For the MSc with advanced practice, you complete 120 credits of taught modules, a 60-credit master’s research project and 60 credits of advanced practice.
Course structure
Core modules
Advanced Practice in Sciences
This module provides you with the opportunity to either undertake a vocational internship with an outside organisation or undertake an academic research internship within the University, for a maximum of 12 weeks as part of your course. You have the opportunity to enhance your transferrable and analytical skills and develop your experience to strengthen your CV. We can guarantee you a research internship. We can’t guarantee a vocational internship, but we can provide practical support and advice on how to find and secure vocational internship positions. You develop educationally and experience the wider benefits of study here, due to the extended course duration.
Food Chemistry Composition and Analysis
The chemical composition of food is the key focus of this module. You critically examine the major physical and chemical changes to food as a result of applying a range of food processing technologies and storage conditions. You develop a comprehensive and critical understanding of the current and emerging analytical techniques used by the food industry.
Food Manufacturing Engineering
This module develops the fundamental concepts of processing food starting with basic principles – the properties of matter, fluid flow and heat transfer leading to the theories behind food preparation. You explore the key areas of food processing – ambient temperature processes, processing by applying heat, processing by removing heat, processing and packaging machinery and post-processing operations.
Applying robotics within the food industry has become cheaper, more effective and more capable – which means that more industrial applications become candidates for robotic automation. This module reviews and develops the fundamental concepts of food processing and handling using robotics.
Food Product Design and Manufacturing Process Development
The module introduces you to the food product development and food manufacturing processes. It allows you to connect to the real world through the experience of developing a new food product either through an industry-based or industry-linked project. You experience challenges similar to those encountered in the launch of a new food product from laboratory to the table, including consideration of full economic costs and the development of a business plan. As part of this learning, you integrate graduate research skills and develop entrepreneurship.
Food Safety Engineering and Management
You examine a range of traditional and emerging technologies to ensure food safety. You explore a range of current food-related safety issues, for example analysing risk using standard industry tools such as hazard analysis critical control points. You review current hygiene practices in the food industry including emerging new sectors, such as biotechnology, which have brought with them new challenges associated with food quality and safety.
You also look at implementing, auditing and evaluating appropriate processes and procedures, and controls for safely processing foods. This module provides you with the necessary skills to synthesise and critically appraise different aspects of food safety technologies and food safety management in complex contexts.
Research Project
This module will provide an appropriate environment for an in-depth investigation of a subject relevant to the programme chosen and the continued development of cognitive, professional and transferable skills. It aims to unify your understanding and awareness of engineering or science as developed in the programme, with individual and independent research and analysis on a selected topic within the discipline. It also aims to expose you to the management of a significant project and to enable you to apply research methods relevant to your specific field and related discipline.
You investigate problems which involve the consideration of relevant legal, social, ethical, environmental and other professional issues.
You will be expected to develop and practice a professional approach to the presentation, delivery and appraisal of your written and oral presentations.
