Master of International Business and Master of Public and Social Policy

Program Overview

The Master of Public and Social Policy, with its dual concentration on policy analysis and social research, develops analytical skills for designing effective policy solutions that benefit the public interest and confidence to make sound judgments in specialized policy areas. Students will get academic credit for supervised workplace internships guided by a mentor and can study on campus, online, or a combination of both.

Program Outline

Food Science MSc - University of Leeds

Degree Overview:

The Food Science MSc program at the University of Leeds is designed to equip students with the advanced knowledge and skills needed to excel in the global food industry.

Objectives:

• Develop a deep understanding of food science principles, including food chemistry, biochemistry, processing, safety, and sustainability.
• Gain practical experience in food science research through independent projects and laboratory work.
• Enhance critical thinking, problem-solving, and communication skills essential for a successful career in the food industry.
• Prepare students for leadership roles in research, development, quality assurance, and regulatory affairs within the food sector.

Outline:

The Food Science MSc program is a 12-month full-time program delivered on campus. It consists of a combination of compulsory and optional modules, culminating in an independent research project.

Course Structure:

• Compulsory Modules:
• Capstone Research Project (60 credits):
Students undertake an independent research project, applying the knowledge and skills acquired throughout the program. Projects can be lab-based, desk-based, or field-based, focusing on experimental, computational, or applied research.
• Food Safety and Regulatory Practice (15 credits): This module covers microbiological and chemical food safety issues, including risk assessments, regulatory compliance, allergen management, and quality control.
• Food Chemistry and Biochemistry (15 credits): Students delve into the biochemical constituents of food, exploring biochemical reactions and processes at a molecular level to understand nutrient functionality.
• Food Processing (15 credits): This module covers industrial food processing, including raw materials, equipment, unit operations, critical safety parameters, and the impact of processing methods on food properties.
• Principles of Food Product Design (15 credits): This module examines the product development process, including consumer research, concept design, formulation, sensory assessment, and packaging.
• Food Systems and Sustainability (15 credits): Students explore the global food system, analyzing sustainability frameworks, key stakeholders, and challenges such as environmental degradation, climate change, and food security.
• Colloid Science (15 credits): This module focuses on the physico-chemical principles of colloid and interface science, with a particular emphasis on dairy and plant-based dairy alternatives.
• Research and Professional Skills (15 credits): This module develops academic and professional skills, including critical reading, scientific communication, study skills, laboratory practices, and professional competencies.

Assessment:

Assessment methods vary and may include:

• Report writing
• Mini critical reviews
• Oral and visual presentations
• Independent research projects
Formative feedback is provided throughout the course to support student learning and progress.

Teaching:

• Teaching Methods:
• Lectures
• Workshops
• Small group tutorials
• Problem-based learning
• Practical lab work
• Seminars
• Supervised research projects
• Faculty:
• The teaching team consists of experienced academics and researchers from the School of Food Science and Nutrition, with expertise in various areas of food science, biotechnology, nutrition, and health.
• Industry professionals and postgraduate researchers also contribute to the teaching, providing students with real-world perspectives.

Careers:

• Career Paths:
• Food Scientist
• Food Technologist
• Quality Assurance Manager
• Product Developer
• Research Scientist
• Regulatory Affairs Specialist
• Consultant
• Opportunities:
• The food sector offers a wide range of career opportunities for graduates with a Food Science MSc.
• Graduates are highly sought after by leading food companies, government agencies, and research institutions.
• Outcomes:
• The program prepares students for successful careers in the food industry, with many graduates securing positions in global corporations such as Nestlé, Britvic Soft Drinks, and ASDA.

Other:

• The Food Science MSc program is accredited by the Institute of Food Science and Technology, ensuring that the curriculum meets industry standards.
• The University of Leeds is ranked among the top 10 in the UK for Nutrition and Food Science, reflecting the high quality of the program and its faculty.
• Students have access to specialist facilities, including industry-grade equipment for investigating the colloidal nature of foods, small and wide-angle X-ray scattering equipment, electron microscopy facilities, texture analysers, tribometers, and HPLC and GC analytical equipment.
• The program emphasizes a problem-based learning approach, laboratory classes, and project-based work, providing students with practical experience and developing key transferable skills.
• The University of Leeds Careers Service offers a wide range of resources and support to help students prepare for their future careers, including dedicated employability officers, networking events, and employability skills training.

UK fees:

£13,500 (Total)

International fees:

£32,000 (Total)