Food Science and Nutrition (4 Years) MSci

This course provides a strong foundation in food science and nutrition, exploring their relationship with health and sustainable food systems.

Year 1 focuses on core principles such as food sourcing, nutrients, safety, preservation and sensory evaluation, alongside laboratory and analytical skills. It builds understanding of how food components affect human health.

Year 2 develops deeper knowledge in food biochemistry, processing and nutritional science. It examines how raw materials are transformed into products, how nutrients function in the body and how dietary needs vary across life stages. Research, data analysis and professional skills are strengthened.

Year 3 emphasises innovation and application, including interdisciplinary food product development from concept to market and advanced study of diet-related health issues. A major independent research project enhances analytical and critical thinking skills.

For integrated Masters students, Year 4 focuses on advanced research and problem-solving through an extended capstone project and specialised modules.

Teaching combines lectures, workshops and practical lab work, supported by industry links and modern facilities. Assessment includes reports, presentations and practical tasks, preparing graduates for careers in food, nutrition and health sectors.