With the current need for 140,000 new recruits to UK food and drink manufacturing by 2024, there has never been a better time to develop the skills you need to discover, innovate, and shape the future of food with Manchester Metropolitan University’s Master of Science in Food Science and Innovation.
100% online coursework
6 start dates per year – January, March, May, July, September, and November
Manchester Metropolitan University is a prestigious and modern university that believes higher education should be accessible to everyone. Its Global Online programs are taught by world-leading academics and delivered 100% online, meaning that after just two years of distance learning you could be graduating with a globally recognized master's degree and a world of bright new career opportunities.
This online master’s is designed to work around your work and life commitments. It can be completed in two years with a recommended study week of up to 15 hours.
Study wherever and whenever — all you need is a laptop and internet connection. Using the university’s Virtual Learning Environment, you will enjoy a program of highly interactive live online seminars and presentations and can work on a wide variety of group tasks with your fellow students across the globe.
Working online, you will have the opportunity to grow your worldwide professional network, making invaluable industry connections that can open doors now or in the future.
Continued support will be provided by your dedicated student success advisor, who’ll be there to help you get the most from the moment you enroll to the time you graduate.
The Food Science and Innovation MSc commences with a 15-credit Critical Reading, Writing and Literature Research module, followed by eight 15-credit units, finishing with a 15-credit Methodological Approaches to Research and 30-credit Professional Project.
Critical Reading, Writing, and Literature Research (15 credits)
This unit introduces the skills required to succeed throughout the rest of the course. The primary aim of this unit is to develop critical thinking, reflective writing, and other added study skills, including analysis and referencing, to a master’s level. This allows the ability to research and investigate strategic opportunities for organizational improvement.
Food Processing (15 credits)
This unit will explore the key principles that govern individual unit operations and how they can be combined to build effective food production chains. Reflecting current and emerging trends within food production, the unit will focus on the principles of food processing and preservation as well as concepts in food engineering. Using model data from demonstrations of food processing equipment and/or from case studies, students will critically evaluate the design and expected performance of proposed processing chains.
Food Composition and Analysis (15 credits)
During this unit students will learn the theory behind food analysis and understand how a food’s chemical composition determines its flavor, texture, nutritional value, and safety. Students will explore the influence that chemical profiles have on the characteristics and quality of foods, and how these can be modified by food processing. Students will interpret model data from analysis of food samples taken from across the food chain to make informed decisions about product quality and safety.
Food Microbiology (15 credits)
This unit focuses on microbiological food hazards and their control and the importance of microorganisms in food safety and quality. The unit covers: the impact of bacteria and fungi on food quality, safety, and food production; food spoilage and the parameters of foods/processing that influence growth and inactivation of microorganisms; foodborne diseases and the main and emerging pathogenic foodborne bacteria, viruses, parasites, and fungi; sampling and examination methods to test food for fitness; premises hygiene control; and cleaning technology.
Food Safety and Quality Management (15 credits)
This unit focuses on the effective management of risk and product quality throughout the food chain. Students will use case studies to critically assess quality management systems while also evaluating: the implications of microbial, chemical, physical, and allergenic contaminants food hazards; provenance, risk reduction, and traceability in the food chain; the role of regulation, compliance, market, and price mechanisms in delivering quality; and more.
Fundamental Nutrition (15 credits)
This unit focuses on nutritional needs throughout the various stages of life. Students will consider the principles of nutrition and discuss food composition, dietary requirements, and the acute and chronic consequences of imbalanced nutrient intake. They will build their core knowledge of dietary sources of energy, nutrients, and bioactive constituents of food plus nutrient deficiencies and excesses in the human diet. Dietary recommendations and analysis programs will also be discussed in relation to the improvement of population health as well as the nutritional adequacy of a variety of diets.
Future Food Sustainability (15 credits)
Adapting to a sustainable food system is one of the most compelling challenges facing society today. Population growth, changing dietary habits, growing health concerns, climate change, and other factors continue to put a strain on food availability, and engaging consumers in food policy is an increasingly important part of the change process. This unit will explore the risks, challenges, and opportunities for food security, and the innovative technologies and solutions that can help to increase productivity and reduce environmental impact.
