You need to have successfully completed an undergraduate course in a science, engineering or technology discipline (2.2 minimum).
Months of entry
This programme explores issues at the forefront of modern food production and the challenges faced by the food industry, both nationally and internationally.
With more pronounced global inequalities, climbing costs of ingredients and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing future food processing techniques.
Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue but directly relates to efficiency, cost-saving and profitability – and so the food industry must increasingly embrace sustainable food processing to succeed. The global food and agricultural biotech research base and product development pipeline, including GM seeds, is expanding at a rapid rate as a direct response to the global food security challenge.
This programme supports the demand for highly skilled individuals with the confidence to address the critical global challenges of food processing and production, and diminishing natural resources. It focuses on food production and processing, biotechnology and sustainability alongside food quality and supply chain management.
You have the option to explore food product development and enterprise, food microbiology and safety, or project management in depth depending on your interest or desired career choice.
You are encouraged to take a voluntary placement within local industry to conduct real-world research projects.
For the postgraduate diploma (PgDip) award you must successfully complete 120 credits of taught modules. For an MSc award you must successfully complete 120 credits of taught modules and a 60-credit master's research project.
Modules Include: Applied Biotechnology, Biomanufacturing, Food Processing Technology, Food Production and Environmental Biotechnology, Food Quality and Supply Chain Management, Nutraceaticals, Functional Foods, Nutrition & Health, Research and Study Skills, plus options in Food Microbiology and Safety, Food Product Development and Enterprise, Project Management. These taught modules are followed by a 60 credit individual project.
Information for international students
International students are normally required to provide evidence of English language proficiency at a level equivalent to an IELTS 6.0 with no less than 5.5 in each component.
Fees and funding
For Fees and Funding opportunities please visit our website www.tees.ac.uk
Qualification and course duration
Course contact details
- Admissions Team
- +44(0)1642 738800
- +44 (0)1642 342491