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MSc Food Science

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

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: 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).

    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: 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).

      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.

      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 (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.

      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

      • Compulsory modules

      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 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.

      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:

      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:

      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.

      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.

      X

      Module details


      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.

      X

      Module details


      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.

      Code Module Convenor
      FBMAQS Applied Food Quality and Safety DR Kimon-Andreas Karatzas
      FBMC20 Food Chemistry: Structure, Flavour and Colour PROF Richard Frazier
      FBMFPR Research Project DR Emma Bennett
      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
      FBMSSC Sensory Science DR Stella Lignou
      FBMTOO Taints and Off-odours: Industrial Challenges DR Jane Parker

      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: £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.

      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 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.

      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)

      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.

      Gain valuable, industry-relevant experience


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      Scholarships


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

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

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      • Food and Nutritional Sciences
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      • Healthcare

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