Whether you’re already building a career in the food industry and need a masters in food science to take you further, or you’ve recently graduated and want to join the sector, this online MSc Food Science and Innovation course will help you gain the confidence, knowledge and skills you need to succeed.
MSc Food Science and Innovation
A food science masters for future industry leaders
- Type
MSc online - Start dates
January, March, May, July, September and November - Length
2 years part-time - Cost per unit
£930* (Total £11,160) - Typical entry requirements
A UK honours degree (2:2 or above) or an international equivalent, in an appropriate science or related subject.
MSc Food Science and Innovation units may typically include:
- Critical Reading, Writing and Literature Research (15 credits)
- 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)
- Methodological Approaches to Research (15 credits)
Professional Project (30 credits)
This unit requires students to conduct an in-depth research project on a chosen area of study. 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.
Full details of the content within each unit can be found on the MSc Food Science and Innovation unit page.
To enrol on the MSc Food Science and Innovation course, you will need the following:
- 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
These typical entry requirements apply to the 2022/23 academic year (1 September 2022 to 31 August 2023) of entry and may be subject to change for the 2023/24 academic year (1 September 2023 to 31 August 2024). Please check back on the website for further details or contact an enrolment advisor on +44 (0)161 880 4721.
English language requirements:
Applicants whose first language is not English are required to produce evidence of English language proficiency.
Overseas applicants will require IELTS with an overall score of 6.5 with no less than 5.5 in any category, or an equivalent accepted English qualification. Accepted English qualifications can be viewed here.
We provide a FREE Pearson English test to all applicants, if required, which can be requested from your enrolment advisor during the application process.
Fees
With our flexible payment options, we have made paying for your masters in food science 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 all usual online payment methods in any currency via our highly secure Flywire payment portal.
Fees for 2022/23 academic year of entry (1 September 2022 to 31 August 2023):
Unit fee: £930*
Course fee: £11,160
Fees for 2023/24 academic year of entry:
Tuition fees for the 2023/24 academic year of entry (1 September 2023 to 31 August 2024) are still being finalised, please check back on the website for further details or contact an enrolment advisor on +44 (0)161 880 4721.
For more information on our payment structures and financing your MSc Food Science degree, please visit our Fees and Funding pages.
Tuition fees will remain the same for each year of your course providing you complete it in the normal timeframe (no repeat years or breaks in study).
*Fee based on 15 credits per unit
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What is Food Science and Innovation?
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 shows no sign of abating. With those issues continuously shifting in focus, it’s more important than ever to find innovative solutions that will help us to adapt quickly and intelligently. Our MSc Food Science and Innovation course has been developed to address this need, helping students to develop the skills they need to discover, innovate and shape the future of food.
The course is taught by highly qualified specialists and aims to create the next generation of leaders within the food science field. Thanks to virtual lab simulator Labster and video content created especially for the programme, you will get to grips with important scientific processes, with only a laptop and an internet connection.
We’ve built the curriculum around functional, contemporary food science skills so you can apply what you learn right away. Blending the latest food safety and sustainability models with key industry skills, you’ll study advanced food science principles based on the industry’s needs. And with units such as Future Food Sustainability, you will be given a platform to understand the pressures that are facing the industry today and develop the skill set to help solve the challenges of tomorrow.
Delivered 100% online, you’ll study at your own pace to achieve a masters in food science in as little as two years, growing your professional network through virtual seminars and group tasks with students across the world as you go.
Who is this masters in food science for?
Aspiring food science experts
If your desire is to enter the food industry, our course will help you hone your skills to prepare you for a range of exciting food science careers. Enhance specific abilities that the industry needs as you cover essential topics such as fundamental nutrition and food safety.
Ambitious leaders
Ready to take your passion for food science into a leadership role? Our online masters course is designed to help you develop leadership skills in food innovation without taking a break from your career. Study topics such as food management and food sustainability as you prepare to lead a sustainable future in food science.
Knowledge builders
This MSc Food Science and Innovation course will suit you if you are looking to keep pace with the food industry. Developed by highly qualified specialists, you will grow your knowledge with advanced units, such as food sustainability.
