Our Food Science MSc will provide you with a broad knowledge of food science, focusing on chemistry and biochemistry, whilst giving you the necessary background understanding of physics, mathematics, and biology to excel in this field.
Throughout the course, you will analyse and critically appraise complex factors, including sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrialised society.
You’ll learn everything from underlying principles in industrial food processing to food quality control and understanding the nature of food as a medium for chemical reactions.
In the final months of your course, you’ll have the chance to put theory into practice with an independent research project. This will be your opportunity to build on the skills and knowledge you’ve learnt throughout the course and investigate an exciting real-world problem, mirroring the type of work you’ll be conducting in your professional career.
Want to find out more about your modules?
Take a look at the Food Science module descriptions for more detail on what you could study.
The list shown below represents typical modules/components studied and may change from time to time. Read more in our Terms and conditions.
For more information and a full list of typical modules available on this course, please read Food Science MSc in the course catalogue
Physical Aspects of Food
Microbiological and Chemical Food Safety
Colloid and Dairy Science
Nutrient & Food Biochemical Structure and Function
Research Project: Masters Students
Food Quality Assurance and Control
Learning and teaching
Teaching is through a combination of lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials are available to enable you to study at your own pace and in your own time, to enhance and extend the material taught formally.
You’ll have access to excellent teaching and laboratory facilities, supplemented by extensive computing equipment. Our specialist facilities include the latest equipment for investigating the colloidal nature of foods, small and wide-angle X-ray scattering equipment (SAXs & WAXS), cutting-edge electron microscopy facilities, texture analysers, tribometers as well as HPLC and GC analytical equipment.
Our Virtual Learning Environment will help to support your studies: it’s a central place where you can find all the information and resources for the School, your programme and modules.
You can also benefit from support to develop your academic skills, within the curriculum and through online resources, workshops, one-to-one appointments and drop-in sessions.
Yunus Khatri is Programme Leader for Food Science. His current interests cover proteins, starch and modified starches.
The wider programme team is made up of academics and researchers from across the School of Food Science and Nutrition who work within the School’s research institutes and groups.
On this course you’ll be taught by our expert academics, from lecturers through to professors. You may also be taught by industry professionals with years of experience, as well as trained postgraduate researchers, connecting you to some of the brightest minds on campus.
Assessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.
Online taster course
Food Safety and Nutrition: A Global Approach to Public Health is a free online course, delivered via FutureLearn, exploring the challenges of ensuring food security faced by researchers, policymakers and individuals worldwide.
Learn how large-scale change, like industrialisation, globalisation, population growth and climate change, affects food safety and understand the consequences for the world’s health and nutrition.