Masters Degrees in Food Science study the principles behind human nutrition and food production. These programs will give you the opportunity to explore the challenges involved in commercial food manufacture, understand the science behind different diets and consider the ways specific food groups can meet the needs of people in diverse circumstances.
Courses can be taught or research-based, awarding MSc, MRes or MPhil degrees as appropriate. Entry requirements will vary, but you'll normally be expected to have an undergraduate Science degree.
Postgraduate training in Food Science has lots of obvious (and not so obvious) professional applications. Food production is a big business, with large companies developing new processing methods, or techniques for creating more natural products.
Careers are also available in related fields such as agriculture (no pun intended) as businesses and governments seek to find ways of feeding growing and changing populations. Or, with the right Food Science Masters, you could even find work in glamorous and exciting professions such as winemaking or craft beer production (an excellent way to leverage some of the extra-curricular experience you may have developed as a student).
A specialist Food Science degree (such as a Masters in Nutrition) has its own professional applications. You could work with a health service as a dietician (subject to accreditation) or cross over into fields such as sports science, helping athletes improve their performance and avoid injury.
Approximately 62% of people with a Masters in Food Science are known to be in full-time employment six months after graduation, whilst 15% are in further study. The remainder are involved in part-time employment, voluntary activities or other pursuits.
Popular careers with a Masters in Food Science include:
Popular specialisms for Masters Degrees in Food Science include: