📖Program Curriculum
Part I (60 credits total)
Core Modules (40 credits)
PG6001 STEPS - Scientific Training for Enhanced Postgraduate Studies (5 credits)
FE6101 Food Business: Markets and Policy (5 credits)
FS6101 Library Project in Food Science (10 credits)
FS6103 Novel Processing Technologies and Ingredients (5 credits)
FS3013 Protein and Lipids in Food Systems (5 credits)
FS6120 Cheese and Fermented Dairy Products (5 credits)
FS6121 Meat Science and Technology (5 credits)
Elective Modules
Students take 20 credits from the list below (or proportionately more on discussion with the Programme Team), subject to timetabling constraints, student background, available places in modules, and the requirement that no more than 15 credits of undergraduate-level modules are taken. In addition, the modules marked with an asterisk (*) are to be taken by all students unless they have taken these previously.
FE6902 Global Food Policy Issues (5 credits)
FS3602 Chemistry of Food Proteins (5 credits)*
FS3605 Macromolecules and Rheology (5 credits)
FS4014 Food Product Development and Innovation (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
MB4611 Microbial Food Safety (5 credits)*
MB6003 Functional Foods for Health (5 credits)
MB6114 Hygienic Production of Food (5 credits)
NT6102 Public Health Nutrition (5 credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)
Part II
FS6102 Dissertation in Food Science (30 credits)
Additional Teaching Mode Information
The part-time option will be taught during weekday working hours over 2 years.
Modules
Further details on modules can be found in our Book of Modules. Any modules listed are indicative of the current set of modules for this course but are subject to change from year to year.
University Calendar
You can find the full academic content for the current year of any given course in our University Calendar.
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