'Vanilla and Chocolate Fudge' by Grant Cochrane from
'Vanilla and Chocolate Fudge' by Grant Cochrane from

The Natural Resources Institute (NRI) has been collaborating with colleagues in the Faculty of Engineering and Science at the University of Greenwich to develop an exciting new MSc programme in Food Innovation.

The programme is aimed at graduates who want to develop a career path in the food industry in the area of product development; students who have not followed an undergraduate programme in food science or technology and professionals working in the food industry who want to participate in the programme, either in a part-time mode or by following a continuing professional development (CPD) model. Students with backgrounds in biology, chemistry, nutrition, biotechnology and hospitality will be especially encouraged to join.

The new MSc in food innovation has been designed based upon the strengths and expertise of the Department of Science (human nutrition and public health; food chemistry and biochemistry, functional foods) and NRI (marketing and economics; new product and process development; food packaging; food safety and quality management; food legislation; food microbiology, sustainability and entrepreneurship).

There will be three core courses: 'Marketing, innovation and management', which will provide students with the conceptual tools for understanding food innovation and value addition for foods and food ingredients in the food chain; 'New product and process', in which students will develop the ability to reflect on the significance and inter-relationship of consumers' and market-needs in the design and development of new food products. Students will develop an awareness of the reasons for developing new food products and novel ingredients and what is needed to bring a concept to the marketplace. The third compulsory course is 'Research methods', where students will acquire tools that will enable them to prepare for and progress through their postgraduate studies.

Students will also be able to choose one further optional course in one of the following areas: Innovations in food packaging, Human nutrition and public health, Food microbiology or Food chemistry and biochemistry.

A research project is the final compulsory component of the course, which will allow students to put into practice the concepts and ideas they have developed during the taught programme.

Subject to validation, the MSc Food Innovation will be offered on the Medway Campus of the University of Greenwich from September 2014.

For further information about this exciting new programme, please contact Linda Nicolaides at This email address is being protected from spambots. You need JavaScript enabled to view it.