Master in Advanced Food Technology
Oxford Institute of Culinary Science & Gastronomy – Year Four Curriculum
Overview:
The fourth year focuses on advanced concepts in food technology, safety, and leadership. Students conduct independent research projects, deepen their understanding of regulatory frameworks, and develop strategic skills for managing food quality and innovation at an organizational level. This year prepares students for expert roles in industry or research.
| Section | Description |
|---|---|
| Program Title | Master in Advanced Food Technology & Safety |
| Duration | 2 Terms (12 months: 6 months theory + 6 months thesis & practicum) |
| Format | Hybrid (Online, On-Campus Seminars, Labs, Research Projects, Internship) |
| Level | Year 4 / Expert – Food Technology & Safety Leadership |
| Certification | Master Degree from Oxford Institute |
| Prerequisite | Completion of Year 3 Bachelor Degree |
| Outcome | Prepared for doctoral studies or senior professional roles in food technology and safety |
Term 1 — Weekly Curriculum (12 Weeks)
| Week | Module Title | Topics Covered |
|---|---|---|
| 1 | Advanced Research Methods | Experimental design, data analysis, scientific writing |
| 2 | Food Safety & Risk Management | Crisis management, hazard analysis, recall procedures |
| 3 | Food Engineering & Automation | Advanced manufacturing processes, process control, robotics |
| 4 | Regulatory Affairs & Compliance | International food laws, certification standards |
| 5 | Sustainable Food Technologies | Green technologies, waste reduction, energy efficiency |
| 6 | Leadership & Management | Strategic planning, team leadership, change management |
| 7 | Sensory Science & Consumer Behavior | Psychophysics, advanced sensory evaluation techniques |
| 8 | Food Quality Assurance | Quality system design, audits, continuous improvement |
| 9 | Food Product Innovation | Managing R&D pipelines, commercialization strategies |
| 10 | Scientific Communication | Grant writing, publishing, presenting research |
| 11 | Thesis Proposal Development | Literature review, research plan, ethical approval |
| 12 | Term Review & Oral Exam | Comprehensive written and oral examination |
Term 1 Learning Outcomes
Design and lead advanced research projects in food technology and safety
Navigate complex regulatory and compliance frameworks globally
Apply leadership and management principles in food industry settings
Communicate scientific findings effectively to academic and industry audiences
Term 2 — Thesis & Professional Practicum (6 Months)
Thesis Project
| Section | Description |
|---|---|
| Duration | 6 months |
| Topic Selection | Original research in food technology, safety, sustainability, or innovation |
| Methodology | Experimental, observational, or mixed methods |
| Supervision | Faculty mentorship and peer collaboration |
| Deliverables | Thesis document (~15,000–20,000 words), oral defense |
Professional Practicum
| Section | Description |
|---|---|
| Duration | Minimum 200 hours |
| Settings | Food manufacturing firms, regulatory agencies, research institutions |
| Requirements | Work reports, mentor evaluations, professional portfolio |
Term 2 Learning Outcomes
Complete a significant contribution to food technology and safety knowledge
Apply research findings to industry challenges
Demonstrate advanced leadership and project management capabilities
Prepare for PhD studies or senior industry roles
Final Certification (Year 4)
Master Degree in Advanced Food Technology & Safety
Official Transcript with Module Grades
Thesis Defense Certificate
Professional Practicum Completion Letter (Mentor Signed)
WRID™ Certification Code (optional)
