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Consumer Food Science is the study of what influences our food choices: culture, sensory perception (taste, appearance, smell, texture), food quality, diet, nutrition, lifestyle and marketing influences.
This area of study provides an opportunity to combine papers in Sensory Science, Food Marketing and Management, Nutrition and Food Service with Consumer Food Science.
The Master of Science (MSc) is a two-year degree which encompasses both coursework and research. The first year involves mainly coursework and preliminary research preparation. Students will have the opportunity to contribute to existing fields of research, or to begin to develop new areas.
The MSc may be taken by a combination of coursework and thesis, or by thesis only. Students who have a Bachelor's
Every applicant shall have fulfilled one of the following conditions:
be a graduate and have achieved an average grade of at least B in the relevant 300-level papers;
have obtained a Postgraduate Certificate or a Postgraduate Diploma in Applied Science with an average grade of at least B;
have equivalent alternative qualifications or experience acceptable to the Pro-Vice-Chancellor (Sciences).
In considering an applicant's qualifications, regard will be had to the detail of the course of study followed to gain the qualification, as well as the applicant's performance in the programme.