You will normally have a good UK Honours degree, or an international equivalent, in an appropriate science related subject and/or significant proven professional experience in a relevant field.
Months of entry
This course offers graduates from food, nutrition or an appropriate science-related subject the opportunity to progress into research, industrial or management positions in the food and nutrition industry. The course aims to give you industry relevant practical experience whilst exploring the global and local trends in food processing and food innovations. You will examine the evidence supporting the relationship between nutrition, health and lifestyle and the physiological implications of under and over nutrition throughout the life-cycle. You will learn how to analyse the issues influencing purchasing behaviour of consumers and how to evaluate various marketing strategies within the industry.
Throughout the course you will study a range of methods for assessing nutritional status and dietary intake. You will look in-depth at the role of nutrition and diet in high-risk groups and in relation to specific health disorders and learn to evaluate the effectiveness of intervention studies aimed at improving health.
As a student of this course you will automatically be enrolled as a student member of the Institute of Food Science and Technology (ifst.org) which will give you access to membership benefits, networking and career
This self-directed unit encompasses the learning and reflective analysis required to undertake a significant research project (qualitative / quantitative) related to a discipline area. It includes teaching in research methods and is an opportunity to develop academically in a chosen area of food management.
Innovation is an essential part of food business. Newly formulated products can deliver functional health benefits, add value, and enhance market growth. Yet 75-90% of new food products fail within a year of launch. Success in the NPD process requires a blend of business savvy with a wide range of technical research skills, in the areas of re-formulation science, food physical chemistry and sensory analysis. You will acquire and develop knowledge in these areas to become informed about current and emerging issues in food innovation, through consumer and industry perspectives around food production and consumption.
The food industry is the most dynamic and innovative sectors of any economy. This unit applies economics, management and marketing to challenges facing food businesses.
This unit will evaluate and critically analyse the developments at the forefront of nutritional / food biochemistry including macronutrients, micronutrients and food processing.
This unit examines the essential elements involved in the processing, preservation and packaging of food. You will undertake food processing and analytical practicals.
This unit delivers core material in food microbiology, inspection, analysis, food borne disease and strategic frameworks for controlling food borne infection
Issues of sustainability and food security provide critical considerations for contemporary management and operations in the food industries, from manufacturing to retail and consumption of food; the implications ranging from the local to the global social and environmental impact of commercial food consumption.
Information for international students
For more information to support your studies in the UK, including course details, how to apply, and living in the UK visit www.mmu.ac.uk/international
Fees and funding
For further information please see: http://www.mmu.ac.uk/study/postgraduate/fees/
Full scholarships covering fees and living allowances may be available for applicants from India. See http://www.britishcouncil.in/study-uk/scholarships/commonwealth-scholarships for details and deadlines.
Qualification and course duration
Course contact details
- Course Enquiries Team
- 0161 247 6249