You will study 180 credits in total during your Food Science MSc. A standard module is typically worth 15 credits and the research project is worth 80 credits. These are the modules relating to this programme of study for academic year 2021/22. If you are starting in September 2022, these will give you a flavour of the modules you are likely to study. All Modules are subject to change.
Physical Aspects of Food - 10 credits
Understanding the nature of food as a medium for chemical reactions and the effects of electrolytes, non-electrolytes, pH and dispersed phases on the structures and reactivities of food components. And examining in detail the mechanisms of non-enzymic browning, food additive-food component reactions, and methods of control.
Microbiological and Chemical Food Safety - 20 credits
Understanding of the important microbiological 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
Investigating the principles underlying industrial food processing for preservation and conversion of food commodities.
Research Project - 80 credits
Completing a laboratory research project or a computer based research project or a survey based project, gaining experience in the collation, analysis and presentation of scientific data, including the use of computer packages.
Colloid and Dairy Science - 10 credits
Exploring the principles and practice of colloid science with particular reference to the stability, structure and texture of dairy-based oil and water systems.
Food Analysis - 10 credits
Analysing 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 Quality Assurance and Control - 10 credits
The monitoring and control of the quality and safety of foods during the food production process is an essential part of ensuring that the consumer receives food products that are not only safe to consume but quality both in terms of their sensory attributes and nutritional composition.