Taught course

Food Innovation

University of Greenwich · Natural Resources Institute

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Entry requirements

Applicants should have: A relevant Bachelor's Honours degree (UK equivalent) class 2:2 or above (or an overseas equivalent) • If there is no degree relevant, a professional qualification and experience in the field of food science and technology may be acceptable. • If the applicant's first language is not English, a language proficiency score of at least IELTS 6.0 is required. • In some cases, it may be possible to take into account acquired prior learning and experience.

Months of entry

January, September

Course content

This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. It is based upon the strengths and expertise of staff working in the Faculty of Engineering and Science, e.g. human nutrition and public health, food chemistry and biochemistry, functional foods, marketing and economics, new product and process development, food packaging, food safety and quality management, food legislation, applied food microbiology, creative thinking, sustainability and entrepreneurship.

This programme is aimed at graduates who want to develop a career path in the food industry in the area of product development, for students who have not followed an undergraduate programme in food science or technology, and for professionals working in the food industry who want to participate in the programme, either in a part-time mode or by following a Continuing Professional Development (CPD) route. Students with backgrounds in Biology, Chemistry, Nutrition, Biotechnology and Hospitality are encouraged to join the programme.

This new programme is intended to prepare graduates from a life science or catering background for careers as professional Product Development Scientists, based upon a clear understanding and competency of science-based subjects.

Please note that as part of the compulsory courses below students will sit the Level 3 award in Hazard Analysis and Critical Control Point (HACCP) for Food Manufacturing course offered by the Royal Society for Public Health (RSPH).

The aims of the programme are:

  • To innovate and find practical solutions in value added activities
  • To contribute to a sustainable food chain globally
  • To guarantee the health and wellbeing of national populations
  • To develop insight into the development of healthy and nutritious food
  • To provide the ability to enhance creativity and sustainability within the food chain
  • To enhance employability skills and tools required by the food chain.


Compulsory subjects studied:

  • Marketing, Innovation and Management (30 credits)
  • New Product and Process Development 1 (30 credits)
  • Research Methods (15 credits)
  • Research Project (60 credits)

Optional courses, one 30 credit and one 15 credit course

One 30-credit option from: Innovations in Food Packaging; Human Nutrition and Public Health; Applied Food Microbiology; Applied Food Chemistry and Biochemistry

One course from the following 15 credit courses: Climate Change and Ecological Foot printing, Food Authenticity and Traceability, Food Management and Risk Analysis for Agriculture and the Environment.

Fees and funding

Postgraduate finance pages


International students' finance pages


Qualification, course duration and attendance options

  • MSc
    full time
    12 months
    • Campus-based learningis available for this qualification
    part time
    24-36 months
    • Campus-based learningis available for this qualification

Course contact details

020 8331 9000