COURSE CURRICULUM

The Food Product Innovation MSc provides comprehensive training in all aspects of food product development, combining scientific knowledge with practical skills to prepare students for careers in the food industry. Core modules cover key areas such as food safety and regulatory practice, exploring microbiological and chemical safety issues, risk assessment, allergen management, labelling, and quality assurance. Food chemistry and biochemistry develop an understanding of the molecular constituents and reactions in food, while food processing examines industrial methods, critical safety parameters, and changes in food during processing. Principles of food product design introduce students to product concept development, formulation, sensory evaluation, packaging, and analytical techniques such as chromatography and spectroscopy. Food systems and sustainability provide insight into global food supply chains, environmental impacts, and sustainable practices, including the One Health approach. Sensory science focuses on practical methods for evaluating food perception, controlling variability, and applying testing in quality control and product development. Research and professional skills equip students with the ability to critically assess scientific literature, communicate effectively, and develop laboratory and professional competencies. The advanced new product development project enables students to apply their learning to real-world challenges, from ingredient sourcing and formulation to processing, labelling, sensory assessment, and marketing, fostering collaboration and practical problem-solving in a professional food industry context.