Food Science MSci

   
   
  

Fact file - 2019 entry

Qualification
MSci Hons Food Science
UCAS code
D611
Duration
4 years full-time
A level offer
AAB-ABB 
Required subjects
two science subjects from chemistry, biology, maths and physics (chemistry recommended); or one science and one science-related subject such as applied science, food technology, economics, geography and psychology. GCSE Maths, 5 (B) or above.
IB score
34-32 including 5 in two science subjects at Higher Level
Course location
Sutton Bonington Campus 
Course places
5-10
School/department
 
We are still currently taking applications for 2018 entry

Overview

This course is accredited by the Institute of Food Science and Technology and it equips graduates with the knowledge and skills to tackle the challenge of producing and manufacturing food for a growing global population.
Read full overview

Food science sits at the interface of a number of core scientific disciplines. Our degree course opens up a wide range of rewarding and challenging career opportunities; it equips graduates with the knowledge and skills to tackle the challenge of producing and manufacturing food for a growing global population. The integrated master option has an additional year of study to equip you with valuable research and project management skills.

As well as formal lectures there are talks from industrialists, laboratory classes, a product development team challenge, small scale food manufacture in our purpose-built food processing facility, problem-based learning through real-life case studies and tours of food manufacturing sites.

You can take an optional placement in industry between years two and three of your degree programme - read our student blogs on the Institute of Food Science and Technology website:

www.ifst.org/work-experience-blogs

Professional recognition

This course is accredited by the Institute of Food Science and Technology (IFST).

Nottingham students can join the IFST as an Associate member. In year two students can choose to enter an examination for IFST Certificate in Sensory Evaluation: Intermediate level. Graduates will be able to apply for membership of various other professional bodies and societies such as the Association for Nutrition; European Federation of Food Science and Technology (EFFoST); Royal Society of Chemistry; Society of Chemical Industry (SCI).

IFST-approved-degree-logo155x85

Year one 

In the first year you will learn about the science that explains the chemical and physical properties of food materials. Concepts explained in lectures come alive in practical classes and in the food processing facility, where you will make a range of food products and explore the reasons for the dramatic changes that occur during processing and cooking. You will also find out about the global food supply chain, i.e. where commodity crops are grown and how they are transported around the world. 

At the end of year one you will visit a number of food manufacturing sites as part of a field trip.

Year two

Building on year one, you will manufacture food products and develop your critical thinking skills, supported by small group tutorials and lectures. You will gain a detailed understanding of process engineering and of the role of hydrocolloids and macromolecules in determining the physical properties of certain food products.

In small teams you will actively work together to solve food product-related problems as presented in industry based scenarios. A module in sensory evaluation provides you with the skills and protocols to test consumer acceptance of new products. You will learn how to prevent food spoilage and to identify potentially toxic microorganisms.

Year three

In the final year you will carry out a unique research project supervised by one of our academics. It is possible it will be aligned to your year four research work.

In addition to your project, you will study the operation of food factories and develop a new product in the food processing facility as part of a
small group, then present your product (ready to eat or drink) to your peers and to representatives from industry. You will increase your depth of knowledge of the importance of microbiology in the food industry and explore more sensory science, such as the physiology of flavour perception.

You will also be supported in developing your own career plans and gaining the associate skills required to succeed in your chosen graduate pathway.

Year four

In this year you will embark on a sizeable level of research activity that is far more independent than your project in year three. To underpin this you will continue study a number of modules that will be linked to your research work.

Year four enables you to graduate with an integrated master’s level qualification and is an ideal opportunity to develop a broad range of the skills needed in the co-ordination of research and projects.

Industry placement year

This optional year in industry as a paid employee takes place between years two and three of your degree. It gives you the opportunity to develop a wide range of skills in a real-world environment, which will significantly improve your employment prospects.

Our reputation ensures that we maintain good contacts with food companies ranging from multinationals to local manufacturers. For example you could be working for a multinational food manufacturer like Pepsico or Mondelez or a leading retailer such as Sainsbury’s, M&S and Tesco. Read more.

See student blogs

Study abroad options

Combining Food Science with an international year offers the opportunity to study abroad at one of our partner universities in France, Germany or Spain for an additional year. You can transfer to this route during your first year of study.

Students can also apply to the University-wide exchange programme and spend a semester studying abroad at one of our world-leading partner universities in a variety of overseas locations including Australia, New Zealand, Canada, the USA and Singapore. You can apply during your first year of study and if successful, study abroad for the first semester of the second year.

