Masters Compare - Find your perfect masters course.
Masters Compare - Find your perfect masters course.
Study Details: 1 Year full-time
Through this course, you’ll explore 21st century food manufacturing and develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and health.
You’ll explore sensory evaluation, food law and how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. You’ll also consider topics such as modern production and analytical technologies, functional foods and labelling legislation, and how to ensure that foods are nutritious and safe to eat.
Technical skills are vital to the food industry and they’re an important part of this course. In our dedicated food technology and biochemistry laboratories, you’ll have practical sessions in areas of food production, evaluating the sensory properties of foods, microbiological quality, and the chemical and physical analysis of foods.
You’ll also complete a food development project where you’ll create your own innovative foods, working on everything from marketing and sensory analysis to legal requirements – and you’ll create your product too.
Past projects include functional yogurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.
Typically, you will have a minimum 2:2 undergraduate honours degree, or an international equivalent, in a natural or applied science discipline or in an engineering discipline, including Food Science and Technology, Food engineering, Biotechnology, Biochemistry, Nutrition, Chemical engineering, agricultural sciences, Biomedical sciences, biology or related subject. Good honours candidates from other subjects may still be eligible if they can demonstrate significant proven professional experience in a relevant field.
On the course, you’ll study the following modules:
Core modules
Innovation in New Product and Process Development
Food Microbiology
Food Composition and Analysis
Advances in Food Science and Industrial Applications
Dissertation with Research Methods
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