Course summary

Our MSc Food Process Engineering provides you with an opportunity to develop your chemical, process engineering, food science, or biology knowledge to the specific requirements and context of the food and drink sector. You'll explore core theories and subjects across chemical engineering, process engineering, brewing, distilling, bioscience, and biology to set you up for a process engineering career in the food and beverage industry. During your studies, you'll apply engineering skills and knowledge to the specialist requirements of the food and drink sector and gain a broad spectrum of expertise. You'll assess sustainability issues involved in food production and learn to apply a variety of solutions to food and drink sustainability problems. You'll have the opportunity to learn from a comprehensive course structure, exploring topics in food and beverage biotechnology, processing, chemistry, toxicology, microbiology, nutrition, and biochemistry whilst also analysing emerging food products, and the life cycle of food production. During the Future Foods course and your summer Dissertation, you'll customise your learning by focusing in on a chosen subject as part of your individual research projects. Upon completion of the programme, you will have the breadth and depth of knowledge in the necessary subjects required by the food and drink industry. You'll understand the underlying principles, concepts, theories, methods, and current and emerging developments in the food industry, which will equip you for life after graduation. Our expertise Your learning will be informed by the expertise of our research-active chemical and process engineers and academics, and our brewing and distilling scientists and academics. You'll be taught by academics who have been employed within the Food Industry, with years of practical and professional experience in research and development. As part of the Institute of Life and Earth Sciences, our academics are involved in in food science research. You will learn directly from academics involved in world leading research focusing on the functional properties of food proteins, characterisation of beneficial food related phytochemicals, and nanomaterials in food. Your learning environment The MSc Food Process Engineering programme is taught though a combination of lectures, tutorials, and laboratory practicals, allowing you to get to know and build relationships with your teaching staff, academics, and peers. You will be evaluated by a variety of assessments, including coursework, exams, and your dissertation, and will receive support and feedback throughout the programme. During your studies, you'll have access to our specialist equipment, software and laboratories used by industry, including both Brewing and Distilling facilities, e.g. our on-site nano-brewery (2 HL), distillery, and rectification laboratory, and Chemical and Process Engineering facilities, e.g. condensation rig, continuous stirred tank reactor, absorption columns, reactant distribution reactors, heat exchangers, distillation columns, absorption column, and fermenters. Industry You will learn from a programme and course structure which has been specifically formed to respond to the global industry demand for graduates with science or engineering backgrounds, with knowledge of the Food and Drink industry. This will set you up well to gain employment as food process engineers upon graduation. We work closely with industry through our Industrial Advisory Boards for chemical engineering and brewing and distilling, which contain alumni and company representative. This helps us to ensure our course content is up-to-date and reflects the current and emerging needs of industry and employers. You'll gain the right blend of knowledge, practical skills, and soft skills to set you up for life after graduation.