Read more

 

Entry requirements

A levels: AAB-ABB, to include two science subjects from chemistry, biology, maths and physics (chemistry recommended); or one science and one science-related subject such as applied science, food technology, economics, geography and psychology. GCSE Maths, 5 (B) or above and English, 4 (C) or above.

English language requirements 

IELTS 6.0 (no less than 5.5 in any element)

For details of other English language tests and qualifications we accept, please see our entry requirements page.

 

If you require additional support to take your language skills to the required level, you may be able to attend a presessional course at the Centre for English Language Education, which is accredited by the British Council for the teaching of English in the UK.

Students who successfully complete the presessional course to the required level can progress onto their chosen degree course without retaking IELTS or equivalent.

Alternative qualifications 

For details please see alternative qualifications page

Foundation year - a foundation year is available for this course

Science Foundation Certificate

International students only

International students (non-EU) who do not have the required qualifications or grades to go directly onto an undergraduate degree course, may be interested in the Science Foundation Certificate delivered through The University of Nottingham International College. You are guaranteed a place on selected undergraduate courses if all progression requirements are met.

Science with Foundation Year

Home, EU and international students

If you have achieved high grades in your A levels (or equivalent qualifications) but do not meet the current subject entry requirements for direct entry to your chosen undergraduate course, you may be interested in our one year science foundation programme. Applicants must also demonstrate good grades in previous relevant science subjects to apply. You are guaranteed a place on selected undergraduate courses if all progression requirements are met.  

Flexible admissions policy

We may make some applicants an offer lower than advertised, depending on their personal and educational circumstances.

Notes for applicants 

Our modular courses are flexible and offer the opportunity to combine your main studies with modules in other subject areas (please note that all modules are subject to change).

 
 

Modules

The following is a sample of the typical modules that we offer as at the date of publication but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Due to the passage of time between commencement of the course and subsequent years of the course, modules may change due to developments in the curriculum and the module information in this prospectus is provided for indicative purposes only.

Typical year one modules

Compulsory

Food and Physiology
This module will cover the basics of the journey of food around the body. Students will learn how our body reacts when it first senses the presence of food, and how hormones are activated in response to hunger and food consumption. The microbiome and gut health will be covered, both in the healthy state and when undesirable reactions occur, leading to disease. Students will be encouraged to explore how certain foods can impact the body, affecting our cognitive and physical health.
 
Food Materials and Ingredients
Food materials can be raw, or in the form of manufactured food products. During processing, the material properties of the food are altered; this directly affects the quality of the food product in terms of, for example, its colour, flavour and texture. This module introduces you to properties of these materials (raw and processed), with a particular focus on the chemical and physical nature of carbohydrates, proteins and lipids. You’ll have a weekly four hour lecture supported by three hours of practicals each week to study for this module.
 
Biochemistry – The Building Blocks of Life
Have you ever wondered how some crops can resist diseases? This module provides you with the fundamentals for understanding biochemical processes in living organisms. You’ll be introduced to the basic structure, properties and functions of the four key biological macromolecules: nucleic acids, proteins, carbohydrates and lipids. You’ll also look at the metabolic pathways occurring in cells, such as respiration, photosynthesis and the biosynthetic pathways for the key macromolecules. In addition to lectures, you’ll have practical laboratory sessions to learn how to use key biochemical techniques for the separation and analysis of macromolecules and measurement of the metabolic process. 
 
Introduction to Nutrition
Nutrients are vital to humans and animals, but how do they work? In this module you’ll be given a comprehensive introduction to the key concepts in the field of nutrition, including macronutrients, energy metabolism, vitamins and minerals. Depending on your interest, you’ll be able to focus on human or animal nutrition. This means you can choose to look at the role of nutrition in human disease (including coronary heart disease, cancer, obesity and diabetes), or learn about animal nutrition and what it means for food production. You’ll learn about nutrition through a mix of lectures, practical sessions and e-learning.
 
Contemporary Agricultural Systems 
Modern agriculture is a dynamic, fast-paced and high-tech industry. In this module, you’ll explore practical agricultural systems used by commercial UK farms. Designed for students with a farm or non-farming background, you’ll get to understand the fundamental concepts of agricultural systems within the context of contemporary markets, policy and research. Exact topics covered in the module will vary according to the issues affecting the agricultural industry in any one year, but examples include: dairy production, arable production, soils, agri-environmental interactions, labour and machinery management and farm business systems. You’ll have lectures from academics currently researching these fields and will visit the University Farm and external farms to see what you’ve learnt in practice.
 
Bacterial Physiology
The major aim of this course is to provide you with the basic knowledge of bacterial cell structures and growth and to reveal the mechanisms that allow bacteria to respond to their environment.  Students will also be taught how to handle data commonly used in microbiological experimentation and be given training in the basic practical methods required for all microbiological and food microbiological laboratory work. You will have weekly lectures and practicals.
 
