MSc Food Innovation with Industrial Practice

The food supply chain faces a series of global issues concerning sustainability and innovation. This course encourages you to develop solutions to these real-world problems. You’ll discover the importance of developing new ingredients and products for safe and wholesome foods and how to enhance sustainability and creativity within food supply chains.

The course draws from a broad range of areas. These include marketing and management, risk analysis for agriculture and environment, climate change, packaging, human nutrition and public health, food microbiology and biochemistry, food safety, and quality assurance. You’ll study Hazard Analysis and Critical Control Point (HACCP) modules recognised by the Royal Society for Public Health.

This Food Innovation course includes a one-year internship with a relevant employer in a field of your interest. It prepares you for managerial roles along the food supply chain, in government legislation or enforcement, in food supply and manufacture, or in hospitality and retail. It will also benefit entrepreneurs who want to develop their own food-based businesses.

What you should know about this course

Combine study with practical elements for careers in product development science
This two-year course includes an independent research project and a one-year internship
You are responsible for securing your placement (with our help). But if this is not completed, you can still graduate with an award without industrial practice
This course is taught at our Medway Campus in Kent.

What you will study

Year 1

Option Set 1

Students are required to study the following compulsory modules.

Academic English for Postgraduates (Science)
Research Methods for Postgraduates (15 credits)
Food Product and Process Development (30 credits)
Marketing, Innovation and Management (30 credits)
Research Project (Food Innovation) (60 credits)

Students are required to choose 45 credits from this list of options.

Risk Analysis for Agriculture and the Environment (15 credits)
Environmental Footprinting and Climate Change (15 credits)
Food Preservation (15 credits)
Innovations in Food Packaging (30 credits)
Applied Food Chemistry and Biochemistry (30 credits)
Applied Food Microbiology (30 credits)
Food Management (15 credits)
Food Authenticity and Traceability (15 credits)
Documentation and Review for Quality Assurance (15 credits)
Food Microbiology (15 credits)
Food, Nutrition and Public Health (30 credits)

Option Set 2

Students are required to study the following compulsory modules.

Academic English for Postgraduates (Science)
Research Methods for Postgraduates (15 credits)
Food Product and Process Development (30 credits)
Marketing, Innovation and Management (30 credits)
Research Project (Food Innovation) (60 credits)

Students are also required to choose 15 credits from this list of options.

Open Module (15 credits)
Postgraduate Negotiated Learning Module (15 credits)

Students are also required to choose 30 credits from this list of options.

Risk Analysis for Agriculture and the Environment (15 credits)
Environmental Footprinting and Climate Change (15 credits)
Food Preservation (15 credits)
Innovations in Food Packaging (30 credits)
Applied Food Chemistry and Biochemistry (30 credits)
Applied Food Microbiology (30 credits)
Food Management (15 credits)
Food Authenticity and Traceability (15 credits)
Documentation and Review for Quality Assurance (15 credits)
Food Microbiology (15 credits)
Food, Nutrition and Public Health (30 credits)

Year 2

Students are required to study the following compulsory modules.

Research Project (Food Innovation) (60 credits)
Industrial Practice (60 credits)

Year 3

Students are required to study the following compulsory modules.

How you will learn

Teaching

This course is taught by lectures, seminars, workshops and lab-based exercises, with the use of practical case studies. You’ll gain teamwork experience to simulate an industrial setting as well as the critical thinking and problem-solving abilities which are important for modern pharmaceutical practice.

Class sizes

For specialist modules, our classes are usually limited to 20 students in lab sessions and 40 in lectures. This helps to create familiarity between students and staff and ensure a great learning experience.

The modules that run across several courses can have larger classes sizes, which are typically broken down into smaller groups.

Independent learning

Our courses are designed to give you the space for exploratory and independent study. You’ll work towards individual and group assignments and undertake the preparation/follow-up work associated with lectures, seminars, integrative assignments and laboratory classes.

We encourage students to take advantage of a range of related extra-curricular opportunities available within the university and elsewhere.

Overall workload

If you are studying full-time, you should expect the workload to be similar to a full-time job. For part-time students, this will reduce in proportion with the number of courses you are studying.

Assessment

Students will be assessed through a variety of methods, such as:

Classroom presentations, discussions and case-studies
Critical reviews, looking at new areas of research
Examinations.

Feedback summary

University policy is to give feedback on assignments within 15 working days of the coursework submission date.

Examination results will be available within 28 days.

Dates and timetables

Each academic year runs from September to June. You can begin the course in September or January.

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