MSc Food Quality and Innovation
This course includes core modules in food chemistry, nutrition, processing, quality assurance and microbiology.
A key part of this MSc is the study of quality assurance and monitoring of contaminations and hazards.
It looks at examples of measurements and monitoring for quality control. You will have the chance to use industry techniques in quality management such as Pareto charts, fishbone diagrams, brainstorming, quality circles and the implementation and auditing of a quality management system. You will also evaluate a quality assurance system in a role playing exercise.
The course is underpinned by food legislation in the UK and the Food Safety Act (1990). It draws on significant case law and reviews recent court decisions related to food regulations. You will gain a current perspective on the impact of European law and legislation on food production and the food industry as a whole.
You will also apply sensory science to food, looking at molecular structure, the sensory perception of taste and the measurement of colour and texture. The psychology of food choice and statistical methods will also be applied to sensory measurement analysis and food product optimisation
For further details see the programme catalogue