Food Quality and Innovation MSc

at University of Leeds

Throughout the course you will develop an understanding of the underpinning scientific techniques in chemistry, biochemistry, physics, mathematics and biology relevant in applications of food science and the food industry.
 

You will examine different aspects of the product development process from product conception through to product launch. Through the process you’ll apply principles of project management, industrial experimental design, quality design techniques and sensory science in developing new food products and production processes that integrate consumer needs and expectations, while at the same time conforming to food legislation, food quality and safety requirements.
 

The study of the principles of quality assurance, management and improvement and its application through design, measurement and monitoring will also be examined, covering aspects such as quality auditing, quality control and HACCP, predictive modelling and experimental design.
 

The course will provide you with a learning environment that immerses you into real-world situations in food product development and quality assurance through the use of group-based learning activities that require you to use your knowledge and skills attained through multi-discplinary learning modules in various scientific fields.
 

In the final months of your course, using the knowledge you have gained from the core modules, you will be ideally positioned to choose an exciting problem to investigate, which will be influenced by current research thinking within the field.This project will provide you with the key experience in independent research you need to advance your career. The research project will also help you to develop the personal skills you will need to communicate effectively in future professional activities such as presentations.

Modules

Year 1

Compulsory modules

• Microbiological and Chemical Food Safety    
• Food Processing    
• Nutrient & Food Biochemical Structure and Function    
• Food Analysis    
• Food Product Development    
• Sensory Science    
• Food Quality Assurance and Control

A bachelor degree with a 2:2 (Hons) or equivalent qualification in a relevant science subject, usually including modules in food processing and/or engineering. 

English language requirements

IELTS 6.5 overall, with no less than 6.0 in any component.
 

Fees

• UK: £11,500 (total)
• International: £26,750 (total)
   

Here are some examples of the roles that our graduates are now in:

• Innovation Technologist, Kerry Foods

• NPD Technologist, Scheff Foods Ltd

• R&D Food Technologist, Shanghai 21Cake Food Co

• NPD & Quality Control Executive, ID Fresh Food (India)

• Quality Control Analyst, Mundipharma Pte Ltd

• QA Technician, Newsholmes Food

• Sampling Officer, Food Experts S.L.

• Quality Assurance Support, Wharfe Bank Brewery

• Food Technologist, CK Foods Processings Ltd

• Lab Technician, Arla Foods