Food Bioscience – (M.Sc.)

Currently, there is a major shortage of qualified food science graduates in the UK which extends to the worldwide job market. The Institute of Food Science and Technology (IFST) has issued a government warning that the food industry will be in trouble should recruitment of qualified staff not be addressed.

The MSc Food Bioscience programme covers the essential elements of food science at Master's level. The focus is to orientate students towards how the food industry works and provide the requisite theoretical and practical skills to allow the student to gain employment opportunities in these businesses.

Employment opportunities are enhanced by the project and placement elements of the programme which allow for real 'hands-on' experience.

The programme operates on a one year, full-time modularised basis. As part of the programme, students undertake a laboratory-based research project, which will be underpinned by a taught module in research methods. A report on the project will form part of the course assessment and will help students to further develop their scientific writing skills as well as their knowledge base. Students are also placed in the food-related industry whereupon they develop expertise in a relevant field of interest.

The Department was highly rated in the recent UK government's Research Assessment Exercise (RAE 2008). Research interests in the Food Bioscience division include food microbiology, food chemistry and composition, food texture and properties, food processing, product development, fermentation and novel foods. Further research concerns aspects of carbohydrate biosynthesis, chemical and physical aspects, nutritional properties and industrial applications.

Job opportunities in this area are excellent and include the length and breadth of food companies: food manufacturing; food processing; food produce development and research; food safety, process development; marketing; universities and other higher education.