MSc Food and Nutrition Sciences


The food industry is the UK's largest manufacturing sector and is experiencing a shortage of talented professionals to work in commercial, technical and product development roles. This course gives you the knowledge and skills in food production, food legislation, food product development and nutrition to take on a range of exciting career opportunities in this vibrant and fast paced industry.

Course description

The food industry is experiencing a skills gap in technical and product development roles, while also taking a leading role in driving a public health agenda and producing safe, tasty food which meet our nutritional needs.

This course prepares you for technical and product development roles in the food industry with a strong emphasis on nutrition. It is aimed at students with a background in food science, nutrition, health and wellbeing, exercise science or biological sciences who wish to specialise in food and nutrition and acquire an in-depth understanding of how to apply nutrition principles to food product development and production.

You learn about food production and nutrition in an applied setting, developing core technical skills in our state of the art development kitchens, food and nutrition labs and sensory suite. You apply those practical skills to live briefs with commercial applications provided by our industrial partners such as Morrisons and Cranswick plc.

The course is based on three key strands: 

  • a food strand in which you learn about food composition, food legislation and regulations and labelling, product development, food quality management and food technology.
  • a nutrition strand in which you learn about how we metabolise food, our nutritional needs and the impact of nutrition on health and diseases throughout the life cycle.
  • a professional and academic skills development strand in which you apply your learning to both academic research and commercial briefs.

Examples of academic research and commercial projects you work on include developing tasty healthy alternatives, understanding the impact of food labelling on consumer liking, developing a food product for a major food retailer partner (brief varies) or supporting local SMEs with food quality assurance systems.

Entry requirements

2018 entry requirements

Normally an honours degree at 2:2 or above in a science or recognised equivalent qualification in science. For example, food science, nutrition, health and wellbeing, exercise science or biological sciences are all relevant disciplines.

Applicants with an honours degree in an alternative discipline and relevant work experience are considered on an individual basis.

We consider enquiries from those who have substantial experience working in relevant positions in the food industry or in nutrition related positions but do not have the normal entry requirements. We may invite these potential students for an interview to discuss their particular background, experience and qualifications.

Work Experience Route

If English is not your first language you will need an IELTS 6.5 score with a minimum of 6.0 in all skills or equivalent.

Non Work Experience Route

If English is not your first language you will need an IELTS 6.0 score with a minimum of 5.5 in all skills or equivalent. 

Course structure

Full-time without work placement – 12 months
Full-time with work placement – 18 to 24 months
Part time – 12 to 24 months

MSc Food and Nutrition Sciences

Duration: 1-2 years

Study options: Delivery at Provider Premises, Full Time, Part Time

Qualifications:
MSc

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