COURSE CURRICULUM

The MSc Applied Food Safety and Innovation course provides a comprehensive framework for developing expertise in food safety, quality management, and product innovation. Compulsory modules such as HACCP Development, Research Project for Sport, Exercise & Nutritional Scientists, Food Product Innovation, Food Safety Management Systems, and Ethics and Research Methods equip students with the knowledge and practical skills required to manage food safety risks, develop innovative products, and apply scientific principles in real-world contexts. HACCP Development focuses on hazard analysis and critical control points to ensure safe food production, while Food Safety Management Systems provide strategies for maintaining quality and compliance across food supply chains. Food Product Innovation encourages creativity in designing, reformulating, and improving food products, integrating sustainability and consumer needs. Research and ethics modules develop critical thinking, research methodology, and data analysis skills, preparing students to conduct rigorous investigations and evidence-based decision-making. Optional modules, including Managing Food Allergy and Intolerance, Food Law, and Professional Placement, allow students to tailor their studies to specific interests and gain valuable industry experience. Through practical projects, laboratory work, and research-led teaching, the program develops professional competence, problem-solving abilities, and innovation skills. Graduates are well-prepared for careers in food safety management, quality assurance, product development, regulatory compliance, and research, contributing to safe, innovative, and sustainable practices in the food industry.