Through this course you'll develop the ability to critically assess the complex factors that influence the range, quality and acceptability of foods produced in an industrialised society.
You'll apply scientific knowledge from your bachelor degree and extend it to areas outside your first degree discipline. You'll gain a broad knowledge of food science with the necessary related understanding of chemistry, biochemistry, physics, mathematics and biology.
You'll also learn to integrate your scientific knowledge with an understanding of food production and processing and will develop your own interests and skills through specialised options and projects, influenced by current research thinking in the field.
The course provides an understanding of the methodology of research investigations by experimental project, and helps you develop the personal skills you'll need to communicate effectively in future professional activities.
In the final months of your course, using the knowledge you have gained from the core modules, you will be ideally positioned to choose an exciting problem to investigate, which will be influenced by current research thinking within the field.This project will provide you with the key experience in independent research you need to advance your career. The research project will also help you to develop the personal skills you will need to communicate effectively in future professional activities such as presentations.
Want to find out more about your modules?
Take a look at the Food Science (Food Biotechnology) module descriptions for more detail on what you could study.
The list shown below represents typical modules/components studied and may change from time to time. Read more in our Terms and conditions.
For more information and a full list of typical modules available on this course, please read Food Science (Food Biotechnology) MSc in the course catalogue
Microbiological and Chemical Food Safety
Impacts of Food Processing on Nutritional Quality
Food Diagnostics and Next- Generation Biosensors
Structure and Function of Food Components
Research Project: Masters Students
Learning and teaching
Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. We make extensive use of IT, and a wide range of materials is available to enable you to study at your own pace and in your own time to enhance and extend the material you’ll learn formally. The School has a wide range of specialist facilities and has recently invested in brand new laboratories.
Our Virtual Learning Environment will help to support your studies: it’s a central place where you can find all the information and resources for the School, your programme and modules.
You can also benefit from support to develop your academic skills, within the curriculum and through online resources, workshops, one-to-one appointments and drop-in sessions.
On this course you’ll be taught by our expert academics, from lecturers through to professors. You may also be taught by industry professionals with years of experience, as well as trained postgraduate researchers, connecting you to some of the brightest minds on campus.
Assessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.
The pass mark for each module is 50%. All marks from all modules (passed and failed) are included in the final classification mark, which must be at least a 50% average to pass.