UCD’s MEngSc in Food Engineering educates engineers in technological aspects of food manufacturing and processing, comprehensively covering the engineering principles involved in bioprocess and food manufacturing systems
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With an ever-increasing global population, which is projected to reach over nine billion by 2050, the challenge to increase food productivity to meet increasing global demand, while also maintaining quality and safety product standards, has never been greater.

Ireland has always been a country synonymous with agriculture and quality food production. Agriculture and food also remains Ireland’s most important indigenous industry, with a turnover of over €24 billion per annum. The relative importance of the food industry to Ireland is greater that almost all other European countries, with one of the highest turnovers per capita.

Almost 50,000 people are directly employed in the Irish food industry, with a further 60,000 employed indirectly. Recent high-profile developments in Ireland have included the opening of a €100 million Global Technology and Innovation Centre in Kildare by the Kerry Group and, more recently, the opening in Kilkenny by Glanbia plc of one of the biggest dairy-processing plant facilities of its kind in Europe at a cost of over €180 million. These developments have reinforced the idea of Ireland as a global leader in food production, technology and innovation.

Coupled with these major advances in state-of-the-art facilities, there is also a need for advanced training of individuals with expertise across the food, technology and engineering spectrum.

The Food Engineering Master’s Degree available in the UCD School of Biosystems Engineering is one such programme. It aims to educate engineers and scientists in the scientific and technological aspects of food manufacturing and processing. This master’s degree programme provides a comprehensive coverage of the engineering principles involved in bioprocess and food manufacturing systems.

Participants acquire skills in the application of leading-edge technologies to the agrifood industries, including novel food processing and manufacturing technology, food-process automation, risk assessment, computer vision for food quality and food safety. The programme enables students to develop specific skills in food manufacturing, food-process technology and communication.

In a global economy, with increased demand for food, the opportunities for individuals with expertise in the production and processing food are limitless. As long as people continue to eat food (and there is no reason to believe we will stop soon!), there will always be a need for the technology and expertise to produce and process quality food products.

For more information, visit: http://www.ucd.ie/graduatestudies/coursefinder/taughtprogrammes/mengsc-food-engineering/

http://www.engineersjournal.ie/wp-content/uploads/2015/04/Food-Eng.jpghttp://www.engineersjournal.ie/wp-content/uploads/2015/04/Food-Eng-300x300.jpgDavid O'RiordanNewsfood,manufacturing,process engineering,UCD
  With an ever-increasing global population, which is projected to reach over nine billion by 2050, the challenge to increase food productivity to meet increasing global demand, while also maintaining quality and safety product standards, has never been greater. Ireland has always been a country synonymous with agriculture and quality food...