Food Scientist career prospects
Covering food production to fundamental nutrition, this masters will allow you to understand the challenges facing the industry and build the skills needed to solve them. You could be involved in developing the next food science innovations via a range of careers, including Food Technologist, Food Scientist, Nutritional Scientist or Food Safety Consultant.
While our MSc Food Science and Innovation programme provides a solid theoretical understanding of the subject, it will also equip you with the practical skills employers in the food industry need today.
Benefit from flexible online learning, allowing you to work while you study. The course is taught by highly qualified specialists, and you can tailor your learning with a choice of project work.
Food industry companies where our students have worked:
Coca Cola
Disney Parks
Fortnum and Mason
Holland and Barrett
Kerry Group
Nestle
Ocado
PepsiCo
Pinnacle Oil and Gas
Sainsbury’s
Schreiber Foods
Starbucks
Tiger Brands
Tilda Ltd
Unilever
Studying online
Our online masters in food science is designed to work around your work and life commitments. With a recommended study week of around 20 hours (depending on the unit), it can be completed in just two years.
Study around existing commitments, wherever you are – all you need is a laptop and an internet connection.
Using our Virtual Learning Environment, you will enjoy a programme of interactive online seminars, presentations and food science training, as well as the chance to work on group tasks with your fellow students across the globe.
Continued support will be provided by our Student Success Team who’ll be there to answer any queries you have and help you to get the most from your time with us – from the moment you enrol to the time you graduate.
The MSc Food Science and Innovation comprises 180 credits. Students are normally expected to study 90 credits per year.
The programme is delivered on a continuous basis and units are scheduled sequentially. The order that units are delivered varies depending on the intake start date, although students will normally start with the Critical Reading, Writing and Literature Research unit. Methodological Approaches to Research and Professional Project will normally be the final units studied. All units are 15-credits with the exception of the 30-credit Professional Project.
Each 15-credit unit will normally be delivered over a 7-week teaching period. Weeks 1 to 6 comprise taught input. Week 7 provides students with an opportunity to consolidate learning before undertaking assessment towards the end of the week. The Professional Project unit is normally 14 weeks. There is normally a one-week Study Break between every unit.
Applications
Applying for the course:
All applications are taken through our online applications portal. To get access to the portal please fill in the form on the applications page and we shall send you an email with login details. Once you have access you will be able to upload the following documents and submit your application:
- Certificate and/or transcripts evidencing your academic and/or professional qualifications eg degree certificate
- Evidence of English language proficiency for non-native English speakers eg IELTS or free Pearson English test results
- Your CV
- A passport photo of yourself
- A personal statement detailing your motivations for studying your chosen course with Manchester Metropolitan University Global Online.
Once submitted we will assess your application and make a decision on whether we can offer you a place on the MSc Food Science and Innovation course. This is usually within five working days of all required documents being uploaded.
Overall methods of assessment
- You will be assessed by a combination of coursework and an online viva voce examination.
- Molecular Nutrition and Biochemistry is assessed by an online viva voce examination.
- All other units are assessed by an assignment (typically 3,000-3,750 words, or equivalent). The nature of the assignment varies by unit. Examples may include a literature review, case studies, portfolios, management reports, technical reports, experimental/practical laboratory reports, presentations, research brief, group work, and peer review.
- The Professional Project will normally take the form of a 10,000-word project-style essay.
Study and assessment breakdown
10 credits equate to 100 hours of study, which is a combination of live seminars, discussion boards and independent study. A Masters qualification typically comprises of 180 credits, a PgDip 120 credits, and a PgCert 60 credits. The exact composition of your study time and assessments for the course will vary according to your style of learning, but it could be:
Study 17% scheduled live seminars or similar; 83% independent study; 0% placement
Assessment 90% coursework; 0% practical; 10% online viva voce examination
Study modes
This course is also delivered on campus.
Meet Edward
Prior to starting the course Edward had been a teacher in Hong Kong for ten years. He knew he would have to relocate to start his career in food science and as such, needed a course he could do anywhere. We recently caught up with MSc Food Science and Innovation student Edward, to find out what his experience has been like so far.
Academic expertise
Dr Ajay Patel
Senior Lecturer and Programme Leader, Global Online MSc Food Science and Innovation
Dr Patel joined Manchester Metropolitan University in 2006. His area of expertise is food law and policy, having previously practised as a litigation solicitor and as a Principal Lawyer for ‘Which?’.
