Postgraduate study
Science & Environment

PgDip/MSc Food Science and Biotechnology

Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce

Course information

Full-time

  • within 1 year

More full-time details

January 2018 entry

September 2018 entry

Contact details

Further information

  • Facilities

    Microscopy laboratory

    Here at Teesside we have world-class facilities, including our microscopy laboratory, it's a 360 video so have a scroll around.

 

Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK's agricultural produce. Food producers must address environmental concerns, social responsibility and economic viability when designing sustainable food processing techniques. Sustainable food processing is all about finding new ways of meeting present needs without compromising future viability in constantly changing economic and environmental conditions.

This is not just a corporate social responsibility issue but directly relates to efficiency, cost-saving and profitability and so the food industry must increasingly embrace sustainable food processing to succeed. The global food and agricultural biotechnology research base and product development pipeline, including genetically modified seeds, is expanding at a rapid rate as a direct response to the global food security challenge.

This innovative and topical programme is ideal for graduates new to this dynamic and exciting sector. It's also particularly suitable if you're seeking career enhancement by studying food science and biotechnology at master’s level. The programme will be of particular interest to graduates with an interest in developing knowledge and skills in subjects such as food biotechnology, food safety management and analytical techniques currently used in the food industry. It is also suitable if you already work in the industry and wish to develop your skills in these areas.

Teesside University’s School of Science & Engineering is highly praised for the links it maintains with local and national industries and businesses such as Marlow Foods (Quorn), SK Chilled Foods and Sainsbury’s. The commitment of the School to integrate with industry in the Tees Valley and beyond is reflected in the School’s record of producing employment-ready problem solvers and innovators. This postgraduate programme embeds key transferable skills through visits to industry and talks by industry speakers.

You may also be interested in our MSc Food Processing Engineering.

For the postgraduate diploma (PgDip) award you must successfully complete 120 credits of taught modules. For an MSc award you must successfully complete 120 credits of taught modules and a 60-credit master's research project.

This programme develops comprehensive knowledge and understanding of food science and bioprocessing in the 21st century. As such it focuses on food production and processing, biotechnology and sustainability alongside food quality and supply chain management. You also have the option to explore food product development and enterprise, food microbiology and safety, or project management in great depth depending on your interest or desired career choice.

You are encouraged to take a voluntary placement within local industry to conduct real-world research projects.

Course structure

Core modules

Food Biotechnology

An introduction to current research and development across food biotechnology. You explore examples of the impact of biotechnology on food science, nutrition, food processing and food safety.

Traditionally, fermented foods such as cheese, yoghurt and alcoholic beverages were all produced by the action of micro-organisms converting simple raw materials into a range of products with enhanced organoleptic properties. Modern applications of these technologies include bioconversion of raw materials into high-priced commodities such as starch into sugar.

In addition, the development of genetic engineering techniques has permitted the modification of microbes, plants and animals. This is a highly controversial development potentially offering a diversity of new and enhanced food products, but there is a perceived risk to the environment and consumers.
The principles of microbial fermentation are investigated, with examples from food production including managing waste. This element of the module builds on a grounding in microbial physiology, prior to exploring types of reactor systems and their analysis and operation. The module also explores the recombinant DNA technologies which underpin the genetic modification of organisms and their applications to the food and agricultural sector.

Food Chemistry Composition and Analysis

This module introduces the chemical composition of food. You critically examine the major physical and chemical changes to food resulting from applying a range of food processing technologies and storage conditions.

You develop a comprehensive and critical understanding of the current and emerging analytical techniques used in the food industry.

Food Product Design and Manufacturing Process Development

This module introduces you to food product development and food manufacturing processes. It develops your ability to use and understand relevant literature based on quantitative and qualitative methods.

You connect to the real world through the experience of developing a new food product either through an industry-based or industry-linked project.

You experience challenges similar to those encountered in the launch of a new food product from laboratory to the table, including the consideration of economic costs and business plans. As part of this learning, you enhance your graduate research skills and develop your entrepreneurialism.

