Generally, a 2:1 or a 2:2 degree with significant industry experience (two to three years) in any of the following is required: food science; biochemistry; nutrition; biology; chemistry.
We accept a wide range of qualifications and consider all applications individually on merit. We may also take into account appropriate work experience.
Months of entry
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 quality, innovation, security, and sustainability is needed.
Why Study Food Science and Innovation (MRes) with us?
This course integrates the key elements required to address the future needs of the food industry and the global population.
Our course is of benefit to individuals looking to enhance their careers in the many areas of the food supply chain. It will be of particular benefit to those with an interest in R&D areas such as new product development, and food processing and manufacturing innovation.
The course is built upon a programme of research and development that has been established at the University to support the food and drink sectors. We have designed the course so that you can undertake two taught modules before moving on to the research component.
How will I be taught?
You will be supported by a mixture of workplace mentors, online support materials and University tutors. Industrial and practical ‘hands-on’ training will also be embedded into all elements of the course.
There are around 28 hours of contact time per module. You will also be expected to undertake 172 hours of independent guided study for each module.
How will I be assessed?
Assessment will take the form of practical assessment and industry-focused reports and projects.
Qualification and course duration
Course contact details
- Department of Clinical Sciences and Nutrition