Food Commodities and Primary Processing
What is food quality and how can it be defined for each commodity? How does it develop then deteriorate? What methods (chemical, physical or biochemical) can be employed to control quality and slow down deterioration? In this module you will learn about the properties of major food commodities including cereals, fruit, coffee, herbs and spices, sugar, fish and milk. You will examine the strategies employed to store and/or prepare material for food manufacturing and transport and learn about the global food supply chain. You will have lectures and small group work.  
 
Biosciences Tutorials and Foundation Science

The tutorials component of this module is intended to enhance your transition into university and guide you through the academic expectations of your degrees. This part of the module is spread throughout the year and includes three generic sessions on ‘study skills and plagiarism’, ‘study opportunities’ and ‘career and personal development’, and a series of small group tutorials with your academic tutor to develop generic skills such as finding crucial information, oral presentation, data handling and presentation of results, preparation for examinations, and essay writing skills relevant to biosciences.

The Foundation Science content has three elements: chemistry, maths and statistics and physics. The chemistry element will include: elements and periodic table; atomic structure and bonding; intermolecular attractions, chemical equilibrium; acids and bases, oxidation and reduction; rates of reaction; basic organic chemistry, isomerism, and rings. The Maths and Stats element will include: calculations, algebra, functions and relationships, powers, logarithms, descriptive statistics, significance, regression and presenting data. The Physics element will include: units and dimensions; power, energy and heat; light and the electromagnetic spectrum; attenuation/absorption; and radioactivity.

There is also an IT element, which interfaces with generic IT training for undergraduates provided within the University.

 
 

Typical year two modules

Compulsory

Manufacture of Food
In this large module you will learn about the manufacturing of a wide range of industrially manufactured food products. You will follow the whole process from the ingredients used to the final packaged food, with an emphasis on key physical and chemical properties of food biomaterials before, during and after processing, and on the underpinning scientific principles that can be applied to a number of food manufacturing systems. You will have lectures, tutorials, group learning and practical sessions in our Food Processing Facility as well as in the laboratory. 
 
Food Product Case Studies
Through problem-based learning (PBL) you will develop skills in diagnosing and solving challenges relating to the manufacture, distribution and/or storage of food products. You’ll have a three hour session each week to study for this module. Most of the scenarios are sourced from real life industry problems. You’ll have a full day session each week to study for this module.
 
Food Safety and Legislation 
Through weekly lectures and workshops, the aim of this module is to introduce you to the legislation relating to food and enable you to recognise the responsibilities (and liabilities) of those engaged in the production, manufacture and supply of food and related products. This includes the composition, labelling and advertising of food and food products sold for human consumption within the UK and the EU as well as the legislation that impacts on health attributes and claims for consumer products. 
 
Sensory Evaluation
Sensory quality of food is the key attribute in food acceptability. It provides pleasure and also plays a key role in delivering nutritious food in a palatable way. Food quality can be measured using sensory methods as well as instrumental measures of attributes like taste, aroma and texture. The aim of this module is to review the senses and the sensory methods employed by research and industry to measure sensory properties and the consumers’ liking response. 
 
Microbial Mechanisms of Foodborne Diseases 
This module aims to provide a fundamental understanding of the microorganisms causing food-borne disease and the mechanisms by which they do this and their routes of transmission. In laboratory practicals you will learn a number of core practical methods needed for the safe handling, culture, isolation, enumeration and identification of a range of ACDP2 pathogens. 
 

Optional

Principles of Immunology
What are the main events of the immune response when the body is infected by intra and extracellular parasites, essential components of many diseases? In this module you’ll be introduced to the fundamental concepts behind cellular and molecular immunology. You’ll learn about the main characteristics and features of the innate and adaptive immune system, their functions and how they relate to each other. You’ll explore current immune-techniques, modern concepts of immune-deficiency and hypersensitivities, and contemporary topics in animal and human diseases.  
 
Virology
The module will provide an introduction to viruses and their interactions with their hosts (bacteria, plants and animals including humans) as well as discussing the structure of viruses and their significance including pathogenesis and molecular biology. You’ll spend four hours per week in lectures studying for this module. 
 
Introduction to Business Operations
You’ll be given appreciation of the main elements and techniques of operations management, within a business context through a weekly 90 minute lecture and one hour seminar.
 
