COURSE CURRICULUM

The MSc Food Process Engineering program is designed to provide a structured and comprehensive learning experience across the academic year, equipping students with the technical knowledge and practical skills needed in the food and drink sector. In the September term, students complete mandatory modules including Process Engineering A, Future Foods, Beverage Microbiology and Biochemistry, and Food and Beverage Toxicology, which establish a strong foundation in engineering principles, food science, microbiology, and toxicology while introducing emerging trends and innovations in the industry. The January term continues with mandatory modules such as Research and Professional Practice, Food Processing, Food Biotechnology, and Chemistry of Food, enabling students to apply research methods, deepen their understanding of food processing techniques, explore biotechnological applications, and analyse the chemical properties of food products. These modules collectively provide a balance of theoretical knowledge, practical skills, and research capabilities. The program culminates in the MSc Dissertation Project in May, where students undertake an independent research project, applying their learning to investigate a specialised area of interest within food process engineering. This structure ensures that graduates acquire a combination of scientific, engineering, and professional skills, preparing them for successful careers in food and beverage process engineering, research, product development, and sustainability-focused roles within the global food industry.