Food Science and Nutrition

Course Overview

Build the scientific, technical and strategic expertise needed to succeed in the global food industry. The MSc Food Science and Nutrition at Harper Adams University equips graduates and professionals with the knowledge, practical skills and industry insight to drive innovation, support public health and progress into leadership roles across food manufacturing, sustainability and quality management. The course The food and drink sector is the UK’s largest manufacturing industry, accounts for 10 per cent of the global economy and is a vital contributor to national and global food security. However, employers face ongoing challenges in recruiting and retaining skilled professionals, particularly in technical, scientific and leadership roles. Globally, there are labour shortages and skills gaps across all segments of the food industry. Worldwide, the food manufacturing industry’s upskilling market is projected to reach $5.4 billion by 2025, with 60% of food manufacturing companies believing that upskilling accelerates innovation, while 76% of food manufacturing businesses consider employee development crucial for long-term sustainability (WiFiTalents, 2025). Recruiting technical and skilled personnel is being reported as becoming increasingly difficult by businesses, who feel there is a growing shortage of adequately skilled candidates. In addition, the green skills gap is becoming one of the most material risks food businesses are having to navigate. Education in the transition to more sustainable food systems is increasingly important to fill this gap. The MSc Food Science and Nutrition responds directly to this demand. Designed for graduates and working professionals, the course develops advanced scientific knowledge, applied skills and professional confidence for careers in a fast-paced, innovative and globally connected food industry. Through an integrated approach that combines academic rigour with industry engagement, students undertake applied research and industry-based projects while building expertise in food science, processing, nutrition, food safety and sustainability on a global scale. Graduates leave equipped to contribute to innovation and sustainability across the global food sector, with strong preparation for both immediate employment and long-term career progression. The curriculum provides a broad yet integrated foundation in food science and nutrition, allowing you to explore interests across science, society, processes and people. Core subject areas include: - Food production, manufacturing and biotechnology - Food chemistry and biochemistry - Food microbiology and food safety - Food quality management systems - Applied human nutrition - Global public health nutrition - Food and nutritional sustainability At Postgraduate Certificate level students can mix and match four of the seven modules, choosing a mix of Food Science and Nutrition modules to build a programme to suit their interests. All seven of those modules, plus one more, Experimental Design and Data Analysis, become core for the Postgraduate Diploma.

Tuition Fees & Funding

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Graduate Outcomes

Frequently Asked Questions