Master of Science in Food Innovation

The focus of the programme will be on the subject areas of innovation management; applied food science; physical and sensory analysis; food safety management; food processing and biotechnology; quality and innovation, research and development.

 

The programme will meet the needs of students who have an interest in all aspects of the food industry, including food innovation; food safety management; processing and biotechnology; physical and sensory analysis. Students will gain the ability to integrate scientific knowledge with a thorough understanding of food innovation, quality and safety and employ an innovative approach to product research and development.

On successful completion of this programme students will:

• Critically appraise approaches to food innovation.
• Demonstrate in-depth knowledge of the scientific principles underpinning the relationship between food quality, food safety and innovative new product development.
• Critically evaluate key issues in food legislation and developments pertinent to food quality and safety that include the ISO standards for quality and food safety management systems.
• Demonstrate in-depth knowledge of the theoretical and practical aspects of food processing and biotechnology.
• Critically appraise the chemical and physical changes in nutrients and non-nutrients during food processing and manufacture, distribution and storage.
• Demonstrate research skills through critical analysis, development of an action plan and scientific investigation of a research project in a relevant food area.