Throughout the course, you’ll develop an understanding of the underpinning scientific techniques in chemistry, biochemistry, physics, mathematics and biology relevant to applications of food science and the food industry.
You’ll examine different aspects of the product development process from product conception through to product launch. Throughout the process, you’ll apply principles of product concept design, industrial experimental design, quality design techniques and sensory science in developing new food products and production processes that integrate consumer needs and expectations, while at the same time conforming to food legislation, food quality and safety requirements.
The study of the principles of quality assurance, management and improvement and its application through design, measurement and monitoring will also be examined, covering aspects such as quality control and HACCP experimental design and statistical analysis.
The course will provide you with a learning environment that immerses you in real-world situations in food product development, through group-based learning activities that require you to use your knowledge and skills attained through multi-disciplinary learning modules in various scientific fields.
From the start of your course, you’ll have the chance to put theory into practice with a group product development 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 Quality and Innovation 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 Quality and Innovation MSc in the course catalogue
Microbiological and Chemical Food Safety
Nutrient & Food Biochemical Structure and Function
Food Product Development
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 have the latest instrumental equipment for characterisation of food components, including HPLC and GC-MS and a sensory testing facility.
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.
Online taster course
Food Safety and Nutrition: A Global Approach to Public Health is a free online course, delivered via FuturelLearn, 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.
Dr Peter Ho is Programme Leader for Food Quality and Innovation. His primary research interests are in sensory science, food choice and measurement. He is interested in the application of statistical modelling, experimental design and multivariate analysis techniques in food product development, product quality design, process and product optimisation and process monitoring.
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 course work and written exams, which take place at the end of the semester in which the module is taught.