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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 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.
This course is also available to study part-time online.
**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 |
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 beer made from waste patisserie products, functional yogurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.
This course is also available to study part-time online.
**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 |
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 beer made from waste patisserie products, functional yogurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.
This course is also available to study part-time online.
**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.
This course is also available to study part-time online.
**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 |
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 beer made from waste patisserie products, functional yogurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.
This course is also available to study part-time online.
**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 is ranked as one of the top 60 universities in the UK (Complete University Guide 2024).
The University, which is located in the heart of Manchester’s city centre, is home to a diverse community of more than 5,000 international students from over 120 countries. International students are offered comprehensive support throughout their journey at Manchester Met, including advice on employability skills, careers, accommodation, and immigration.
Manchester is a vibrant and …
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