Course summary

Why choose this course Our MSc Food Science course will give you a firm grasp onffood science and nutrition and the dramatic implications it can have on human health and disease. This course is taught by leading experts at the frontline of applied research, ensuring everything you learn on the programme is relevant and valued by employers. In recent years, our researchers have explored the important role of probiotics, resistant starch, sugar replacers and phytonutrients in the foods we consume. They’ve also helped prove the positive effects and importance of high-quality food and good nutrition and the protective role these features can play in reducing the risk of age-related disease outcomes. We were awarded the Queen’s Anniversary Prize 2017-18 for Further and Higher Education, in recognition of our teaching and research excellence in the field of food and nutrition. What you will study We’ll develop your knowledge, scientific research skills and practical skills to an advanced level and fuel your interest in this dynamic and vibrant discipline with a focus on new product development, processing, food chemistry, food security and microbiology. You'll gain a deep understanding of current issues in the field of human nutrition. Our teaching emphasises the evidence-based links between diet, health and disease, supported by a full appreciation for the key nutritional dietary components and the microbial mechanisms involved. You’ll develop the necessary research skills and industry awareness required to pursue a successful and rewarding career in the growing area of food science.