Food Innovation, MSc

Postgraduate

In Gillingham

Price on request

Description

  • Type

    Postgraduate

  • Location

    Gillingham

  • 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

Gillingham (Kent)
See map

Start date

SeptemberEnrolment now closed
JanuaryEnrolment now closed

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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Reviews

This centre's achievements

2020

All courses are up to date

The average rating is higher than 3.7

More than 50 reviews in the last 12 months

This centre has featured on Emagister for 11 years

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

Year 1

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)
Students are required to choose 45 credits from this list of options.
  • 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)
Students are required to choose 30 credits from this list of options.
  • Food Product and Process Development (30 credits)
Students are required to choose 15 credits from this list of options.
  • Research Methods for Postgraduates (15 credits)
Option Set 2

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)
Students are also required to choose 30 credits from this list of options.
  • Food Product and Process Development (30 credits)
Students are also required to choose 15 credits from this list of options.
  • Research Methods for Postgraduates (15 credits)
Students are also required to choose 30 credits from this list of options.
  • 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

International - £14,000

Food Innovation, MSc

Price on request