Why study this course?

This degree focuses on food analysis and food microbiology as well as product development and quality control. You'll be taught by members of staff who are active within the Institute of Food Science and Technology, and are regularly involved in the food industry as expert consultants. You'll also learn from our food business development colleagues to gain experience in the industry through work placements.

More about this course

This food science degree provides advanced study opportunities that build on your previous experience in an appropriate first degree course enabling the upgrade of existing qualifications, while also developing knowledge and skills.

The course team has particular expertise in food analysis, food microbiology and including food safety, spoilage and fermentations, product development and quality control, as well as an excellent understanding of food sustainability, food policy and nutrition.

This expertise is reflected in the range of modules offered in the MSc with analytical facilities available for study and research, and opportunities to be involved in food analysis, food product development and food manufacturing projects.

The Microbiology Research Unit team provides vital support and research topics for the dissertation element of the course and other staff members are involved in food manufacturing consultancy. London Metropolitan University has an excellent research profile, with food science staff publishing in highly rated journals and supervising PhD students appearing on radio and television as experts.

The structure of the course gives you the essential knowledge and skills for your future career. You can choose to emphasise laboratory-based subjects such as food microbiology and food analysis or areas such as quality assurance or food production and development including sensory analysis. The course develops your knowledge of food manufacturing and processing, analysis and testing packaging, storage, distribution, legal aspects, sustainability and food security.

You'll ultimately become an independent researcher or potential manager, with the ability to critically evaluate food science and apply it to new situations, following either an academic or an industrial related career path.


The assessment strategy for this course not only assesses your knowledge, understanding and abilities but provides a wide range of experience particularly in key skill areas to prepare you for your future career in different areas of the food industry.

You'll gain experience in critical analysis, literature searches, poster presentations, data handling, and analysis and practical skills. Assessments comprise of written assignments, laboratory logs and poster presentations, and there are two exams. Students undertake a research project and submit a final dissertation that is defended in an oral exam.

Professional accreditation

The course is fully accredited by the Institute of Food Science and Technology (IFST). Students are encouraged to join the IFST as associate members and to attend meetings or industrial visits that the Institute organises. They may transfer to full membership after graduation and a period of professional experience. Membership of IFST allows access to specialist publications, meetings and an international network of food scientists and technologists.

Fees and key information

Course type
Entry requirements View
Apply now

Entry requirements

You will be required to have:

  • a lower second honours degree (or equivalent) in food science or a related subject such as microbiology, biochemistry, nutrition or agricultural sciences

Mature students with lesser qualifications but extensive appropriate experience will be considered on an individual basis.

Accelerated study

You have the opportunity to apply for credits based on previous experience gained in the food industry through Accreditation of Prior Experiential Learning (APEL).

Accreditation of Prior Learning

Any university-level qualifications or relevant experience you gain prior to starting university could count towards your course at London Met. Find out more about applying for Accreditation of Prior Learning (APL).

English language requirements

To study a degree at London Met, you must be able to demonstrate proficiency in the English language. If you require a Student visa (previously Tier 4) you may need to provide the results of a Secure English Language Test (SELT) such as Academic IELTS. This course requires you to meet our higher requirements.

If you need (or wish) to improve your English before starting your degree, the University offers a Pre-sessional Academic English course to help you build your confidence and reach the level of English you require.

Modular structure

The modules listed below are for the academic year 2024/25 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:

This module currently runs:
  • spring semester - Tuesday afternoon

This module develops the student skills in conducting research in food & nutritional sciences with experience in critical evaluation of literature, study design, data collection, data analysis and interpretation.
The content of this module will focus upon the key tools available for research relevant to human nutrition and food science giving the students an appreciation of the key skills required to participate in research. It will consolidate prior broad knowledge of statistical techniques to develop a deeper understanding of statistics and allow the student to enhance their critical and reflective approaches to research. This will be addressed in a wider context of ethics and professionalism.

This module currently runs:
  • autumn semester - Tuesday afternoon

The module gives students the opportunity to revisit basic analytical methods used in food analysis and then to experience a range of more advanced methods.

