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Manchester Metropolitan University: Food Science and Innovation
| Institution | Manchester Metropolitan University View institution profile |
|---|---|
| Department | Health Professions |
| Web | www.mmu.ac.uk/international |
| Study type | Taught |
MSc
Summary
Overview
Through this course, you’ll explore 21st century food manufacturing and develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and their impact on nutrition and health.
You’ll explore sensory evaluation, food law and how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. You’ll also consider topics such as modern production and analytical technologies, functional foods and labelling legislation, and how to ensure that foods are nutritious and safe to eat.
Technical skills are vital to the food industry and they’re an important part of this course. In our dedicated food technology and biochemistry laboratories, you’ll have practical sessions in areas of food production, evaluating the sensory properties of foods, microbiological quality, and the chemical and physical analysis of foods.
Features and Benefits - Technical skills - You’ll learn skills in food production, sensory analysis, microbiology and biochemistry.
-
Industry-standard facilities - You’ll use our on-campus food manufacturing facilities, which includes a 10-booth sensory taste panel suite, development kitchens, and food biochemistry and physiology laboratories.
-
Food safety - You’ll carry out all aspects of food safety testing (including food microbiology, shelf-life studies, mycology, RT-PCR, microscopy, and species identification) in our on-campus food safety laboratory.
-
Food development project - You’ll create your own innovative foods, working on everything from marketing and sensory analysis to legal requirements – and you’ll create your product too.
-
Professional development - You can access student membership of the Institute of Food Science and Technology (IFST).
| Level | RQF Level 7 |
|---|---|
| Entry requirements | Typically, you will have a minimum 2:2 undergraduate honours degree, or an international equivalent, in a natural or applied science discipline or in an engineering discipline, including Food Science and Technology, Food engineering, Biotechnology, Biochemistry, Nutrition, Chemical engineering, agricultural sciences, Biomedical sciences, biology or related subject. Good honours candidates from other subjects may still be eligible if they can demonstrate significant proven professional experience in a relevant field. |
| Location | Manchester College Access Studies Unit City Centre Campus Lower Hardman Street Manchester M3 3ER |
Summary
Overview
Through this course, you’ll explore 21st century food manufacturing and develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and health.
You’ll explore sensory evaluation, food law and how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. You’ll also consider topics such as modern production and analytical technologies, functional foods and labelling legislation, and how to ensure that foods are nutritious and safe to eat.
Technical skills are vital to the food industry and they’re an important part of this course. In our dedicated food technology and biochemistry laboratories, you’ll have practical sessions in areas of food production, evaluating the sensory properties of foods, microbiological quality, and the chemical and physical analysis of foods.
You’ll also complete a food development project where you’ll create your own innovative foods, working on everything from marketing and sensory analysis to legal requirements – and you’ll create your product too.
Past projects include functional yogurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.
Features and Benefits
-
Technical skills - You’ll learn skills in food production, sensory analysis, microbiology and biochemistry.
-
Industry standard facilities - You’ll use our on-campus food manufacturing facilities, which includes a 10-booth sensory taste panel suite, development kitchens, and food biochemistry and physiology laboratories.
-
Food safety - You’ll carry out all aspects of food safety testing (including food microbiology, shelf-life studies, mycology, RT-PCR, microscopy, and species identification) in our on-campus food safety laboratory.
-
Professional development - You can access student membership of the Institute of Food Science and Technology (IFST).
| Level | RQF Level 7 |
|---|---|
| Entry requirements | Please see our website for information on entry requirements. |
| Location | Manchester College Access Studies Unit City Centre Campus Lower Hardman Street Manchester M3 3ER |
Postgraduate Diploma - PgDip
Summary
Overview
Through this course, you’ll explore 21st century food manufacturing and develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and health.
You’ll explore sensory evaluation, food law and how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. You’ll also consider topics such as modern production and analytical technologies, functional foods and labelling legislation, and how to ensure that foods are nutritious and safe to eat.
Technical skills are vital to the food industry and they’re an important part of this course. In our dedicated food technology and biochemistry laboratories, you’ll have practical sessions in areas of food production, evaluating the sensory properties of foods, microbiological quality, and the chemical and physical analysis of foods.
You’ll also complete a food development project where you’ll create your own innovative foods, working on everything from marketing and sensory analysis to legal requirements – and you’ll create your product too.
Past projects include functional yogurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.
Features and Benefits
-
Technical skills - You’ll learn skills in food production, sensory analysis, microbiology and biochemistry.
-
Industry standard facilities - You’ll use our on-campus food manufacturing facilities, which includes a 10-booth sensory taste panel suite, development kitchens, and food biochemistry and physiology laboratories.
-
Food safety - You’ll carry out all aspects of food safety testing (including food microbiology, shelf-life studies, mycology, RT-PCR, microscopy, and species identification) in our on-campus food safety laboratory.
-
Professional development - You can access student membership of the Institute of Food Science and Technology (IFST).
| Level | RQF Level 7 |
|---|---|
| Entry requirements | Please see our website for information on entry requirements. |
Fees
| EU | 8500 GBP for Whole course |
|---|---|
| England | 8500 GBP for Whole course |
| Northern Ireland | 8500 GBP for Whole course |
| Scotland | 8500 GBP for Whole course |
| Wales | 8500 GBP for Whole course |
Manchester Metropolitan University (Manchester Met) is a historic and internationally recognised institution that dates back to 1824, known for the quality of its teaching and world leading research. The University has been named Modern University of the Year (The Times Good University Guide 2026).
Manchester is an exciting and vibrant city known worldwide for its music, sport, culture and creativity. Living and studying here means being part of a global city that opens doors to opportunity.
Manchester is home to a diverse community of more than 5,000 international students from over 120 countries. International students are offered comprehensive …
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