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Food Chain Systems MSc

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  • Objectives
    This course is designed to provide relevant practical training for students and professionals who wish to take up the many challenges and opportunities available in Europe’s biggest industry- the food industry. In particular the course will allow graduates to pursue or advance careers in key areas including food production, storage, supply, transport and retail. The course provides a critical appreciation of the issues concerned with the production and supply of safe food in the modern world. Through the integration of scientific, technological and managerial factors students will learn how to use food resources more efficiently to achieve higher quality and safer food production.
  • Entry requirements
    1st or 2nd class UK honours degree, or equivalent in a relevant discipline such as a food science, food technology, microbiology or science or technology related subject. Candidates with appropriate professional experience wishing to develop their careers are also invited to apply. Where applicable, students must demonstrate competency in English, such as a minimum International English Language Testing System Score (IELTS) of 6.5 or Test of English as a Foreign Language (TOEFL) 580. Our Academic Summer Programme offers pre-sessional training in English.
  • Course description
    Increasing consumer awareness and demand regarding food quality, nutrition and safety issues coupled with intensifying competition within the rapidly changing food industry, has created a demand for individuals who are able to drive success in the management of key food chains in a modern global economic market.

    Cranfield’s Food Chain Systems MSc has been developed as a result of extensive industry-led and market research. It represents a unique offering within the UK and Europe in that it examines the whole of the food chain from pre-harvest to market through the integration of science, technology and management, with the overall aim of enhancing the quality and safety of food.

    The holistic approach of the MSc responds to the increasingly integrated food supply chain (‘farm to fork’) and will equip you with the relevant knowledge, skills and practical experience needed to pursue the many opportunities available in today’s food industry (one of the only industries not to be hit by the recession).

    The course is suitable for new graduates from a science or technology background who are interested in a career within the food industry. The course is also ideal for professionals already working in the industry who would like to train to further their careers. Available on a full and part-time basis the course offers flexibility and support for those who wish to train whilst remaining in employment.

    The MSc comprises a formal taught ten-module course and a research project and thesis. For the part-time course modules are delivered over five days and can be attended over a maximum of three years - minimalising time away from the workplace.

    Students can benefit from an industry project placement, encouraging them to make contact with potential employers before even completing their degree. Professionals following the part-time option normally carry out their project at their place of work allowing them to apply their training and make an immediate impact in their own environment.

    Duration of course:


    Full-time - one year
    Part-time - up to three years

    Award type:


    MSc/ PgDip/ PgCert

    Course start date:

    October

    The course is divided into two parts:

    Taught modules


    A formal taught component comprising ten modules, each of two weeks duration and consisting of one week of lectures, practical work, site visits and one week for private study. This element constitutes 50% of the overall mark.

    The marks for each of the ten modules are obtained from a piece of coursework which may take the form of a portfolio, debate, lab report or presentation. The pass mark for all components is 50%.

    Research project and thesis


    This elements constitutes the remaining 50% of the overall mark. The marks are obtained from a combination of a submitted thesis, application and initiative shown during the project which is assessed by the day-to-day project supervisor, and assessment of an oral presentation of the project.

    The research project can be undertaken in industry or academia. It acts as a fantastic opportunity for you to meet potential future employers and practically apply your new knowledge.

    Professionals following the part-time option normally carry out their project at their place of work allowing them to apply their training to solve a particular problem or investigation within their company - enabling them to make an immediate impact in their own environment.

    Course Content

    The content of this course has been designed to give you the knowledge, skills and practical experience you need for a successful career in the Food industry.
    Modules

    1 Food Microbiology

    2 Research Design and Methodology

    3 Food Mycology

    4 Food Diagnostics

    5 Predictive Modelling

    6 Postharvest Technology

    7 Food Supply Management

    8 Microbiological Risk Assessment of Food

    9 Nutrition and Health

    10 An Integration of Systems in the Food Supply Chain

    Project


    Research project and thesis
    October

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