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The MSc in Applied Science (Food Science) is a full-time taught programme running for 12 months from the date of first registration for the programme or a part-time programme running for 24 months from the date of first registration for the programme.
Entry Requirements
Candidates must be holders of an honours BSc degree, or equivalent
qualification, in a discipline with a significant element of laboratory
science, with a minimum of Second Class Honours Grade 1 or equivalent.
However, candidates with equivalent academic qualifications may be
accepted subject to the approval of College.
Programme Requirements
Modules will be chosen with the approval of the Programme Board
depending on students' background.
Students take 90 credits as follows:
Core Modules
Students take 45 credits as follows:
PG6001 STEPS - Scientific Training for Enhanced Postgraduate
Studies (5 credits)
FS6101 Library Project in Food Science (10 credits)
FS6102 Research Project in Food Science (30 credits)
Students submit their library and research projects in April and June, respectively.
Elective Modules
Student take 45 credits from the following:
FS6105 Material Science for Food Systems (5 credits)
FS6106 Advanced Topics in Dairy Biochemistry (5 credits)
FS6107 Advances in the Science of Muscle Foods (5 credits)
FS6108 Advances in Food Formulation Science and Technology (5 credits)
NT6102 Human Nutrition and Health (5 credits)
NT6103 Functional Foods: New Frontiers for Food and Health (5
credits)
NT6108 Sensory Analysis in Nutrition Research (5 credits)
FE6101 Food Business: Markets and Policy (5 credits)
MB6114 Hygienic Production of Food (5 credits)
Depending on background of the student, the Programme Board may decide
to replace some of the above modules to a maximum of 20 credits from:
FS3602 Chemistry of Food Proteins (5 credits)
FS3603 Chemistry and Technology of Oils and Fats (5 credits)
FS3605 Macromolecules and Rheology (5 credits)
FS3606 Food Processing and Preservation (10 credits)
FS3608 Fundamentals of Food Packaging (5 credits)
FS4603 Advanced Analytical Methods (5 credits)
FS4606 Cereals and Related Beverages (5 credits)
FS4613 Convenience and Speciality Foods C (5 credits)
FS4620 Dairy Science and Technology (5 credits)
FS4621 Meat Science and Technology (5 credits)
MB4611 Microbial Food Safety (5 credits)
Module descriptions are contained in the Book of Modules, 2011/2012.
Examinations
Full details and regulations governing Examinations for each programme
will be contained in the Marks and Standards 2012 Book
and for each module in the Book of
Modules 2011/2012.
See also General Regulations for the Degree of Master.
Programme Learning Outcomes
On successful completion of this programme, students should be able to:
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