MSc Food Science and Biotechnology

The MSc Food Science and Biotechnology course offered by Teesside University encompasses a broad range of topics including food science and biotechnology. Catered for both full-time and part-time students, this course integrates practical laboratory work with theoretical research and independent study, providing a comprehensive and well-rounded education in the said field. Course Content: The curriculum includes the study of Food Analysis and Quality Assurance where you learn about a range of food substances and their analysis. Food Biotechnology introduces you to genetically modified organisms (GMOs) as well as cell and tissue culture. The Conservation of Food Resources module covers various strategies for food preservation, while novel trends in food and replacement diets are covered in Nutrition and Food Science. In addition, a practical research project is taught in Research Methods and Proposal and in the final project. Key Modules: The key modules of this course include Food Analysis and Quality Assurance, Food Biotechnology, Conservation of Food Resources, Nutrition and Food Science, Research Methods and Proposal, and the final project.Accreditations: The course is accredited by the Institute of Food Science and Technology (IFST), making it relevant and updated with the necessary standards and practices in the industry.Future Careers: Graduates of this course can expect to find roles in food production industries, government agencies, research institutions and universities, as well as new business ventures in food and drink. They may also carry out work in areas such as quality assurance, new product development, nutrition, and dietetics.For more information on this course, please visit the official course page.