Food Science and Biotechnology (with Advanced Practice) MSc

Program Overview

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Food Science and Biotechnology (with Advanced Practice) MSc

Overview

This is an ideal launchpad for graduates seeking careers in the thriving food and drink industry – an industry which is facing particularly acute skills shortages with excellent employability prospects for suitably skilled graduates.

Course Details

Core Modules

• Advanced Research Project
• Advanced/Applied Practice in Health & Life Sciences
• Food Analysis
• Food Biotechnology
• Food Chain and Composition of Food
• Food Fermentation
• Food Innovation and Product Development
• Food Safety Management

How You Learn

The transition to postgraduate-level study can be challenging, so supporting you to make this step is an important element of this programme.

• You gain support during the programme induction and within the Advanced Research Project module to help you understand the requirements of academic study at postgraduate level, enhance your skills in academic writing and referencing.
• You are supported to develop the skills necessary to operate professionally, safely and ethically in planning and implementing a master’s-level research project.
• By including work-based problem-solving projects and case study exercises, this programme emphasises real-world working, helping to blend theory and knowledge in the context of business.
• Blended learning provides a rich and varied learning experience and additional flexibility if you are in employment.
• On campus, you have access to a dedicated food product development laboratory and a pilot-scale processing equipment facility, allowing you to gain valuable hands-on experience in food processing and product development.
• Fully equipped microbiological and chemical analysis laboratories enable you to undertake a series of relevant practical investigative projects, where you explore a range of ingredients and food products.

How You Are Assessed

You are assessed on subject knowledge, independent thought and skills acquisition.

• Assessment may include:
  • examinations
  • oral presentations
  • technical interviews
  • technical reports
  • laboratory reports
  • literature surveys, evaluations and summaries
  • dissertation or thesis (MSc only)

Entry Requirements

Applicants are normally expected to have at least a UK 2.2 honours degree, or equivalent, in a subject related to science, engineering or technology.

• In addition, international students normally need at least a 6.0, with no component below 5.5, in the International Language Testing System (IELTS) test.
• If your first degree is not in one of the subject areas listed above please contact our admissions team for guidance and advice on how you might become eligible. We may be able to offer you alternative access routes.

Employability

Career Opportunities

The Food and Drink Federation (FDF) estimated there are over 500,000 job vacancies in the wider sector. This is great opportunity for the next generation of talent to study towards a rewarding career.

• Graduates can seek jobs in many areas in the food sector including:
  • food processing engineering
  • new product development
  • quality management and food safety management
  • food production management
  • technical management

Work Placement

There are potential short-term placements available during your study.

Information for International Applicants

Qualifications

International applicants - find out what qualifications you need by selecting your country below.

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Fees

Full-time

• Fee for UK applicants: £5,417.50 a year
• Fee for international applicants: £10,000 a year
• Length: September enrolment: 20 months, including a summer break. January enrolment: 2 years, including two summer breaks. May enrolment: 20 months, including a summer break.
• Start date: January, May or September

Part-time

• Not available part-time

Choose Teesside

• Stand out from other job applicants with your higher level qualification, specialist knowledge and expanded networks.
• Improve your project management, critical thinking, research skills, time management, presentation skills and teamwork.
• The median salary for working-age postgraduates (£45,000) was £6,500 more than for working-age (those aged 16 to 64) graduates (£38,500) in 2022. (Graduate labour market statistics, tees.ac.uk/source)
• Study in our friendly town-centre campus with £280m of recent investment.
• Study at Europe's first Adobe Creative Campus and develop your creative and digital skills.

Program Outline

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Degree Overview:

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Objective:

• To provide graduates with the knowledge and skills needed for careers in the thriving food and drink industry, which is facing a shortage of skilled professionals.
• To develop knowledge and understanding of food science and bioprocessing in the 21st century.
• To focus on food production and processing, biotechnology and sustainability alongside food quality and supply chain management.
• To offer the option to explore food product development and enterprise, food microbiology and safety, or project management in greater depth, depending on individual interests and career aspirations.

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Description:

• This MSc program is ideal for graduates seeking careers in the food and drink industry, which is experiencing a significant skills gap.
• The program offers three routes:
• One-year full-time MSc Food Science and Biotechnology
• Two-year part-time MSc Food Science and Biotechnology
• Two-year full-time MSc Food Science and Biotechnology (with Advanced Practice)
• The program is designed to equip graduates with the knowledge and skills needed to succeed in this growing industry.
• It covers a wide range of topics, including food production and processing, biotechnology, sustainability, food quality, and supply chain management.
• Students also have the opportunity to specialize in areas such as food product development, food microbiology and safety, or project management.
• The program includes a research project, which allows students to apply their learning to a real-world problem.