Nutrition Regulation, Physiology and Endocrinology
This module aims to develop your understanding of the principles of nutrition from dietary assessment and food analysis through to how the body utilises the diet’s nutrients in energetics throughout the human lifespan and in different pathological states. You will investigate the physiological systems that control homeostasis and metabolism as well as examining how the body regulates various physiological responses to food, regulating appetite and energy expenditure. You will have two lectures and workshops per week for this module. 
 
 

Typical year three modules

Compulsory

Research Project

This module will provide you with an opportunity to use your initiative and knowledge to undertake an original research project under the supervision of an individual member of academic staff. Your research project will run throughout the final year. This project encourages critical thinking and involves independent research in a supportive environment under the supervision of an individual member of academic staff.

You will design the study, gain familiarity with the techniques, undertake data collection, debate ethical issues and where appropriate safety procedures relevant to the topic. You’ll undertake appropriate quantitative analysis and prepare a report of approximately 5000 words.

Recent research projects include: 

  • waste tomato seed as a source of tocopherol (vitamin E)-rich natural emulsions
  • comparison between Turkish Delight and hard gummy sweets
  • particle stabilised emulsions 
  • flavour perception of standard and organic orange juice
 
The Microflora of Foods
You’ll be given an understanding of: the micro-organisms which are important in foods; the factors which control the development of the microflora of food products and the methods which can be used to isolate and identify bacteria from food products. You’ll spend one day per week in lectures studying for this module.
 
Personal and Professional Development for Food Scientists
This module provides specific training and learning opportunities to develop a range of key skills and competencies that improve employability prospects for you, and your performance once in work. These include, positive behaviours e.g. taking responsibility, being proactive, and integrity on discharging roles as well as key employability skills e.g working as part of a team, developing leadership capability, exercising influence, networking. 
 
Food Factory Operations
You’ll be made aware of a range of operations used in food manufacturing and emphasis will be placed on the hygienic and legal requirements for the production of foods. When working in a food factory, you should have sufficient understanding to contribute, at managerial level, to a production team and be able to contribute to the development of novel food products under factory time scales and limitations. You’ll have a four hour lecture and four hour practical each week to study for this module. 
 
Trends in Food Research
This module will expose you to research and developments in a number of areas of current academic interest within the Division of Food Sciences. This could include: flavour and sensory science; properties of biopolymers; sustainable nutrition; salt reduction; engineering new food structures. Factors that initiate shape and direct this research will be discussed and explored. 
 
Food Flavour and the Physiology of Perception
This module will expose final year students to basic chemistry, physics and physiology of food flavour perception from both a chemistry and sensory perspective. This includes: aroma perception, taste perception, texture perception and also the physiological and psychological factors contributing to perception. Factors affecting human variation in sensory perception will be discussed and explored. Content will be delivered through taught lectures and hands on practical’s and self-directed learning.
 

Optional 

Physical Chemistry of Molecules
This module will develop your understanding of the basic physical chemistry behind the properties of biomolecules - properties which underpin their behaviour in vivo and their technology and some of the techniques used to characterise their size. You’ll spend six hours in lectures and have a four hour practical each week to study for this module.
 
Technology Entrepreneurship in Business 
This module introduces the process of commercialising for science and technology. Commercialisation deals with developing intellectual property within the science and technology domain to a point where it is ready to enter the market. This process is an increasingly important activity as Government and business places importance on the wealth creation. You’ll have weekly lectures and two seminars.
 
Microbial Fermentation
This module commences with a review of microbial fermentation, including beer, cheese, yoghurt, meat and single-cell protein production, as well as sewage treatment. The underlying principles of microbial fermentation will be discussed, in addition to specific examples which will be examined in depth. From this basic knowledge the problems of microbial contamination and spoilage of the finished product will be analysed. You’ll spend four hours in lectures and have a four hour practical each week to study for this module. 
 
 

Typical year four modules

Compulsory

Statistics and Experimental Design
This module should give you an overall grasp of the major analytical techniques available and how they relate to each other. You will also develop your abilities in experimental design and data analysis using appropriate software and presentation of results. There will be a three hour lecture each week to study for this module.
 
Global Food Industry
This module aims to increase your theoretical knowledge of business skills required in the global food or associated industries. You will consolidate learning from other science modules on the course by putting them into a business framework.
 
Writing and Reviewing Research Proposals
The module aims to develop your skills in analysis and writing of research proposals. Specific areas covered include: communicating with awarding bodies (how to develop a research idea and write a grant application) and peer review of research proposals. You will spend around four hours per week in lectures studying for this module.
 
MSci Research Project in Food Science
This module will train you in the planning, execution and reporting of an independent advanced level research project. The module will help develop the skills associated with planning, recording and executing an individual research project; presenting research both orally and visually to an audience of peers; writing scientific papers; effective time management and assimilating new research skills associated with a specific project.
 
