Food Science MSc - 2022/3
University of Surrey
University of Surrey
FHEQ Level 7
Final award and programme/pathway title
MSc Food Science
Modes of study
|Route code||Credits and ECTS Credits|
|Full-time||PCA61004||180 credits and 90 ECTS credits|
QAA Subject benchmark statement (if applicable)
Other internal and / or external reference points
Faculty and Department / School
Faculty of Health and Medical Sciences - School of Biosciences
BROWN Jonathan (Biosc & Med)
Date of production/revision of spec
Educational aims of the programme
- To provide a fundamental understanding of the principles of food, nutritional and microbial science, and take a critical and scholarly approach to relevant theory, practice, literature and latest research findings on the importance of food science in society and enabling a future career in food science and related fields in government, research or industry.
- To meet with the required programme standards of the Institute of Food Science and Technology
- To design, undertake, communicate and defend an original research project in Food Science.
- To develop an understanding of research methodology in the area for Food and Nutritional Sciences.
- To develop an appreciation of the transformations that occur in foods during processing and their impact on health.
- To evaluate the potential, efficacy and scope of traditional, novel and emerging food processing methods in the production of safe, wholesome and nutritious foods.
- To explore the fundamental aspects involved in the creation and development of a new food product.
- To examine the gastrointestinal system and explore the different diseases that occur in humans and animals and the potential treatments
- To provide an understanding of the translation of nutrition science into population health, policies and guidelines.
- To develop an understanding of the importance of food and water security in the provision of quality food provision.
- To examine the way in which diseases spread, in particular food borne disease, and how this can be controlled.
Programme learning outcomes
|The main principles of current food and nutritional science||K||PGCert, PGDip, MSc|
|The methods and approaches used in food science||K||PGCert, PGDip, MSc|
|The effects of processing on food safety and quality||K||PGCert, PGDip, MSc|
|The methods and approaches used in new product development||KC||PGCert, PGDip, MSc|
|The gastrointestinal system in health and disease and the role of food||K||PGDip, MSc|
|The main principles of public health in relation to diet and nutrition, both locally and internationally||K||PGDip, MSc|
|The spread of food borne disease through relevant vectors||K||PGDip, MSc|
|Find and critically evaluate scientific research literature and other appropriate resources||C||PGCert, PGDip, MSc|
|Critically evaluate research design and the methods used in food and nutritional research||C||PGCert, PGDip, MSc|
|Use acquired knowledge and appropriate skills and expertise to make professional judgements||C||PGDip, MSc|
|Design relevant experiments to test hypotheses. Gather, statistically analyse and interpret qualitative and quantitative data||C||PGDip, MSc|
|Demonstrate competence in commonly used food and nutritional science methodology||C||PGCert, PGDip, MSc|
|Plan and execute an investigation/experiment, act autonomously and demonstrate originality||P||MSc|
|Communicate ideas, principles and theories effectively by oral, written and visual means||T||PGCert, PGDip, MSc|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
This Master's Degree programme is studied full-time over one academic year, consisting of 180 credits at FHEQ level 7. All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
Possible exit awards include:
- Postgraduate Diploma (120 credits)
- Postgraduate Certificate (60 credits)
Programme Adjustments (if applicable)
Year 1 (full-time) - FHEQ Level 7
Module Selection for Year 1 (full-time) - FHEQ Level 7
Opportunities for placements / work related learning / collaborative activity
|Associate Tutor(s) / Guest Speakers / Visiting Academics||Y|
|Professional Training Year (PTY)||N|
|Placement(s) (study or work that are not part of PTY)||N|
|Clinical Placement(s) (that are not part of the PTY scheme)||N|
|Study exchange (Level 5)||N|
The Regulations and Codes of Practice for taught programmes can be found at:
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2022/3 academic year.