MSc Food Science
The modern food industry is built on the basis of sound science and an ability to ensure that it is applied successfully to provide consumers with safe, nutritious and wholesome food. Industry and governments need highly qualified staff who can combine a knowledge of the fundamental science of food with the more practical issues associated with its application. Our MSc Food Science course is designed to meet this need.
The course
The MSc Food Science course starts in October each year and runs for 12 months. The taught modules for the course are spread over two ten-week terms (October – December and January – March). Examinations are in April/May and students then undertake an individual research project on a specialist topic. The project report has to be submitted in September to complete the course. Students officially graduate in the following December.
The programme consists of 180 credits split into modules as follows:
| Mod Code | Module Title | Credits | Term |
| Compulsory modules (170-credits) | |||
| FBMF1A | Food Analysis 1 | 10 | Aut |
| FBMFCA | Chemistry of Food Components A | 10 | Aut |
| FBMFCB | Chemistry of Food Components B | 10 | Spr |
| FBMFM1 | Introductory Food Microbiology | 10 | Aut |
| FBMFM3 | Microbial Quality Assurance | 10 | Spr |
| FBMFP1 | Food Processing | 20 | Aut/Spr |
| FBMFPR | Project | 60 | Sum |
| FBMFS1 | Sensory Properties of Foods | 10 | Spr |
| FBMN01 | Fundamentals of Human Nutrition | 10 | Aut |
| FBMN06 | Nutrition in Health and Disease | 10 | Aut |
| MMM052 | Entrepreneurial Management for Food Scientists | 10 | Spr |
| Optional modules (10-credits) | |||
| FBMFP3 | Economic Manufacture | 10 | Spr |
| FBMN07 | Food Choice and Regulation | 10 |
Spr |
(Please note that the programme may be subject to minor change from the above list)
Further details of each of the above modules can be found on the main University module description pages. See: http://www.reading.ac.uk/module/
Career prospects
Today’s consumers demand safe, nutrious and wholesome food. There are many exciting challenges currently facing the food industry and the food scientists that it employs. Governments are also keen to ensure that they develop policies based on sound scientific advice of the highest quality. Consequently there is a high demand for graduates who possess both a strong scientific background and an understanding of how to apply to their skills and knowledge to the development and manufacture of food products.
For more details, please see our MSc Food Science course leaflet.