MSc Food Science

The course team has particular expertise in food analysis, food microbiology and including food safety, spoilage and fermentation, product development, and quality control, as well as an excellent understanding of food sustainability, food policy, and nutrition. This expertise is reflected in the range of modules offered in the MSc with analytical facilities available for study and research, and opportunities to be involved in food analysis, food product development, and food manufacturing projects.

A lower second honors degree (or equivalent) in food science or a related subject such as microbiology, biochemistry, nutrition, or agricultural sciences.