Program Overview

MSc Food Science and Innovation

The MSc Food Science and Innovation program at Manchester Metropolitan University is designed to prepare students for careers in the food industry, with a focus on food technology and product development. The program aims to equip students with the technical skills and academic knowledge required to succeed in this field.

Course Overview

The program explores 21st-century food manufacturing and develops students' understanding of how the biochemical properties of food components influence taste, texture, and nutrition. Students will examine sensory evaluation, food law, and global trends in trade, regulation, and policy, as well as modern production and analytical technologies, functional foods, and labeling legislation.

Technical Skills

The program emphasizes the development of technical skills, including food production, sensory analysis, microbiology, and biochemistry. Students will have access to industry-standard facilities, including a 10-booth sensory taste panel suite, development kitchens, and food biochemistry and physiology laboratories.

Food Safety

Food safety is a critical aspect of the program, with students learning about microbiological food hazards, quality control, and quality assurance. They will also explore the activities typical to quality control/quality assurance and quality management, including Hazard Analysis Critical Control Point (HACCP) and British Retail Consortium (BRC) standards.

Accreditations, Awards, and Endorsements

The program is accredited by the Institute of Food Science and Technology (IFST), and students can access student membership of the IFST.

Year 1

The first year of the program consists of the following core modules:

• Fundamental Nutrition: This module explores nutritional needs throughout the life course, discussing food composition, dietary requirements, and the consequences of imbalanced nutrient intake.
• Molecular Nutrition and Biochemistry: This module focuses on human digestion, absorption, metabolism, and excretion of macro and micronutrients, and their requirements in food formulation and production.
• Food Composition and Analysis: Students will explore the theory behind food analysis and understanding of how the chemical composition of foods determines their flavor, texture, nutritional value, and safety.
• Food Microbiology: This module focuses on microbiological food hazards and their control, and the importance of microorganisms in food safety and quality.
• Food Processing: Students will explore the key principles that govern individual module operations and how these operations can be combined to build effective food production chains.
• Food Safety and Quality Management: This module focuses upon the activities typical to quality control/quality assurance and quality management, including HACCP and BRC standards.
• Innovation in NPD: Students will explore new product development (NPD) and its vital role in the economic success of the food industry.
• Future Food Sustainability: This module is designed for students to explore the risks, challenges, and opportunities of food security, and innovative technologies and solutions that can increase productivity and reduce environmental impact.
• Dissertation with Research Methods: Students will design and undertake a significant scientific research study on a topic of professional interest and relevance in their specialist study area.

Study and Assessment

The program is delivered through a combination of lectures, seminars, and practical sessions, with 30% of the course consisting of lectures, seminars, or similar, and 70% independent study. Assessment is primarily through coursework (95%), with some examinations (5%).

Entry Requirements

Typically, students will have a minimum 2:2 undergraduate honors degree, or an international equivalent, in a natural or applied science discipline or in an engineering discipline. Overseas applicants will require IELTS with an overall score of 6.5, with no less than 5.5 in any category, or an equivalent accepted English qualification.

Fees and Funding

The full-time fee for UK and Channel Island students is £10,250 per year, while the full-time fee for EU and non-EU international students is £20,000 per year. There may be additional costs for books, printing, and other expenses.

Careers Support and Prospects

The program is designed to prepare students for careers in the food industry, with many graduates beginning their careers in new product development. Students can also pursue roles in quality and food safety, food manufacturing, food marketing, and technical management. The university's Careers Service provides support and guidance to help students achieve their career goals.

Related Courses

Related courses include the MSc Sport Nutrition and the MSc Human Nutrition programs, which are also offered by Manchester Metropolitan University.