Program Overview

Food Science and Innovation MSc

Overview

This course aims to develop your skills and knowledge and combine food science, technology and nutrition to meet the industry's challenges. Population growth, both globally and within the UK, continues to put pressure on all elements of the agri-food supply chain. A fully coordinated approach to food quality, safety, security and sustainability is needed. You will use your specialist skills, combining food science and technology, as well as nutrition and health, to meet the industry's challenges; the objective of the course is to create innovative food products while ensuring they are safe, wholesome and nutritious.

Why You’ll Love It

• Industry links: The MSc Food Science and Innovation course has been designed with experts from the food and beverage industries, so you can expect a contemporary industry-led curriculum.
• Career opportunities: Unlock diverse career paths with an MSc in Food Science and Innovation at Chester. From food manufacturing and product development to developing innovative research, our graduates have gone on to tackle real-world food security nutrition challenges, making a global impact in health and wellness.
• Flexible learning and support: Our course is tailored to help you balance studying with work or personal commitments, offering both full-time and part-time options. We provide exceptional support, whether you're studying in a new country or returning to education. Embrace a dynamic learning environment that adapts to you!

What You’ll Study

Year 1

• Functional Foods and Bioactive Ingredients: This module will cover key areas in Functional Foods & Bioactive Ingredients and will include the following:
  • Novel bioactive ingredients and waste valorisation of high value products extracted from food waste streams
  • Opportunities and exploitation of non-animal derived proteins
  • Bioactive components for control of chronic disease conditions
  • Legislation and regulation, including health claims and EFSA definitions
  • Technologies for organoleptic property control and enhancement of ingredient bioavailability
• Packaging Innovations: The module content is designed to introduce key concepts relating to packaging in the food industries with a focus on new developments. The following points will be addressed:
  • Active packaging and smart labels for enhanced traceability, supply chain monitoring, consumer protection and preservation of food.
  • Sustainable or biodegradable packaging products
  • Nanocomposite technologies for enhanced barrier properties of packaging films and extension of shelf-life
  • Active packaging systems and protective functions derived from antimicrobials, preservatives and atmosphere modification
  • Packaging associated risks - plasticisers and nanoparticles
  • Retail marketing and consumer perceptions of nanotechnology
• Dissertation: The research will be agreed with an appropriate supervisor and the Research Co-ordinator. The subject matter must be related to the field of food science.
• Food Rheology, Texture and Sensory Science: The module will cover key areas relating to the rheological, textural and sensory analysis of foods including some or all of the following:
  • Food structuring and properties - the role of food additives and ingredients on the physicochemical properties, stability and shelf life of food.
  • Viscometry and rheometry - theory and practice with reference to evaluation of food materials.
  • The texture of food and its evaluation - theoretical and practical approaches.
  • Introduction to the sensory properties of foods.
  • Sensory analysis study design and evaluation of consumer perceptions of food products.
  • Applications of techniques to new product design.
• Food Security and Integrity: The module content is designed to introduce key concepts relating to the security and integrity of the food supply chain. The strategies, procedures and technologies that have been introduced or might have a role in future will be explored
• Research Methods and Data Analysis: This module will cover the essential elements in the process of conducting sound scientific research, including:
  • The nature of scientific research: Types of research (analytical, descriptive, experimental, quantitative and qualitative), scientific language (hypothesis, concepts, operational definitions, dependent/independent variables), sampling procedures, measurement issues (reliability and validity).
  • Research and data collection methods: Experimental research (developing hypotheses, independent/dependent variables, controls, sample selection, study designs, and experimental validity); descriptive research (questionnaires and interviews, case studies); qualitative research (characteristics, procedures, methods of data collection, data analysis, and internal/external validity).
• Advances in Food Innovation: This module will cover the drivers of change and innovation in the food industry and understanding consumer demands, including:
  • Emerging and future trends in food processing, food ingredients, resource availability, waste minimisation and, sustainability.
  • Open Innovation: Drivers of reduction in salt; sugar and fats
  • The innovative process including corporate environments. Protection of intellectual property, rights, patents, trade secrets, trademarks and licensing.
  • Case studies of recent innovations in free from, clean label and natural foods and novel protein sources and their practical exploitation.

Who You’ll Learn from

• Dr Mike Morris: Head of Division
• Professor Stephen Fallows: Programme Leader for Clinical Sciences and Nutrition MRes

How You’ll Learn

• This course delivers practical training alongside general learning
• This course assesses via reports, and written and practical work
• This course is designed around in-person study
• There may be some online learning activities

The MSc Food Science and Innovation course is delivered in person, primarily through seminars, lectures and workshops. You will also have the opportunity to take part in practical laboratory sessions. You will experience an interactive and collaborative learning environment, often working alongside your peers and with staff to develop the key competencies.

Entry Requirements

• Home Students: Applicants should have a 2:1 honours degree (or a 2:2 with two to three years industry experience) in any of the following: Food Science and Technology; Biotechnology, Biochemistry; Nutrition; Biology (with a strong Biochemistry component) or related subjects.
• International/EU Students: Applicants should have a 2:1 honours degree (or a 2:2 with two to three years industry experience) in any of the following: Food Science and Technology; Biotechnology, Biochemistry; Nutrition; Biology (with a strong Biochemistry component) or related subjects.
• English Language Requirements: For more information on our English Language requirements, please visit International Entry Requirements.

Where You’ll Study

• Exton Park, Chester: Exton Park is close to the city centre of Chester, a city like no other and an amazing place to live as a student. While it is undoubtedly beautiful and packed with history, Chester is also a bustling 21st-century city balancing big-name shopping, eating and living with a thriving independent scene.
• Modern learning resources and library: We have dedicated resources and IT services across campus, as well as our Seaborne Library; home to an extensive selection of books, e-books and e-journals, as well as bookable multimedia rooms, video conferencing space, 24-hour access computer labs, and The Hub; a comfortable two-floor study zone, suitable for independent and group study.
• Fitness facilities: Exton Park boasts an impressive choice of indoor and outdoor sports and leisure facilities, which are used for both competitive and recreational sports. Our facilities include a swimming pool, gym, squash, and tennis courts, running track and two floodlit pitches.
• Student Services: Exton Park is home to a number of our central support services, including Disability and Inclusion, Careers and Employability, and Student Support.
• Chapel, chaplaincy and multi-faith spaces: Built in 1847 by former students, the University Chapel offers regular services and a venue to services. The University of Chester also has multi-faith spaces across the campus for prayer or quiet reflection.
• Accommodation: Most of our student accommodation is located either on or near Exton Park.
• Catering: We have several catering outlets available onsite, offering a wide selection of hot and cold food to students and visitors. Term-time Meal Schemes are also available for those students interested in non-residential catering schemes.

Fees and Funding

• Home Students: £8,775 for a full-time course (2025/26)
• International Students: £15,000 for a full-time course (2025/26)
• Additional Costs: Your course will involve additional costs not covered by your tuition fees. This may include books, printing, photocopying, educational stationery and related materials, specialist clothing, travel to placements, optional field trips and software. Compulsory field trips are covered by your tuition fees.
• Bursaries: The University of Chester supports fair access for students who may need additional support through a range of bursaries and scholarships.

Your Future Career

• Careers Service: The University has an award-winning Careers and Employability service which provides a variety of employability-enhancing experiences; through the curriculum, through employer contact, tailored group sessions, individual information, advice and guidance.
• Careers and Employability: Careers and Employability aims to deliver a service which is inclusive, impartial, welcoming, informed and tailored to your personal goals and aspirations, to enable you to develop as an individual and contribute to the business and community in which you will live and work.