Food Science (Food Biotechnology)
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 course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies.
You’ll have chance to challenge the myths associated with food allergies and the risks, causes and solutions. You’ll learn the science behind every ingredient that goes into a product.
The core sciences of chemistry and biochemistry underpin the course, alongside the processing of food. You’ll also study some elements of microbiology and nutrition. You’ll learn to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods and to integrate this scientific knowledge with an understanding of food technology.
The course is strongly linked to our research groups, meaning you’ll be taught by staff who are actively engaged in world-class research and cutting-edge professional practice.
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
- Food Technology
- Biochemistry
- Biotechnology
- Project
- Technology
- Food Science
Course programme
Through this programme you'll develop the ability to critically assess the complex factors that influence the range, quality and acceptability of foods produced in an industrialised society.
You'll apply scientific knowledge from your bachelor degree and extend it to areas outside your first degree discipline. You'll gain a broad knowledge of food science with the necessary related understanding of chemistry, biochemistry, physics, mathematics and biology. You'll also learn to integrate your scientific knowledge with an understanding of food technology and will develop your own interests and skills through specialised options and projects, influenced by current research thinking in the field.
The programme provides an understanding of the methodology of research investigations by experimental project, and helps you develop the personal skills you'll need to communicate effectively in future professional activities.
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
- Research Project 60 credits
- Food Biotechnology 10 credits
- Impacts of Food Processing on Nutritional Quality 10 credits
- Food Diagnostics and Next- Generation Biosensors 10 credits
- Food and the Allergic Reaction 10 credits
- Structure and Function of Food Components 20 credits
- Professional Development for Employment and Research 20 credits
For more information on typical modules, read Food Science (Food Biotechnology) MSc in the course catalogue
Learning and teachingTeaching is by lectures, practical classes, tutorials, seminars and supervised research projects. We make extensive use 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 you’ll learn formally.
AssessmentAssessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.
The pass mark for each module is 50%. All marks from all modules (passed and failed) are included in the final classification mark, which must be at least a 50% average to pass.
Food Science (Food Biotechnology)