The School of Food Science and Nutrition was one of the first University Departments in the UK to teach Food Science and to establish a Research School.
This course will provide a broad knowledge in the application of food science with the necessary background understanding of chemistry, biochemistry, physics, mathematics and biology with a main emphasis on its application in the food industry.
You will develop in-depth specialist knowledge of scientific techniques and practical skills in the assessment and control of food quality, food safety, product design and new product development.
The programme examines different aspects of the product development process, from product conception through to product launch. It will show how principles of project management, industrial experimental design, quality design techniques and sensory science are applied in developing new food products and production processes that integrate consumer needs and expectations, while at the same time conforming to food legislation, food quality and safety requirements.
A key part of the programme is the study of quality assurance and monitoring of contaminations and hazards. It looks at examples of measurements and monitoring for quality control, covering industry techniques and international standards in quality and safety, as well as the impact of European law and legislation on food production.