Throughout the course, you’ll tackle issues such as the nutritional significance of processed foods in the diet, the effects of nutrition labelling and nutrition claims, functional foods and catering technology and nutritional quality.
Alongside developing current techniques in food analysis, structure and processing, you’ll gain in-depth knowledge of current health topics, such as heart disease and the health benefits of antioxidants. You’ll also gain knowledge and understanding of the functions of food and nutrients and their relationship to health and disease.
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 and Nutrition 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 and Nutrition MSc in the course catalogue
Microbiological and Chemical Food Safety
Diet and Cardiovascular Health
Impacts of Food Processing on Nutritional Quality
Nutrient & Food Biochemical Structure and Function
Research Project: Masters Students
Learning and teaching
Teaching is through 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.
Dr Mahmood Akhtar is Programme Leader for Food Science and Nutrition. He is part of the Digestion and Delivery, Food Colloids and Soft Matter at Interfaces, as well as Novel Food Design and Processing research groups.
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 coursework and written exams, which take place at the end of the semester in which the module is taught.
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.