This module aims to give students an overview of analytical methods used for foods, in their chemical and physical determination, and provides an understanding and knowledge of the main food chemical components and nutrients.

You will gain laboratory experience in using some of the more advanced methodologies, for example in chromatographic and spectrometric techniques, and develop an understanding of their scope and limitations. It will also allow students to analyse a food for macronutrients and understand the limitations of the procedures involved.

The module is assessed through two progress tests and a coursework report of an analytical investigation.

This module currently runs:
  • spring semester - Wednesday morning

This module is designed to integrate theory and practice of food microbiology and microbial risk assessment. It covers the mechanisms and factors affecting the microbial growth, microbial risk analysis with respect to food safety, predictive microbiology, foodborne diseases and emerging pathogens, microbiology from farm to fork, control of spoilage microorganisms and pathogens, and introduction to molecular microbiology. This module reflects current thinking in this subject area and places emphasis on the behaviour of pathogenic microorganisms in foods, pathogenicity and control.

Aims of the module
By completing this module you will develop:
• particular theoretical knowledge on the role of microorganisms in food spoilage, food borne diseases, food production and food preservation
• practical skills on characterisation of microorganisms
• theoretical and practical skills in molecular identification microorganisms
• a deep understanding of microbial risk analysis of food
• the ability to apply advanced theoretical knowledge to complex real world problems.

This module currently runs:
  • autumn semester - Wednesday
  • autumn semester - Wednesday morning

This module is designed to cover two important and relevant elements of Food Science program together.
The first element (food product development) integrate theory and practice through practical food product development, research and sensory evaluation. Techniques used in industry for commercial product development and creation of initial product concept to product launch involving aspects of packaging, labelling, pricing and marketing and issues of starting a new food business will be explored. Food components and their interaction in food products will be reviewed using case studies of product modifications and reformulations to meet changing health requirements, lifestyle preferences and consumer demand. The principles and techniques for sensory measurement and analysis will be discussed and after practical training some of the techniques will be used and the results are analysed.

In the second element of the module (food processing), students will study the basic principles of food processing, theoretical aspects of processes, new technologies in food processing, fermented foods, functional foods, and reduction of waste with particular reference to organic foods. Attendance for all practicals is essential.

Aims of the module
By completing this module you will develop:

• Insight to gap and market/competitor analysis
• Advanced understanding of product modifications and reformulations
• Skills to create a food product from initial consumer needs analysis and concept to the finished product
• Essential abilities to plan sensory trials
• Advanced knowledge of traditional and novel food processing techniques
• Critical understanding of functional foods

This module currently runs:
  • autumn semester - Tuesday morning

The module examines in detail the key aspects of the management of food safety through prerequisite programmes and HACCP as well as the role of supplier assurance and ingredient specifications in managing the quality of processed foods.
The concept of risk analysis and its three main components (risk assessment, risk management and risk communication) will be introduced. You will study the application of Hazard Analysis Critical Control Points (HACCP) and the main causes of system failure. You will examine industrial case studies and identify best practice before writing a comprehensive HACCP plan. You will understand the importance of government inspection and sampling programmes as well as the growing reliance on third party auditing to agreed industrial standards (IFS, BRC, ISO and SALSA) in the safe and consistent production of food that complies with EU and global legislation. The use of consumers’ purchasing power to drive up safety and quality standards will also be explored.

The aims of the module:
1. To study the application of Hazard Analysis Critical Control Points (HACCP)
2. To study the main causes of HACCP system failure.
3. To examine industrial case studies and identify best practice before writing a comprehensive HACCP plan.
4. To understand the importance of government inspection and sampling programmes as well as the growing reliance on third party auditing to agreed industrial standards (IFS, BRC, ISO and SALSA) in the safe and consistent production of food that complies with EU and global legislation.
To explore use of consumers’ purchasing power to drive up safety and quality standards.

This module currently runs:
  • spring semester
  • summer studies
  • autumn semester

The aims of this module are to allow the learner to undertake a detailed piece of original research either by the empirical collection of data or an original secondary analysis of existing data.

