Taught course

Food Science and Innovation

Manchester Metropolitan University · Faculty of Health, Psychology and Social Care

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 if they can demonstrate significant proven professional experience in a relevant field.

Months of entry


Course content

This course offers graduates an opportunity to progress into a wide range of technical and management roles in the food and nutrition industries.

The course will develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and heath. Practical teaching in food processing, food analysis and microbiology will enable you to understand 21st century food manufacturing, and to ensure foods are nutritious and safe to eat.

You will explore how the disciplines of marketing and sensory analysis inform the product development process, and use this knowledge to create your own innovative foods.

Applied sessions in food law and quality management will help you to meet the legal responsibilities of food business operation, as well as the quality requirements of your customers. You will also explore how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain.

Finally, as part of your independent research project, you will learn to design and execute ethical scientific research, using appropriate practical and statistical methodologies, and critical appraisal of scientific data.

Enrolled students can access student membership of the Institute of Food Science and Technology.

Qualification and course duration


part time
24 months
full time
12 months


full time
12 months
part time
24 months

Course contact details

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