MSc Food Science and Innovation

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.

Programme overview

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.

Features and benefits

  • Allows you to take advantage of a vocational study route, developing your practical skills, theoretical knowledge and workplace understanding
  • Offers a flexible and convenient study route to help balance your learning with existing work and life commitments
  • Provides the opportunity to enjoy online networking opportunities with fellow students, academics, alumni and other like-minded professionals, both nationally and internationally
  • Provides regular live, online seminars (to accommodate different time zones and commitments) where students can virtually come together with tutors and peers to discuss current global and local topics
  • Records all live seminars and makes them easily accessible on the virtual learning environment so they can be watched in your own time
  • Provides weekly opportunities to collaborate with other students in small, group tasks through a virtual learning environment.

About the online course

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.

There are three intakes annually for this course, with programmes starting in January, May and September.

Typical units of study may include*:

  • Food Processing (15 credits)
  • Food Composition and Analysis (15 credits)
  • Food Microbiology (15 credits)
  • Food Safety and Quality Management (15 credits)
  • Fundamental Nutrition (15 credits)
  • Future Food Sustainability (15 credits)
  • Innovation in New Product Development (15 credits)
  • Molecular Nutrition and Biochemistry (15 credits)

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.


Academic expertise

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.  

Entry requirements

  • Typically, you will have a minimum 2:2 undergraduate honours degree, 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.
  • Students applying with non-UK qualifications can find further information on our international website.

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.

Read more about our English requirements.


Unit fee: £1,083*

Programme fee: £13,000

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.

*Fee based on 15 credits per unit  

For more information on our payment structures and financing your degree, please visit our Fees and Funding pages. 

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