Course Overview

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. 

Please click here for details about the Enhanced Learning Scheme and ELCAS funding.

Course Content

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 shown below:

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.

Assessment

This is a flexible and distributed 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 assessments within a required time frame which together enable the student to demonstrate the learning outcomes of the module.

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.

Entry Requirements & How to Apply

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.

Selection Procedure:

A written application is required initially, and this may be supplemented by an interview to follow (via telephone or online means).

How to Apply:

Applications for this course should be made direct to the university via our self-service facility. For further information please visit our How to Apply pages at www.cardiffmet.ac.uk/howtoapply.

If you are interested in using credit from another institution, or have obtained qualifications and/or experience to study for a course at Cardiff Met,  you can find further information on this as well as information on how to apply on the RPL page.

Additional Info

International Applicants:

Before making an application, international students (those outside of the EU), should contact the International Office at Cardiff Met to discuss the necessary procedures in relation to studying with us. For further information visit www.cardiffmet.ac.uk/international.

Tuition Fees and Financial Support:

www.cardiffmet.ac.uk/fees

Part-time fees:

Charges are per Single Module unless specified:
Undergraduate = 10 Credits; Postgraduate = 20 Credits

Generally we find most students will complete 60 credits per year for both Undergraduate and Postgraduate study; to obtain a true costing please clarify this by contacting the Programme Director directly. 

Contact Us

For general enquiries please contact the Admissions Team on 029 2041 6044 or emailaskadmissions@cardiffmet.ac.uk. 

For course specific enquiries, please contact the Programme Administrator, Alison Kingdom:
Email: mscfoodtech@cardiffmet.ac.uk
​Tel: 029 2041 6446 ​

Click here for more info / to apply