You will study 180 credits in total during your Food Science and Nutrition 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.
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
Understanding 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.
Diet and Cardiovascular Health - 10 credits
In this module we will discuss the background physiology and biochemistry of endothelial function and how endothelial dysfunction can lead to cardiovascular diseases such as coronary heart disease and stroke. The implications of diets high in fat and fructose, or low in fibre and folate will therefore be considered.
Impacts of Food Processing on Nutritional Quality - 10 credits
Evaluating physical and chemical effects of food processing techniques on the nutritional quality of raw materials and food products.
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.
Functional Foods - 10 credits
On completion of this module, students will have an understanding of the health, scientific, regulatory and economic issues raised by 'functional foods'. Students will be able to combine scientific understanding gained in this and other modules with 'real world' interests in improving health and in generating added value in the food industry.