• The Food Quality and Innovation MSc will teach students how to apply project management, industrial experimental design, sensory and quality design techniques to food product development - from concept to product launch.
  • Students will develop in-depth specialist knowledge of scientific techniques and practical skills in the assessment and control of food quality, food safety, product design, and new product development.
  • Throughout the course, students will develop an understanding of the underpinning scientific techniques in chemistry, biochemistry, physics, mathematics and biology relevant in applications of food science and the food industry.
  • Students will examine different aspects of the product development process from product conception through to product launch.
  • Through the process, they will apply principles of project management, industrial experimental design, quality design techniques, and sensory science in developing new food products and production processes that integrate consumer needs and expectations, while at the same time conforming to food legislation, food quality and safety requirements.