|Location||United Kingdom, London (Medway Campus)|
|Type||Master courses, full-time|
|Nominal duration||1 year|
|Tuition fee||£11,700.00 per year|
Undergraduate diploma (or higher)
If there is no degree relevant, a professional qualification and experience in the field of food science and technology may be acceptable.
IELTS with a minimum of 5.5 in each skill or equivalent english test (CAE)
At least 2 reference(s) must be provided.
A motivation letter must be added to your application.
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.
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)
Our graduates often pursue a career path in the food industry in the area of product development.