NRI graduates with Linda Nicolaides and Richard Fuchs
NRI graduates with Linda Nicolaides and Richard Fuchs

A new MSc programme in Food Innovation has been designed to provide food industry personnel with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. The newly validated programme will be offered on the Medway Campus of the University of Greenwich from September 2014.

The MSc programme in Food Innovation is aimed at; graduates who want to develop a career path in the food industry in the area of product development; for students who have not followed an undergraduate programme in food science or technology and for 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 are encouraged to join.

The programme is based upon the strengths and expertise of staff working in the Faculty of Engineering and Science, e.g. human nutrition and public health; food chemistry and biochemistry, functional foods, with those in the Natural Resources Institute (NRI), e.g. marketing and economics; new product and process development; food packaging; food safety and quality management; food legislation; applied food microbiology, sustainability and entrepreneurship.

Students will study four core courses:
1. Marketing, Innovation and Management; providing students with the basic and conceptual tools for food innovation and value addition for foods and food ingredients in the food chain.
2. New Product and Process Development; where students will develop the ability to reflect on the significance and inter-relationship of consumers' and markets needs when involved with the design and development of new food products.
3. Research Methods; where students will accrue tools that will enable them to prepare and progress through their postgraduate studies, as well as providing them with skills that will contribute to their employability.
4. Planning for Professional and Personal Development; will support students in developing a portfolio of skills and competencies that will enhance their employability.

As part of the compulsory courses students will sit the Level 3 award in Hazard Analysis and Critical Control Point (HACCP) for Food Manufacturing course offered by the Royal Society for Public Health (RSPH). To complete the 120 credits of taught courses students will be able to choose one further optional course in one of the following areas:

• Innovations in food packaging;
• Human nutrition and public health;
• Applied food microbiology;
• Applied food chemistry and biochemistry.

A final compulsory course, the Research Project will allow students to put into practice the concepts and ideas they have developed during the taught programme.

An appropriate first degree or an equivalent professional qualification is required. Applicants without formal entry qualifications may be admitted depending on their work experience and responsibilities as mature students. The programme will be conducted in English and applicants for whom English is not a first language must produce evidence of proficiency in English. Students should make applications online following instructions on the University of Greenwich website.