Course specification and structure
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PMFOODSC - MSc Food Science

Course Specification


Validation status Validated
Highest award Master of Science Level Masters
Possible interim awards Postgraduate Diploma, Postgraduate Certificate, Advanced Diploma in Professional Development
Total credits for course 180
Awarding institution London Metropolitan University
Teaching institutions London Metropolitan University
School School of Human Sciences
Subject Area Health Sciences
Attendance options
Option Minimum duration Maximum duration
Full-time 1 YEARS 6 YEARS
Part-time 2 YEARS 6 YEARS
Course leader  

About the course and its strategy towards teaching and learning and towards blended learning/e-learning

The learning and teaching strategy adopted recognises that students learning styles will vary and thus allows for a variety of approaches to attaining the specified objectives. There is considerable support in developing the skills need for Master’s level study, for example in critical analysis, presentation skills and self-directed learning and support for EU and international students.

Three of the taught modules make full use of the specialist facilities in the Science Centre. In particular, the Superlab is used for laboratory practice. All modules use electronic resources such a web-based learning, e-journals etc. Much of the teaching is delivered as lectures, tutorials or case studies and there is a strong link with the food industry which provides a direct experiential link with food science and technology in practice.

Course aims

The MSc in Food Science aims to provide advanced study opportunities in the subject area, building on the student’s previous experience in an appropriate first degree course.

The MSc programme aims are:

i to provide a programme of study that offers advanced training for graduates which will equip them for future careers in food science
ii to further develop a critical approach to existing knowledge and current research in food science
iii to enable the students to reflect on personal, professional and practical aspects of food science
iv to enable students to become effective learners/practitioners in their career path by developing cross-function personal skills and capabilities.

Course learning outcomes

On completion of the course the graduates will:

1. Have an advanced knowledge of the fundamental aspects of the food science topics studied and their application to current practice in the industry.
2. Demonstrate the ability to apply the principles developed in the course to other aspects of food science and technology.
3. Be able to design, carry out and critically evaluate research relevant to Food Science.
4. Demonstrate higher capabilities in practical skills relevant to Food Science.
5. Be able to act in a manner appropriate to a professional Food Scientist / Technologist.
6. Have the ability to communicate effectively (orally and in writing) original scientific material to both an academic and lay audience.
7. Demonstrate a range of key transferable skills and a capacity for lifelong learning

Course learning outcomes / Module cross reference

Insert table mapping modules (with code) against the course learning outcomes:

LO1 LO2 LO3 LO4 LO5 LO6 LO7
Module Title Module Code
Advanced food analysis NF7009 x x x x x x
Food safety and quality management NF7048 x x x x x
Food product development and processing NF7061 x x x x x x
Food microbiology & safety NF7004 x x x x x x
Scientific research methodology NF7053 x x x x x x x
Nutrition & food policy NF7054 x x x x x
Food science industrial placement NF7W22 x x x x x x
Food science dissertation NF7P05 x x x x x

Principle QAA benchmark statements

Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences Jul-2016

Assessment strategy

The assessment strategy not only gives assessment of student’s knowledge, understanding and abilities but provides a wide range of experience particularly in key skill areas. Students gain experience in critical analysis, literature searching, poster presentations, data handling and analysis and practical skills. Assessments comprise written assignments (critical reviews, reports, and portfolios), laboratory logs, poster presentations and quizzes and one unseen exam .Students undertake a research project and submit a final dissertation that is defended in an oral exam. The strategy prepares students for their future careers in different areas of the food industry.

Organised work experience, work based learning, sandwich year or year abroad

Work experience is a very valuable way of learning about the food industry, in all its aspects and we recognise that it can enhance the employability of graduates. Students are usually recommended to register their interest with the course and module leader for a placement after completing their first semester on the course. The way in which placements can be taken varies depending on when the student starts their course. September entrants should undertake work experience in the spring semester. Students who start the course in February may be permitted to take their placement in the spring semester or summer period between the taught spring and autumn semesters.
Important note: students are responsible for securing their own placement, with support and advice from the food team.

Modules required for interim awards

Postgraduate Certificate (Food Science) to include three core or two core and one optional taught modules to a total of 60 credits
Postgraduate Diploma (Food Science) to include any six taught modules to a total of 120 credits

The following modules are core:

NF7009 Advanced Food Analysis
NF7061 Food product development and Processing
NF7003 Advanced Food Processing
NF7004 Food Microbiology and Safety
NF7053 Scientific Research Methodology
NF7P05 Food Science Research Dissertation

The following modules are optional. Students can choose to take either NF7W22 or NF7054.

NF7W22 Food Science Industrial Placement
NF7054 Nutrition and food policy

The individual student is responsible for securing a placement for NF7W22 and the suitability of this should be agreed between the student and the supervisor.

Arrangements for promoting reflective learning and personal development

As well as academic study, the course has a strong focus on professional skills and students develop their abilities to analyse scientific papers, make written and oral presentations and use a range of standard and specialist software. We have introduced a formal professional development element that includes developing students’ curriculum vitae and interview practice.

During the course, a number of guest presentations will be made from professionals working in areas relevant to food science and technology and when possible a number of visits to industry are arranged each year.

The food science team’s working relationships with a number of small and medium size food businesses in London. This has provided opportunities for factory visits, shadowing food professionals working in industry and applying for work experience.

