Our Food Science MRes degree is a year-long, 180-credit degree that will help you to conduct your own research and introduce you to the practice of teaching in higher education.
You'll conduct a research project in an area of food science of your choosing. You'll also gain experience of teaching and learning in higher education - this includes spending 120 hours shadowing teachers and assisting them with their teaching of food science modules at the University.
Our Food Science MRes degree course will help you in working on a self-directed programme of research, supported by a London Met lecturer who is an expert in the field.
Our Food Science MRes will give you the opportunity to research areas such as food analysis, food microbiology, safety, food safety, quality management, food preservation, fermentation and new product development. The research project will focus on one of these areas, but cross-discipline research projects and food industry linked ideas are also encouraged.
Your supervisor will be able to advise you on career development and the relevant professional bodies to help support progression in your chosen field. You will be encouraged and supported to attend at least one relevant conference and produce at least one publishable paper.
Assessment will be primarily focussed on the MRes thesis. Other modules will contain a range of assessments including essays, presentations, log books, work experience and exams.
The modules listed below are for the academic year 2019/20 and represent the course modules at this time. Modules and module details (including, but not limited to, location and time) are subject to change over time.
Year 1 modules include:
The FSL module is the first, core, module of the HEA-Fellowship accredited PGCert LTHE programme. FSL lays the foundation for this professional work-based learning programme. Here, much of the raw material is derived from participants’ own current Learning & Teaching (L&T) Practice in HE.
The module is supported by a specific programme of workshops, through systematic investigation of practice through the critical reflective practitioner model. This model facilitates effective initial professional development and for future CPD purposes to enable L&T practitioners to continually enhance students’ learning through their developing L&T practice.
The peer review and observations of L&T practice are an integral element in this process.
Participants are required to demonstrate the integration of critical reflection with analysis of L&T experience and underpin this all with the theoretical concepts, models and research from the current literature on learning and teaching in Higher Education and the role of HE today.
As these are all important elements in the professional development of teachers in HE, the assessment for the module brings together all elements into a developmental whole.
The FSL module thus aims to enable new and experienced staff with responsibilities for student learning and achievement to develop their professional competence in the delivery of teaching and/or the facilitation of student learning in higher education in a critically reflective and scholarly manner, armed with an understanding of how students may learn best, aimed at enhancing the student learning experience.
This critical, systematic investigation of participants’ own professional practice is undertaken through exploration from the ‘micro’ to the ‘macro’-level and back again (i.e. from participants’ own L&T practice / experience / ideas, through to the context of your own subject/professional area, set within this University’s context – all set within the wider UK HE policy context, and back again to the individual), particularly through using critical reflection before, in and on action (Schon, 1987).
The Health Sciences Research Project provides the students with the experience of planning and executing a major piece of individual work at post-graduate level in their chosen field of academic study (e.g, Sport and Exercise Science, Food Science.
This module aims to encourage students to reflect and build upon their subject knowledge and expertise by means of a specific investigation requiring significant research. During the course of the module they will develop the skills necessary to plan, carry out, analyse and report upon the results of an experimental or analytical programme on a scientific topic. The module gives students the opportunity to attain achievement of a high level of personal development by working independently with the minimum necessary supervision. This module aims to provide students with the qualities and transferable skills necessary for employment requiring: the exercise of initiative and personal responsibility; decision-making in complex and unpredictable contexts; and, the learning ability needed to undertake appropriate further training of a professional or equivalent nature.
Students are supported by their supervisor with whom they are encouraged to facilitate regular contact. Students prepare an interim report, for which feedback is provided. Summative feedback is also provided on completion of the dissertation via assessment of the report, poster presentation, viva, and supervisors mark for process.
The research programme will be carried out in consultation with a supervisor who will normally be an academic staff member of the School of Human Sciences.
The module offers an introduction to real-life teaching in a higher education institute in the student’s area of academic inquiry. Students will be required to develop, deliver and evaluate teaching content in their particular field, to support the teaching in their academic area.
The module is designed to provide students with an understanding of the skills needed for planning, organisation and practice of research in health sciences.
By the end of this module, students will be able to:
- utilise available resources effectively – ability to work autonomously, find and use learning resources, manage time effectively, use computer based skills (word processing, mathematical, statistical, referencing, presentation);
- apply advanced statistical hypothesis testing tools;
- manage the project process – from proposal to publication;
- work collaboratively with others – building inter-disciplinary relationships;
- be a morally responsible researcher – an appreciation of the wider academic community and the ability to take an ethically sound stance when considering the potential impact of research on others; and
- communicate effectively – being able to communicate knowledge both orally and in a visual format, to demonstrate interactive and group skills; to write in a scientific manner and designated format; to demonstrate written and statistical literacies appropriate to sub-discipline.
This course will serve as an excellent foundation to find your way in the food sector.
Upon completing the Food Science MRes you could pursue postgraduate study such as MPhil or PhD. This degree could propel you towards becoming a lecturer, a graduate teaching assistant, an associate lecturer or choosing a career in research. You could also work in professional research settings, private clinics, professional sports teams and organisations.
Please note, in addition to the tuition fee there may be additional costs for things like equipment, materials, printing, textbooks, trips or professional body fees.
Additionally, there may be other activities that are not formally part of your course and not required to complete your course, but which you may find helpful (for example, optional field trips). The costs of these are additional to your tuition fee and the fees set out above and will be notified when the activity is being arranged.
Use the apply button to begin your application.
Non-EU applicants looking to study part-time should apply direct to the University. If you require a Tier 4 visa and wish to study a postgraduate course on a part-time basis, please read our how to apply information for international students to ensure you have all the details you need about the application process.
You are advised to apply as early as possible as applications will only be considered if there are places available on the course.
Please select when you would like to start:
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