Food Innovation, MSc
Postgraduate
In Gillingham
Description
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Type
Postgraduate
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Location
Gillingham
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Duration
1 Year
This MSc in Food Innovation is aimed at graduates and professionals looking to build careers in the food science industry (and especially in product development). The course builds your knowledge and understanding of how ingredients are developed and launched, from concept to completion. It is based on the expertise of staff working in areas including human nutrition and public health, food chemistry and microbiology, product development, packaging, food safety, legislation, and sustainability.
The course prepares you for a career in product development science, with expertise in food and nutrition. You'll develop insight into the development of healthy and nutritious food and learn how to enhance sustainability and creativity within food chains.
Facilities
Location
Start date
Start date
About this course
Graduates from this course emerge with the knowledge and skills to pursue careers at government level, working in competent authorities. They can also pursue careers in the food industry as food technologists, including product development, or in the hospitality sector.
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.
* Students educated in a language other than English should have an IELTS score of 6.0 (with a minimum of 5.5 in each skill) or equivalent.
What you should know about this course
Our course can enhance your existing practical skills and applied knowledge.
The course is well-suited to students with backgrounds in biology, chemistry, nutrition, biotechnology and hospitality.
You can study part-time and combine learning with work commitments to continue your personal development.
As part of the compulsory courses, you 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).
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Subjects
- Nutrition
- Public Health
- Risk
- Risk Analysis
- Quality
- Hospitality
- Microbiology
- Innovation
- Marketing
- Biochemistry
- Product Development
- Packaging
- Climate Change
- Public
- Project
- Industry
- IT risk
- Quality Training
- Climate
- Food Microbiology
- Food Chemistry
- Food Packaging
Course programme
Option Set 1
Students are required to study the following compulsory modules.
- Academic English for Postgraduates (Science)
- Marketing, Innovation and Management (30 credits)
- Research Project (Food Innovation) (60 credits)
- Risk Analysis for Agriculture and the Environment (15 credits)
- Environmental Footprinting and Climate Change (15 credits)
- Postgraduate Negotiated Learning Module (15 credits)
- Food Preservation (15 credits)
- Innovations in Food Packaging (30 credits)
- Applied Food Chemistry and Biochemistry (30 credits)
- Applied Food Microbiology (30 credits)
- Food Management (15 credits)
- Food Authenticity and Traceability (15 credits)
- Documentation and Review for Quality Assurance (15 credits)
- Food Microbiology (15 credits)
- Food, Nutrition and Public Health (30 credits)
- Food Product and Process Development (30 credits)
- Research Methods for Postgraduates (15 credits)
Students are required to study the following compulsory modules.
- Academic English for Postgraduates (Science)
- Marketing, Innovation and Management (30 credits)
- Research Project (Food Innovation) (60 credits)
- Food Product and Process Development (30 credits)
- Research Methods for Postgraduates (15 credits)
- Risk Analysis for Agriculture and the Environment (15 credits)
- Environmental Footprinting and Climate Change (15 credits)
- Food Preservation (15 credits)
- Innovations in Food Packaging (30 credits)
- Applied Food Chemistry and Biochemistry (30 credits)
- Applied Food Microbiology (30 credits)
- Food Management (15 credits)
- Food Authenticity and Traceability (15 credits)
- Documentation and Review for Quality Assurance (15 credits)
- Food Microbiology (15 credits)
- Food, Nutrition and Public Health (30 credits)
Additional information
Food Innovation, MSc