COURSE CURRICULUM

The Food and Drink Manufacturing and Processing programme provides students with advanced knowledge and practical skills across food science, biotechnology, manufacturing, and food safety to prepare them for leadership roles within the food industry. A major component of the course is the Advanced Research Project, where students undertake an independent investigation into a relevant industry challenge, developing original knowledge and demonstrating their ability to conduct research, analyse complex problems, and produce professional outputs including a dissertation and research poster. The Food Analysis module develops expertise in food chemistry and analytical techniques, enabling students to understand chemical changes during food processing and their impact on product quality and safety while gaining practical laboratory experience using modern analytical methods. Through Food Chain and Composition of Food, students explore the entire food supply system from farm to consumer, examining food policies, sustainability, nutrition, and the social and economic factors influencing food production and distribution. The Food Innovation and Product Development module provides hands-on experience in creating new food products, introducing students to product design, manufacturing processes, business planning, and entrepreneurship while simulating the challenges involved in bringing products from concept to market. Food Manufacturing Planning develops understanding of process design, mass and energy balances, hygienic engineering, and production efficiency, while introducing the use of design software and automated manufacturing systems used in modern food production facilities. In Food Processing Technology, students study both conventional and emerging food processing methods, including preservation technologies and innovative approaches developed through current research and industrial practice. The Food Safety Management module focuses on food hygiene, risk assessment, auditing procedures, and safety management systems, enabling students to evaluate and implement effective food safety strategies within complex production environments. Together, these modules prepare graduates with the scientific knowledge, technical competence, and problem-solving skills required to support innovation and sustainable growth within the global food industry.