MSc Food Processing & Innovation

The FOODI MSc Programme contains 90 credits, delivered over three semesters, with 72 core and 18 elective credits. The programme includes both technical (engineering, science, nutrition, health) and business (entrepreneurial/intrapreneurial, innovation, business strategy) aspects. The core of the programme is the MIDAS course with an allocation of 30 credits. MIDAS is an acronym for ‘Mastering Innovative and Disruptive Approaches for Success’ which aims to foster creative confidence as well as an innovative and entrepreneurial mindset in the students and includes an industry linked Action Research Project culminating in a presentation of the projects at a FOODI Conference with the host industries. Flexibility is afforded in a choice of three elective courses, each carrying the standard 6 credits. The pedagogical approach will be rooted in active learning and encapsulates a challenging, innovative and creative environment.

Programme Vision and Values

Graduates of the FOODI MSc Programme in Food Processing and Innovation demonstrate advanced knowledge and skills in the interdisciplinary field of food science and technology and possess a strong technical capability enabling them to contribute to the transformation of the food industry through a creative, innovative and professional approach.

The programme exposes students to a range of core and elective courses enabling them to critically analyse, synthesize, evaluate and interpret information pertaining to the food business sector, to develop a creative and innovative mindset and to act and communicate in a professional and ethical manner, ultimately leading developments and resolving challenges in the food sector.

The learning takes place in a transnational, diverse, adaptive and innovative blended learning environment using a variety of methodologies and tools including traditional classroom lectures, laboratory work, field trips, case studies and simulations, team-based learning and project work, self-directed and autonomous learning, workshops, seminars, professional industry internships as well as webinars and on-line tutorials. It engages with the FOODI Centres of Excellence for vocational training courses and with digital learning (MOOCs).

Key enablers of student learning are academia-industry collaboration, diverse learning, critical thinking, projects, presentations, design thinking and prototype development, teamwork, collaboration, discourse and debate, group-based project learning, assignments, mentorship, case studies aligned to regional challenges but with a national and international context

Programme Outcomes

Graduates of the programme can:

• Integrate knowledge of food science/technology/entrepreneurship principles for transformation of the food industry to produce quality, safe, sustainable and healthy food.
• Critically evaluate and apply innovative technologies for positive disruption and development of the food industry.
• Conduct research and adhere to legal, ethical and professional practices in food innovation.
• Demonstrate the ability to perform and effectively communicate original research in interdisciplinary areas of food science, technology and entrepreneurship.
• Implement standard analytical and innovative methods including digital technologies, statistical software to monitor the risks and hazards influencing food quality.
• Demonstrate responsibility in planning, resource management, supervision, problem solving and managing work within a team and collaboratively with other teams.
• Analyse the main economic and strategic issues concerning food markets and consumer preferences, creating effective marketing plans for the food industry
• Plan or lead an entrepreneurial venture/ “start-up” or apply intrapreneurial intervention in the food domain.