Taught course

Food Quality and Health

Institution
University of Birmingham · Department of Chemical Engineering
Qualifications
MScPGDipPGCert

Entry requirements

Candidates will require an undergraduate degree in a relevant field, typically Science or Engineering. This should be a 2nd class honours degree [2 (i)] as a minimum although relevant experience and recent study may be taken into account for candidates without that minimum. In the case of the MSc, such candidates would typically be offered places on the PG Cert or PG Dip in the first instance with progression onto the MSc dependent on achieving the required standard. Candidates on the MRes may transfer to the Professional Doctorate with approval from the relevant Examination Board.

Months of entry

January, September

Course content

New University training scheme to sustain the future of food quality

The University of Birmingham is laying the foundations for brand new food programmes as part of the Food Advanced Training Partnership (Food ATP), a major scheme to ensure the agri-food industry has the key skills needed to meet the challenges posed by national and global food security. The partnership joins leading UK institutions in food and agricultural research with the food industry.

Birmingham’s Food team in the School of Chemical Engineering is developing the Food ATP programmes in conjunction with the University of Reading, funded by the Biotechnology and Biological Sciences Research Council (BBSRC), to develop highly skilled food industry leaders of tomorrow.

The University and its partners have developed formal postgraduate qualifications, and offer continuing professional development through taught modules, tailored programmes and active research. The Food ATP academic qualifications will be jointly awarded by the Universities of Birmingham and Reading.

The Food ATP will allow industry professionals to integrate learning from across the food chain from primary production to consumers, through bringing together expertise in a unique training partnership. More than 20 foremost industry partners from across the food industry including Kraft Foods, Waitrose, British Sugar and Sainsbury’s , are steering and shaping the training to ensure industry’s needs are met.

Master of Science (MSc)

The MSc programme is taken on a part-time basis, typically over the duration of 2-3 years up to a maximum of six years.

The taught modules may be taken in any order agreed with the Programme Director. The compulsory taught modules are normally completed before the project module is taken, and draw together Food ATP Participants to facilitate peer network development.

The total study requirement for the MSc consists of 12 one-week modules with directed study before and after each the week (120 credits spread over 12 x 10 credit modules) combined with a short research project based in the employing company, equivalent to approximately 6 months of research (total of 60 credits).

Postgraduate Diploma (PgDip) / Postgraduate Certificate (PgCert)

Postgraduate Diploma (120 credits) and Postgraduate Certificate (60 credits) are also available as alternative qualifications with lower study requirements.

Explore postgraduate study at Birmingham at one of our on-campus open days (Friday 13 November 2015 and Friday 4 March 2016). Register to attend at: www.birmingham.ac.uk/pgopendays

If you can’t make it to one of our on-campus open days, our virtual open days run regularly throughout the year. For more information, please visit: www.pg.bham.ac.uk

Fees and funding

UK students
Please visit the Food ATP fees and bursaries page for more information

For more information on funding opportunities please visit:

www.birmingham.ac.uk/pgfunding

Qualification and course duration

MSc

part time
24-36 months

PGDip

part time
24-36 months

PGCert

part time
12-24 months

Course contact details

Name
Postgraduate Enquiry Service
Email
postgraduate@contacts.bham.ac.uk
Phone
0121 414 5005