Details

InstitutionProgram

Institution

Manchester Metropolitan University

Currency

€

Program Level

MSc

Program

Food Science and Innovation

Summary

How do you assess microbial contaminants and decide on the microbiological safety of ready meals? How can we influence the taste and texture of foods to make them more desirable? How can we use new technologies to make safe, sustainable foods?

• Through this course, you’ll explore 21st century food manufacturing and develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and health. 

  You’ll explore sensory evaluation, food law and how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. You’ll also consider topics such as modern production and analytical technologies, functional foods and labelling legislation, and how to ensure that foods are nutritious and safe to eat. 

  Technical skills are vital to the food industry and they’re an important part of this course. In our dedicated food technology and biochemistry laboratories, you’ll have practical sessions in areas of food production, evaluating the sensory properties of foods, microbiological quality, and the chemical and physical analysis of foods. 

  You’ll also complete a food development project where you’ll create your own innovative foods, working on everything from marketing and sensory analysis to legal requirements – and you’ll create your product too. 

  Past projects include functional yogurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts. 

Tuition Fees

20000.00 €

Duration

Year

Application Fee

0.00 €

Living Costs

0.00 €

CertificateName

MSc Food Science and Innovation

Intake

September

Program Length

1 years

IsActive

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Co-Op Internshiop

✔

Acadmic Assemnt

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