Master of Science in Food Science

Summary

The Master of Science (MSc) programme enables you to pursue advanced study in your area of interest with the opportunity to work on independent research.

Programme overview

Studying for an MSc is an opportunity for committed scientists to focus on a relevant area of interest or practise and pursue an advanced qualification. While taught masters will provide you with specialist training in your chosen field, a research masters will develop advanced research skills, working alongside Faculty of Science researchers - many of whom are major contributors in their field. Late Year Semester will start in November.

120-point MSc

Most students enter an MSc following completion of a PGDipSci. You will need to complete 120 points (maximum of 160 points) in a specialisation within one year of full-time study or two years of part-time study (research masters) or four years of part-time study (taught masters). Not all specialisations offer both taught and research options.

240-point MSc

If you enter a MSc directly from an undergraduate degree you will need to complete 240 points (maximum of 280 points) in a specialisation in two years of full-time study or four years of part-time study (research masters) or six years of part-time study (taught masters). Not all specialisations offer both taught and research options.

Food Science

Food Science and Nutrition is the science behind the food we eat. From the effect food has on our behaviour and wellbeing, to new applications in food development, processing, compliance and food safety.

Postgraduate study in Food Science will provide you with the skills to work in the food industry.

You will learn about topics such as the structure and composition of foods, food chemistry, nutritional and sensory qualities, food safety, preservation and evaluation. These underpin all aspects of manufacturing, processing and production in food-related industries.

Areas of research include:

• Structure and composition of foods
• Food chemistry
• Nutritional and sensory qualities
• Food safety, preservation and evaluation
• Processing and production in food-related industries
• Functional foods
• Nutrigenomics
• Emerging technologies and product development
• Principal contaminants and their control
• Science and management of food chains
• Legislation and regulations that govern good practice
• Theoretical and practical basis of food safety

Master of Science (MSc) in Food Science 120-point (one-year) research masters

FOODSCI 796 MSc Thesis in Food Science

Master of Science (MSc) in Food Science 240-point research masters

• 60 points from:
  • FOODSCI 703 Food Processing
  • FOODSCI 707 Food Science
  • FOODSCI 708 Advanced Food Science
  • CHEMMAT 757 Engineering Biotechnology
• 60 points from approved 700 level courses in a related subject:
  • Biological Sciences, Chemical and Materials Engineering, Food Science, Medical Science
• 120 points:
  • FOODSCI 796 MSc Thesis in Food Science

Jobs related to Food Science

• Compliance manager
• Dietician
• Food quality assurance officer
• Food safety officer
• Food technologist
• Nutritionist
• Production manager
• Regulatory affairs manager
• Toxicologist

1 December start available for 120-point research masters only, subject to supervisor availability.