Project Management
Project management skills are a highly transferable skill directly relevant to employment sectors. The module will cover project lifecycles, leadership in project management, managing risk in projects, analysis of project successes and failures and project Management software. You will produce a professional presentation and project management report including Gantt or PERT chart tailored to your research project to identify the key constraints, bottlenecks and milestones.
 
Communication and Public Engagement Skills
This module considers the importance of engaging publics with cutting edge research and will equip you with methods of engagement that are suitable for varying audiences. 
 
 
 
 

Industry placement year

The optional year in industry takes place between years two and three of your degree, extending your degree to a four year programme. Students apply for a placement during year two of the degree programme. The year in industry is a popular option for Food Science students. The majority of placements are paid positions.

A year in industry gives you the opportunity to put your learning into practice, giving you a better understanding of your studies and the chance to solidify your knowledge in an industry setting. Past students have found the experience transformative, as they were able to use science and innovation to solve problems which are current and relevant.

Work experience will help you stand out from the crowd as a graduate: many students secure a graduate job as a direct result of their placement year. It’s a unique opportunity for you to learn about what you enjoy doing, and your strengths and weaknesses, putting you in a strong position when considering your future career.

The school has excellent links with a wide range of businesses and research institutes. The dedicated School Placement Team work with you in partnership to help you search for, apply for and secure a placement, as well as supporting you prior to, during and after the placement.

More information and profiles of student experiences

 

Careers

The food and drink industry is Europe's largest manufacturing industry – employing half a million people in the UK alone.

A wide range of career options exist for our food science graduates  including:

  • Product or process technologist, specification technologist (manufacturing or retail) 
  • Sensory scientist
  • Innovation technologist
  • Quality assurance technologist
  • Research and development
  • Commercial and manufacturing options
  • Raw materials buyer or operations improvement
  • Food-related careers e.g. journalism, food aid coordination and policy making (in government agencies with responsibility for food standards, labelling laws or environmental health)

The MSci course is designed to provide you with key skills and experience to make you ideally placed for pursuing a career in research and development (see above) or embarking on a postgraduate research degree (PhD).

The University of Nottingham is consistently named as one of the most targeted universities by Britain’s leading graduate employers
(Ranked in the top ten in The Graduate Market in 2013-2017, High Fliers Research).

 

For more information on career opportunities for food sciences graduates see the publication we have developed and now available on the IFST website  https://www.ifst.org/knowledge-centre-other-knowledge/competencies-food-graduate-careers

Average starting salary and career progression

In 2016, 93.1% of undergraduates in the School of Biosciences who were available for employment had secured work or further study within six months of education. The average starting salary was £21,597, with the highest being £30,000.*

* Known destinations of full-time home first degree graduates, 2015/16. Salaries are calculated based on the median of those in full-time paid employment within the UK. 

Careers support and advice

Studying for a degree at the University of Nottingham will provide you with the type of skills and experiences that will prove invaluable in any career, whichever direction you decide to take. Throughout your time with us, our Careers and Employability Service can work with you to improve your employability skills even further; assisting with job or course applications, searching for appropriate work experience placements and hosting events to bring you closer to a wide range of prospective employers. 

Have a look at our careers page for an overview of all the employability support and opportunities that we provide to current students.  

 
 

Fees and funding

Scholarships and bursaries

The University of Nottingham offers a wide range of bursaries and scholarships. These funds can provide you with an additional source of non-repayable financial help. For up to date information regarding tuition fees, visit our fees and finance pages.

Home students*

Over one third of our UK students receive our means-tested core bursary, worth up to £2,000 a year. Full details can be found on our financial support pages.

* A 'home' student is one who meets certain UK residence criteria. These are the same criteria as apply to eligibility for home funding from Student Finance.

International/EU students

Our International Baccalaureate Diploma Excellence Scholarship is available for select students paying overseas fees who achieve 38 points or above in the International Baccalaureate Diploma. We also offer a range of High Achiever Prizes for students from selected countries, schools and colleges to help with the cost of tuition fees. Find out more about scholarships, fees and finance for international students.

 
 
 

Key Information Sets (KIS)


KIS is an initiative that the government has introduced to allow you to compare different courses and universities.

Assessment

This course includes one or more pieces of formative assessment.

How to use the data

Disclaimer
This online prospectus has been drafted in advance of the academic year to which it applies. Every effort has been made to ensure that the information is accurate at the time of publishing, but changes (for example to course content) are likely to occur given the interval between publishing and commencement of the course. It is therefore very important to check this website for any updates before you apply for the course where there has been an interval between you reading this website and applying.

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