Food Quality and Innovation MSc

You will study 180 credits in total during your Food Quality and Innovation MSc. These are the modules studied in 2021/22 and will give you a flavour of the modules you are likely to study in 2022/23. All Modules are subject to change.

Compulsory modules

Microbiological and Chemical Food Safety - 20 credits

Understand important microbiological and chemical safety issues in food and the scientific basis of the key approaches used by the industry in order to minimize risk to consumers.

Food Processing - 20 credits 

Introduction to industrial food processing, including hygienic design and operation of the plant; preparation of foods for processing. On this module, you will learn the theory and practice of food dehydration, freezing, chilling, concentration, thermal sterilisation, extrusion cooking, packaging.

Food Analysis - 10 credits 

Able to analyse a food for major nutrients, and understand the limitations of the procedure and understanding chemical methods used to assess bioavailabilty with experience in some procedures to assess bioavailability.

Food Product Development - 80 credits 

Understand the principles and techniques involved in a product development process by applying experimental design, sensory analysis, quality assurance and product management in the design and development of new food products.

Sensory Science - 20 credits

Understand the scientific principles and techniques required for the analysis of sensory properties, including food texture. It is also aimed at providing practical training in sensory analysis techniques and statistical methods for the analysis of sensory data.

Food Quality Assurance and Control - 10 credits 

Understand the roles of quality control, quality assurance and quality management systems in controlling the quality and safety of foods. 

The full list of module information can be read in the course catalogue.