your career

Successful, motivated graduates from this course are expected to move swiftly into positions within food businesses, government, NGOs and research companies/institutes to engage in roles involving research, management, governance, communication and social responsibility. Specific relevant job roles may include; technical managers, sustainability managers, technical development managers, product technologists, resilience officers, supply chain/logistics analysts, commodity analysts, regulatory affairs advisers, and policy officers.



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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. Read more

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

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

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

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This course is an ideal launchpad for graduates seeking careers in the thriving food and drink industry – an industry which is facing particularly acute skills shortages with excellent employability prospects for suitably skilled graduates. Read more
This course is an ideal launchpad for graduates seeking careers in the thriving food and drink industry – an industry which is facing particularly acute skills shortages with excellent employability prospects for suitably skilled graduates.

Course details

The food and drink sector is the largest manufacturing sector in the UK delivering 18% of the UK's total output by value. Tasked by government and the Food and Drink Federation with achieving 20% growth in productivity by 2020, the industry is developing innovative solutions to increase productivity, reduce waste and energy usage, and introduce more efficient manufacturing to reduce costs and drive competitive advantage.

Offering both full-time and part-time study modes, this course is accessible to recent graduates and to those in employment wishing to qualify to MSc level. The blended learning methodologies used in delivering the course means that employers seeking to upskill and retain their best employees can do so with minimum time off work.

Teesside University is highly praised for its links with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The University is commitment to integrating with industry in the Tees Valley and has a record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills, visits to industry and talks from industrial speakers relevant to the food and drink industries.

What you study

Core modules
-Food Chemistry Composition and Analysis
-Food Manufacturing Engineering
-Food Product Design and Manufacturing Process Development
-Food Safety Engineering and Management

MSc only
-Project

Modules offered may vary.

Teaching

Making the transition to postgraduate-level study can be challenging. We provide support during the programme induction and within the Food Product Design and Manufacturing Processes module. This support helps you understand the requirements of academic study at postgraduate level, enhancing your skills in academic writing and referencing, and developing the skills necessary to operate professionally, safely and ethically in planning and implementing a research project at master’s level.

By including work-based problem-solving projects and case-study exercises this programme places an emphasis on real-world working. This helps to blend theory and knowledge in the context of business, developing the skills employers are seeking, all designed to set you on a successful career path.

A significant feature of the programme is blended learning to provide a rich and varied learning experience. This also provides additional flexibility for learners who are working.

On campus you have access to a dedicated food product development laboratory and pilot-scale processing equipment, giving you valuable hands-on experience of both food processing and food product development. Fully equipped microbiological and chemical analysis labs enable relevant practical investigative projects, allowing you to explore a range of ingredients and food products.

Your assessments test subject knowledge, independent thought and skills. They are robust, equitable and manageable and incorporate formative and summative assessments. These particular assessments have been selected to match the learning outcomes. These are:
-Exams
-Oral presentations
-Technical interviews
-Technical reports
-Laboratory reports
-Literature surveys, evaluations and summaries
-Dissertation or thesis

You are presented with an assessment schedule with details of the submission deadlines for summative assessments.

Employability

Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the manufacturing workforce. Food and drink manufacturing businesses make up 7% of all manufacturing businesses and buy two thirds of all the UK's agricultural produce. The industry generates 18% of total manufacturing turnover.

To meet the demands of this dynamic sector, the industry needs to recruit more than 49,000 new skilled professionals and managers by 2022. This is great news for graduates wanting to study toward a rewarding career in a dynamic and highly innovative sector - home to some of the UK's best known brands (National Skills Academy for Food & Drink).

Graduate careers in the food sector, include:
-Food processing engineering
-New product development
-Quality management and food safety management
-Food production management
-Technical management

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Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Read more
Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce.

Course details

Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK's agricultural produce. Food producers must address environmental concerns, social responsibility and economic viability when designing sustainable food processing techniques. Sustainable food processing is all about finding new ways of meeting present needs without compromising future viability in constantly changing economic and environmental conditions.

This is not just a corporate social responsibility issue but directly relates to efficiency, cost-saving and profitability and so the food industry must increasingly embrace sustainable food processing to succeed. The global food and agricultural biotechnology research base and product development pipeline, including genetically modified seeds, is expanding at a rapid rate as a direct response to the global food security challenge.

This innovative and topical programme is ideal for graduates new to this dynamic and exciting sector. It's also particularly suitable if you're seeking career enhancement by studying food science and biotechnology at master’s level. The programme will be of particular interest to graduates with an interest in developing knowledge and skills in subjects such as food biotechnology, food safety management and analytical techniques currently used in the food industry. It is also suitable if you already work in the industry and wish to develop your skills in these areas.

Teesside University’s School of Science & Engineering is highly praised for the links it maintains with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The commitment of the School to integrate with industry in the Tees Valley and beyond is reflected in the School’s record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills through visits to industry and talks by industry speakers.

What you study

For the postgraduate diploma (PgDip) award you must successfully complete 120 credits of taught modules. For an MSc award you must successfully complete 120 credits of taught modules and a 60-credit master's research project.

This programme develops comprehensive knowledge and understanding of food science and bioprocessing in the 21st century. As such it focuses on food production and processing, biotechnology and sustainability alongside food quality and supply chain management. You also have the option to explore food product development and enterprise, food microbiology and safety, or project management in great depth depending on your interest or desired career choice.

You are encouraged to take a voluntary placement within local industry to conduct real-world research projects.

Core modules
-Food Biotechnology
-Food Chemistry Composition and Analysis
-Food Product Design and Manufacturing Process Development
-Food Safety Engineering and Management

MSc only
-Project

Modules offered may vary.

