Taught course

Nutrition and Food Science

Institution
University of Reading · Department of Food and Nutritional Sciences
Qualifications
MSc

Entry requirements

We prefer applicants to have at least an upper second class honours degree (or equivalent from a university outside the UK) with a significant element of chemistry and/or biological science.

Months of entry

September

Course content

Make use of the largest range of dedicated food laboratories in a UK university, as part of a Department with extensive industry contacts. Our Department is a global player in key aspects of food and nutritional sciences research. Examples include the development of pre- and probiotics, the evaluation of the health impact of functional food ingredients, the study of flavour chemistry and the quality assessment of food processing methods.

Recent substantial investment has ensured that we can provide education in high quality facilities. These include a large pilot plant containing processing equipment for food product development work, advanced taste panel facilities, the Hugh Sinclair Unit of Human Nutrition studies and specialist laboratories for assessing human gut microflora.

Our industry contacts are extensive and provide significant research funding, and support our teaching programmes. As a Department with a strong research focus, we have a large number of PhD students. Suitably qualified master’s students frequently continue with us on a PhD programme. Our students consistently comment on the welcoming and friendly attitude of our staff. We are enthusiastic about our work and will inspire you to achieve your goals.

  • Accredited by the Association of Nutrition.
  • Become an ‘Associate Registered Nutritionist’ upon graduation.
  • Join a Department with a reputation for excellence in teaching and research.
  • Benefit from the Hugh Sinclair Unit of Human Nutrition, a human nutrition research group that is unique in the UK.

The safety, quality and nutritional properties of the food reaching consumers depends upon an understanding of science and technology. You will gain the knowledge required to embark on a career within a range of organisations, including multinational food manufacturers, ingredient suppliers, major retail chains and smaller companies supplying niche markets.

Alternatively, you could go on to study for a PhD. Recent examples of jobs obtained by our graduates have included: Process Technologist with Pepsico International, Quality Executive with Agro Tech Foods, New Product Developer with Bakkavor, Food Technologist with Tesco and Research and Development Technologist with Kerry Ingredients and Flavours.

Information for international students

IELTS: 6.5 overall with no element less than 5.5 (or equivalent).

Qualification and course duration

MSc

full time
12 months
part time
24 months

Course contact details

Name
Dr David Jukes
Email
food@reading.ac.uk