You will study 180 credits in total during your Food Quality and Innovation MSc. A standard module is typically worth 20 credits and the product development research project is worth 80 credits. These are the modules studied in 2018. If you are starting in September 2019, these will give you a flavour of the modules you are likely to study. All Modules are subject to change.
Microbiological and Chemical Food Safety - 20 credits
Understand important microbiological and chemical safety issues in food and the scientific basis of the key approaches used by the industry in order to minimize risk to consumers.
Introduction to industrial food processing, including hygienic design and operation of the plant; preparation of foods for processing. On this module, you will learn the theory and practice of food dehydration, freezing, chilling, concentration, thermal sterilisation, extrusion cooking, packaging.
Structure and Function of Food Components - 20 credits
Understand the structure of protein, carbohydrate, lipids and the functional properties of these molecules in foods and relate structure to functionality.
Food Analysis - 10 credits
Able to analyse a food for major nutrients, and understand the limitations of the procedure and understanding chemical methods used to assess bioavailabilty with experience in some procedures to assess bioavailability.
Food Product Development - 80 credits
Understand the principles and techniques involved in a product development process by applying experimental design, sensory analysis, quality assurance and product management in the design and development of new food products.
Sensory Science - 20 credits
Understand the scientific principles and techniques required for the analysis of sensory properties, including food texture. It is also aimed at providing practical training in sensory analysis techniques and statistical methods for the analysis of sensory data.
Food Quality Assurance and Control - 10 credits
Understand the roles of quality control, quality assurance and quality management systems in controlling the quality and safety of foods.