Teaching

Making the transition to postgraduate-level study can be challenging. Support with making this transition is seen as an important element of this programme.

Support is provided during the programme induction and within the module, Food Product Design and Manufacturing Processes. This support is designed to help you understand the requirements of academic study at postgraduate level, to enhance your skills in academic writing and referencing, and to help you develop the skills necessary to operate professionally, safely and ethically in planning and implementing a master’s-level research project.

By including work-based problem-solving projects and case study exercises this programme emphasises real-world working. This helps to blend theory and knowledge in the context of business, allowing you to develop the skills employers are seeking to set you on a successful career path.

A significant feature of the programme is the inclusion of blended learning to provide a rich and varied learning experience. This also provides additional flexibility if you are in employment.
On campus you have access to a dedicated food product development laboratory and a pilot-scale processing equipment facility, allowing you to gain valuable hands-on experience of food processing and product development. Fully equipped microbiological and chemical analysis laboratories enable you to undertake a series of relevant practical investigative projects, through which you explore a range of ingredients and food products.

You are assessed on subject knowledge, independent thought and skills acquisition through formative and summative assessment.

Assessment may include:
-Examinations
-Oral presentations
-Technical interviews
-Technical reports
-Laboratory reports
-Literature surveys, evaluations and summaries
-Dissertation or thesis (MSc only)

You are presented with an assessment schedule providing details of the submission deadlines for summative assessments.

Employability

Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK’s agricultural produce. The industry generates 18% of total manufacturing turnover.

To meet the demands of this dynamic sector, the food industry needs to recruit more than 49,000 new skilled professionals and managers by 2022 which is great news for the next generation of talent wanting to study toward a rewarding career in a dynamic and highly innovative sector (The National Skills Academy for Food & Drink).

Graduates can seek jobs in many areas in the food sector including:
-Food analysis
-New product development
-Quality management and food safety management
-Food production management
-Technical management.

There may be short-term placement opportunities for some students, particularly during the project phase of the course.

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This course is fully supported by the Biotechnology and Biological Sciences Research Council (BBSRC) with the aim of addressing key issues relating to agri-food security, sustainability and integrity of the food supply chain. Read more

This course is fully supported by the Biotechnology and Biological Sciences Research Council (BBSRC) with the aim of addressing key issues relating to agri-food security, sustainability and integrity of the food supply chain.

Why Study Food Integrity and Innovation with us?

This course is unique in the UK and is fully supported by the BBSRC Modular Training Programme.

The three modules represent the subject areas identified by market research work with industrial food supply chain industries. Furthermore, the subject areas are interrelated, and have common themes such as the application of nanotechnology. This will provide a comprehensive platform for improved industrial performance and an opportunity to obtain a recognised academic qualification.

The transferability of the academic credit will allow for further upskilling and postgraduate qualifications to be achieved.

What will I learn?

The content of our modules has been selected to address key issues relating to agri-food security, sustainability and integrity of the food supply chain. These are areas that are not only within the BBSRC remit but also considered a priority within the European Union Horizon 2020 programme.

How will I be taught?

This course is classroom based with some practical laboratory work. Each module will be delivered intensively over three days.

There are around 36 hours of contact time per module, grouped into three days, then one hour of remote contact time. You will also be expected to undertake 200 hours of private study per module.

How will I be assessed?

Assessment will be made through:

- written coursework

- project presentations.

Postgraduate Visit Opportunities

If you are interested in this courses we have a number of opportunities to visit us and our campuses. To find out more about these options and to book a visit, please go to: https://www1.chester.ac.uk/study/postgraduate/postgraduate-visit-opportunities



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Population growth, both globally and within the UK, will continue to put pressure on all elements of the agri-food supply chain. A fully coordinated approach directed towards food safety, security, quality and sustainability is needed. Read more

Population growth, both globally and within the UK, will continue to put pressure on all elements of the agri-food supply chain. A fully coordinated approach directed towards food safety, security, quality and sustainability is needed. This course aims to develop your specialist skills and knowledge and combine food science, technology and nutrition to meet the challenges facing the industry.

Why Study Food Science and Innovation with us?

This course has the objective of creating innovative food products while ensuring that they are safe, wholesome and nutritious. Our MSc in Food Science and Innovation integrates the key elements required to address the future needs of industry and the global population.

The course is of benefit to individuals looking to enhance careers in the many areas of the food supply chain. It will be of particular benefit to individuals with an interest in areas such as new product development, food processing and manufacturing and the food service industries.

What will I learn?

The MSc course is built upon a programme of research and development that has been established at the University to support the food and drink sectors. The course is designed around a series of three-module specialist Postgraduate Certificates, which allow credit accumulation towards Postgraduate Diploma and full MSc awards.

Modules include a wide range of specialities that have been created in close communication with the food and drink industry.

How will I be taught?

The course is fully modular, including credit accumulation and transfer. Designed with the support of food industry partners, full-time and part-time/blended learning options will both be available. You will be supported with a mixture of workplace mentors, online support materials and University tutors. Industrial and practical ‘hands-on’ training will be embedded into all elements of the course.

There are around 36 hours of contact time per module grouped into three days, then one hour of remote contact time. You will also be expected to undertake 200 hours of private study per module.

How will I be assessed?

Assessment will take the form of practical assessment and industry focused reports and projects.

Postgraduate Visit Opportunities

If you are interested in this courses we have a number of opportunities to visit us and our campuses. To find out more about these options and to book a visit, please go to: https://www1.chester.ac.uk/study/postgraduate/postgraduate-visit-opportunities



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