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MSc Food Technology - Quality Assurance

  • Year of entry
    2022/23 See 2023/24 entry
  • Course duration
    Full Time:  12 months Part Time: 24 months
  • Year of entry
    2022/23 See 2023/24 entry
  • Course duration
    Full Time:  12 months Part Time: 24 months

COVID-19 update


Find out how we're adapting during COVID-19.

Start date: September 2022

Learn the science behind providing safe food to the public with our MSc Food Technology - Quality Assurance degree.

On this course, you’ll work with expert academics from the Department of Food and Nutritional Sciences as you:

  • learn to apply and maintain advanced food quality assurance systems that meet both UK and international expectations
  • understand the chemical, biological and physical principles involved in food processing and storage
  • learn about quality and legal requirements in food provision.

    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 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.

    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 Technology - Quality Assurance student, you will also have access to the most up-to-date knowledge in the field of food science and technology.

    Gain valuable industry experience with MSc Food Technology - Quality Assurance

    Our MSc Food Technology – Quality Assurance is industry relevant, and the curriculum has been designed in consultation with industry. Designed to widen your skill set and boost employability, your case studies and project work will focus on current issues in the food sector. You will also complete a research project at the University or with one of our industry partners. This gives you the opportunity to embed your learning within, and gain exposure to, real life food technology working environments.

    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.

      Your studies will build on your existing scientific knowledge and cover quality assurance, food chemistry, food analysis, and food processing.
      You will learn through a variety of teaching methods, including:

      • lectures
      • seminars
      • problem-based learning
      • laboratory classes

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

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

        Overview

        Start date: September 2022

        Learn the science behind providing safe food to the public with our MSc Food Technology - Quality Assurance degree.

        On this course, you’ll work with expert academics from the Department of Food and Nutritional Sciences as you:

        • learn to apply and maintain advanced food quality assurance systems that meet both UK and international expectations
        • understand the chemical, biological and physical principles involved in food processing and storage
        • learn about quality and legal requirements in food provision.

          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 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.

          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 Technology - Quality Assurance student, you will also have access to the most up-to-date knowledge in the field of food science and technology.

          Gain valuable industry experience with MSc Food Technology - Quality Assurance

          Our MSc Food Technology – Quality Assurance is industry relevant, and the curriculum has been designed in consultation with industry. Designed to widen your skill set and boost employability, your case studies and project work will focus on current issues in the food sector. You will also complete a research project at the University or with one of our industry partners. This gives you the opportunity to embed your learning within, and gain exposure to, real life food technology working environments.

          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.

            Your studies will build on your existing scientific knowledge and cover quality assurance, food chemistry, food analysis, and food processing.
            You will learn through a variety of teaching methods, including:

            • lectures
            • seminars
            • problem-based learning
            • laboratory classes

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

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

              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.

              Pre-sessional English language programme

              If you need to improve your English language score, you can take a pre-sessional English course prior to entry onto your degree.

              • Find out the English language requirements for our courses and our pre-sessional English programme

              Structure

              • Year 1

              Compulsory modules include:

              X

              Module details


              Title:

              Applied Food Quality and Safety

              Code:

              FBMAQS

              Convenor:

              DR Kimon-Andreas Karatzas

              Summary:

              This module gives students a multidimensional understanding of the problem solving involved in the industrial development and production of food. The module allows students to apply scientific concepts to an industry scenario, problem solving both quality and safety issues in a food product. Students will apply their understanding of food chemistry and HACCP to improve the physical properties of a food product, and identify critical control points in the production to discuss a HACCP plan. 

              Assessment Method:

              Report 100%

              Disclaimer:

              The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

              X

              Module details


              Title:

              Food Composition and Quality

              Code:

              FBMC10

              Convenor:

              DR Qiaofen Cheng

              Summary:

              This module provides a summary of key aspects of food composition that influence food quality. The module covers the chemistry of major food components, i.e. proteins, carbohydrates and lipids with respect to their role in food structure and function, and therefore as determinants of food quality. The module further develops understanding of the practical application of food analysis methodologies to the characterisation of chemical composition of foods for the assessment of food quality and authenticity.

              Assessment Method:

              Assignment 60%, Report 20%, Class test 20%

              Disclaimer:

              The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

              X

              Module details


              Title:

              Food Control Management

              Code:

              FBMFCM

              Convenor:

              DR Nikos Mavroudis

              Summary:

              The module aims to develop a comprehensive understanding as to how food control systems adopted by both food businesses (including key elements of quality management systems) and by national food control authorities (including legislation/standards and their management) provide consumers with safe and quality foods.

              The main topics considered in detail in this module are:

              • Quality management systems in the food supply system and, in particular, food manufacturing and retailing.
              • Key components of food legislation and standards with particular focus on aspects relevant to the UK, the EU and international activities.
              • National and international food control systems considering, in particular, the systems for enforcing food legislation and standards.
              • Statistical methods in food quality assurance

              Assessment Method:

              Exam 80%, Assignment 20%

              Disclaimer:

              The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

              X

              Module details


              Title:

              Research Project

              Code:

              FBMFPR

              Convenor:

              DR Emma Bennett

              Summary:

              The module provides you with the opportunity to undertake a detailed research project on an individual topic, which is usually linked to the current research activities in the department. Projects involve the collection and analysis of data and this can be undertaken in a laboratory, in the pilot plant, in the sensory suite, at a desk or in industry, depending upon the project you have been allocated to. Throughout the project you will work as an independent research scientist, helping to design the project, undertake the research and write up the analysis in the format of a research paper or business case.

