University of Greenwich, United Kingdom
This Master of Science program in Food Innovation is designed for both graduates and professionals seeking to forge careers in the food science industry, particularly in product development. The curriculum enhances your knowledge and comprehension of the entire process of developing and launching ingredients, spanning from initial concept to finalization. The program draws on the expertise of faculty members engaged in diverse fields, including human nutrition and public health, food chemistry and microbiology, product development, packaging, food safety, legislation, and sustainability. The program equips you for a profession in product development science, specializing in food and nutrition. You will gain insights into the creation of healthy and nutritious food, while also acquiring skills to promote sustainability and innovation within food supply chains. Applications from UK residents are accepted for both September and January intakes. While new international applications for September are no longer being accepted, international candidates are welcome to apply for the January intake.
Year 1
Option Set 1
Students must enroll in the following mandatory modules.
1. Academic English for Postgraduates (Science)
2. Research Methods for Postgraduates (15 credits)
3. Food Product and Process Development (30 credits)
4. Marketing, Innovation, and Management (30 credits)
5. Research Project (Food Innovation) (60 credits)
Additionally, students are obligated to select 45 credits from the list of options below.
- Risk Analysis for Agriculture and the Environment (15 credits)
- Environmental Footprinting and Climate Change (15 credits)
- Food Preservation (15 credits)
- Food Inspection for Government Officials (15 credits)
- Innovations in Food Packaging (30 credits)
- Applied Food Chemistry and Biochemistry (30 credits)
- Food Management (15 credits)
- Food Authenticity and Traceability (15 credits)
- Food Microbiology (15 credits)
- Food, Nutrition, and Public Health (30 credits)
Option Set 2
Students are required to complete the following mandatory modules.
1. Academic English for Postgraduates (Science)
2. Research Methods for Postgraduates (15 credits)
3. Food Product and Process Development (30 credits)
4. Marketing, Innovation, and Management (30 credits)
5. Research Project (Food Innovation) (60 credits)
Furthermore, students must choose 15 credits from the following options.
- Elective Choice PG 15cr (15 credits)
- Postgraduate Negotiated Learning Module (15 credits)
In addition to the above, students are also required to choose 30 credits from the list of options below.
- Risk Analysis for Agriculture and the Environment (15 credits)
- Environmental Footprinting and Climate Change (15 credits)
- Food Preservation (15 credits)
- Food Inspection for Government Officials (15 credits)
- Innovations in Food Packaging (30 credits)
- Applied Food Chemistry and Biochemistry (30 credits)
- Food Management (15 credits)
- Food Authenticity and Traceability (15 credits)
- Food Microbiology (15 credits)
- Food, Nutrition, and Public Health (30 credits)
Option Set 3
Students must complete the following mandatory modules.
1. Academic English for Postgraduates (Science)
2. Research Methods for Postgraduates (15 credits)
3. Food Product and Process Development (30 credits)
4. Marketing, Innovation, and Management (30 credits)
5. Research Project (Food Innovation) (60 credits)
Moreover, students are obligated to choose 15 credits from the following options.
- Risk Analysis for Agriculture and the Environment (15 credits)
- Environmental Footprinting and Climate Change (15 credits)
- Food Preservation (15 credits)
- Food Inspection for Government Officials (15 credits)
- Food Management (15 credits)
- Food Authenticity and Traceability (15 credits)
- Food Microbiology (15 credits)
Additionally, students must select 30 credits from the list of options below.
- Elective Choice PG 15cr (15 credits)
- Elective Choice PG 30cr (30 credits)
- Postgraduate Negotiated Learning Module (15 credits)
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