Gain specialist skills and progress in the expanding field of food and nutrition with our MSc Food Science and Innovation course. Delivered 100% online, the programme can be completed within two years, and aims to help you develop your technical skills, such as food microbiology, as well as hone your business acumen in topics such as quality management.
From the effect of climate change on crops, to increasingly volatile food prices and unpredictable fluctuations in supply and demand, the pressures on the global food industry show no sign of abating. And, with those issues continuously shifting in focus, it’s more important than ever to find innovative solutions that adapt quickly and intelligently to problems.
This MSc in Food Science and Innovation programme covers local and worldwide trends in the food industry. Building upon your existing practical experience and commercial acumen, it will help you develop the specialised skillset needed to tackle the world’s food challenges.
As one of the few programmes in the UK that offers a combination of food science and nutrition modules, you’ll cover a broad range of topics, with each module underpinned by expert research and taught by highly-qualified academics with real industry experience.
You have a maximum of two years to complete your degree in food science and nutrition, with a recommended study week of up to 15 hours. This allows you to set your own pace of study, and fit your degree around any other commitments.
Typical units of study may include*:
Dissertation with research methods
A large portion of your credits is earned with a dissertation that uses established research methods. This is a chance for you to demonstrate the skills and knowledge you have developed during the course, as well as engage with real-world study relating to your field of interest.
* These units and their timing are subject to change.
Your Global Online MSc Food Science and Innovation programme is led by committed and enthusiastic academics with extensive experience in the field.
Dr. Tristan Dew, MSc Food Science and Innovation Programme Leader
Tristan is the Programme Leader for this newly-developed MSc Food Science and Innovation course. He also leads several units across the programme, as well as delivering content in the areas of new product development, sensory analysis, and nutritional biochemistry.
Previously a lecturer in biochemical pharmacology, Tristan’s current primary research area is consumer wellbeing through commercial innovation, and the maintenance of optimum health through plant bioactives. He has previously investigated the impact that agricultural conditions and novel manufacturing techniques can have on polyphenol, as well as researching health outcomes for various human ailments.
Andrew Hollingsworth, Principal Lecturer in Food Sustainability and Head of the Manchester Food Centre
Andrew joined Manchester Metropolitan University in 2003, having amassed twenty years’ worth of experience in the food sector. His area of expertise is food sustainability, specifically from the perspective of the food industry, and addressing the challenges of feeding a growing population with fewer resources.
Alongside heading the Manchester Food Centre and presenting at international food conferences, Andrew is currently working with colleagues from a number of the UK’s leading universities on researching the contribution that the food system makes to climate change and related policy. He is also part of the senior management team within the Faculty of Heath at Man Met.
The entry requirements for this degree in food science and innovation include:
The current fees for this programme (2017/2018) are:
We offer a number of scholarships and discounts for this programme, including regional ones for international students. Please visit our Fees and Funding page for more information.
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