              Assessment Method:

              Oral 10%, Dissertation 70%, Portfolio 20%

              Disclaimer:

              The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

              X

              Module details


              Title:

              Risk Analysis in the Food Chain

              Code:

              FBMFRA

              Convenor:

              DR Nikos Mavroudis

              Summary:

              Using international guidance on the application of risk analysis to food, the module examines the separate components of risk analysis and how these have become incorporated into current food control systems. A major element of the module is a problem-based learning task in which groups of students apply risk analysis principles to a current food safety concern.

              Assessment Method:

              Oral 100%

              Disclaimer:

              The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

              X

              Module details


              Title:

              Sustainable Food Manufacturing and Process Design

              Code:

              FBMMPD

              Convenor:

              DR Afroditi Chatzifragkou

              Summary:

              This module will provide you with a systematic understanding of food manufacturing processes. You will be familiarised with the basic concepts of food processing and the application of individual unit operations in the context of food commodities. At the end of the module you will be able to integrate these concepts into designing sustainable and efficient food processes. You will also benefit from hands on pilot plant experience.

              Assessment Method:

              Exam 40%, Assignment 60%

              Disclaimer:

              The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

              X

              Module details


              Title:

              Microbes, Food Safety and Health

              Code:

              FBMMSH

              Convenor:

              DR Gemma Walton

              Summary:

              In this Autumn Term module, the fundamentals of microbiology are considered with a focus on aspects linked to the role of microorganisms in food and health. Topics covered include (a) general characteristics of microorganisms and microbial metabolism (b) the importance of microorganisms in food production (c) food spoilage (d) foodborne illness (e) molecular applications (f) techniques for microbial inactivation and (e) the role of the gut bacteria on human health and strategies to manipulate this intestinal community.

              Assessment Method:

              Exam 50%, Practical 10%, Set exercise 20%, Report 20%

              Disclaimer:

              The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

              X

              Module details


              Title:

              Food Product Reformulation

              Code:

              FBMPRE

              Convenor:

              DR Julia Rodriguez-Garcia

              Summary:

              Detailed consideration of the interdisciplinary approach for food product reformulation. On completion of this module you will gain an understanding on the business catalysis for change and innovation, ingredient technological functionality, the evaluation of the product nutritional and quality attributes (taste, texture and microbial and chemical shelf life), the technological processes involved as well as considerations for any sustained health claims. Students will apply this core knowledge and will develop new employability skills through the module by working in multidisciplinary groups to solve a specific case study on product reformulation.

              Assessment Method:

              Oral 40%, Dissertation 50%, Project 10%

              Disclaimer:

              The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

              X

              Module details


              Title:

              Research Skills and Professional Development

              Code:

              FBMRSD

              Convenor:

              DR Emma Bennett

              Summary:

              This module is designed to equip you with the necessary skills and tools for completing your research project by exploring some approaches to conducting research and describing the research process. In addition, the module provides the opportunity to enhance your self-awareness and personal effectiveness along with developing strategies to facilitate the decision making processes that will enhance your career development.

              Assessment Method:

              Assignment 50%, Report 50%

              Disclaimer:

              The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

              Code Module Convenor
              FBMAQS Applied Food Quality and Safety DR Kimon-Andreas Karatzas
              FBMC10 Food Composition and Quality DR Qiaofen Cheng
              FBMFCM Food Control Management DR Nikos Mavroudis
              FBMFPR Research Project DR Emma Bennett
              FBMFRA Risk Analysis in the Food Chain DR Nikos Mavroudis
              FBMMPD Sustainable Food Manufacturing and Process Design DR Afroditi Chatzifragkou
              FBMMSH Microbes, Food Safety and Health DR Gemma Walton
              FBMPRE Food Product Reformulation DR Julia Rodriguez-Garcia
              FBMRSD Research Skills and Professional Development DR Emma Bennett

              These are the modules that we currently offer. They may change for your year of study as we regularly review our module offerings to ensure they’re informed by the latest research and teaching methods.

              Fees

              New UK/Republic of Ireland students: £10,550

              New international students: £22,850

              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.

              Financial support for your studies

              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 Technology graduates

              An MSc Food Technology - Quality Assurance degree offers a wide range of career options.

              Food technologists, for example, ensure the safety and quality of food in the production, manufacturing and distribution stages. They are highly valued for their problem-solving and technical skills.

              Many of our graduates have gone on to work in food in industry, government and education. 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.

              Other graduates apply their research skills to pursue a higher degree through research and development in industry.

              Read more about where our MSc Food Technology - Quality Assurance graduates are now

              • Liwen Zheng is confident that the skills and knowledge gained on her MSc will help to achieve her career goal — working in New Product Development within a food company.
              • Ruth Barnes is now completing her PhD at Reading. She is jointly funded by the Biotechnology and Biological Sciences Research Council and her industry partner, AgriCoat NatureSeal Ltd., as she tackles issues like food waste and food poisoning.

              Study in our unique Food Processing Centre


              quality test

              Scholarships


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

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

              Take the next step


              Apply online now

              Ask us a question

              Come to a postgraduate event

              Get a prospectus

              Related Subjects


              • Food and Nutritional Sciences
              • Nutrition

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