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Outline:

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Content:

• Food production and processing
• Biotechnology
• Sustainability
• Food quality
• Supply chain management
• Food product development
• Food microbiology and safety
• Project management

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Structure:

• One-year full-time program
• Two-year part-time program
• Two-year full-time program (with Advanced Practice)

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Course Schedule:

• Core modules:
• Advanced Research Project
• Advanced/Applied Practice in Health and Life Sciences
• Food Analysis
• Food Biotechnology
• Food Fermentation
• Food Innovation and Product Development
• Food Safety Management
• Food Supply Chain and Composition of Food
• Optional modules:
• Food Sensory Science
• Food Security and Vulnerability
• Consumer Behaviour

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Individual Module Descriptions:

• Advanced Research Project:
• A 60-credit research project that allows students to address a relevant food industry problem.
• Provides the opportunity to develop original knowledge in a specific area of food science and biotechnology.
• Advanced/Applied Practice in Health and Life Sciences:
• Allows students to undertake either a vocational internship with an external organization or an internal research internship.
• Enhances employability and academic experience.
• Extended duration allows for further educational development and wider benefits of study.
• Food Analysis:
• Develops knowledge of the chemical analysis of food, along with major chemical changes during food processing and their impact on food quality and safety.
• Enhances problem-solving abilities.
• Food Biotechnology:
• Develops understanding of biotechnology and its applications in the food industry.
• Explores examples of the impact of biotechnology on food science, nutrition, food processing, and food safety.
• Reviews traditional and modern biotechnology principles and their applications.
• Food Fermentation:
• Develops a firm understanding of fermentation complexities, its role in the food industry, safe operation, and advanced techniques.
• Investigates principles of microbial fermentation.
• Critically discusses methodologies and the potential of future techniques to contribute to solving global challenges in food production.
• Food Innovation and Product Development:
• Introduces the food product development process and explores the development of food manufacturing processes.
• Connects students with the real world by developing a new food product through industry-based or linked projects.
• Encounters challenges similar to those in the launch of a new food product from laboratory to table.
• Integrates graduate research skills and develops entrepreneurship.
• Food Safety Management:
• Introduces a range of traditional and emerging technologies employed to ensure food safety.
• Explores current food-related safety issues, including risk analysis, and reviews current hygiene practices in the food industry.
• Examines implementation, auditing, and evaluation of processes and procedures to ensure safe food processing.
• Synthesizes and critically appraises different aspects of food safety technologies and management.
• Food Supply Chain and Composition of Food:
• Introduces the structure of food supply chains and food systems.
• Evaluates the resources and impact of the food supply chain.
• Analyzes the impact of food policies on health, environment, and economy.
• Understands the basic compositions of key food commodities, their impacts on human nutrition and society development.
• Factors influencing these compositions throughout the food supply chain.

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Assessment:

• Subject knowledge:
Assessed through various methods, including examinations, presentations, technical reports, and laboratory reports.
• Independent thought:
Assessed through literature surveys, evaluations, summaries, dissertations, and theses.
• Skill acquisition:
Assessed through various methods, including technical interviews, presentations, and reports.
• Assessment Schedule:
Students are provided with an assessment schedule outlining deadlines for final assessments.

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Teaching:

• The program is designed to support students transition to postgraduate-level study.
• Induction and the Advanced Research Project module help students develop the skills needed for academic writing and referencing.
• Students are supported to operate professionally, safely, and ethically in planning and implementing a master's-level research project.
• Work-based problem-solving projects and case studies emphasize real-world working, blending theory and knowledge in a business context.
• Blended learning provides a rich and varied learning experience.
• On-campus access to a dedicated food product development laboratory and a pilot-scale processing equipment facility allows students to gain hands-on experience.
• Fully equipped microbiological and chemical analysis laboratories enable students to undertake relevant practical investigative projects.

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Careers:

• The Food and Drink Federation (FDF) estimates over 500,000 job vacancies in the wider food and beverage sector.
• Potential career areas include:
• Food processing engineering
• New product development
• Quality management and food safety management
• Food production management
• Technical management

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Other:

• The program is designed to equip graduates with the knowledge and skills needed to succeed in the growing food and drink industry.
• Students have the opportunity to specialize in areas such as food product development, food microbiology and safety, or project management.
• The program includes a research project, which allows students to apply their learning to a real-world problem.
• Students have access to a dedicated food product development laboratory and a pilot-scale processing equipment facility.
• The program is ideal for graduates seeking careers in the food and drink industry, which is facing a skills gap.

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Tuition Fees and Payment Information:

• Full-time
2024/25 entry Fee for UK applicants £4,770 a year
• Fee for international applicants
£10,000 a year