MSc Food Science and Innovation

Overview

Shape the future of food

Whether you’re already building your career in the industry and seeking a masters course to take you further, or you’ve recently graduated and you want to join the sector, this course will help you gain the confidence, knowledge and skills you need to succeed.

  • Type
    MSc online
  • Start dates
    January, March, May, July, September and November
  • Length
    2 years part-time
  • Cost per unit
    £886* (Total £10,632)
  • Typical entry requirements
    A UK honours degree (2:2 or above) or an international equivalent, in an appropriate science or related subject.

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. 

For full details of the content within each unit please download our MSc Food Science and Innovation factsheet.  

To enrol in the 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 2021/22 academic year (1 September 2021 to 31 August 2022) of entry and may be subject to change for the 2022/23 academic year (1 September 2022 to 31 August 2023). 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 (and whose first degree was not taught in 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.

Read more about our English requirements.

Fees

With our flexible payment options, 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 all usual online payment methods in any currency via our highly secure Flywire payment portal.

Fees for 2021/22 academic year of entry (1 September 2021 to 31 August 2022):

Unit fee: £886*

Course fee: £10,632

Fees for 2022/23 academic year of entry:

Tuition fees for the 2022/23 academic year of entry (1 September 2022 to 31 August 2023) are still being finalised for all courses. 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 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

Academic expertise

Ajay Patel

Dr Ajay Patel

Senior Lecturer and Programme Lead, Global Online MSc Food Science and Innovation

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MSc 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. 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. With this in mind, there has never been a better time to develop the skills you need to discover, innovate and shape the future of food with our MSc Food Science and Innovation. 

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 course 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 as little as two years, growing your professional network through virtual seminars and group tasks with students across the world as you go.

Entry requirements

To enrol in the 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 2021/22 academic year (1 September 2021 to 31 August 2022) of entry and may be subject to change for the 2022/23 academic year (1 September 2022 to 31 August 2023). 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 (and whose first degree was not taught in 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.

Read more about our English requirements.

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 course. This is usually within five working days of all required documents being uploaded.

Studying online

Our online masters is designed to work around your work and life commitments. It can be completed in two years with a recommended study week of up to 15 hours.

Study wherever and whenever – all you need is a laptop and an internet connection.

Using our Virtual Learning Environment you will enjoy a programme of highly interactive live online seminars and presentations and have the opportunity to work on a wide variety of group tasks with your fellow students across the globe.

Continued support will be provided by your dedicated Student Success Advisor who’ll be there to help you to get the most from your time with us from the moment you enroll 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.

Units

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)

Fees

Fees for 2021/22 academic year of entry (1 September 2021 to 31 August 2022):

Unit fee: £886* | Course fee: £10,632

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

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 on the course so far. 

Edward

Academic expertise

Ajay Patel

Dr Ajay Patel

Senior Lecturer and Programme Lead, 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 in the City of London and as a Principal Lawyer for ‘Which?’.

He has published a number of 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 on our MSc Food Science and Innovation, 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. 

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