The Food Product Innovation MSc is designed around the entire process of food product development — from concept to launch. The focus is on consumer-led product development, where consumers play a key role during the whole development process. You’ll develop in-depth specialist knowledge needed to ensure that newly developed food products meet the necessary processing requirements for ensuring the quality and safety of food. Alongside, you’ll gain a broad understanding of legislation and how this impacts the industry, as well as develop key knowledge and understanding of food system challenges and sustainability.
Throughout the course, you’ll develop an understanding of the underpinning scientific techniques in chemistry, biochemistry, physics, mathematics and biology relevant to applications of food science and the food industry.
You’ll examine different aspects of the product development process - from product conception through to product launch. Throughout the process, you’ll apply principles of product concept design, 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. The study of the principles of quality assurance, management and improvement and its application through design, measurement and monitoring will also be examined, covering aspects such as quality control and Hazard Analysis and Critical Control Points (HACCP), experimental design and statistical analysis.
The course will provide you with a learning environment that immerses you in real-world situations in food product development, through group-based learning activities that require you to use your knowledge and skills attained through multi-disciplinary learning modules in various scientific fields. In addition, you would be introduced to professional ethics as food product innovation specialist as well as essential academic, research methods and professional skills that will support you to succeed in your degree programme and beyond. Throughout the course, your studies will be guided by our internationally recognised cutting-edge research and innovation in food science and particularly in food product innovation. You will benefit from our strong collaborations and partnerships with industry, the commercial sector and professional body (Institute of Food Science and Technology - IFST) enabling you to develop the required literacies, skills and competencies that are relevant to your needs and ambitions as food product innovation specialist. In the group product development team project, you will have the chance to put theory into practice. This will be your opportunity to build on the skills and knowledge you’ve learnt throughout your course and investigate an exciting real-world problem, mirroring the type of work you’ll be conducting in your future professional career. You will benefit from the open and authentic exposure to real-world examples through our research-based learning approach that address the global challenges faced in our world, through empirical and inclusive enquiry.
Accredited by the Institute for Food Science and Technology
This accreditation signifies that Leeds offers the best possible food-related education, giving students the opportunity to develop the knowledge and skills necessary to enter employment in the food industry, research, education and the public sector. Studying an accredited degree programme can help you to stand out to employers because it assures them that you meet the standards of the food profession.
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
Candidates will be required to study the following compulsory modules
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD5046M | Food Safety and Regulatory Practice | 15 | Semester 1 (Sep to Jan) | PFP |
| FOOD5056M | Food Processing | 15 | Semester 2 (Jan to Jun) | |
| FOOD5072M | Food Systems and Sustainability | 15 | Semester 2 (Jan to Jun) | |
| FOOD5200M | Advanced NPD Project | 75 | Semesters 1 & 2 (Sep to Jun) | PFP |
| FOOD5243M | Food Chemistry and Biochemistry | 15 | Semester 2 (Jan to Jun) | |
| FOOD5271M | Principles of Food Product Design | 15 | Semester 1 (Sep to Jan) | PFP |
| FOOD5473M | Sensory Science | 15 | Semester 1 (Sep to Jan) | |
| FOOD5545M | Research and Professional Skills | 15 | Semester 1 (Sep to Jan) |
Last updated: 15/03/2024 13:54:00
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