To build upon experience at undergraduate level and understanding of the research methodologies relevant to human nutrition and/or food science and/or dietetics and to demonstrate application of knowledge and skills developed through their prior study in the respective degrees. This module also aims to provide an opportunity for critical reflection of the research topic and self-reflection of learning, studying and research skills and knowledge.

This module is designed for learners to undertake a substantial piece of research in the nutrition and/or food science and/or dietetics. The research project is intended to build upon the taught modules of the relevant award. The dissertation is designed to demonstrate synthesis of knowledge and skills developed throughout the award. As the largest piece of assessed work undertaken on the award, the dissertation will carry great significance with the assessment board as it will be seen as the clearest expression of the learners’ ability at postgraduate level.

Assessment: Will comprise of project proposal (750 words), Dissertation (8000 words) and a viva voce of 20 minutes where learners will defend their research submission.
To pass the module an aggregate mark of at least 50% must be obtained.

This module currently runs:
  • summer studies
  • spring semester
  • autumn semester

This module gives students the opportunity to undertake an assessed work placement in the food industry. The assessments are designed to encourage reflection of their experience and demonstrate learning at level 7.

Aims of the module
By completing this module you will develop:
• a deep understanding of operation of the particular business where the placement was undertaken
• an analysis of the placement organisational structure and its strengths and weaknesses
• the knowledge and experience of approaches to the management of the specific business

This module currently runs:
  • spring semester - Tuesday morning

This module aims to develop a critical understanding of the rationale for and the formulation, implementation and limitations of food, nutrition and obesity policies, in local, national and international contexts. The content of this module will draw upon prior knowledge and practical experience in basic food and nutrition science.
This module will focus on the food and nutrition issues at the population level and how they relate to chronic disease prevention and wellbeing. It will draw upon the epidemiology of nutrition-related morbidity to examine how local, UK, European, international and global food, nutrition and obesity policies and strategies are formulated, implemented and evaluated. This will be approached within a context of the wider food and public health systems and policies and the political environment. Surveillance will be examined ranging from global to local systems, with special reference to the National Child Measurement Programme. The obesogenic environment (with particular reference to the role of the food industry) will be addressed. Health promotion theory, historical and current activities including Change4Life. Fiscal policies to address the obesity epidemic will be evaluated.

What our students say

“I am proud to have gone through London Metropolitan University and to have been taught by staff who were patient, knowledgeable, motivating and relentless in their support. Their insightful encouragement, infectious enthusiasm and zeal set the stage for me to obtain an MSc with Distinction in Food Science for which I am very pleased.” Rudolf Fombum

Where this course can take you

The food industry is the UK’s largest manufacturing sector and there is a massive demand for qualified professionals. The skills and knowledge developed in your MSc will enhance your career opportunities in food and related industries including manufacturing, product development, marketing, environmental health, consultancy, research or education. Graduates are also well prepared for research and for postgraduate study (PhD). Interview practice with industry support and CV development is also integrated into the course.

Our recent MSc graduates have gone on to join the following positions and companies:

  • food technologist – Haydens Bakery 
  • technical legislation coordinator – United Biscuits
  • process development – Bakkavor    
  • technical team member – Food Partners Group
  • quality control – Nestlé     
  • nutritionist and quality analyst – Krush Global  
  • business development manager – Kerry Group     
  • consumer technologist – Wealmoor Ltd
  • microbiology technician – GlaxoSmithKline   
  • confectionary development – Sainsbury’s
  • technical team manager – Nature’s Way Foods
  • lecturers and researchers – London Metropolitan University, Coventry University, Kyushu University, University of Trinidad and Tobago, University of Melbourne

Additional costs

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.

How to apply

Use the apply button to begin your application.

If you require a Student 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.

When to apply

You are advised to apply as early as possible as applications will only be considered if there are places available on the course.

To find out when teaching for this degree will begin, as well as welcome week and any induction activities, view our academic term dates.

News and success stories