MEngSc Food Engineering
Academic Year 2020/2021
Graduate Taught (level 9 nfq, credits 90)
The MEngSc in Food Engineering provides a comprehensive coverage of bioprocess and food manufacturing systems engineering. The programme will be of particular interest to graduates in Engineering, Science and related disciplines who are interested in food and bioprocess engineering, risk assessment, process development, process control, advanced manufacturing systems and associated environmental issues. On this programme you will develop new technical competencies in food and bioprocess engineering, learn how to develop and execute a research plan, and acquire skills in the application of leading-edge technologies to the agri-food and biotechnology industries, including novel food processing technology, food process automation, risk assessment, computer vision for food quality and food safety. Excellent job prospects are available to graduates in the food, bioprocess, manufacturing and related agencies and industries.
This programme is delivered by a highly research-intensive School comprising a European Research Council Fellow and six Marie Curie Fellowships. Professors Sun and O'Donnell are in the world's top one per cent of the most cited scientists in their field. Opportunities for site visits and industry internships are provided where possible. The UCD School of Biosystems & Food Engineering consistently wins up to €3 million in annual research funding.
Who should apply?
Full Time option suitable for:
Domestic(EEA) applicants: Yes
International (Non EEA) applicants currently residing outside of the EEA Region. Yes
Programme Outcomes
Knowledge and understanding of the scientific principles underpinning technology for safe and sustainable food production and processing
Knowledge and understanding of traditional and novel food processing technology and automation
Knowledge and understanding of waste and energy implications for food manufacturing systems
Skills to understand and assess the full range of health & safety issues associated with work
Skills to carry out an evaluation of the risks for the production of safe food
Skills to devise scientific research hypothesis, carry out course of research investigation, apply appropriate measurement techniques, statistical analysis and interpret findings
The ability to communicate effectively to professional and non-scientific community
Understand the need for high ethical standards and professionalism
Develop the ability to direct personal learning and to engage in lifelong learning
Develop the ability to direct personal learning and to engage in lifelong learning
Knowledge and understanding of the scientific principles underpinning technology for safe and sustainable food production and processing
Knowledge and understanding of traditional and novel food processing technology and automation
Knowledge and understanding of waste and energy implications for food manufacturing systems
Skills to carry out an evaluation of the risks for the production of safe food
Skills to devise scientific research hypothesis, carry out course of research investigation, apply appropriate measurement techniques, statistical analysis and interpret findings
Skills to understand and assess the full range of health & safety issues associated with work
The ability to communicate effectively to professional and non-scientific community
Understand the need for high ethical standards and professionalism
Comment
Vision and Values Statement
This programme is aimed at engineering, science and technology graduates who wish to develop their knowledge of the scientific and technological aspects of food manufacturing and processing and advance their careers as engineers, technologists or managers in the food and beverage industries. We value independent, critical thinking and leadership with a focus on numeracy, technology and design. We create a dynamic learning environment where all students can work individually and in teams, with a strong link to our internationally recognised research-active staff, ensuring a practical and contemporary learning experience. Lectures, practicals and problem-based learning are at the heart of the programme experience. There is a focus on ICT, food manufacturing and bioprocess technology. We use a broad range of assessments including examinations, reports, projects, group work, case studies and peer evaluation. The programme results in a MEngSc in Food Engineering leading to career opportunities in the food, bioprocess, manufacturing and related industries.
Related Programmes
ME Biosystems & Food Engineering FT
ME Management (Food Engineering) PT
MSc Food Safety & Risk Analysis FT
Facilities and Resources
The School of Biosystems and Food Engineering has recently invested in excess of €600,000 in state-of-the-art facilities in spectroscopy, hyperspectral chemical imaging and chemometrics.