Food Science and Nutrition MSc

You will study 180 credits in total during your Food Science and Nutrition MSc. A standard module is typically worth 15 credits and the research project is worth 60 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.

Complusory modules

Microbiological and Chemical Food Safety - 20 credits 

Understanding of the important microbiological safety issues in food and the scientific basis of the key approaches used by the industry in order to minimize risk to consumers.

Food Processing - 20 credits

Understanding the principles underlying industrial food processing for preservation and conversion of food commodities.

Research Project - 60 credits

Completing a laboratory research project or a computer based research project or a survey based project, gaining experience in the collation, analysis and presentation of scientific data, including the use of computer packages.

Diet and Cardiovascular Health - 10 credits

In this module we will discuss the background physiology and biochemistry of endothelial function and how endothelial dysfunction can lead to cardiovascular diseases such as coronary heart disease and stroke. The implications of diets high in fat and fructose, or low in fibre and folate will therefore be considered. 

Impacts of Food Processing on Nutritional Quality - 10 credits

Evaluating physical and chemical effects of food processing techniques on the nutritional quality of raw materials and food products. 

Structure and Function of Food Components - 20 credits

Understanding the structure of protein, carbohydrate, lipids and the functional properties of these molecules in foods and relate structure to functionality. 

Food Analysis - 10 credits 

Analysing 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.

Functional Foods - 10 credits 

On completion of this module, students will have an understanding of the health, scientific, regulatory and economic issues raised by 'functional foods'. Students will be able to combine scientific understanding gained in this and other modules with 'real world' interests in improving health and in generating added value in the food industry. 

Professional Development for Employment and Research - 20 credits

Demonstrating the importance of the scientific method and research design for successful problem solving. Understanding the principles and applications of scientific design (including hypothesis testing) and practical experimentation, data analysis and basic statistics, as relevant to the discipline.

The full list of optional modules can be read in the course catalogue.