This online, flexible and distributed learning (FDL) MSc in Food Technology for Industry aims to develop food manufacturing industry staff, particularly those working in technical quality assurance and new product development, 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.
This programme is offered on a part-time, distributed, flexible 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 research project component.
Students will be able to access the modules via Cardiff Met's Moodle platform. Modules will be released at set points in the year and students will need to complete each module by a given date. The structure of the programme is as follows:
Year 1 (PgC)
Term 1: Global Food Quality Management Systems (20 credits)
Term 2: Global Food Safety (20 credits)
Term 1 & 2: Work Based Learning 1 (20 credits)
Year 2 (PgD)
Term 1: Global Food Product Conformity (20 credits)
Term 2: Research Methods (20 credits)
Term 1 & 2: Work Based Learning 2 (20 credits)
Year 3 (MSc)
Research Project (60 credits)
Learning & Teaching
Students will take two taught modules each year (one in Term 1 and one in term 2/3) and a work-based learning (WBL) module across the year. The taught modules have clear aims and assessment requirements which are linked to the learner's workplace practices. The WBL modules can be used to demonstrate expertise in a particular area, or to follow a pattern of study which will enable the learner to improve knowledge in an area of less expertise. Learning outcomes and assessment patterns for these modules will be negotiated with the learner's WBL tutor. In the final year, learners will complete a research project.
The modules have been designed to support the development of a systematic understanding of knowledge, and a critical awareness of current issues. The work-based aspects aim to develop in students a comprehensive understanding of techniques applicable to their own advanced scholarship. Finally, the research project module develops originality in the application of knowledge, together with a practical understanding of how established techniques of research and enquiry are used to create and interpret knowledge in the discipline.
Employability & Careers
The programme provides the potential for current and aspiring technical and NPD staff including QAs and technologists in the industry to demonstrate their knowledge and skills in in which they work. It is a vehicle for facilitating career progression within an existing company or in order to move to a higher employment position.
BSc in Food Science/Technology or relevant honours degree in science. Occasionally applicants with degrees in other disciplines may be considered if the can demonstrate substantial senior-level experience in within the food industry.
In addition, all candidates must normally be able to demonstrate a minimum of 3 years experience in a relevant setting. The applied nature of the programme and the emphasis on critical reflection requires candidates to have relevant experience on which they can focus and develop their studies.
All candidates must be working in a food and/or drink manufacturing environment to enable them to apply the practical elements of the assignments.
Please note that this programme is not suitable for entry directly after graduation, nor for applicants who are seeking a Masters level programme in order to move into the food manufacturing industry.
Program taught in: