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MSc FOOD SCIENCE

  • Year of entry
    2021
  • Course duration
     12 months
  • Year of entry
    2021
  • Course duration
     12 months
View all

COVID-19 update


Find out about how we'll be delivering our courses in 2020.

Start date: September 2021

Delve into the world of food 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
  • food quality and safety
  • manufacturing and process.

    Our Department is a world authority on food and human nutrition. We have leading experts in all of the component disciplines that contribute to food and nutritional science – a claim that no other UK department can make.

    You will become accustomed to working in extensive, industry-standard laboratories. Our food-teaching facilities include:

    • Food Processing Centre. This pilot plant is unique to Reading. There is almost 1100m2 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 hosts facilities that enable you to gain comprehensive practical experience in taste and 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.

    We are proud of our research impact, 100% of which has been recognised as world leading or internationally excellent (REF, 2014 – Agriculture, Veterinary and Food Science). As an MSc Food Science student, you will also have access to – and are encouraged to get involved in – the most up-to-date knowledge in the field of food science and nutrition.

    Gain valuable industry experience with MSc Food Science

    Our MSc Food Science is industry relevant, and the curriculum has been designed in consultation with industry. Designed to widen your skill set and boost employability, you will be encouraged to complete a research project with one of our industry 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 on graduation.

    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 counts as an applied science, please contact us via reading.ac.uk/question.

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

    Overview

    Delve into the world of food 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
    • food quality and safety
    • manufacturing and process.

      Our Department is a world authority on food and human nutrition. We have leading experts in all of the component disciplines that contribute to food and nutritional science – a claim that no other UK department can make.

      You will become accustomed to working in extensive, industry-standard laboratories. Our food-teaching facilities include:

      • Food Processing Centre. This pilot plant is unique to Reading. There is almost 1100m2 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 hosts facilities that enable you to gain comprehensive practical experience in taste and 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.

      We are proud of our research impact, 100% of which has been recognised as world leading or internationally excellent (REF, 2014 – Agriculture, Veterinary and Food Science). As an MSc Food Science student, you will also have access to – and are encouraged to get involved in – the most up-to-date knowledge in the field of food science and nutrition.

      Gain valuable industry experience with MSc Food Science

      Our MSc Food Science is industry relevant, and the curriculum has been designed in consultation with industry. Designed to widen your skill set and boost employability, you will be encouraged to complete a research project with one of our industry 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 on graduation.

      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 counts as an applied science, please contact us via reading.ac.uk/question.

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

      The lecturers are leaders in their fields, and extremely approachable and supportive. The facilities and opportunities at Reading are outstanding, and the staff make every effort to help you achieve your potential.

      FayerWeller
      BSc Food Science

      Entry requirements

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

      Entry requirements: Applicants are typically required to have at least a lower second-class honours degree 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. For MSc Nutrition and Food Science, your degree should have a significant element of biological science.

      Structure

      The course structure of our MSc Food Science supports your individual learning.

      Microbes, Food Safety and Health

      Module Convenor: Dr Gemma Walton

      Explore the fundamentals of microbiology, with a focus on aspects linked to the role of microorganisms in food and health.

      Food Chemistry: Structure, Flavour and Colour

      Module Convenor: Professor Richard Frazier

      This module underpins the study of food science and technology at postgraduate level. It encompasses the role and impact of the chemical properties of food components on food structure and function, including structure, texture, flavour and colour.

      Sustainable Food Manufacturing and Process Design

      Module Convenor: Dr Afroditi Chatzifragkou 

      Gain a systematic understanding of food manufacturing processes, including the basic concepts of food processing, how individual unit operations are applied in food commodities, and how these are integrated during commercial manufacturing. You will also benefit from hands-on pilot plant experience.

      Sensory Science

      Module Convenor: Dr Stella Lignou

      Develop the necessary skills to conduct sensory evaluation within the food industry. You will explore the underpinning factors which influence perception and behaviour, from the physical stimulant to psychological factors.

      Food Product Reformulation

      Module Convenor: Dr Maria Oruna-Concha 

      Covering the multidisciplinary approach of food product reformulation, this module enables you understand ingredient selection and functionality, nutritional and quality attributes, technological processes, and health claims.

      Applied Food Quality and Safety

      Module Convenor: Dr Andreas Karatzas

      This modules provides a multidimensional understanding of the problem solving involved in the industrial development and production of food. You will apply scientific concepts to industry scenarios, checking for both quality and safety issues in food products.

      Taints and Off-odours: Industrial Challenges

      Module Convenor: Dr Jane Parker

      A continuing cause for concern in the food industry, taints and off-odours can lead to product withdrawal, reduced customer base, and financial loss. You will examine reported incidents in related to how they were identified, solved and mitigated.

      Research Skills and Professional Development

      Module Convenor: Dr Emma Bennett

      Learn how to undertake a detailed research project on an individual topic. Using a laboratory, the pilot plant, the sensory suite, or facilities available to you while in industry, you will collect and analyse data as an independent research scientist.

      Research Project

      Module Convenor: TBA

      This module will help you to develop the skills required to complete an independent investigation into an aspect of research in the chemical sciences.

      Please note that all modules are subject to change. Please see our modules disclaimer for more information.

      Fees

      New UK/Republic of Ireland students: £9,500 per year

      New international students: £20,600 per year

      Tuition fee information

      The fees listed are for full-time study, unless otherwise stated, and relate to courses starting in September 2021. 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

      4 scholarships of £5,000 each for international students offered admission to: MSc Nutrition and Food Science, MSc Food Science, or MSc Food Technology - Quality Assurance.

      For more information about these scholarships, as well as the University of Reading’s other 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 be applicable 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

      Alternatively, you could progress to PhD-level study.

      Read more about where our MSc Food Science graduates are now

      • Faye Wheller returned to education to boost her knowledge and skill set, choosing Reading for its facilities and flexibility. After completing her master's, she's been able to expand her work opportunities as a lecturer, and hopes to progress to PhD study.

      Take the next step


      Apply online now

      Ask us a question

      Come to a postgraduate event

      Get a prospectus

      Scholarships


      We have scholarships available for our international master's students.

      Find out more in our How much will it cost section.

      Gain valuable, industry-relevant experience


      Bread rolls

      Related Courses

      • MSc Sustainable Food Quality for Health
        Flexible:36-72 months
      • MSc Food Technology - Quality Assurance
        Full Time: 12 months | Part Time: 24 months
      • MSc Nutrition and Food Science
        Full Time: 12 months | Part Time: 24 months
      View all Food and Nutritional Sciences courses
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      Subjects A-B

      • Agriculture
      • Ancient History
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      Subjects C-E

      • Chemistry
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      • Wildlife Conservation
      • Zoology

      Subjects A-C

      • Agriculture
      • Ancient History
      • Animal Sciences
      • Archaeology
      • Architecture
      • Art
      • Biological Sciences
      • Biomedical Sciences
      • Business (Post-Experience)
      • Business and Management (Pre-Experience)
      • Chemistry
      • Classics and Ancient History
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      Subjects A-B

      • Agriculture
      • Ancient History
      • Animal Science
      • Anthropology
      • Archaeology
      • Architectural Engineering
      • Architecture
      • Art
      • Biological Sciences
      • Biomedical Engineering
      • Biomedical Sciences
      • Building and Surveying
      • Business and Management, Accounting and Finance

      Subjects C-E

      • Chemistry
      • Classics and Classical Studies
      • Climate Science
      • Computer Science
      • Construction Management
      • Consumer Behaviour and Marketing
      • Creative Writing
      • Drama
      • Ecology
      • Economics
      • Education
      • Engineering
      • English Language and Applied Linguistics
      • English Literature
      • Environment

      Subjects F-G

      • Film & Television
      • Food and Nutritional Sciences
      • Foundation programmes
      • French
      • Geography
      • German
      • Graphic Communication and Design

      Subjects H-M

      • Healthcare
      • History
      • International Development
      • International Foundation Programme (IFP)
      • International Relations
      • Italian
      • Languages and Cultures
      • Law
      • Linguistics
      • Marketing
      • Mathematics
      • Medical Sciences
      • Meteorology and Climate
      • Museum Studies

      Subjects N-T

      • Nutrition
      • Pharmacology
      • Pharmacy
      • Philosophy
      • Physician Associate Studies
      • Politics and International Relations
      • Psychology
      • Real Estate and Planning
      • Spanish
      • Speech and Language Therapy
      • Surveying and Construction
      • Teaching
      • Theatre

      Subjects U-Z

      • Wildlife Conservation
      • Zoology

      Subjects A-C

      • Agriculture
      • Ancient History
      • Animal Sciences
      • Archaeology
      • Architecture
      • Art
      • Biological Sciences
      • Biomedical Sciences
      • Business (Post-Experience)
      • Business and Management (Pre-Experience)
      • Chemistry
      • Classics and Ancient History
      • Climate Science
      • Computer Science
      • Construction Management and Engineering
      • Consumer Behaviour
      • Creative Enterprise

      Subjects D-G

      • Data Science
      • Economics
      • Education
      • Energy and Environmental Engineering
      • Engineering
      • English Language and Applied Linguistics
      • English Literature
      • Environmental Science
      • Film, Theatre and Television
      • Finance
      • Food and Nutritional Sciences
      • Geography and Environmental Science
      • Graphic Design

      Subjects H-P

      • Healthcare
      • History
      • Information Management and Digital Business
      • Information Technology
      • International Development and Applied Economics
      • Languages and Cultures
      • Law
      • Linguistics
      • Management
      • Medieval History
      • Meteorology and Climate
      • Microbiology
      • Nutritional Sciences
      • Pharmacy
      • Philosophy
      • Physician Associate
      • Politics and International Relations
      • Project Management
      • Psychology
      • Public Policy

      Subjects Q-Z

      • Real Estate and Planning
      • Social Policy
      • Speech and Language Therapy
      • Strategic Studies
      • Teaching
      • Theatre
      • Typography and Graphic Communication
      • War and Peace Studies
      • Zoology

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