MSc Food Science and Innovation
Intakes: January | May | September | November
Course length and study mode: 2 year programme, online, part-time
Fee: £833 per 15 credit module.
Entry requirements: A UK honours degree (2:2 or above) or an international equivalent, in an appropriate science or related subject. Good honours candidates from other subjects may still be eligible if they can demonstrate significant proven professional experience in a relevant field.
The role of food science is critical to the supply, safety and quality of food for human consumption. Food and nutrition have major implications for the health and wellbeing of our global population and, as a result, this greatly impacts governments’ social, economic and health policies.
This cutting edge Global Online MSc Food Science and Innovation programme is underpinned by first-class research, taught by highly qualified specialists and aims to create the next generation of leaders within the food science field.
The online masters course draws on the expert research of Manchester Metropolitan’s dedicated Food Centre and Manchester’s reputation as a global hub for food production to cover local and worldwide trends in the food industry. Building upon your existing practical experience and commercial acumen, it will help you get to grips with the pressures that are facing the food industry today and arm you with the skillset to help solve the problems of tomorrow. You will cover a broad range of topics, such as food processing, innovation in new product development, food analysis and microbiology, food law and quality management.
From our easy three-step enrolment process to flexible fee payment, we’re dedicated to making studying and balancing other commitments as straightforward as possible. You will have the freedom to study wherever and whenever - all you need is a laptop and an internet connection. You will also be accompanied by a cohort of similarly determined peers from across the world, keen to share their knowledge and experience and root not only for their success - but yours too.
Our online masters in Food Science and Innovation is designed to work around your work and life commitments. It can be completed within two years at a pace that suits you, with a recommended study week of up to 15 hours.
You’ll study in a Virtual Learning Environment that has been designed with the latest pedagogical research at its heart. It will encourage you to develop independent thought, reflect on your own work and engage with your fellow students across the globe. You will enjoy a programme of highly interactive live online seminars and presentations, have the opportunity to work on a wide variety of group tasks that are aimed at developing your transferable skills and receive personalised feedback from your tutors, all at a time that suits you best.
There are four intakes annually for this course, with programmes starting in January, May, September and November.
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.
English language requirements:
Applicants whose first language is not English (and whose first degree was not taught in English) are required to produce evidence of English language proficiency. We provide a FREE Pearson English test to all applicants if required.
With our flexible payment options we have made paying for your programme, and your professional development, as easy as possible.
We offer you the option to pay unit by unit, pay the full fees upfront or pay via a sponsor. No matter what payment option you choose, we accept payment online in any currency via our secure portal, Flywire.
Unit fee: £833*
Programme fee: £9,995
For more information on our payment structures and financing your degree, please visit our Fees and Funding pages.
*Fee based on 15 credits per unit
“The advice I have received from the Student Support team has been immense. They are very friendly and quick to help you with any questions you have about any aspect of your learning.”
“The Virtual Learning Environment is comprehensive and provides links to social spaces, as well as required reading. Being able to login from anywhere is useful - I can make use of any free time I have and get on with reading and group activities.”