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MSc Sustainable Food Quality for Health

Our MSc in Sustainable Food Quality for Health offers industry professionals the opportunity to develop their professional roles and to implement an independent programme of research within the workplace.

A flexible pathway delivers training that crosses traditional skill disciplines within the fields of food and agricultural science and the MSc programme brings the opportunity to engage in critical reflection upon existing scientific literature and current state-of-the-art research findings towards the planning and execution of original industry-based research. Graduates of the programme will acquire cognitive, practical, professional and transferable skills to enable them to assume leadership roles within the industry.

Part 1 - Taught Component - 120 credits

The taught component aims to provide a depth of understanding at the cutting edge of current knowledge across a broad base of disciplines relevant to the modern food industry. The programme has been designed as flexible, modular training to allow for part-time and online study to enable participants to balance study with work.

Part 2 - Research Component - 60 credits

The research project is conducted within the participant’s workplace with additional access to facilities and expertise within the AFTP. The project will be supervised by at least one academic supervisor (a permanent member of academic staff The University of Reading) and one company-based supervisor.

Developed with leading academics from the Department of Food and Nutritional Sciences and School of Agriculture, Policy and Development, in conjunction with the AgriFood AFTP’s academic and industrial partners and collaborators typically, holders of the MSc qualification can expect to gain the following knowledge, understanding and skills:

Knowledge and understanding of:

  • Advanced concepts and techniques in scientific disciplines relevant to the food and agricultural industries
  • Global food security issues and their impact on the food and agricultural industries
  • Background scientific, technical, commercial and policy literature
  • Research methods and study design
  • Project planning and management
  • Current professional developments within field of work

Intellectual Skills

  • Think logically and evaluate critical research and advanced scholarship in their discipline
  • Plan and implement tasks at a professional level to solve problems related to their discipline
  • Relate systematic evidence to issues arising in professional practice
  • Plan, conduct and write a report on an independent research project

Practical Skills

  • Apply, or adapt, experimental methodology safely and accurately
  • Interpret quantitatively the results of experiments undertaken by themselves or others
  • Devise experimental methods appropriate for tackling a particular problem
  • Use statistical and related methods to objectively evaluate data and draw conclusions
  • Access a wide range of literature and data using bibliographic and IT skills
  • Communicate scientific ideas and conclusions to different audiences across disciplines

Transferable skills

  • Monitor own learning
  • Communicate orally and in writing with scientific rigour
  • Critically evaluate information from a variety of sources to develop understanding and make decisions
  • Project planning and management
  • Data analysis
  • Report writing 

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).

For more information, please visit the Department of Food and Nutritional Sciences website.

New UK/Republic of Ireland students: £12,100

New international students: £25,800

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

You may be eligible for a scholarship or bursary to help pay for your study. Students from the UK may also be eligible for a student loan to help cover these costs. See our fees and funding information for more information on what's available.

The safety, quality and nutritional properties of the food reaching consumers depends upon an understanding of science and technology.

Our graduates have the understanding and are able to access jobs which lead to fulfilling careers - whether with multinational food manufacturers, ingredient suppliers, major retail chains or smaller companies supplying niche markets.

Recent examples of jobs obtained by our graduates have included: Process Technologist with Pepsico International (UK), Quality Executive with Agro Tech Foods (India), New Product Developer with Bakkavor (UK), and Research and Development Technologist with Kerry Ingredients and Flavours (UK).

Overall, 95% of graduates from Food and Nutritional Sciences are in work or further study within 15 months of graduation; of those in full-time employment, 90% are in graduate-level roles. (Based on our analysis of HESA data © HESA 2022, Graduate Outcomes Survey 2019/20; includes all Food and Nutritional Sciences responders)