|Study location||United Kingdom, London (Medway Campus)|
|Type||Master courses, full-time|
|Nominal duration||1 year|
|Tuition fee||To be confirmed|
Undergraduate diploma (or higher)
A relevant Bachelor’s honours degree (UK equivalent) class 2:2 or above (or an overseas equivalent)
The entry qualification documents are accepted in the following languages: English.
Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.
IELTS: 6.0 (with a minimum of 5.5 in each component)
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) route. 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).
Students are required to study the following compulsory courses.
Research Methods for Postgraduates (15 credits)
Food Product and Process Development (30 credits)
Marketing, Innovation and Management (30 credits)
Research Project (Food Innovation) (60 credits)
Students are required to choose 45 credits from this list of options.
Risk Analysis for Agriculture and the Environment (15 credits)
Open Course (15 credits)
Climate Change and Ecological Footprinting (15 credits)
Innovations in Food Packaging (30 credits)
Applied Food Chemistry and Biochemistry (30 credits)
Applied Food Microbiology (30 credits)
Food Management (15 credits)
Food Authenticity and Traceability (15 credits)
Food Nutrition and Public Health (30 credits)
Graduates from this programme will have the knowledge and skills to pursue careers at government level, working in competent authorities; in the food industry as food technologists, including in the area of product development; or in hospitality sectors.