Taught course

Food Science

Institution
London Metropolitan University · Faculty of Life Sciences and Computing
Qualifications
MSc

Entry requirements

The normal academic standard for entry is a lower second honours degree in food science or a related subject, such as microbiology, biochemistry, nutrition or agricultural sciences. Mature students with lesser qualifications but extensive appropriate experience will be considered on an individual basis. Individuals with equivalent overseas qualifications are encouraged to apply. Proficiency in the English language is essential and international students are expected to meet the University’s English qualification requirements.

Months of entry

January, September

Course content

Course overview
This food science course provides advanced study opportunities that build on your previous experience in an appropriate first-degree course enabling the upgrade of existing qualifications, while also developing knowledge and skills.
The course team has particular expertise in food analysis, food microbiology including food safety, spoilage and fermentations, product development and quality control, as well as an understanding of food sustainability, food policy and nutrition. This expertise is reflected in the range of modules offered in the MSc with excellent analytical facilities available for study and research and opportunities to be involved in food analysis, food product development and food manufacturing projects.
The Microbiology Research Unit staff provide vital support and research topics for the dissertation element of the course and other staff are involved in food manufacturing consultancy. London Metropolitan University has an excellent research profile, with food science staff publishing in highly rated journals and supervising PhD students.
The structure of the course gives students a core of essential knowledge and skills for their future careers. They can choose to emphasise laboratory-based subjects such as food microbiology and food analysis or areas such as quality assurance or food production and development including sensory analysis. The subjects in the course develop their knowledge of food manufacturing and processing, analysis and testing packaging, storage, distribution, , legalaspects, sustainability and food security.
Students will ultimately develop into independent researchers and potential managers, with the ability to critically evaluate food science and apply it to new situations, following either an academic or an industrial related career path.
Course structure
The full-time course consists of 30 weeks of taught modules across two 15-week, with part-time study following a similar pattern over two years. It is expected that the part-time format may be particularly attractive to employees wishing to extend their knowledge to a higher level by taking the whole course or selected modules. All modules are currently tailored to allow for two days of attendance with six core modules and the project module.You may take (subject to approval) the Industry Placement module to gain experience of the UK food industry.
Core modules:
  • Advanced Food Analysis
  • Food Microbiology and Safety
  • Scientific Research Methodology for Food Scientists
  • Food Business and Product Development
  • Advanced Food Processing
To qualify for the MSc award you will need to carry out a Research Project during the summer period and submit a 12,500 word dissertation.Students from industry taking the course on a part-time basis may be able to complete their dissertation at their place of employment, subject to satisfactory tutoring and supervision arrangements.
Assessment

The assessment strategy not only gives assessment of your knowledge, understanding and abilities but provides a wide range of experience particularly in key skill areas to prepare students for their future careers in different areas of the food industry. Students gain experience in critical analysis, literature searching, poster presentations, data handling and analysis and practical skills. Assessments comprise written assignments, laboratory logs and poster presentations and there are two exams. Students undertake a research project and submit a final dissertation that is defended in an oral exam.

Career opportunities
The food industry is the UK’s largest manufacturing sector and there is a massive demand for qualified professionals. The skills and knowledge developed in your MSc will enhance your career opportunities in food and related industries including manufacturing, product development, marketing, environmental health, consultancy, research or education. Graduates are also well prepared for research and for post-graduate study (PhD). Interview practice with industry support and CV development is also integrated into the course.
The UK food industry recruits high-calibre graduates but there is a shortage of ‘home’ graduates. Outside of Europe, there is a demand for good graduates in many countries.

Recent MSc graduates:
  • Food Technologist-Haydens Bakery
  • Technical legislation coordinator-United Biscuits
  • Process development-Bakkavor
  • Technical team member-Food Partners Group
  • Quality Control-Nestle
  • Nutritionist & Quality Analyst -Krush Global
  • Research & Development -Kerry Group
  • Consumer Technologist-Wealmoor Ltd
  • Microbiology Technician-GlaxoSmithKline
  • Confectioner-Sainsbury’s
Also see IFST for general career opportunities open to graduates: Food science and technology- Careers Spotlight.

Information for international students

All applicants must be able to demonstrate proficiency in the English language. Applicants who require a Tier 4 student visa may need to provide a Secure English Language Test (SELT) such as Academic IELTS. For more information about English qualifications please see our English language requirements.

Qualification and course duration

MSc

part time
24 months
full time
12 months

Course contact details

Name
Admissions Office
Email
admissions@londonmet.ac.uk
Phone
020 7133 4202