Program Overview
The MSc Food Technology - Quality Assurance program from the University of Reading prepares students for careers in food industry quality assurance. Students gain scientific knowledge, develop practical skills, and complete a research project, ensuring readiness for roles as food safety and quality assurance managers, product development scientists, and more. The program is industry-relevant and boasts a 95% graduate employment rate.
Program Outline
Degree Overview:
Overview:
The MSc Food Technology - Quality Assurance degree program at the University of Reading equips students with the scientific knowledge and skills necessary to ensure the safety and quality of food products. The program emphasizes practical experience and industry relevance, preparing graduates for successful careers in the food industry.
Objectives:
- To provide students with a comprehensive understanding of food quality assurance systems and their implementation.
- To develop students' knowledge of the chemical, biological, and physical principles involved in food processing and storage.
- To equip students with the skills to identify and mitigate food safety hazards.
- To foster students' understanding of quality and legal requirements in food provision.
Program Description:
The program is designed to provide students with a solid foundation in food science and technology, with a focus on quality assurance. Students will gain hands-on experience in the university's state-of-the-art food teaching facilities, including the Food Processing Centre and the Flavour Centre. The program also includes a research project, which allows students to apply their knowledge to real-world food technology challenges.
Outline:
Program Content:
The program covers a wide range of topics related to food quality assurance, including:
- Food safety and microbiology
- Food chemistry and analysis
- Food processing and preservation
- Food quality management systems
- Food law and regulations
Course Schedule:
The program is offered on a full-time basis over one year or part-time over two years. The full-time program typically includes the following courses:
- Microbes, Food Safety, and Health
- Food Control Management
- Sustainable Food Manufacturing and Process Design
- Foodomics and Risk Analysis
- Food Product Reformulation
- Applied Food Quality and Safety
- Research Skills and Project
Individual Modules:
Microbes, Food Safety, and Health:
- Fundamentals of microbiology, with a focus on foodborne pathogens
- Food safety regulations and control measures
- Microbiological testing and analysis
Food Control Management:
- Food safety management systems, including HACCP and ISO 22000
- Food quality control and assurance
- Food traceability and recall procedures
Sustainable Food Manufacturing and Process Design:
- Principles of food processing and preservation
- Food process design and optimization
- Sustainable food manufacturing practices
Foodomics and Risk Analysis:
- High-throughput technologies for food analysis
- Food safety risk assessment and management
- Food fraud detection and prevention
Food Product Reformulation:
- Principles of food product reformulation
- Nutritional and health considerations
- Sensory evaluation and consumer acceptance
Applied Food Quality and Safety:
- Problem-solving in food quality and safety
- Food product development and evaluation
- Food safety audits and inspections
Research Skills and Project:
- Research design and methodology
- Data analysis and interpretation
- Scientific writing and presentation
Assessment:
Assessment Methods:
Students are assessed through a variety of methods, including:
- Written exams
- Practical laboratory reports
- Oral presentations
- Research project report
Assessment Criteria:
Students are assessed on their:
- Knowledge and understanding of food quality assurance principles
- Ability to apply scientific methods to food safety and quality issues
- Problem-solving and critical thinking skills
- Communication and presentation skills
Teaching:
Teaching Methods:
The program is taught through a variety of methods, including:
- Lectures
- Seminars
- Problem-based learning
- Laboratory classes
- Field trips
Faculty:
The program is taught by a team of experienced faculty members from the Department of Food and Nutritional Sciences. The faculty have expertise in a wide range of areas related to food quality assurance, including food safety, food chemistry, and food processing.
Unique Approaches:
- The program emphasizes practical experience, with students gaining hands-on experience in the university's state-of-the-art food teaching facilities.
- The program includes a research project, which allows students to apply their knowledge to real-world food technology challenges.
- The program is designed in consultation with industry experts, ensuring that it is relevant to the needs of the food industry.
Careers:
Potential Career Paths:
Graduates of the MSc Food Technology - Quality Assurance program are well-prepared for careers in the food industry, including:
- Food safety and quality assurance managers
- Food product development scientists
- Food processing engineers
- Food regulatory affairs specialists
- Food industry consultants
Opportunities:
The food industry is a growing and dynamic field, with a high demand for qualified professionals. Graduates of the MSc Food Technology - Quality Assurance program are well-positioned to take advantage of these opportunities.
Outcomes:
95% of graduates from Food and Nutritional Sciences are in work or further study within 15 months of graduation; of those in full-time employment, 90% are in graduate-level roles.
Other:
- The University of Reading is ranked 8th in the UK for research power in Agriculture, Food, and Veterinary Sciences.
- The program is accredited by the Institute of Food Science & Technology (IFST).
New UK/Republic of Ireland students: £12,550 New international students: £26,950 The fees listed are for full-time study, unless otherwise stated. Fee information will be confirmed in offer letters sent out to successful applicants.
