IELTS 6.5 overall with minimum 5.5 in each skill
Contribute to healthy living and lifestyles and be a part of new products with this Master’s in Food Innovation.
This MSc in Food Innovation is aimed at graduates and professionals looking to build careers in the food science industry (and especially in product development). The course builds your knowledge and understanding of how ingredients are developed and launched, from concept to completion. It is based on the expertise of staff working in areas including human nutrition and public health, food chemistry and microbiology, product development, packaging, food safety, legislation, and sustainability.
The course prepares you for a career in product development science, with expertise in food and nutrition. You'll develop insight into the development of healthy and nutritious food and learn how to enhance sustainability and creativity within food chains.
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Year 1
Option Set 1
Students are required to study the following compulsory modules.
Academic English for Postgraduates (Science)
Research Methods for Postgraduates (15 credits)
Food Product and Process Development (30 credits)
Marketing, Innovation and Management (30 credits)
Research Project (Food Innovation) (60 credits)
Students are required to choose 45 credits from this list of options.
Risk Analysis for Agriculture and the Environment (15 credits)
Environmental Footprinting and Climate Change (15 credits)
Food Preservation (15 credits)
Innovations in Food Packaging (30 credits)
Applied Food Chemistry and Biochemistry (30 credits)
Applied Food Microbiology (30 credits)
Food Management (15 credits)
Food Authenticity and Traceability (15 credits)
Documentation and Review for Quality Assurance (15 credits)
Food Microbiology (15 credits)
Food, Nutrition and Public Health (30 credits)
Option Set 2
Students are required to study the following compulsory modules.
Academic English for Postgraduates (Science)
Research Methods for Postgraduates (15 credits)
Food Product and Process Development (30 credits)
Marketing, Innovation and Management (30 credits)
Research Project (Food Innovation) (60 credits)
Students are also required to choose 15 credits from this list of options.
Open Module (15 credits)
Postgraduate Negotiated Learning Module (15 credits)
Students are also required to choose 30 credits from this list of options.
Risk Analysis for Agriculture and the Environment (15 credits)
Environmental Footprinting and Climate Change (15 credits)
Food Preservation (15 credits)
Innovations in Food Packaging (30 credits)
Applied Food Chemistry and Biochemistry (30 credits)
Applied Food Microbiology (30 credits)
Food Management (15 credits)
Food Authenticity and Traceability (15 credits)
Documentation and Review for Quality Assurance (15 credits)
Food Microbiology (15 credits)
Food, Nutrition and Public Health (30 credits)
Graduates from this course emerge with the knowledge and skills to pursue careers at government level, working in competent authorities. They can also pursue careers in the food industry as food technologists, including product development, or in the hospitality sector.
Insurance - Single: 300 (£) per year
