Postgraduate Studentships - Search for funding opportunities.
Postgraduate Studentships - Search for funding opportunities.
Study Details: 1 year full-time
2-3 years part-time
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.
An undergraduate (honours) degree at 2:2, or above, in Science, Nutrition or Health.
Subjects may also include Food Science, Technology, Processing, Engineering; Biotechnology, Agricultural Sciences, Chemical Engineering, Gastronomy/Culinary Arts; and other closely related disciplines.
Applicants without a degree that have professional qualifications, or relevant professional experience in the field of Food science/Technology may be considered.
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.
Core Modules:
Academic English for Postgraduates (Science)
Food Product and Process Development (30 credits)
Research Project (Food Innovation) (60 credits)
Branding, Innovation and Management (30 credits)
Applied Food Research Methods (15 credits)
Optional Modules:
Food Marketing (15 credits)
Food Preservation (15 credits)
Food Safety and Quality Management (30 credits)
Innovations in Food Packaging (30 credits)
Alternative Proteins (15 credits)
Applied Food Science and Innovation (15 credits)
Advanced Food Analysis (30 credits)
Food, Nutrition and Public Health (30 credits)
...
