Food Innovation with Industrial Practice, MSc

University of Greenwich

Postgraduate

In Gillingham

Price on request

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Description

  • Type

    Postgraduate

  • Location

    Gillingham

  • Duration

    2 Years

The food supply chain faces a series of global issues concerning sustainability and innovation. This course encourages you to develop solutions to these real-world problems. You'll discover the importance of developing new ingredients and products for safe and wholesome foods and how to enhance sustainability and creativity within food supply chains.

The course draws from a broad range of areas. These include marketing and management, risk analysis for agriculture and environment, climate change, packaging, human nutrition and public health, food microbiology and biochemistry, food safety, and quality assurance. You'll study Hazard Analysis and Critical Control Point (HACCP) modules recognised by the Royal Society for Public Health.

This Food Innovation course includes a one-year internship with a relevant employer in a field of your interest. It prepares you for managerial roles along the food supply chain, in government legislation or enforcement, in food supply and manufacture, or in hospitality and retail. It will also benefit entrepreneurs who want to develop their own food-based businesses.

Facilities

Location

Start date

Gillingham (Kent)
See map

Start date

SeptemberEnrolment now closed
JanuaryEnrolment now closed

About this course

The industrial placement lasts approximately one year. This is an opportunity to put into practice the knowledge and experience you've gained during the first year of the master's course plus any previous study or experience. You'll be able to engage with current industrial systems, processes and practices, which contribute to your professional development as a manager in the engineering 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.

What you should know about this course
Combine study with practical elements for careers in product development science
This two-year course includes an independent research project and a one-year internship
You are responsible for securing your placement (with our help). But if this is not completed, you can still graduate with an award without industrial practice
This course is taught at our Medway Campus in Kent.

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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
  • Innovation
  • Supply
  • Marketing
  • Climate Change
  • Public
  • Project
  • IT risk
  • Quality Training
  • Climate

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)
  • 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, 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)
  • 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, Nutrition and Public Health (30 credits)
  • Module details not found - please contact the Enquiry Unit on 020 8331 9000 or courseinfo@greenwich.ac.uk for more information.
Year 2

Students are required to study the following compulsory modules.
  • Research Project (Food Innovation) (60 credits)
  • Industrial Practice (60 credits)
Year 3

Students are required to study the following compulsory modules.

See related categories

  • Climate Change Postgraduate Degrees
  • Nutrition Postgraduate Degrees
  • Other Health Postgraduate Degrees
  • Distance learning Other Health Postgraduate Degrees
  • Postgraduate Degrees in Kent
  • Postgraduate Degrees in Gillingham
  • University of Greenwich Postgraduate Degrees

Food Innovation with Industrial Practice, MSc

Price on request

The best Other Health courses

See all

See all