Research course

Food Science and Innovation

Institution
University of Chester · Department of Clinical Sciences and Nutrition
Qualifications
MRes

Entry requirements

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

October

Course content

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.

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.

Qualification and course duration

MRes

part time
24 months
full time
12 months

Course contact details

Name
Department of Clinical Sciences and Nutrition
Email
clinicalsciences@chester.ac.uk
Phone
01244 513090