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2018/19 Taught Postgraduate Programme Catalogue

MSc Food Quality and Innovation

Programme code:MSC-FOOD/Q&IUCAS code:
Duration:12 Months Method of Attendance: Full Time
Programme manager:Dr Peter Ho Contact address:p.ho@leeds.ac.uk

Total credits: 180

Entry requirements:

- BSc qualification in a Food programme or equivalent in relevant science subject
- Minimum qualification 2ii.

School/Unit responsible for the parenting of students and programme:

School of Food Science and Nutrition

Examination board through which the programme will be considered:

School of Food Science and Nutrition MSc Exam Board

Programme specification:

At the end of the programme students should:
- demonstrate in-depth knowledge of the scientific principles underpinning the relationship between food quality, food safety and product design and new product development;
- critically evaluate key issues in food legislation and novel developments pertinent to food quality and safety that include the ISO standards for quality and food safety management systems;
- demonstrate research skills including literature evaluations, method design, project planning, data analysis and result dissemination;
- be confident in their own professional abilities and be aware of their limitations, be self-evaluative, reflective practitioners and lifelong learners.

The programme will provide students with a learning environment that immerses them into real-world situations in food product development and quality assurance through the use of group-based learning activities that requires them to use their knowledge and skills attained through multi-discplinary learning modules in various scientific fields (that includes applied food sciences, engineering and mathematical sciences, management studies).


The programme has 100 credits of modules specific to this programme addressing the following:
- A 20 credit module in Sensory science that addresses methods for measuring a range of sensory attributes, including food texture. Students will receive practical training in sensory evaluation and the use of industry standard computerised sensory tools.
- A 80 credit module that will examine novel techniques used in industry for new product development (The
Stage-GateĀ® process, Quality Function Deployment). Group projects will examine the application of these techniques to assemble a product design concept, formulate product design specification that integrates consumer needs and expectations and further develop a product through to product launch. Students will apply knowledge and skills to produce a product that meets product quality and safety requirements, conformance to food legislation and addresses consumer preferences. Students will be introduce to management tools used in project management.


Year1 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Candidates will be required to study 180 credits.

Compulsory modules:

Candidates will be required to study the following 180 credits of compulsory modules:

FOOD5045MMicrobiological and Chemical Food Safety20 creditsSemesters 1 & 2
FOOD5055MFood Processing20 creditsSemesters 1 & 2
FOOD5241MStructure and Function of Food Components20 creditsSemester 1
FOOD5270MFood Analysis10 creditsSemester 2
FOOD5455MFood Product Development80 credits1 Sep to 31 Aug
FOOD5472MSensory Science20 creditsSemesters 1 & 2
FOOD5481MFood Quality Assurance and Control10 creditsSemester 2

Candidates must pass 150 credits to include all compulsory to pass modules

Last updated: 18/01/2018

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