The food industry is experiencing a skills gap in technical and product development roles, while also taking a leading role in driving a public health agenda and producing safe, tasty food which meet our nutritional needs.
This course prepares you for technical and product development roles in the food industry with a strong emphasis on nutrition. It is aimed at students with a background in food science, nutrition, health and wellbeing, exercise science or biological sciences who wish to specialise in food and nutrition and acquire an in-depth understanding of how to apply nutrition principles to food product development and production.
You learn about food production and nutrition in an applied setting, developing core technical skills in our state of the art development kitchens, food and nutrition labs and sensory suite. You apply those practical skills to live briefs with commercial applications provided by our industrial partners such as Morrisons and Cranswick plc.
The course is based on three key strands:
Examples of academic research and commercial projects you work on include developing tasty healthy alternatives, understanding the impact of food labelling on consumer liking, developing a food product for a major food retailer partner (brief varies) or supporting local SMEs with food quality assurance systems.
Full-time without work placement – 12 months
Full-time with work placement – 18 to 24 months
Part time – 12 to 24 months
As a graduate from this course, career opportunities include:
From artisanal bakeries to Ministries of Agriculture and the Food and Agriculture Organization of the United Nations, our students come to study the MSc in Food Policy from around the world, across the food landscape and go on to develop their careers in a variety of ways once they graduate.
The course is for students who are passionate about food policy and are open to challenging their own assumptions. We want you to graduate from this Masters with a more disciplined and rigorous approach so you can be more effective in pursuing your passions within the food domain.
How does a coconut growing in Malaysia become a coconut drink in the UK? On this programme we explore how policy influences the trajectory of food not just from field to fork but across time and territory.
The MSc in Food Policy is about analysing, researching and informing the future of food policy from the local to global scale. It is run by the Centre for Food Policy, founded by Prof. Tim Langin 1994. Read this report for a summary of the Centre's past work and vision for the future.
The ways in which we produce, process, distribute, market, prepare and consume food have important consequences for our health and that of the planet. We look at the positive and negative impacts of food, from the health, environmental, political, socio-economic and cultural perspective.
This Masters promotes genuine interdisciplinary because we think you need to look at the subject from all angles to make the most holistic evaluation. It draws on social sciences (sociology, politics, economics, anthropology, psychology) as well as health sciences and epidemiology. We look at the latest food policy debates and place them in a historical context.
You will be taught by a team of specialist food policy specialists who are leaders in the field. Our academic staff are actively involved in research and in policy-making on the local, national and global stage. Our teaching reflects this engagement.
Students are exposed to conflicting narratives about the problems facing the food system and the best ways to resolve them. We address important questions of our time, such as:
We are a passionate and engaged team who will help you understand how to change the food system for the better. You will learn through a mixture of lectures, small group activities, whole class discussions, workshops and independent study. There are a lot of group discussions in class. We encourage you to ask questions, contribute your own experiences and apply your own perspectives to the issues we explore. The programme also encourages a strong peer-to-peer community through social media.
For the distance-learning mode you will be able to watch the lectures online, which are supplemented with written exercises and one-to-one Skype tutorials with the teaching staff.
Read this report for a summary of the CFP's past work.
Each taught module is assessed by two pieces of written work. The first is handed in during the middle of term so that you receive useful feedback before moving on to the second assignment. In each case you will choose the topic. You will also be asked to write different kinds of documents (briefing papers, memos, reports as well as essays) that correspond to those you would have to write in policy-making organisations. Then you work on your dissertation, which is a longer (15,000 word) piece of work, enabling you to delve into a food policy topic of your choice in depth. You will gain support from a personal supervisor who is a senior academic from the Centre for Food Policy.
The course consists of four core taught modules (worth 30 credits each) and a dissertation (worth 60 credits). The dissertation gives you the opportunity to undertake research on a topic of your choice that is relevant to food policy. The course has been designed to enable you to pursue your own interests and passions. In every assignment you have the opportunity to engage with the issues you care about.
The course is flexible to fit in with your work commitments so you can study this Masters on a full-time (one year), part-time (two years) or on a distance-learning basis (two years). The taught modules take place in the first and second terms, and the dissertation starts in the third term and continues until September (December for part-time students). For each taught module there are approximately 10 three-hour teaching sessions. In addition you are expected to undertake around 270 hours of independent study. For the whole programme, you should expect to study for around 1800 hours (35 hours per week for full-time students, 17.5 hours for part-time students).
According to the Destinations of Leavers from Higher Education Survey, previous graduates in employment six months after completing the course earn an average salary of £34,750.
We are very proud of our alumni. For example, our alumni run NGOs and progressive food businesses, work in government and UN agencies, and have established great careers in health advocacy, journalism and academia.
Demand is growing across the world for experts in food science, and GCU’s MSc Food Bioscience produces highly trained graduates to meet this demand. Through this programme, you will explore the fascinating world of food science and gain the skills for a rewarding career.
Whether by ensuring high standards in food safety, innovating preservation techniques, or boosting nutrition in kids’ favourite foods, there are so many ways for food scientists to make a positive impact and support the common good.
The curriculum puts science first and educates students on the classical aspects of food science.
Plus, with an independent research project that supports your individual interests and career goals, you’ll build both practical skills and specialised expertise.