Food Safety Engineering and Management

This module introduces a range of traditional and emerging technologies employed to ensure the safety of food. You explore a range of current food safety issues including the analysis of risk using current standard industry tools such as hazard analysis critical control points.

You review current hygiene practices in the food industry including emerging new sectors, such as biotechnology, which have brought with them new challenges and novel issues associated with food quality and safety.

You also examine the implementation, auditing and evaluation of appropriate processes and procedures or controls for the safe processing of foods. You gain the necessary skills to synthesise and critically appraise different aspects of food safety technologies and food safety management in complex contexts.

 

MSc only

Project

Investigate an area of engineering or science for an extended period through a research project or design project, working independently at a level recognised as at the forefront of the discipline. You develop key research skills, applying and creating your knowledge through keynote lectures and self-managed independent study. You will demonstrate your capacity for comprehensive and objective analysis, and for developing innovative and constructive proposals as a solution to the project topic. We support you through tutorials and/or one-to-one guidance but you require a high degree of autonomy.

 

Modules offered may vary.

How you learn

Making the transition to postgraduate-level study can be challenging. Support with making this transition is seen as an important element of this programme.

Support is provided during the programme induction and within the module, Food Product Design and Manufacturing Processes. This support is designed to help you understand the requirements of academic study at postgraduate level, to enhance your skills in academic writing and referencing, and to help you develop the skills necessary to operate professionally, safely and ethically in planning and implementing a master’s-level research project.

By including work-based problem-solving projects and case study exercises this programme emphasises real-world working. This helps to blend theory and knowledge in the context of business, allowing you to develop the skills employers are seeking to set you on a successful career path.

A significant feature of the programme is the inclusion of blended learning to provide a rich and varied learning experience. This also provides additional flexibility if you are in employment.
On campus you have access to a dedicated food product development laboratory and a pilot-scale processing equipment facility, allowing you to gain valuable hands-on experience of food processing and product development. Fully equipped microbiological and chemical analysis laboratories enable you to undertake a series of relevant practical investigative projects, through which you explore a range of ingredients and food products.

How you are assessed

You are assessed on subject knowledge, independent thought and skills acquisition through formative and summative assessment.

Assessment may include:
• examinations
• oral presentations
• technical interviews
• technical reports
• laboratory reports
• literature surveys, evaluations and summaries
• dissertation or thesis (MSc only).

You are presented with an assessment schedule providing details of the submission deadlines for summative assessments.

Career opportunities

Food and drink manufacturing is vital to the UK economy. It is the single largest manufacturing sector in the UK, employing 15% of the entire manufacturing workforce. Food and drink manufacturing companies make up 7% of all manufacturing businesses, and they buy two thirds of all the UK’s agricultural produce. The industry generates 18% of total manufacturing turnover.

To meet the demands of this dynamic sector, the food industry needs to recruit more than 49,000 new skilled professionals and managers by 2022 which is great news for the next generation of talent wanting to study toward a rewarding career in a dynamic and highly innovative sector (The National Skills Academy for Food & Drink).

Graduates can seek jobs in many areas in the food sector including:
• food analysis
• new product development
• quality management and food safety management
• food production management
• technical management.

Work placement

There may be short-term placement opportunities for some students, particularly during the project phase of the course.

Entry requirements

Applicants are normally expected to have at least a UK 2.2 honours degree, or equivalent, in a subject related to science, engineering or technology.

In addition, international students normally need at least a 6.0, with no component below 5.5, in the International Language Testing System (IELTS) test.

If your first degree is not in one of the subject areas listed above please contact our admissions team for guidance and advice on how you might become eligible. We may be able to offer you alternative access routes.

For additional information please see the entry requirements in our admissions section

International applicants can find out what qualifications they need by visiting Your Country

Course information

Full-time

  • within 1 year

More full-time details

January 2018 entry

September 2018 entry

Contact details

Further information