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MSc Food Systems

Clearing hotline

Please call 0118 402 0900

Clearing is now open at the University of Reading. For information about available courses, please visit our Clearing pages.


Develop a deep knowledge of the food system – and study at three academic institutions across Europe – with our MSc in Food Systems course.

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 [REF] 2021) and 95% of our research is of international standing (REF 2021, combining 4*, 3* and 2*submissions – Agriculture, Food and Veterinary Sciences).

This new master’s programme has been launched in collaboration with EiT Food, Europe’s leading food innovation initiative, which works to make the food system more sustainable, healthy and trusted.

Gain advanced understanding of the food system

The programme aims to give you knowledge of the food system in its entirety. You will:

  • identify short-term and long-term consequences of decisions involving different components of the food chain
  • translate innovations into feasible business solutions
  • explore and generate new ideas in response to current and future challenges
  • use knowledge, ideas and technology to create new or improved products, services, processes, policies, business models or jobs
  • apply cutting-edge research, processes and techniques towards new venture creation and growth in cross-disciplinary contexts
  • transform practical experiences in the food sector into research problems and challenges.

Learn from industry experts through a variety of interactive lectures and seminars, practical laboratory classes, case study-based learning, group work and online learning.

Study across three European countries with MSc in Food Systems

We offer three pathway options on this programme, all starting at the University of Reading (your home university) in September 2022.

You will study four semesters in total, split over two years. Study your first semester at Reading before going to study further semesters with two host universities, then returning to Reading to complete your degree.

Current host universities include:

  • University of Hohenheim
  • University of Torino
  • University of Warsaw
  • Aarhus University
  • Lund University.

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

New UK/Republic of Ireland students: £7,500

New international students: £15,000

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.

For more information about fees for this programme, visit the EIT Food Master in Food Systems webpage.

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

You may apply for a scholarship when you apply for your chosen master's programmes. EIT Food offers various scholarships based on a combination of academic skills, professional background, and affinity with innovation and entrepreneurship. For further information, please visit the EIT application portal.

 


Our MSc in Food Systems course is ideal if you want to pursue a career in the food industry or food-related research. 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)