MSc Food Science

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.

Title:

Food Chemistry: Structure, Flavour and Colour

Code:

FBMC20

Convenor:

PROF Richard Frazier

Summary:

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 primarily the generation and maintenance of structure/texture, flavour and colour.  The module is approached in the context of food product quality originating from the conversion and processing of important global food commodities.  The practical application of food analysis methodologies to the characterisation of composition and properties of foods is included.

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.

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.

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.

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.

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:

Dissertation 90%, 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.

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.

Title:

Sensory Science

Code:

FBMSSC

Convenor:

DR Stella Lignou

Summary:

This module will provide you with the necessary skills to conduct sensory evaluation within the food industry or further academic research. This will be achieved by developing an understanding of the underpinning factors which influence perception and behaviour; from the physical stimulant to psychological factors. You will be able to select, design and conduct sensory analyses of food based on different hypotheses; and analyse, interpret and report the results in a scientific manner. You will develop the knowledge required to act as a sensory panel leader, including learning how to screen and train panellists, and how to successfully maintain a panel.

Assessment Method:

Oral 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.

Title:

Taints and Off-odours: Industrial Challenges

Code:

FBMTOO

Convenor:

DR Jane Parker

Summary:

In this module you will tackle a real industrial challenge through a series of problem-solving exercises. Taints and off-odours continue to cause concern for the food industry, often leading to product withdrawal, loss of loyal customers and substantial financial loss. You will look at reported incidences of taints and off-notes in the food industry, and discuss how they were identified, solved and mitigated. With lectures and guidance, you will then plan your own investigation into a recently reported taint problem. Data will be provided, and you will produce a detailed report for the technical director.

Assessment Method:

Assignment 85%, Oral 15%

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.