MEngSc Food Engineering
Graduate Taught (level 9 nfq, credits 90)
Download the course brochure (pdf)
The Master of Engineering Science in Food Engineering provides a comprehensive coverage of bioprocess and food manufacturing systems engineering.
On this Masters 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.
This Masters is delivered by a highly research intensive School, comprising a European Research Council Fellow and six Marie Curie Fellowships.
Two Professors, Sun and O'Donnell, are in the world's top one percent of the most cited scientists in their field.
Opportunities for site visits and indutsry internships are provided where possible.
The UCD School of Biosystems & Food Engineering consistently wins up to 3 million in annual research funding.
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.
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