Food Science University of Lincoln

Overview

This MSc by Research in Food Science at the University of Lincoln's National Centre for Food Manufacturing (NCFM) provides a unique opportunity for graduates to deepen their knowledge and skills in food science research. The programme is designed to equip students with a comprehensive understanding of the physical, biological, and chemical properties of food, focusing on the factors that contribute to food deterioration and the principles of food processing. Students will engage with various disciplines, including chemistry, microbiology, and nutrition, to enhance the safety, nutritional value, and availability of food products.

Throughout the course, students will develop essential skills in food analysis, food chemistry, food microbiology, product development, and quality assurance systems. The curriculum also covers contemporary topics such as food manufacturing digitalisation, which includes the application of robotics, artificial intelligence, machine learning, and virtual/augmented reality, alongside sustainability and technical management practices.

Students can tailor their research focus based on their interests or professional backgrounds, allowing them to explore innovative methods for processing, preserving, packaging, and storing food in accordance with industry standards and regulations. A significant aspect of the programme is the exposure to cutting-edge research in food science, which is critical for addressing current challenges in the food industry.

Why Food Science at University of Lincoln?

The University of Lincoln is renowned for its strong emphasis on research and industry collaboration, particularly through its National Centre for Food Manufacturing. This centre is strategically located within the UK's largest food manufacturing cluster, providing students with unparalleled access to industry connections and state-of-the-art facilities. The university's commitment to academic excellence is reflected in its high rankings and the quality of its research output.

Tuition Fee Breakdown

The tuition fees for the MSc by Research in Food Science are as follows:

• National Students: £4,830 per year
• International Students: £17,700 per year

Visit the Fees and Funding section for a breakdown in your local currency.

Syllabus

The programme encompasses a range of topics aimed at fostering a deep understanding of food science:

• Food Chemistry
• Food Microbiology
• Product Development
• Quality and Safety Systems
• Food Manufacturing Digitalisation
• Sustainability and Technical Management

Students will also partake in independent research projects that may include areas such as food safety, sensory analysis, and process automation, allowing them to contribute to advancements in the food industry.

Careers with Food Science

Graduates of the MSc by Research in Food Science often pursue careers in various sectors including food manufacturing, quality assurance, and research. Alumni have found positions in leading companies and organisations, where they apply their expertise to enhance food safety, quality, and efficiency. The skills gained through this programme prepare students for roles that require critical thinking and problem-solving abilities in the dynamic field of food science.