Program start date | Application deadline |
2024-09-01 | - |
2025-01-01 | - |
Program Overview
The University of Greenwich's MSc in Food Innovation prepares graduates for careers in food science, particularly in product development. The program focuses on developing knowledge in ingredient development, product launch, and food and nutrition, while emphasizing sustainability and creativity in food chains. It offers both full-time and part-time options and is accredited by The Institute of Food Science and Technology (IFST).
Program Outline
Food Innovation, MSc - University of Greenwich
Degree Overview:
This MSc in Food Innovation is designed for graduates and professionals seeking careers in the food science industry, particularly in product development. It focuses on the development of healthy and nutritious food products while emphasizing sustainability and creativity within food chains.
Objectives:
- Develop knowledge and understanding of ingredient development and product launch.
- Gain expertise in food and nutrition, particularly in the development of healthy and nutritious food.
- Enhance sustainability and creativity within food chains.
- Prepare students for careers in product development science.
Outline:
Full-time:
Year 1:
- Compulsory Modules:
- Academic English for Postgraduates (Science)
- Research Methods for Postgraduates (15 credits)
- Food Product and Process Development (30 credits)
- Marketing, Innovation and Management (30 credits)
- Optional Modules (Choose 45 credits):
- Risk Analysis for Agriculture and the Environment (15 credits)
- Environmental Footprinting and Climate Change (15 credits)
- Food Preservation (15 credits)
- Food Inspection for Government Officials (15 credits)
- Innovations in Food Packaging (30 credits)
- Applied Food Chemistry and Biochemistry (30 credits)
- Food Management (15 credits)
- Food Authenticity and Traceability (15 credits)
- Food Microbiology (15 credits)
- Food, Nutrition and Public Health (30 credits)
Year 2:
- Compulsory Modules:
- Research Project (Food Innovation) (60 credits)
- Optional Modules (Choose 45 credits):
- Risk Analysis for Agriculture and the Environment (15 credits)
- Environmental Footprinting and Climate Change (15 credits)
- Food Preservation (15 credits)
- Food Inspection for Government Officials (15 credits)
- Innovations in Food Packaging (30 credits)
- Applied Food Chemistry and Biochemistry (30 credits)
- Food Management (15 credits)
- Food Authenticity and Traceability (15 credits)
- Food Microbiology (15 credits)
Assessment:
The assessment methods for this program include:
- Classroom presentations, discussions, and case studies
- Critical reviews of new research areas
- Examinations
Teaching:
- The program is delivered through lectures, seminars, workshops, and lab-based exercises.
- Practical case studies are used to simulate an industrial setting.
- The program emphasizes critical thinking and problem-solving skills.
- Guest lectures are delivered by industry professionals from companies like Pfizer, GSK, Novo Nordisk, Merck/Proctor & Gamble.
Careers:
Graduates from this program are well-prepared for careers in:
- Government agencies, working in competent authorities
- The food industry as food technologists, including product development
- The hospitality sector
Other:
- The course is accredited by The Institute of Food Science and Technology (IFST).
- Students 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) as part of the compulsory modules.
- The program team includes globally recognized specialists in their fields.
- The program is well-suited to students with backgrounds in biology, chemistry, nutrition, biotechnology, and hospitality.
- Students can study part-time and combine learning with work commitments.
Home/international fees 2024/25: £11,000 /£17,450