COURSE CURRICULUM

The MSc Food Science and Biotechnology with Advanced Practice programme combines advanced scientific education with practical industry experience to prepare graduates for careers in food science, biotechnology, product innovation, and quality management. A major component of the programme is the Advanced Research Project, a substantial independent study that allows students to integrate the knowledge gained throughout the course to address a real food industry challenge while demonstrating originality, ethical awareness, critical analysis, and independent research skills through the completion of a dissertation and research poster. The Advanced and Applied Practice module further strengthens employability by providing a 12-week internship involving at least 400 hours of professional activity. Students may undertake research and development projects, employer-led placements, virtual internships, or vocational placements with external organisations, all supported by dedicated academic supervisors and workplace mentors. The Food Analysis module develops expertise in food chemistry, analytical methods, and quality assessment techniques used to ensure food safety and product consistency. Food Biotechnology explores both traditional and modern biotechnology applications within the food industry, including fermentation processes and recombinant DNA technologies used to improve food production, nutrition, and safety. Through Food Chain and Composition of Food, students examine the complete food supply system from farm to consumer while evaluating the impact of food policies, sustainability, and nutritional considerations on society and the environment. The Food Fermentation module provides practical and theoretical understanding of microbial fermentation technologies, waste management strategies, and emerging innovations designed to address future food production challenges. Food Innovation and Product Development gives students hands-on experience in creating commercially viable food products while developing entrepreneurship and business planning skills. The Food Safety Management module focuses on food hygiene, risk analysis, auditing procedures, and safety management systems, ensuring graduates possess the scientific knowledge, technical expertise, and professional skills required to support innovation and sustainable growth within the global food and biotechnology industries.