Innovation in New Product Development (15 credits)
This unit will develop students’ critical understanding of the combination of food science, marketing, and strategic management theory required for managing the creation of new food products. New product development (NPD) is vital to the economic success of the food industry and thus a strategic focus for successful companies. This unit will examine the key stages in the research, design, development, and marketing of new products, and look at industry case studies to help students to understand the managerial and entrepreneurial aspects of an innovative NPD process.
Molecular Nutrition and Biochemistry (15 credits)
Focusing on human digestion, absorption, and metabolism, this unit considers the requirements of food formulation and production in meeting dietary needs. This unit will also develop students’ ability to present complex scientific knowledge, visually and verbally, to lay and scientific audiences.
Methodological Approaches to Research (15 credits)
This unit will explore critical thinking, reflective writing, and other study skills, including analysis and referencing. Distinguishing the key debates in the philosophy, ethics, and epistemology of science to justify the relationship between philosophical approaches and choices of qualitative and quantitative methods is examined. Having determined how the research is relevant to the topic, formulating an appropriate methodology and research question to investigate is required.
Professional Project (30 credits)
This unit involves conducting an in-depth research project on a chosen area of study, bringing together and employing all the skills learned in previous units. Successfully completing this unit will result in clear links drawn between the literature in the field and the development of research objectives and design of a clear conceptual framework. Moreover, the collection, presentation, discussion, and appraisal of data is evaluated; and an overall reflection academically and professionally is required.
Please note: These units are subject to change and unit order is dependent on intake.
To enroll in the course, you will need the following:
A UK honors degree (2:2 or above) or an international equivalent in an appropriate science or related subject
Good honors candidates from other subjects may still be eligible if they can demonstrate significant proven professional experience in a relevant field
If you’re applying with non-UK qualifications, you can find further information for international students on the international website.
These typical entry requirements apply to the 2020-21 academic year of entry (September 1, 2020 to August 31, 2021) and may be subject to change for the 2021-22 academic year (September 1, 2021 to August 31, 2022).
All applications are taken through the online applications portal. Once you have access you will be able to upload the following documents and submit your application:
Certificate and/or transcripts evidencing your academic and/or professional qualifications (e.g., degree certificate)
Evidence of English language proficiency for non-native English speakers (e.g., IELTS or free Pearson English test results)
A passport photo of yourself
A personal statement detailing your motivations for studying your chosen course with Manchester Metropolitan University Global Online
Once submitted, the university will assess your application and decide whether it can offer you a place in the course. This is usually within five working days of all required documents being uploaded.
English language requirements
Applicants whose first language is not English (and whose first degree was not taught in English) are required to produce evidence of English language proficiency. The university provides a free Pearson English test to all applicants if required, which can be requested from your enrollment advisor during the application process.
With its flexible payment options, the university has made paying for your program, and your professional development, as easy as possible.
It offers you the option to pay unit by unit, pay the full fees upfront, or pay via a sponsor. No matter what payment option you choose, it accepts all usual online payment methods in any currency via a highly secure Flywire payment portal.
Fees for the 2020-21 academic year of entry (ending August 31, 2021):
Unit fee: $1,129*
Program fee: $13,548.04
*Fee based on 15 credits per unit
Note: Currency exchange rates are based on various public sources, are provided for information purposes only, and are subject to change without notice
About Manchester Metropolitan University
Manchester Metropolitan University is an innovative and modern university based in one of the most diverse cities in the world.
Located in the heart of multicultural Manchester, it takes an international and inclusive approach to learning, and believes higher education should be accessible to all. Its Global Online courses are designed with this ambition in mind and are focused toward being relevant and beneficial to anyone with the will, ability, and determination to succeed — wherever they are in the world.
The programs combine expert-led theory with practical application that aims to help students advance their career — and are all delivered through a 100% virtual learning environment that facilitates collaboration with students from across the world.
Accreditation and ranking
Professional development and employability are at the heart of Manchester Metropolitan University’s ethos. The university delivers professionally relevant courses in subject areas directly linked to the needs of employers. Most of its degree programs carry accreditations or exemptions from professional bodies.
The extent of its accreditations is reflected in the practical and applied nature of its curriculum and fosters innovation in its approach to education.
The university’s excellent links with professional bodies also ensure that as a student you are benefiting from exposure to these leading professional bodies and assured that your learning is relevant and up to date for the needs of industry standards.