The safety, quality and nutritional properties of the food that reaches consumers depends upon food scientists. Building on students' scientific undergraduate studies, this course will allow them to gain an in-depth knowledge of the science of food. Taught by academics from the Department of Food and Nutritional Sciences, topics include:

• food chemistry • food quality and safety • manufacturing and process.

The Department is a world authority on food and human nutrition. It has leading experts in all of the component disciplines that contribute to food and nutritional science – a claim that no other UK department can make.

The MSc in Food Science is industry relevant, and the curriculum has been designed in consultation with industry. Designed to widen students' skill set and boost employability, they will be encouraged to complete a research project with one of Reading's industry partners. This is an opportunity to embed their learning in practice and undertake research in an area they are interested in, such as new product development or formulation. Plus, Reading's well-equipped building offers training opportunities for further research on graduation.