Students are encouraged to join the Institute of Food Science and Technology (IFST, the main professional body in the UK in the subject area) and to attend meetings or industrial visits that the Institute organises. Students will thus get direct contact with members of the profession. Students are eligible to join the IFST as Associate members and may transfer to full membership after graduation and a period of professional experience. Membership of IFST gives access to specialist publications, meetings and an international network of food scientists and technologists. See: www.ifst.org.uk

Graduates of this course will also meet the key objectives the IFST, namely
1. To serve the public interest by furthering the application of science and technology to all aspects of the supply of safe, wholesome, nutritious and attractive food, nationally and internationally;
2. To advance the standing of food science and technology, both as a subject and as a profession;
3. To assist members in their career and personal development within the profession;
To uphold professional standards of competence and integrity

Learning and teaching within the modules is designed to help students to develop key/transferable skills in IT, data handling, report writing and communications.

Other external links providing expertise and experience

IFST accredited

Career, employability and opportunities for continuing professional development

The range of careers for graduates of this course is very wide including quality assurance, product development, marketing and environmental health. The UK food industry recruits high-calibre graduates but there is a shortage of graduates in this field of expertise. Graduates are well prepared for research and for post-graduate study (PhD). Outside of Europe, there is a demand for good graduates in many countries.
The broad and up to date knowledge base, skills developed, research informed teaching and industrial expertise help students to develop to the best of their potential for their future careers or current career development.
Potential employment roles both in the UK and internationally include: new product development, food safety management, microbiology in research and technology, quality assurance, specifications technologist, food production management, quality auditing and training, food marketing and brand awareness , research, consultancy and development, purchasing, marketing, sales and logistics.

Professional Statutory and Regulatory Body (PSRB) accreditations & exemptions

The course is fully accredited by the Institute of Food Science and Technology (IFST). Students are encouraged to join the IFST as associate members and to attend meetings or industrial visits that the Institute organises. They may transfer to full membership after graduation and a period of professional experience. Membership of IFST allows access to specialist publications, meetings and an international network of food scientists and technologists.

Career opportunities

The food industry is the UK’s largest manufacturing sector and there is a massive demand for qualified professionals. The skills and knowledge developed in your MSc will enhance your career opportunities in food and related industries including manufacturing, product development, marketing, environmental health, consultancy, research or education. Graduates are also well prepared for research and for postgraduate study (PhD). Interview practice with industry support and CV development is also integrated into the course.

Our recent MSc graduates have gone on to join the following positions and companies:

  • food technologist – Haydens Bakery
  • technical legislation coordinator – United Biscuits
  • process development – Bakkavor
  • technical team member – Food Partners Group
  • quality control – Nestlé
  • nutritionist and quality analyst – Krush Global
  • business development manager – Kerry Group
  • consumer technologist – Wealmoor Ltd
  • microbiology technician – GlaxoSmithKline
  • confectionary development – Sainsbury’s
  • technical team manager – Nature’s Way Foods
  • lecturers and researchers – London Metropolitan University, Coventry University, Kyushu University, University of Trinidad and Tobago, University of Melbourne

Entry requirements

You will be required to have:

  • a lower second honours degree (or equivalent) in food science or a related subject such as microbiology, biochemistry, nutrition or agricultural sciences

Mature students with lesser qualifications but extensive appropriate experience will be considered on an individual basis.

All applicants must be able to demonstrate proficiency in the English language. Applicants who require a Tier 4 student visa may need to provide a Secure English Language Test (SELT) such as Academic IELTS. For more information about English qualifications please see our English language requirements.

Official use and codes

Approved to run from 2013/14 Specification version 1 Specification status Validated
Original validation date 01 Sep 2013 Last validation date 01 Sep 2013  
Sources of funding HE FUNDING COUNCIL FOR ENGLAND
JACS codes D610 (Food Science): 100%
Route code FOODSC

Course Structure

Stage 1 Level 07 September start Offered

Code Module title Info Type Credits Location Period Day Time
NF7004 Food Microbiology and Safety  Core 20 NORTH SPR WED AM
NF7009 Advanced Food Analysis Core 20 NORTH AUT TUE AM
NF7048 Food Safety and Quality Management Core 20 NORTH AUT WED AM
NF7053 Scientific Research Methodology Core 20 NORTH SPR TUE PM
NF7061 Food Product Development and Processing Core 20 NORTH AUT WED PM
NF7P05 Food Science Research Dissertation Core 60 NORTH SPR   NA
          NORTH AUT   NA
NF7054 Nutrition and Food Policy Option 20 NORTH SPR TUE AM
NF7W22 Food Science Industrial Placement Option 20 NORTH AUT NA  
          NORTH SPR NA  

Stage 1 Level 07 January start Offered

Code Module title Info Type Credits Location Period Day Time
NF7004 Food Microbiology and Safety  Core 20 NORTH SPR WED AM
NF7009 Advanced Food Analysis Core 20        
NF7048 Food Safety and Quality Management Core 20        
NF7053 Scientific Research Methodology Core 20 NORTH SPR TUE PM
NF7061 Food Product Development and Processing Core 20        
NF7P05 Food Science Research Dissertation Core 60 NORTH SPR   NA
NF7054 Nutrition and Food Policy Option 20 NORTH SPR TUE AM
NF7W22 Food Science Industrial Placement Option 20 NORTH SPR NA