Taught course

Food Science

Northumbria University · Faculty of Health and Life Sciences

Entry requirements

An undergraduate degree in a relevant Science subject is essential. A minimum of a lower second .(2:2 or above) class qualification in a subject related to the proposed area of study or equivalent is required.

Months of entry


Course content

Food Science is a discipline touching the life of all people around the globe. Further development of this discipline is of importance for a number of reasons such as securing sustainable food production to feed the increasing earth population, preventing breaches of food safety that give rise to food borne illnesses and outbreaks, securing production of high quality nutritious foods at affordable prices, and creating functional health promoting foods for the ageing population.

In the MSc Food Science programme, we aim to guide you to a deeper understanding of the very broad discipline of food science through in-depth study of its different aspects both at theoretical and practical levels. In particular our MSc curriculum covers modern aspects of food processing, food analysis, food safety and quality, sensory perception, food policy, statistics and general research skills. We place great emphasis on employing diverse teaching media and approaches to address developing both your technical skills and abilities for effective team work and communication.

Of particular value for consolidating and putting into action discipline knowledge is our MSc projects. Projects are given in industry relevant topics and you will be guided by experienced academic members who are in close collaboration with the top food manufacturing industry, via current research programmes and consultancies.

We take pride in providing our MSc students with valuable skills and knowledge for following either an academic or an industrial related career path.

You will benefit from modern laboratory facilities including designated laboratories for Food Technology, Sensory Evaluation, Food Analysis, Microbiology, Biochemistry and Molecular Biology. You will also be able to use the facilities throughout campus including IT laboratories and the Library.

The modules are assessed via combinations of coursework, laboratory reports and seminar presentations.

The course will enhance your career opportunities in food and related industries, particularly in aspects related to Food Safety and Quality Assurance, Food Product Development, Food Technology, Food Analysis and Sensory Evaluation, together with consultancy, research or education. Successful completion of the course also provides you with the opportunity for further academic research.

Information for international students

Students whose first language is not English must have an IELTS score of 6.5 with a minimum score in each component of 5.5. Pearson Academic score of 62 (or above) with a minimum score in each component of Reading, Writing, Listening and Speaking of 51

Qualification and course duration


part time
24 months
full time
12 months

Course contact details

Admissions Office
0191 227 4444