He has published a few journal articles and conference papers on health and nutrition, most recently focusing on the public reaction to the UK government strategy on childhood obesity, the rise of copycat food products and misleading allergy labelling.
Alongside his role as Programme Lead, Dr Patel is an international representative for Manchester Metropolitan’s Department of Health Professions and works closely with universities and businesses in Hong Kong and India.
Dr A. Aylin Tas
Lecturer, Food Processing, Global Online MSc Food Science and Innovation
Formerly a Senior Lecturer at the University of Lincoln’s National Centre for Food Manufacturing, Aylin joined Manchester Metropolitan University in 2022.
Her research interests encompass both food science and nutrition, and she is particularly interested in enhancing the nutritional value of foods to improve the overall diet and health of the general public.
Aylin is passionate about projects and interventions to increase people’s knowledge about nutrition. Her current research looks at nutrition labelling in the UK, the effect of processing (drying) on bioactive components in foods, and modification of the texture of foods for people with dysphagia.
In addition to her work as a Lecturer, Aylin is a UKVRN Registered Nutritionist.
Dr Daniel M Anang
Senior Lecturer (various units), Global Online MSc Food Science and Innovation
Dr Daniel M Anang joined Manchester Metropolitan University in 2010, having previously worked as a Postdoctoral Research Associate at Loughborough University and a Lecturer at Doncaster College.
He has a masters in Meat Science and Technology from the University of Bristol and a PhD in Food Microbiology and Food Safety from the Universiti Putra Malaysia.
Daniel teaches both the Food Microbiology and Food Safety, and Quality Management units on the global online programme.
Dr Matt Knight
Senior Lecturer (various units), Global Online MSc Food Science and Innovation
After completing his PhD at the University of Northumbria, which focused on characterising the factors that influence the organoleptic quality of fresh tomato fruits, Matt joined Manchester Metropolitan University in 2019 as a Lecturer in Food Science.
He teaches on the Food Composition and Analysis, Innovation in New Product Development units of the global online programme, as well as supervises Professional Projects.
Matt’s main areas of interest revolve around food quality and sustainability. He has a particular interest in alternative protein sources, meat reduction – or flexitarianism – and reducing the environmental impact of the food industry.
Dr Brigitte Graf
Senior Lecturer, Molecular Nutrition and Biochemistry, Global Online MSc Food Science and Innovation
Brigitte joined Manchester Metropolitan University as a Senior Lecturer in 2015 after 3 years teaching Nutrition at the University of Nottingham Malaysia Campus, with over 10 years research experience in Industry and Academia in the U.S. The Netherlands and Scotland.
She has a first-class masters degree in Human Nutrition from the University of Giessen, Germany, and a PhD from the University of Glasgow.
Her current research interests focus on whether bioactive food ingredients (or their metabolites) are absorbed and transported to target organs where a biochemical effect might occur.
Brigitte teaches the Molecular Nutrition and Biochemistry unit of the online programme and is passionate about exploring with students how different types of foods can influence health.
Dr Andrew Hollingsworth
Principal Lecturer in Food Sustainability and Strategic Lead for the Global Online MSc Food Science and Innovation programme.
Before joining Manchester Metropolitan University in 2003, Andrew spent twenty years working in the food sector. He also has international consultancy experience from both the public and private sectors, including the British Council and the EU.
Andrew’s research interests are centred around the emerging science of planetary health; in particular, how food systems interact with planetary health and, in turn, impact human health and the natural systems on which it depends. Global food systems are dramatically affecting air quality, water quality, human exposure to infectious diseases, and the habitability of the places where humans live and therefore require innovative solutions for the future.
In addition to his work on the Global Online programme. Andrew is also part of the University’s Strategic Leadership Group.
Our students' feedback
What our students think
Having never studied at this level before, I felt like I was being supported in gaining the skills I needed to succeed.
Richard
MBA
What our students think
If you are looking for flexibility and a learning platform designed to be online then I recommend Manchester Metropolitan University.
Dan
MSc Finance and Strategy
What our students think
This course has armed me with knowledge that could help me to make the transition into various careers in the food sector.
Edward
MSc Food Science and Innovation
Blogs
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