Food Quality and Innovation
Postgraduate
In Leeds
Description
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Type
Postgraduate
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Location
Leeds
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Start date
Different dates available
This programme will teach you how to apply project management, industrial experimental design, sensory and quality design techniques to food product development - from concept to product launch.
You’ll develop in-depth specialist knowledge of scientific techniques and practical skills in the assessment and control of food quality, food safety, product design and new product development. In addition to industrial monitoring of quality, you will also study industry standard techniques and international standards in quality and safety management, as well as the impact of EU law and legislation on food products.
Facilities
Location
Start date
Start date
About this course
Entry requirements
A bachelor degree with a 2:2 (hons) or equivalent in a relevant science subject.
International qualifications
We accept a range of international equivalent qualifications. For information please contact the School of Food Science and Nutrition admissions team.
English language requirements
IELTS 6.5 overall, with no less than 6.0 in all components. For other English qualifications, read English language equivalent qualifications.
Improve your English.
If English is not your first language, you may be able to take a pre-sessional course before you begin your studies K/EU...
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Subjects
- Monitoring
- IT Project Management
- Quality
- Design
- Innovation
- Design techniques
- Product Development
- Project
- Industry
- Food safety
- Project Management
- Quality Training
Course programme
Throughout the programme you will develop an understanding of the underpinning scientific techniques in chemistry, biochemistry, physics, mathematics and biology relevant in applications of food science and the food industry.
You’ll examine different aspects of the product development process from product conception through to product launch. Through the process you’ll apply principles of project management, industrial experimental design, quality design techniques and sensory science in developing new food products and production processes that integrate consumer needs and expectations ,while at the same time conforming to food legislation, food quality and safety requirements.
The study of the principles of quality assurance, management and improvement and its application through design, measurement and monitoring will also be examined, covering aspects such as quality auditing, quality control and HACCP, predictive modelling and experimental design.
Course structureThese are typical modules/components studied and may change from time to time. Read more in our Terms and conditions.
Modules Year 1Compulsory modules
- Microbiological and Chemical Food Safety 20 credits
- Food Processing 20 credits
- Structure and Function of Food Components 20 credits
- Food Analysis 10 credits
- Food Product Development 80 credits
- Sensory Science 20 credits
- Food Quality Assurance and Control 10 credits
For more information on typical modules, read Food Quality and Innovation MSc in the course catalogue
Learning and teachingTeaching is by lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials is available to enable you to study at your own pace and in your own time, to enhance and extend the material taught formally.
AssessmentAssessment is by course work and written exams which take place at the end of the semester in which the module is taught.
Food Quality and Innovation