COURSE CURRICULUM

The Food Science (Food Biotechnology) MSc provides a comprehensive understanding of modern food production, combining foundational and advanced knowledge in food science, biotechnology, and sustainability. Students develop expertise in microbiological and chemical food safety, quality assurance, traceability, and regulatory compliance, while gaining a thorough understanding of food chemistry, biochemistry, and processing. Modules in product design cover all stages of development, including formulation, sensory assessment, packaging, and analytical techniques such as spectroscopy and chromatography. The program emphasizes sustainability and systems thinking, exploring the global food system, environmental impacts, climate change, food security, waste reduction, and circular economy principles. Biotechnology-focused modules introduce genetic manipulation, functional foods, alternative proteins, and fat replacers, while also addressing social, economic, and legislative considerations. Research and professional skills training equips students with competencies in scientific communication, critical analysis, laboratory practices, ethics, and project management. The capstone research project allows students to apply their knowledge in real-world contexts, choosing from lab-based, desk-based, or field-based studies that reflect current industry challenges. Past projects have included creating microbial protein from vegetable side streams, assessing protein and RNA content in mycoprotein products, and developing strategies to enhance protein bioavailability. Graduates emerge with a combination of scientific, technical, and professional skills highly valued in the global food biotechnology sector.