Food Science (Food Biotechnology) MSc

Overview

This course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies, DNA and how it can be manipulated, modern bioanalytical methods in biotechnology and food safety.

You’ll have chance to challenge the myths associated with food allergies and the risks, causes and solutions. You’ll learn the science behind the ingredients that go into food products.

The core sciences of chemistry and biochemistry underpin the course, alongside the processing of food. You’ll also study essential elements of microbiology and nutrition. You’ll learn to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods and to integrate this scientific knowledge with an understanding of food technology.

The course is strongly linked to our research groups, meaning you’ll be taught by staff who are actively engaged in world-class research and cutting-edge professional practice.

Course content

Through this programme you'll develop the ability to critically assess the complex factors that influence the range, quality and acceptability of foods produced in an industrialised society.

You'll apply scientific knowledge from your bachelor degree and extend it to areas outside your first degree discipline. You'll gain a broad knowledge of food science with the necessary related understanding of chemistry, biochemistry, physics, mathematics and biology. You'll also learn to integrate your scientific knowledge with an understanding of food production and processing and will develop your own interests and skills through specialised options and projects, influenced by current research thinking in the field.

Course structure

The list shown below represents typical modules/components studied and may change from time to time. Read more in our Terms and conditions.

Modules

_{Compulsory modules}

• Microbiological and Chemical Food Safety
• Food Processing
• Research Project
• Food Biotechnology
• Impacts of Food Processing on Nutritional Quality
• Food Diagnostics and Next- Generation Biosensors
• Food and the Allergic Reaction
• Structure and Function of Food Components
• Professional Development for Employment and Research

Learning and teaching

Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. We make extensive use of IT, and a wide range of materials is available to enable you to study at your own pace and in your own time to enhance and extend the material you’ll learn formally.

The School has recently invested in brand new lab facilities and dependent on the nature of their project work, students on this Masters course will also have access to all research facilities within the school.

Assessment

Assessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.

The pass mark for each module is 50%. All marks from all modules (passed and failed) are included in the final classification mark, which must be at least a 50% average to pass.

Applying, fees and funding

_{English language requirements}

IELTS 6.5 overall, with no less than 6.0 in all components. For other English qualifications, read English language equivalent qualifications.

Improve your English

International students who do not meet the English language requirements for this programme may be able to study our postgraduate pre-sessional English course, to help improve your English language level.

This pre-sessional course is designed with a progression route to your degree programme and you’ll learn academic English in the context of your subject area. To find out more, read Language for Science (6 weeks) and Language for Science: General Science (10 weeks). 

If you need to study for longer than 10 weeks, read more about our postgraduate pre-sessional English course.

How to apply

Application deadlines

UK/EU applicants 31 August 2019

International applicants 31 July 2019

APPLY 

This link takes you to information on applying for taught programmes and to the University's online application system.

 If you're unsure about the application process, contact the admissions team for help.

Documents and information you’ll need for the application process:

• Original or certified copies of your transcripts
• Original or certified copies of your degree certificate
• Copy of passport (if applicable)
• Letter of sponsorship (if applicable)
• Details of two referees who have knowledge of your academic and/or professional ability
• Original or certified copy of your IELTS/TOEFL results (if applicable)

It may help your application if you include a personal statement and CV. Read about visas, immigration and other information in International students. We recommend that international students apply as early as possible to ensure that they have time to apply for their visa.

_Fees

• UK/EU: £10,500 (total)
• International: £24,000 (total)

Read more about paying fees and charges.

For fees information for international taught postgraduate students, read Masters fees.

_{Scholarships and financial support}

If you have the talent and drive, we want you to be able to study with us, whatever your financial circumstances. There may be help for students in the form of loans and non-repayable grants from the University and from the government. Find out more at Masters funding overview.

The School of Food Science and Nutrition offers a range of scholarships for UK, EU and International students.

Find out more about our Scholarships.

Career opportunities

Postgraduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally.

Here are some of the positions that recent graduates are now in:

• Lead Nutritionist, Unilever
• Regional R&D Manager-Bakery Industry, Puratos
• Nutritionals Commercial Manager, Glanbia
• Quality Control, Xtra Edge Foods
• Food Researcher, Korea Food Research Institute
• Quality Assurance Executive, Sami Spices and Herbs
• Specification Technologist, Premier Foods
• Product Developer, Wm Morrison Supermarkets Plc
• Quality Control Executive, Dharampal Satyapal Ltd.
• R&D Executive, Pristine Organics

Visit the Food Science (Food Biotechnology) MSc page on the University of Leeds website for more details!