Manchester Metropolitan University has been paving the way in nutrition and food science research since 1880. This unique Food Science and Innovation master’s degree combines Manchester Met’s rich expertise with new technology to give you the specialist food and nutrition knowledge you need to succeed. Delivered 100% online, you will have the freedom to study wherever and whenever it suits you best, helping you to balance your existing work, life and family commitments.
Intakes: January | May | September
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 online master’s 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, with each module taught by highly-qualified academics with years of industry experience.
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 master’s 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 three intakes annually for this course, with programmes starting in January, May and September.
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, regional subsidies and discounts, we have made paying for your course, 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: £1,083*
Programme fee: £13,000
We are currently offering a 10% Early Bird Discount to eligible professionals joining this programme.
Apply and pay your first installment by 29 March for May intake. To find out if you are eligible, please contact our enrollment team.
We offer a subsidised fee to students from certain countries:
Unit fee: £916*
Programme fee: £11,000
Click here to see the full list of eligible countries.
“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.”