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Through this course you’ll explore 21st century food manufacturing and develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and health.
You’ll explore sensory evaluation, food law and how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. You’ll also consider topics such as modern production and analytical technologies, functional foods and labelling legislation, and how to ensure that foods are nutritious and safe to eat.
Technical skills are vital to the food industry and they’re an important part of this course. In our dedicated food technology and biochemistry laboratories, you’ll have practical sessions in areas of food
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Typically, you will have a minimum 2:2 undergraduate honours degree, or an international equivalent, in an appropriate science or engineering related subject. Good honours candidates from other subjects may still be eligible if they can if they can demonstrate significant proven professional experience in a relevant field.
Manchester Metropolitan University offers a wide variety of courses and professional accreditations to ensure that students learning can be applied to their chosen career. We have community of over 38,000 current undergraduate and postgraduate students and more than 290,000 alumni. We have 5 different faculties: Business and Law; Arts and Humanities; Education, Science and Engineering and Health, Psychology and Social Care.Read more
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