Study Food Science and Innovation MSc

Course Highlights

This course aims to develop your skills and knowledge and combine food science, technology and nutrition to meet the industry's challenges.

Population growth, both globally and within the UK, continues to put pressure on all elements of the agri-food supply chain. A fully coordinated approach to food quality, safety, security and sustainability is needed. You will use your specialist skills, combining food science and technology, as well as nutrition and health, to meet the industry's challenges; the objective of the course is to create innovative food products while ensuring they are safe, wholesome and nutritious.

The MSc in Food Science and Innovation integrates the key elements required to address the future needs of industry and the global population. The course will benefit individuals looking to enhance their careers in the food supply chain. It is also ideal for those interested in new product development, food processing and manufacturing, and the food service industries.

Course Modules

Learning Structure

Teaching

• The course is delivered in person, primarily through seminars, lectures and workshops.
• You will also have the opportunity to take part in practical laboratory sessions.
• You will experience an interactive and collaborative learning environment, often working alongside your peers and with staff to develop the key competencies.

Assessment

• The range of assessment methods on the course represents the different types of tasks you are likely to encounter in the workplace. These include assessments in the form of practical lab assessments, lab reports, written work (both long and short form, e.g., reports and reflections), portfolios and presentations.
• Assessments are also integrated into the learning process, enabling consistent application of knowledge.
• Course staff regularly review assessment methods to ensure they are relevant and reflect real-world expectations in the context of postgraduate level employment.

Entry Requirements

• 4-year Bachelor's degree in Food Science and Technology, Biotechnology, Biochemistry, Nutrition, Biology (with a strong Biochemistry component) or related subjects with CGPA 3.00 or 65% of marks (or above) from recognised institution.

  CGPA 2.75 is acceptable of the following universities:

  1. North South University (NSU)
  2. BRAC University
  3. Independent University Bangladesh (IUB)
  4. American International University Bangladesh (AIUB)
  5. Asian University for Women (AUW)
  6. Bangladesh University of Professionals (BUP)
• A 2:2 or above honours degree in Food Science and Technology, Biotechnology, Biochemistry, Nutrition, Biology (with a strong Biochemistry component) or related discipline.
• A 2:2 with two to three years industry experience can apply also.

English Language Requirements

IELTS Academic

Overall 6.5

With minimum 5.5 in each components

TOEFL iBT

Overall 91

Minimum in Listening: 19, Reading: 20, Speaking: 21, Writing: 20

PTE (Pearson Test of English) Academic

Overall 65

With minimum 59 in each components

LanguageCert Academic

Overall 70

With minimum 60 in each bands

OIETC (Oxford International English Test Centre)

Overall C1 / 7

With minimum B2 / 5 in each bands

Study Gaps

Applicants with 10 years or longer gaps in study are required to provide evidence demonstrating activities during this period and why returning to education is beneficial to their career.