COURSE CURRICULUM

The Food Science MSc equips students with a thorough understanding of the science and technology of food, preparing them for diverse careers in the food industry. The program covers essential areas such as food safety, regulatory practice, chemistry, biochemistry, and processing, ensuring students can assess and control microbiological and chemical risks while understanding the molecular functionality of nutrients. Students learn to design and develop food products, considering formulation, sensory evaluation, packaging, and chemical analysis, supported by practical laboratory sessions. Sustainability and systems thinking are embedded throughout the curriculum, enabling students to explore global food systems, environmental impacts, climate change, food security, and the circular economy. Advanced modules in digital tools and mathematical modelling provide skills to simulate and optimise food processes, while colloid science offers insight into the physico-chemical principles applied to dairy and plant-based products. Research and professional skills training ensures graduates are adept at scientific communication, critical analysis, laboratory techniques, and professional competencies. The program culminates in a Capstone Research Project, allowing students to apply their learning to a real-world or experimental challenge, including lab-based, desk-based, or field-based research. This combination of scientific knowledge, practical expertise, and professional skills prepares graduates for careers in food innovation, quality assurance, product development, and further academic research.