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The MEngSc in Food Engineering offers an in-depth exploration of bioprocess and food production systems engineering. This program is especially suited for Engineering, Science, and related graduates with an interest in food and bioprocess engineering, risk evaluation, process innovation, automation, advanced manufacturing systems, and environmental considerations. Students will gain technical expertise in food and bioprocess engineering, research planning skills, and proficiency in cutting-edge technologies for the agri-food and biotech sectors—including innovative food processing methods, automation, risk analysis, and computer vision for quality and safety control. Graduates enjoy strong career opportunities in food production, bioprocessing, manufacturing, and related sectors.
The program is taught by a research-driven faculty, including a European Research Council Fellow and six Marie Curie Fellows. Professors Sun and O'Donnell rank among the top 1% of most-cited researchers globally. Where feasible, students can participate in industry site visits and internships. The UCD School of Biosystems & Food Engineering secures up to €3 million in annual research funding.
DURATION: 1 Year
NEXT INTAKE: September 2024/2025