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Food Science and Innovation MSc/PgDip

Key information
DATA SOURCE : IDP Connect

Qualification type

MSc - Master of Science

Subject areas

Food Science Management Of Change & Innovation

Course type

Taught

Course Summary

OVERVIEW

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, microbiology, 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 beer made from waste patisserie products, functional yogurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.

CAREER PROSPECTS

Many of our graduates begin their careers in new product development.

You could work in a variety of roles across the food and nutrition industry though, in areas such as quality and food safety, food manufacturing, food marketing and technical management.

Some of the roles you could pursue include food production manager, food technologist, consumer care manager, technical manager, food buyer, and legal compliance officer. Students will also achieve PgCert and PgDip awards during this course.

Different course options

Full time | Manchester Campus | 1 year | SEP-20

Study mode

Full time

Duration

1 year

Start date

SEP-20

Modules

In this unit you'll extend your knowledge of the role of nutrients within the human body by exploring molecular and biochemical pathways in which macro and micronutrients are metabolised. You'll explore the role of diet in the development of disease and of the needs and goals of industrialised food formulation and production in meeting human nutritional requirements. This unit also develops your ability to present complex scientific knowledge visually and verbally to both lay and scientific audiences.

Tuition fees

UK fees
Course fees for UK / EU students

For this course (per year)

£8,500

Average for all Postgrad courses (per year)

£5,202

International fees
Course fees for non-UK / EU students

For this course (per year)

£16,000

Average for all Postgrad courses (per year)

£12,227

Entry requirements

Applicants need to have a minimum 2:2 undergraduate honours degree, or an international equivalent, in an appropriate science or engineering related subject. Good honours candidates from other subjects may still be eligible if they can demonstrate significant proven professional experience in a relevant field.

University information

Manchester Metropolitan University offers a welcoming, stimulating and supportive environment in which to study for your postgraduate qualification. The award-winning, inspirational campus in the heart of Manchester provides vibrant learning spaces and excellent facilities across modern and historical buildings that reflect their teaching excellence since 1824. More than 6,000 students choose to study for a postgraduate qualification at...more