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2015

Fee-Funded Masters – limited places available

18 August 2015

We have only 20 fee-funded places available on our Professional Masters in Food & Drink Innovation (Packaging and Sustainability).

Apply now to secure your place.

The course is open to people from all disciplines and is designed to help fast track students’ knowledge and understanding of how the food and drink industry works, to prepare them for work in the ever-expanding food and drink sector.

Here, Dr Athina Tziboula-Clarke – who runs the programme – tells us all about it.

Filling the skills shortage in Scotland’s booming food and drink sector

"The MProf Food & Drink Innovation (Packaging and Sustainability) is for graduates from a wide range of disciplines – sciences like biology and engineering, but also those who studied marketing, business and finance.

"In contrast to the situation currently faced by other industries where job cuts are becoming commonplace, the food and drink sector is booming: it is Scotland’s largest manufacturing sector.

"In fact, it is predicted that 137,000 new recruits will be needed by 2017 to replace those who will be retiring over the next few years – and to meet the needs of this rapidly expanding sector – so there is a big skills gap looming.

"The MProf was developed specifically with this in mind, and can be seen as a way for graduates from a range of disciplines to refocus and tailor the skills they have gained in their undergraduate studies to meet the specific needs of food and drink companies."

Strong industry links and live business projects

"The emphasis is on creating a real working environment: learning on our MProf takes place in small multidisciplinary teams who work on industry linked projects.

"Through Food Innovation @ Abertay – the university’s product development and consumer research innovation centre – we have fostered links with over 150 food companies, including Agrico, Macphie of Glenbervie, Simon Howie, Mathew Algie, Devro, Border Biscuits and ScotHerbs.

"Engineers, food scientists and business experts all work together – like they would in a real company – to solve a real problem for one of our food or drink clients.

"Students learn about food safety management, new product development, leadership and management through core modules and industrial visits, and tailor their professional development through optional modules from the domains of food and business studies.

"For example, one of our recent graduates wanted to start up his own gin distillery, so tailored his choice of modules and the subjects he actively investigated to fit his needs.

"Other student projects have involved assessing a well-known Scottish butchers’ packaging options, creating flavoured butters for a client in the Borders and assessing the shelf life of a Scottish sushi product."

Excellent employment prospects

"All of our graduates have gone on to find employment, so this course does exactly what it set out to do. It is hands-on from the word go – there is never a dull moment, and it gives you the chance to go down the path that is of most interest to you.

"For example, a graduate with a background in food studies may pursue a technical managerial role or work as a food safety or food quality officer. A marketing graduate will land a food marketing role. An art student may find employment designing food packaging.

"One of our graduates – who had worked as a chef for 15 years – went on to work in new product development for the gluten free bread company Genius. Another – who had a background in business – did a complete U-turn and now works for the global food company Cargill.

"Others have been snapped up by our industry partners, and another designs packaging for the cosmetics company Avon – so we have MProf graduates working in the food industry and beyond.

"A typical salary for those in management level positions – which include roles such as a marketing managers, supply chain purchasing managers and health, safety and environment managers – can be up to £45,000.

"Those in technical or professional positions, which include food scientists and technologists, can expect to earn up to £38,000."

Flexible learning

"The programme is offered as full-time one year or part-time up to four years, so it’s very flexible and we can negotiate this with the student, as many already work within the food and drink industry and do this course to advance their career within the company."

To find out more about the programme send an email to Dr Tziboula-Clarke, or visit the course pages:

  • MProf Food & Drink Innovation (Packaging and Sustainability)
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