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Nutrition and Food Science (MSc)


Course Description

The MSc Nutrition and Food Science focuses on the interface between human nutrition and food science, an area of increasing importance to consumers, government and the food industry.

This type of course is possible because of the establishment, within the Department of Food and Nutritional Sciences, of the Hugh Sinclair Unit of Human Nutrition - a major centre for human nutrition research. To have an active nutrition research group working alongside food scientists and technologists is unique in the UK.

http://www.reading.ac.uk/ready-to-study/study/subject-area/food-and-nutritional-sciences-pg/msc-nutrition-and-food-science.aspx

Modules include:

• Scientific Basis for Nutritional Requirements and Policy
• Genes, Lifestyle and Nutrition in Health and Disease
• Metabolism
• Sensory Attributes of Food
• Chemistry of Food Components.

What career can you have?

The safety, quality and nutritional properties of the food reaching consumers depends upon an understanding of science and technology. Our graduates have the understanding and are able to access jobs which lead to fulfilling careers - whether with multinational food manufacturers, ingredient suppliers, major retail chains or smaller companies supplying niche markets. Recent examples of jobs obtained by our graduates have included: Process Technologist with Pepsico International (UK), Quality Executive with Agro Tech Foods (India), New Product Developer with Bakkavor (UK), and Research and Development Technologist with Kerry Ingredients and Flavours (UK).

Department

Make use of the largest range of dedicated food laboratories in a UK university in a Department with extensive industry contacts and which is a global player in food and nutritional sciences.

Our Department is a global player in key aspects of food and nutritional sciences. Examples include the development of pre- and probiotics, the evaluation of the health impact of functional food ingredients, the study of flavour chemistry and the quality assessment of food processing methods. We have the largest range of dedicated food laboratories in a UK university and recent substantial investment has ensured that we can provide education in high quality facilities. These include a large pilot-plant containing processing equipment for food product development work, advanced taste panel facilities, the Hugh Sinclair Unit of Human Nutrition studies and specialist laboratories for assessing human gut microflora.

Our industry contacts are extensive and provide significant research funding as well as supporting our teaching courses. As a Department with a strong research focus we have a large number of PhD students. Suitably qualified Master’s students frequently continue with us on a PhD course. Our students consistently comment on the welcoming and friendly attitude of our staff. We are enthusiastic about our work and will inspire you to achieve your goals.

Visit the Nutrition and Food Science (MSc) page on the University of Reading website for more details!

Entry Requirements

We prefer applicants to have at least an upper second-class honours degree (or equivalent) with a significant element of chemistry and/or biological science. You are normally required to have a good undergraduate honours degree (or equivalent from a university outside the UK). If you have other qualifications and a number of years' relevant work experience then you may also be eligible to apply.

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