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    Department of Food and Nutritional Sciences Logo
  • Study Type

    Full time & Part time available

  • Subject Areas

    Food Sciences

  • Start Date

    September

  • Course Duration

    1 year full time, 2 years part time

  • Course Type

    MSc

  • Course Fees

    New UK/EU students: £8,620 per year
    New international students: £19,230 per year

    Please note
    The fees listed are for full-time study, and relate to courses starting in the 2019/20 academic year. Fee information will be confirmed in offer letters sent out to successful applicants.

  • Last Updated

    18 February 2019

Course content

Whether you have previously studied food science or have a broader applied science background, this course will build on your undergraduate studies, allowing you to gain an in-depth knowledge of the science and technology of food.

Our Department of Food and Nutritional Sciences is a global player in food and health research. 100% of our research impact has been recognised as world-leading or internationally excellent (REF, 2014 – Agriculture, Veterinary and Food Science). Our research strives to improve the quality and nutrition of food that will deliver real benefits for society.  Examples include the development of prebiotics and probiotics, the evaluation of the health impact of functional food ingredients, the study of flavour chemistry and the quality assessment of food processing methods. Read more about our department.

Our pilot plant offers more versatility than any other university – with almost 1100m2 of floor space devoted to approximately £4million worth of equipment that is used primarily for supporting teaching and learning.

What will you study?

Modules in the autumn term use blended learning approaches designed to support those with primary degrees outside of food and nutritional sciences, while still challenging those building on primary degrees in the discipline. Spring term modules will build on this learning and focus on food science innovation through case studies and product reformulation projects that are informed by the latest research. The summer term will culminate in a research project that can be conducted at the University or with one of our industrial partners.

By the end of this programme you will have the expertise needed for a career working with multinational food manufacturers, major retail chains and government bodies.

Sample modules:

  • Microbes, food safety and health
  • Food chemistry: structure, flavour and colour
  • Food manufacturing and process design
  • Sensory science
  • Food product reformulation
  • Applied food quality and safety
  • Taints and off-odours: industrial challenges
  • Research skills and professional development
  • Research project

Please note that all modules are subject to change. Please see our modules disclaimer for more information.

What career can you have?

You will gain the knowledge required to embark on a career within a range of organisations, including multinational food manufacturers, ingredient suppliers, major retail chains and smaller companies supplying niche markets. Alternatively, you could go on to study for a PhD.

Recent examples of jobs obtained by our graduates have included: Process Technologist with Pepsico International, Quality Executive with Agro Tech Foods, New Product Developer with Bakkavor, Food Technologist with Tesco and Research and Development Technologist with Kerry Ingredients and Flavours.

What our students say

Read Fay's story - recent graduate of our Food Science MSc.


Visit the Food Science MSc page on the University of Reading website for more details!

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