MSc Food Science and Innovation

General

Read more about this program on the institution's website

Program Description

How do you assess microbial contaminants and decide on the microbiological safety of ready meals? How can we influence the taste and texture of foods to make them more desirable? How can we use new technologies to make safe, sustainable foods?

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

This course is also available to study part-time online. 

Features and Benefits

  • Technical skills – You’ll learn skills in food production, sensory analysis, microbiology and biochemistry.
  • Industry-standard facilities – You’ll use our on-campus food manufacturing facilities, which includes a 10-booth sensory taste panel suite, development kitchens, and food biochemistry and physiology laboratories.
  • Food safety – You’ll carry out all aspects of food safety testing (including food microbiology, shelf-life studies, mycology, RT-PCR, microscopy, and species identification) in our on-campus food safety laboratory.
  • Professional development – You can access student membership of the Institute of Food Science and Technology (IFST).

Course Information

Our course aims to prepare you to work in the food industry, in roles that require expertise in food technology and product development.

You’ll have days with a mix of lectures, seminars and practical sessions (such as product development in our food technology laboratories), so that you develop technical skills as well as academic knowledge of food science.

Through taught classes, you’ll explore topics from food law to flavour development, from sustainability to food processing and preservation.

You’ll consider the impact of health practitioners and consumers on product innovation, the effects of macronutrients and micronutrients on the human body, and how these can influence food product formulation.

And, you’ll learn about the impact of bacteria and fungi on food, carrying out microbiology practicals in our well-equipped food safety laboratories. This helps you to develop the skills you’ll need to study the utility and safety of microbes in foods.

In other seminar sessions and workshops, you’ll learn how to promote food safety through quality management systems, including Hazard Analysis and Critical Control Points (HACCP). This is so that you understand how to meet the legal responsibilities of food business operation in producing safe products, as well as the quality requirements of your customers.

To assess your technical skills and scientific knowledge, you’ll complete a variety of assessments. These will depend upon the units you study but some of your tasks might be to produce laboratory reports on the chemical profile of foods and their fitness for human consumption, write a paper on the social, economic and political factors influencing the food industry, or the design of a food production factory and a food safety management system.

Over the duration of your course, you'll cover the following core units:

  • Fundamental Nutrition
  • Molecular Nutrition and Biochemistry
  • Food Microbiology
  • Food Processing
  • Food Safety and Quality Management
  • Food Composition and Analysis
  • Innovation in NPD
  • Future Food Sustainability
  • Dissertation with Research Methods

Study and assessment breakdown

10 credits equate to 100 hours of study, which is a combination of lectures, seminars and practical sessions, and independent study. A Masters qualification typically comprises of 180 credits, a PGDip 120 credits, a PGCert 60 credits and an MFA 300 credits. The exact composition of your study time and assessments for the course will vary according to your option choices and style of learning, but it could be:

Study

  • Full-time 30% lectures, seminars or similar; 0% placement; 70% independent study
  • Part-time 30% lectures, seminars or similar; 0% placement; 70% independent study

Assessment

  • Full-time 100% coursework; 0% practical; 0% examination
  • Part-time 100% coursework; 0% practical; 0% examination

Entry requirements

Typically, you will 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.

English language requirements

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

UK and EU Students

  • Full-time fee: £8,500 per year. Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).
  • Part-time fee: £1417 per 30 credits studied per year. Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).
  • Distance learning fee: £860 per 15 credits studied per year. Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).

Non-EU and Channel Island Students

  • Full-time fee: £16,000 per year. Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).
  • Part-time fee: £2667 per 30 credits studied per year. Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).
  • Distance learning fee: £860 per 15 credits studied per year. Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).

Additional Information

A Masters qualification typically comprises 180 credits, a PGDip 120 credits, a PGCert 60 credits, and an MFA 300 credits. Tuition fees will remain the same for each year of study provided the course is completed in the normal timeframe (no repeat years or breaks in study).

Additional Costs

Other costs

  • Optional estimate: £400

All of the books required for the course are available from the library. The University also has PC labs and a laptop loan service. However, many students choose to buy some of the core textbooks for the course and/or a laptop. Students may also need to print their assignments and other documents. Campus printing costs start from 5p per page. Estimated costs are £300 for a laptop of up to £100 each year for books and printing. 

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.

Last updated Aug 2020

About the School

Manchester Metropolitan University is home to a diverse international student population from more than 130 countries. The University is ranked amongst the world’s top 200 universities under 50 years ... Read More

Manchester Metropolitan University is home to a diverse international student population from more than 130 countries. The University is ranked amongst the world’s top 200 universities under 50 years old, which is a measure of its commitment to delivering and supporting quality research and teaching. Manchester Metropolitan provides its students with regular employability events including advice workshops, industry networking, guest speakers and careers fairs. The University also has industry links with many global companies, including IBM, Bentley Motors, Bosch, Microsoft, Nike, Adidas, Manchester City Football Club and Walt Disney. A range of scholarships exclusive to international students is also available, up to the value of £5,000. Read less