Taught course

Food Integrity and Innovation

University of Chester · Department of Clinical Sciences and Nutrition

Entry requirements

A minimum 2:1 first degree or relevant industrial experience is required.

Months of entry


Course content

Course overview

This course is fully supported by the Biotechnology and Biological Sciences Research Council (BBSRC) with the aim of addressing key issues relating to agri-food security, sustainability and integrity of the food supply chain. The training on this course will focus on areas where research and innovation have significant potential to address future societal challenges for food security.

Why Study Food Integrity and Innovation with us?

This course is unique in the UK and is fully supported by the BBSRC Modular Training Programme.

The three modules represent the subject areas identified by market research work with industrial food supply chain industries. Furthermore, the subject areas are interrelated, and have common themes such as the application of nanotechnology. This will provide a comprehensive platform for improved industrial performance and an opportunity to obtain a recognised academic qualification.

The transferability of the academic credit will allow for further upskilling and postgraduate qualifications to be achieved.

How will I be taught?

This course is classroom based with some practical laboratory work. Each module will be delivered intensively over three days. There are around 36 hours of contact time per module, grouped into three days, then one hour of remote contact time. You will also be expected to undertake 200 hours of private study per module.

How will I be assessed?

Assessment will be made through:

  • written coursework
  • project presentations.

Qualification, course duration and attendance options

  • PCert
    full time
    12 months
    • Campus-based learningis available for this qualification
    part time
    24 months
    • Campus-based learningis available for this qualification

Course contact details

Department of Clinical Sciences and Nutrition