University of Reading
* Gain detailed knowledge of the science and technology of food * Develop the ability to provide industry and governments with an understanding of the science underpinning food safety and quality * Join a Department with an outstanding reputation for excellence in teaching and research * Benefit from a well-equipped building and training opportunities for further research on graduation **Food and Nutritional Sciences at Reading** Make use of the largest range of dedicated food laboratories in a UK university, as part of a Department with extensive industry contacts. Our Department is a global player in key aspects of food and nutritional sciences research. Examples include the development of pre- and probiotics, the evaluation of the health impact of functional food ingredients, the study of flavour chemistry and the quality assessment of food processing methods. Recent substantial investment has ensured that we can provide education in high-quality facilities. These include a large pilot plant containing processing equipment for food product development work, advanced taste panel facilities, the Hugh Sinclair Unit of Human Nutrition studies and specialist laboratories for assessing human gut microflora. Our industry contacts are extensive and provide significant research funding, and support our teaching programmes. As a Department with a strong research focus, we have a large number of PhD students. Suitably qualified master's students frequently continue with us on a PhD programme. Our students consistently comment on the welcoming and friendly attitude of our staff. We are enthusiastic about our work and will inspire you to achieve your goals.
MSc: You are required to have at least an upper second class honours degree in a pure or applied science (or equivalent from a university outside the UK). IELTS: 6.5 overall with no element less than 5.5 (or equivalent).
MSc: Sample modules may include: * Food analysis 1 * Composition, properties and microstructure of foods * Food microbiology and Safety A * Sensory evaluation of food * Fundamentals of human nutrition Check our website for more details of the course structure. MSc: * Chemistry of food components * Food microbiology and safety * Food processing * Sensory evaluation of food * Postgraduate research skills
|Qualification||Study mode||Start month||Fee||Course duration|
|MSc||Full-time||September 2018||18,760 per Whole course (International)||12 Months|
|MSc||Full-time||September 2018||8,410 per Whole course (Home/EU)||12 Months|
|MSc||Part-time||September 2018||18,760 per Whole course (International)||24 Months|
|MSc||Part-time||September 2018||8,410 per Whole course (Home/EU)||24 Months|
|MSc||Full-time||September 2019||8,620 per Whole course (Home/EU)||12 Months|
|MSc||Full-time||September 2019||19,230 per Whole course (International)||12 Months|
|MSc||Part-time||September 2019||19,230 per Whole course (International)||24 Months|
|MSc||Part-time||September 2019||8,620 per Whole course (Home/EU)||24 Months|
|Campus name||Town||Postcode||Region||Main campus||Campus||Partner|
|University of Reading||RG6 6UR||South East|
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