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MSc Food Science

Year of entry
2026/27
Course duration
Full Time: 12 months Part Time: 24 months

Year of entry
2026/27
Course duration
Full Time: 12 months Part Time: 24 months

Delve into the world of flavour and sensory science with our MSc Food Science course.

The safety, quality and nutritional properties of the food that reaches consumers depends upon food scientists.

Building on your scientific undergraduate studies, this course will allow you to gain an in-depth knowledge of the science of food. Taught by academics from the Department of Food and Nutritional Sciences, topics include:

food chemistry, including how the chemical properties of food affect texture, flavour and colour
food quality and safety, including how to run sensory panels
manufacturing and processes such as how food processing and storage impact food components
the importance of the flavourist's role in the global food industry.

A world authority on food and nutrition

We're 1st in the UK for Agriculture and Forestry (includes Food Science) in the QS World University Rankings by Subject 2025. We have leading experts in all the component disciplines that contribute to food and nutritional science – a claim that no other UK university department can make.

Gain valuable industry experience

Our MSc Food Science degree has been designed in consultation with industry, particularly the flavour industry. Designed to widen your skill set and boost employability, you will be encouraged to complete a research project with one of our partners. This is an opportunity to embed your learning in practice and undertake research in an area you are interested in, such as new product development or formulation.

Plus, our well-equipped building offers training opportunities for further research upon graduation.

Study options

You can attend this course on a full-time basis over one year, or part-time over two years.

Build on your existing knowledge

This master’s course is for graduates of pure sciences – such as chemistry, biology, biochemistry and microbiology – or applied sciences. Examples of applied sciences degrees include:

Food science
Food engineering
Food technology
Human physiology
Biomedical sciences
Agricultural engineering.

If you’re unsure whether your degree is recognised as an applied science, please contact us via reading.ac.uk/question.

Your studies will build on your existing scientific knowledge and cover quality assurance, food chemistry, food analysis, and food processing.

A variety of teaching methods

You will learn through:

lectures
seminars
problem-based learning
laboratory classes
role-play exercises.

You will also be supported through our online virtual learning environment.

Dedicated food facilities

As part of your studies, you will work in some of the UK’s largest dedicated food teaching facilities. These include:

Food Processing Centre. This pilot plant is unique to Reading. There is almost 1,100m2 of floor space devoted to approximately £4m worth of equipment. Used primarily for teaching and learning, the plant contains processing equipment for food product development work. No other UK university offers what we do under one roof.
Flavour Centre. The Centre's facilities enable you to gain practical experience in taste/aroma analysis and flavour extraction.
Sensory Science Centre. Our in-house sensory facility gives you the opportunity to evaluate your own food products developed on the course. It is also available for commercial sensory profiling and market research activities.

Research excellence

We are proud of our research: the University of Reading is ranked 8th in the UK for research power in Agriculture, Food and Veterinary Sciences (Times Higher Education, Institutions Ranked by Subject, based on its analysis of the latest Research Excellence Framework 2021) and 95% of our research is of international standing (REF 2021, combining 4*, 3* and 2* submissions – Agriculture, Food and Veterinary Sciences).

Overview

Delve into the world of flavour and sensory science with our MSc Food Science course.

The safety, quality and nutritional properties of the food that reaches consumers depends upon food scientists.

food chemistry, including how the chemical properties of food affect texture, flavour and colour
food quality and safety, including how to run sensory panels
manufacturing and processes such as how food processing and storage impact food components
the importance of the flavourist's role in the global food industry.

A world authority on food and nutrition

Gain valuable industry experience

Plus, our well-equipped building offers training opportunities for further research upon graduation.

Study options

You can attend this course on a full-time basis over one year, or part-time over two years.

Learning

Build on your existing knowledge

This master’s course is for graduates of pure sciences – such as chemistry, biology, biochemistry and microbiology – or applied sciences. Examples of applied sciences degrees include:

Food science
Food engineering
Food technology
Human physiology
Biomedical sciences
Agricultural engineering.

If you’re unsure whether your degree is recognised as an applied science, please contact us via reading.ac.uk/question.

Your studies will build on your existing scientific knowledge and cover quality assurance, food chemistry, food analysis, and food processing.

A variety of teaching methods

You will learn through:

lectures
seminars
problem-based learning
laboratory classes
role-play exercises.

You will also be supported through our online virtual learning environment.

Dedicated food facilities

As part of your studies, you will work in some of the UK’s largest dedicated food teaching facilities. These include:

Food Processing Centre. This pilot plant is unique to Reading. There is almost 1,100m2 of floor space devoted to approximately £4m worth of equipment. Used primarily for teaching and learning, the plant contains processing equipment for food product development work. No other UK university offers what we do under one roof.
Flavour Centre. The Centre's facilities enable you to gain practical experience in taste/aroma analysis and flavour extraction.
Sensory Science Centre. Our in-house sensory facility gives you the opportunity to evaluate your own food products developed on the course. It is also available for commercial sensory profiling and market research activities.

Research excellence

Entry requirements

Entry requirements: Applicants are typically required to have at least a lower second-class honours degree (2:2) in a pure or applied science (or equivalent from a university outside the UK). Recognition of Prior Experiential Learning may be considered based on relevant work and other experience.

