Taught course

Food Science and Innovation

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

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

September

Course content

Through this course you’ll explore 21st century food manufacturing techniques and develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and their impact on nutrition and health.

You’ll explore sensory evaluation, food law and how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. You’ll also consider topics such as modern production and analytical technologies, functional foods and labelling legislation, and how to ensure that foods are nutritious and safe to eat.

Technical skills are vital to the food industry and they’re an important part of this course. In our dedicated food technology and biochemistry laboratories, you’ll have practical sessions in areas of food production, evaluating the sensory properties of foods, microbiology, and the chemical and physical analysis of foods.

You’ll also complete a food development project where you’ll create your own innovative foods, working on everything from marketing and sensory analysis to legal requirements – and you’ll create your product too.

Past projects include beer made from waste patisserie products, functional yogurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.

Qualification and course duration

MSc

part time
24 months
full time
12 months

PGDip

full time
12 months
part time
24 months

Course contact details

Name
Course Enquiries
Email
courses@mmu.ac.uk