The department is home to a UKAS-accredited food science laboratory that supports practical investigation and real-world impact, contributing to the common good in our field and our community.
Our well-regarded faculty pursue a wide range of food science research:
Food Science; Skills for Professional Practice for Biosciences; Food Commodities; Food Microbiology and Biotechnology; Project and Workshop; Food Quality and Safety Assurance; Instrumental Techniques for Food Analysis; Food Toxicology; Research Project; and Industrial Placement.
A key part of the curriculum is the three-month placement in the food industry, enabling you to put your knowledge to work in the real world. The MSc Food Bioscience programme will help you build skills for success in the food science industry, beginning with your first job.
This is the only MSc in Food Bioscience in Scotland accredited by the IFST Institute for Food Science & Technology.
We use a wide range of learning and teaching methods to ensure that you have both the necessary knowledge and understanding of business and management and a portfolio of intellectual and personal skills.
Each module on the programme uses its own learning, teaching and assessment strategy to achieve learning objectives. Assessment methods vary between modules and may include unseen examinations, class tests, essays, management reports, case studies, presentations, and group work.
The learning and teaching methods we use ensure that our programme is both vocationally relevant and academically challenging. Our approach is student-centred, practical, participative and relevant to the needs of employers.
We've moved away from the traditional teacher-centric learning to a more independent learning approach, where you are encouraged to develop critical thinking skills.
As an expert in food science with practical, career-focused training, your job prospects will be excellent. Graduates can find work in a variety of areas, including food manufacturing, food processing, new product development and research, food safety process development, quality assurance and marketing.
In this century, food security and the need to develop sustainable agriculture will become dominant issues affecting the whole world. The global population is projected to increase dramatically from 7 to 9 billion in the next 30 years, causing an unprecedented demand for food and increased pressure on land. The aim of this Food Security Degree is to provide you with knowledge and skills relating to the broad topic of food security, incorporating socio-economic, animal and crop aspects.
We welcome students from diverse educational backgrounds and we anticipate that many will be unfamiliar with all the topics in this programme. We have therefore designed the programme so that it provides you with both a broad understanding of the major issues in food security and the opportunity to selectively focus on aspects of particular interest.
The programme is made up of courses totalling 180 credits. The programme starts with three compulsory courses (totalling 60 credits) that introduce fundamental issues in food security. You then choose from a range of optional courses (usually 10-credit) that expand on key topics, including production of food from animal sources and crop improvement. Some courses provide practical skills and there is an opportunity to learn about commercial issues relating to food production. Finally, you will undertake a 60-credit investigative project, which will allow you to focus on a selected topic.
The programme comprises the following courses:
*Most of the optional courses are 10 credit courses
Most courses are taught through lectures and tutorials, in which there will be discussion of key concepts, and training in the critical appraisal of published information. In addition, some courses include guest lectures and site visits. The course on Technology Transfer and Commercialisation of Bioscience Research will include workshop sessions. Two courses provide training in laboratory skills: Molecular Lab Skills and Plant Genetic Engineering. The project will involve an independent investigation of a selected topic in food security under supervision from an expert in the field.
Food security is a major challenge of this century and hence there will be opportunities to develop careers in several areas. Career prospects include working in Agri-industry, research institutes, government advisory, international advisory, media and research positions.
The breadth of knowledge, understanding and skills you will acquire in this Masters programme will help you obtain employment or undertake research in the food security sector.
This course gives you the skills you need to start a career as a food processing engineer. This is a role much in demand in the food and drink industry, the largest manufacturing sector in the UK.
You learn practical techniques and work with food manufacturers on real projects that prepare you for your career. You also visit factories including • AB World Foods • Burtons Biscuits • KP Snacks • Premier Foods • Thornton's.
The course is designed to be flexible to help you study around your other commitments.
What you study
During the course you gain an overview of engineering principles and key sector issues, giving you a range of knowledge across the food sector. Your learning is based around examples and assessments relevant to the food processing industry.
You undertake a group project to develop a new food product and its processing. This involves working with students from different courses, giving you experience in a multi-disciplinary food processing environment. You explore ethics, sustainability, health and safety and intellectual property rights, as well as business and marketing strategies related to the food industry.
You also study material flow characteristics, which is a core discipline in food processing. Using food materials to illustrate key characteristics, you learn techniques to analyse the rheology and flow of food products through food processing equipment, including understanding the thixotropic behaviour of tomato ketchup.
You then choose two further optional modules, allowing you to focus on your key areas of interest.
The course also gives you the opportunity to take modules on • food • food safety • the management of food production • food processing • food manufacturing techniques • engineering processes.
Level one modules
Level two core modules
Level two optional modules
Choose two from
The course leads to career opportunities in the food and drink sector, where there is a high demand for scientific and technically qualified individuals. Example roles and potential salaries include • engineering manager (£55,000) • maintenance manager (£40,000) • production area controller (£28,000) • project engineer (£40,000) • site engineering manager (£55,000).
The National Centre of Excellence for Food Engineering has extensive contacts with national and multi-national food and drink companies including • Nestle • PepsiCo • Mondelez • Greencore • Premier Foods • Kellogg’s • William Jackson Food Group. The Centre support students to progress to roles with companies in this significant industrial sector.