COURSE CURRICULUM

The MSc Food Science curriculum provides advanced training in the scientific principles and industrial applications of food production, safety, quality, and product development. The programme begins with Microbes, Food Safety and Health, which builds a strong foundation in food microbiology, microbial control, experimental design, and the role of the gut microbiome in human health and disease. Food Chemistry: Structure, Flavour and Colour focuses on the chemical properties of food components and how they influence structure, sensory characteristics, quality, and processing outcomes. Sustainable Food Manufacturing and Process Design introduces food processing systems, unit operations, and sustainable production techniques, supported by practical experience in pilot plant environments. Applied Sensory and Flavour Science explores sensory perception, including physiological and psychological aspects, and applies these concepts to real-world food evaluation and consumer issues. Food Product Reformulation develops skills in designing healthier and improved food products while considering nutrition, public health, manufacturing constraints, regulations, and consumer expectations. Applied Food Quality and Safety applies scientific principles to industrial scenarios, enabling students to identify and solve quality and safety issues and implement critical control points in production systems. The Research Skills and Project module allows students to conduct independent research, applying scientific methods to investigate a chosen topic and present findings in a professional research format. Overall, the programme integrates microbiology, chemistry, engineering, and sensory science to prepare graduates for careers in the global food industry.