Master of Science - Food Innovation with Industrial Practice

The food supply chain faces a series of global issues concerning sustainability and innovation. This two-year Food Innovation with Industrial Practice, MSc course encourages students to develop solutions to these real-world problems. They'll discover the importance of developing new ingredients and products for safe and wholesome foods and how to enhance sustainability and creativity within food supply chains.

This course draws from a broad range of areas. These include marketing and management, risk analysis for agriculture and environment, climate change, packaging, human nutrition and public health, food microbiology and biochemistry, food safety, and quality assurance. Learners will study Hazard Analysis and Critical Control Point (HACCP) modules recognised by the Royal Society for Public Health.

The most important component of the programme is the one-year internship with a relevant employer in a field of interest besides an independent research project. It prepares students for managerial roles along the food supply chain, in government legislation or enforcement, in food supply and manufacture, or in hospitality and retail. It will also benefit entrepreneurs who want to develop their own food-based businesses.

The programme team and other contributors to the Food Innovation with Industrial Practice, MSc course are globally recognised specialists in their fields. Colleagues from industry (e.g. Pfizer, GSK, Novo Nordisk, Merck/Proctor & Gamble) deliver guest lectures each year as well as industry-relevant teaching sessions and seminars.

Graduates from this master's course emerge with the knowledge and skills to pursue careers at government level, working in competent authorities. They can also pursue careers in the food industry as food technologists, including product development, or in the hospitality sector.