Throughout the course you will develop an understanding of the underpinning scientific techniques in chemistry, biochemistry, physics, mathematics and biology relevant in applications of food science and the food industry.
You will examine different aspects of the product development process from product conception through to product launch. Through the process you’ll apply principles of project management, industrial experimental design, quality design techniques and sensory science in developing new food products and production processes that integrate consumer needs and expectations, while at the same time conforming to food legislation, food quality and safety requirements.
The study of the principles of quality assurance, management and improvement and its application through design, measurement and monitoring will also be examined, covering aspects such as quality auditing, quality control and HACCP, predictive modelling and experimental design.
The course will provide you with a learning environment that immerses you into real-world situations in food product development and quality assurance through the use of group-based learning activities that require you to use your knowledge and skills attained through multi-discplinary learning modules in various scientific fields.
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 Quality and Innovation 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 Quality and Innovation MSc in the course catalogue
Microbiological and Chemical Food Safety
Structure and Function of Food Components
Food Product Development
Food Quality Assurance and Control
Learning and teaching
Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made 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 taught 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 course work and written exams which take place at the end of the semester in which the module is taught.