This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. It is based upon the strengths and expertise of staff working in the Faculty of Engineering and Science, e.g. human nutrition and public health; food chemistry and biochemistry, functional foods, marketing and economics; new product and process development; food packaging; food safety and quality management; food legislation; applied food microbiology, creative thinking, sustainability and entrepreneurship.
This programme is aimed at: graduates who want to develop a career path in the food industry in the area of product development, for students who have not followed an undergraduate programme in food science or technology, and for professionals working in the food industry who want to participate in the programme, either in a part-time mode or by following a continuing professional development (CPD) model. Students with backgrounds in Biology, Chemistry, Nutrition, Biotechnology and Hospitality are encouraged to join the programme.
This new programme is intended to prepare graduates from a life science or catering background for careers as professional Product Development Scientists, based upon a clear understanding and competency of science-based subjects.
Please note that as part of the compulsory courses below students will sit the Level 3 award in Hazard Analysis and Critical Control Point (HACCP) for Food Manufacturing course offered by the Royal Society for Public Health (RSPH).
The aims of the programme are:
- To innovate and find practical solutions in value added activities
- To develop insight into the development of healthy and nutritious food
- To provide the ability to enhance creativity and sustainability within the food chain
- To enhance employability skills and tools required by the food chain.
Visit the website http://www.gre.ac.uk/pg/engsci/foodinnov
Food and Agricultural Sciences
The Natural Resources Institute (NRI) has an internationally-recognised academic reputation and provides taught postgraduate courses in a wonderful environment for students.
NRI provide research, consultancy, training and advisory services to underpin sustainable development, economic growth and poverty reduction. The majority of our activities focus on the harnessing of natural and human capital for the benefit of developing countries, though much of our expertise has proved to be of growing relevance to industrialised nations.
What you'll study
- Marketing, Innovation and Management (30 credits)
- New Product and Process Development 1 (30 credits)
- Research Methods (15 credits)
- Planning for Professional and Personal Development (15 credits)
- Research Project (60 credits)
- One 30-credit option from: Innovations in Food Packaging; Human Nutrition and Public Health; Applied Food Microbiology; Applied Food Chemistry and Biochemistry (30 credits)
Fees and finance
Your time at university should be enjoyable and rewarding, and it is important that it is not spoilt by unnecessary financial worries. We recommend that you spend time planning your finances, both before coming to university and while you are here. We can offer advice on living costs and budgeting, as well as on awards, allowances and loans.Find out more about our fees and the support available to you at our:
- Postgraduate finance pages (http://www.gre.ac.uk/finance/pg
- International students' finance pages (http://www.gre.ac.uk/finance/international
Examinations and essays, class based tests, presentations and tutorials, reports of (tutor-led) laboratory and field-based activities, and reports of independent project work.
Our graduates often pursue a career path in the food industry in the area of product development.
Find out how to apply here - http://www2.gre.ac.uk/study/apply
A relevant Bachelor's Honours degree (UK equivalent) class 2:2 or above (or an overseas equivalent). If there is no degree relevant, a professional qualification and experience in the field of food science and technology may be acceptable. If the applicant's first language is not English, a language proficiency score of at least IELTS 6.0 is required. In some cases, it may be possible to take into account acquired prior learning and experience.