University of Leeds

University of Leeds

Food Quality and Innovation

This course develops a broad knowledge in the application of food science with the necessary background understanding of chemistry, biochemistry, physics, mathematics and biology with a main emphasis on its application in the food industry. The programme examines different aspects of a product development process, from product conception through to product launch, applying 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.

Entry requirements

A minimum of a 2.2 or equivalent (certain advanced diplomas awarded by overseas institutions fulfil this requirement) in a suitable 1st degree programme.

Course modules

Core modules: Microbiological and chemical food safety; food processing; food analysis; professional development for employment and research; food innovation; food product design; sensory properties, food texture and structure; food quality assurance and control; food product development and sensory analysis.

Sponsorship information

There are number of departmental bursaries available to international students ranging between £1000-3000.

Qualifications

Qualification Study mode Start month Fee Course duration
MSc Full-time September 2016 GBP 12,000 per Year 1 (England) 1 years
MSc Full-time September 2016 GBP 12,000 per Year 1 (Northern Ireland) 1 years
MSc Full-time September 2016 GBP 12,000 per Year 1 (Scotland) 1 years
MSc Full-time September 2016 GBP 12,000 per Year 1 (Wales) 1 years

Campus details

Campus name Town Postcode Region Main campus Campus Partner
University of Leeds Leeds LS2 9JT Yorkshire and the Humber

Get in touch

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Key information

Contact: 
School of Food Science and Nutrition
Telephone number: 
0113 343 2958