MSc — 2025 entry Food Science

This module is designed to equip students with the core knowledge of energy and the nutrients as a foundation to further nutrition modules within the MSc Nutrition programme.  It will also develop key academic skills for learning, research and communication at an advanced level. 

This module covers a variety of important components in foods that arise from the chemical and biochemical transformations which occur during the processing, storage and preparation of foods. It builds on previous knowledge in food science in terms of enhancing the understanding of the complex reactions that occur in foods. This will be done by critically examining the published research in the field, which will be helpful for the research project. The emphasis is focused on understanding how the compounds are formed, the levels present and their role in food safety and acceptability.

This Module provides a broadly-based review of current methods employed in experimental food and nutritional sciences, with hands on practical aspects in statistics, epidemiology, study design, and dietary intake measurements as well as experience in scientific writing and critical reviews. Statistics will be at the level of simple (e.g. descriptives and correlations) and more complex (t-test, Mann Whitney U test, Wilcoxon Matched Pairs, ANOVA, Friedman Test, Repeated Measures ANOVA and Regression). Statistics will be assessed through a piece of coursework analyzing data from a Nutrition & Bone Health dataset from original published papers. These are necessary skills needed for the Research project module (MHUM009) and for preparing scientific manuscripts. The Module will also provide an opportunity to develop professional skills, attributes, and awareness of appropriate conduct/practice crucial to working in the sectors of Food and Nutrition. This module will also help with preparation for employability, including presentations and discussions on career options. Both professional skills and employability will be assessed through a piece of coursework on Case Studies and a digital LinkedIn page. Each Coursework will be worth 50% of the marks.  

The purpose of the module is to provide a detailed theoretical knowledge of Food, Water and Soil Security in order to improve the provision of safe food components and commodities that have high nutritional and ecological quality. In this respect, the analysis of foods and farming & processing methods that meet UK and EU Food Legislation and associated guidelines is examined. In addition, this module covers aspects related to Farm Production, Food Fraud and Food Safety, particularly in the area of animal welfare and animal species adulteration. Students will also appreciate the importance of carrying out appropriate risk assessment for further implementation of HACCP and control methods in the food industry. The module comprises lectures, tutorials and assessments that form an essential part of Food Science.

In this module students will be introduced to the key aspects of the gastrointestinal (GI) system highlighting important features in humans (and where appropriate animals). The module will focus on the anatomy and physiology of the normal GI system covering digestion and absorption as well as the gut microbiome and immunology. It will also cover disorders associated gut diseases including those associated with dysbiosis and investigate the mechanisms of disease and appropriate food/nutrition treatment/functional foods.

The module develops the students’ understanding as to the translation of nutrition science into population health, policy and guidelines.¿ It gives a global perspective on nutrition related public health issues of current concern, and aims to develop critical thinking and application.¿ The module is taught by a combination of internal and guest lecturers providing insight from a national and international perspective  

This module will harmoniously cover the fundamental topics needed to design a new food product with particular attention to different food technologies (classic and novel processes). Our students will learn about food matrices and ingredients interactions by looking at their technical functions and sustainability aspects (es, which ingredients are sustainable according to the geographical area and, how can we reduce waste. How processes can be tweaked to decrease costs). This module builds up creativity for novel food formulation and research skills. It is interesting to see how this module harmoniously links to MHUM015 regarding research methodologies via our practicals and a lab report (assignment 1). Not only, but this module also relates well with its sister module, MHUM012 where further and in-depth food chemistry mechanisms are explored in semester 1. Food Security is an aspect that permeates this module and is further developed in MHUM010. As functional foods are rising in popularity nowadays, this topic is widely explored throughout the module via lectures and the final assignment. Therefore, BMSM40 is strictly linked and integrated by MHUM016.  A student attending BMSM40 will expect to learn about not only ingredients functionalities and trends in food science but will also get an understanding of fundamental principles for food processing. We will highlight the benefits and also potential risks. This will enable our students to design and develop a new product that will be financially and legally viable. Learning is facilitated by the use of discussion sessions, tutorials, and videos.

This module allows the student to engage in an in-depth major project in an area relevant for nutritional science in the 21st Century. Projects may involve direct data collection, analysis of pre-existing datasets or “big-data”, systematic reviews/meta-analysis or involve writing a research grant application to answer a pertinent nutritional question. Students may be attached to NHS units, to staff or research teams within the Department of Nutritional Sciences, but also in other areas in the wider University, including psychology. Students will be guided to undertake a project in an area of interest or in an area proposed by a University supervisor(s).