Food innovation and management is an exciting and challenging course, combining the food sciences with management skills. It equips science and engineering graduates for a career in food production or technical management in the food industry. You will acquire the knowledge associated with food processing, quality assurance and new product development. It also develops essential management techniques including supply chain planning and quality management.
Factory visits, case studies and guest speakers from industry will give you plenty of industry exposure throughout the year. Tackle the real-life industry problems in our problem-based learning module. The briefs from industry will be used for a new product development project. You will do the practical in our Food Processing Facility which hosts a wide range of commercial scale food production and testing equipment.
There is an opportunity to complete your research project in collaboration with the food industry. Projects can be factory, laboratory or literature based. Some students will have the opportunity to complete their project at the industry partner's facilities.
This course is divided into two parts:
For a masters, a total of 180 credits is required. A diploma is awarded if you choose to take only the taught element worth 120 credits.
In the autumn semester and spring semester, you will normally study 60 credits of food sciences modules and 60 credits of management modules. However, there are some optional modules to take into account your background and interests.
The research project involves collaboration with the food industry, either at the University or working within a company. The project will provide an insight into the scientific principles of food production processes or the application of modern management techniques to food manufacture.
All candidates are considered on an individual basis and we accept a broad range of qualifications. The entrance requirements below apply to 2027 entry.