Taught course

Food Science and Innovation

University of Chester · Department of Clinical Sciences and Nutrition

Entry requirements

Applicants should have a 2:1 or a 2:2 honours degree with significant industry experience (two to three years) in any of the following: Food Science; Biochemistry; Nutrition; Biology (with a strong Biochemistry component).

Months of entry


Course content

Course overview

Population growth, both globally and within the UK, will continue to put pressure on all elements of the agri-food supply chain. A fully coordinated approach directed towards food safety, security, quality and sustainability is needed. This course aims to develop your specialist skills and combine food science, technology and nutrition to meet the challenges facing the industry.

Why Study Food Science and Innovation with us?

This course has the objective of creating innovative food products while ensuring that they are safe, wholesome and nutritious. Our MSc in Food Science and Innovation integrates the key elements required to address the future needs of industry and the global population.

The course is of benefit to individuals looking to enhance careers in the many areas of the food supply chain. It will be of particular benefit to individuals with an interest in areas such as new product development, food processing and manufacturing and the food service industries.

How will I be taught?

The course is fully modular, including credit accumulation and transfer. Designed with the support of food industry partners, full-time and part-time/blended learning options will both be available. You will be supported with a mixture of workplace mentors, online support materials and University tutors. Industrial and practical ‘hands-on’ training will be embedded into all elements of the course.

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 take the form of practical assessment and industry-focused reports and projects.

Qualification, course duration and attendance options

  • MSc
    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