The Master of Science (Food Innovation) is designed to build on the knowledge acquired at primary degree level and experience gleaned in the food industry. It will enable students to gain relevant scientific and operational management knowledge to advance them in a career in the food industry. The MSc. is concerned with critically appraising the complex factors involved in food processing including biotechnology. It will incorporate project management based learning methodologies which aim to encourage students to become confident and intuitive in research investigations, sensory and quality design techniques for innovative food product development.
All applicants must have a minimum of a H2.2 in a level 8 degree in a relevant discipline.
All applicants will be considered on an individual basis and may be called for interview.
Programme Content and Structure:
YEAR 1: TOTAL OF 45 ECTS
Module 1: 15 ECTS (Blended delivery) Applied Food Science
Module 2: 10 ECTS (Online) Food Processing and Biotechnology
Module 3: 10 ECTS (Blended delivery) Physical and Sensory Analysis
Module 4: 10 ECTS (Online) Food Safety Management Systems
YEAR 2: TOTAL OF 45 ECTS
Module 1: 10 ECTS (Online) Innovation Management
Module 2: 5 ECTS (Online) Research Design
Module 3: 30 ECTS Research Project
Two Years (Blended Learning)