IELTS: 6.5 overall with no element less than 5.5 (or equivalent).

Pre-sessional English language Programme

Our Pre-sessional English Programme is for international students who need to meet their degree programme English language requirements.

Our courses equip you with the skills and language needed for academic success, including critical thinking, self-reflection, learner autonomy, research skills and integrating sources. The Pre-sessional English Programme is accredited by the British Association of Lecturers in English for Academic Purposes (BALEAP), which guarantees you will receive a high-quality student experience.

To find out more, visit Pre-sessional English.

Structure

Modules

Compulsory modules

Microbes, Food Safety and Health

Learn the fundamentals of microbiology with a focus on aspects linked to the role of microorganisms in food and health. You’ll be able to design and perform experiments in food microbiology, apply the principles of microbial control to food safety, critically evaluate scientific data on the gut microbiome, and elaborate on its impact to health and disease.

Food Chemistry: Structure, Flavour and Colour

Understand the role and impact of the chemical properties of food components on food structure and function. You’ll learn about the food product quality originating from the conversion and processing of important global food commodities, and the practical application of food analysis methods.

Sustainable Food Manufacturing and Process Design

Gain a systematic understanding of food manufacturing processes. You’ll learn the basic concepts of food processing and the application of individual unit operations in the context of food commodities. You’ll also gain pilot plant experience and will be able to integrate the concepts you have learned into designing sustainable and efficient food processes.

Applied Sensory and Flavour Science

Gain a comprehensive understanding of sensory science, its application to the assessment of food, and the underlying physiology and psychology behind perception. You’ll work in a team to research, organise and implement strategies to solve a customer complaint and to prepare a report.

Food Product Reformulation

Develop your expertise in designing, developing and evaluating reformulated food products. You’ll learn about the key pillars in food product reformulation including nutrition, public health, food science, manufacturing, food quality, legislation, consumer perception and business perspective.

Applied Food Quality and Safety

Gain a multidimensional understanding of the problem-solving involved in the industrial development and production of food. You’ll apply scientific concepts to an industry scenario, and solve both quality and safety issues in a food product and identify critical control points in the production.

Research Skills and Project

Work as an independent research scientist to design a research project, undertake the research and write up the analysis in the format of a research paper. You’ll develop research skills and l gain the opportunity to enhance your self-awareness and effectiveness at facilitating decision making processes to boost your career development.

These are the modules that we currently expect to offer. They may be subject to change as we regularly review our module offerings to ensure they’re informed by the latest research and teaching methods.

Please note that the University cannot guarantee that all optional modules will be available to all students who may wish to take them.

You can also register your details with us to receive information about your course of interest and study and life at the University of Reading.

Fees

New UK/Republic of Ireland students: £13,100. If you study part time over two years, your fees will be calculated at 50% of the annual full-time fee in each year. Fees will increase each year according to inflation (up to 4%) and will be rounded up to the nearest £50.

New international students: £31,650. If you study part time over two years, your fees will be calculated at 50% of the annual full-time fee in each year. Fees will increase each year according to inflation (up to 4%) and will be rounded up to the nearest £50.

Tuition fee information

The fees listed are for full-time study, unless otherwise stated. Fee information will be confirmed in offer letters sent out to successful applicants. You can find further information, including information for part-time study, through our dedicated fees and funding page.

EU student fees

With effect from 1 August 2021, new EU students will pay international tuition fees. For exceptions, please read the UK government’s guidance for EU students.

Additional costs

Some courses will require additional payments for field trips and extra resources. You will also need to budget for your accommodation and living costs. See our information on living costs for more details.

Scholarships and financial support

For information about the University of Reading’s master’s scholarships, please visit our master’s scholarships page.

You can apply for a scholarship once you hold an offer of admission for your course. If you are eligible for a scholarship, we will contact you to guide you through the process.

Careers

Careers for MSc Food Science graduates

With expertise in a field which affects food producers, governments and consumers, highly qualified food specialists are in demand. The food and drink industry is the UK’s largest manufacturing sector. It’s responsible for adding £21.9bn to the gross value of the UK economy – and it needs new graduates to meet its recruitment needs.

Your market-relevant knowledge will apply to a range of organisations. These include multinational food manufacturers, ingredient suppliers, major retail chains, government bodies and companies supplying niche markets.

Recent graduates have secured roles such as:

Process Technologist with Pepsico International
Quality Executive with Agro Tech Foods
New Product Developer with Bakkavor
Food Technologist with Tesco
Research and Development Technologist with Kerry Ingredients and Flavours.

Graduates also go into roles related to flavour, sensory science and quality assurance.

Alternatively, you could progress to PhD-level study.

Overall, 91% of graduates from Food and Nutritional Sciences are in work or further study within 15 months of graduation; of those in full-time employment, 93% are in graduate-level roles. (Based on our analysis of HESA data © HESA 2024, Graduate Outcomes Survey 2021/22; includes all Food and Nutritional Sciences responders)

MSc Food Science

A world authority on food and nutrition

Gain valuable industry experience

Study options

Build on your existing knowledge

A variety of teaching methods

Dedicated food facilities

Research excellence

Tuition fee information

EU student fees

Additional costs

Scholarships and financial support

Careers for MSc Food Science graduates

Read more about where our MSc Food Science students are now

Ready for more?