The University has developed the MSc Food Processing Engineering to address industry needs for highly skilled food engineers.
According to the Food and Drink Federation, the Gross Value Added to the economy of the food and drink sector is almost £22bn, making it the largest manufacturing sector in the UK, delivering 16% of the country's total output by value.
The MSc Food Processing Engineering forms part of Teesside University’s Food Academy which has been developed by the School of Science & Engineering to build and grow relationships with local and national businesses in the food and drink sector.
The degree will provide a platform for a new generation of food engineers to look at ways to develop innovative solutions to increase productivity, reduce waste and energy usage and introduce more efficient manufacturing to reduce costs and drive competitive advantage.
Modules covered by the MSc Food Processing Engineering include:
There is also an MSc research or design project which allows students to investigate a specific area of food processing engineering.
Dr Garry Weeks, principal lecturer in food safety and public health in the School of Science & Engineering, said: “We are delighted to launch this new course.
“The degree has been developed with funding from the Higher Education Funding Council for England (HEFCE) to help graduates from a wide range of first degree backgrounds develop the necessary skills to enter a dynamic and growing food and drink industry as Food Processing Engineers.