MS in Food Science 

The safety, quality and nutritional properties of the food that reaches consumers depends upon food scientists.

Building on your scientific undergraduate studies, this course will allow you to gain an in-depth knowledge of the science of food. Taught by academics from the Department of Food and Nutritional Sciences, topics include:

• food chemistry
• food quality and safety
• manufacturing and process.

Our Department is a world authority on food and human nutrition. We have leading experts in all of the component disciplines that contribute to food and nutritional science – a claim that no other UK department can make.

You will become accustomed to working in extensive, industry-standard laboratories. Our food-teaching facilities include:

• Food Processing Centre. This pilot plant is unique to Reading. There is almost 1100m2 of floor space devoted to approximately £4m worth of equipment. Used primarily for teaching and learning, the plant contains processing equipment for food product development work. No other UK university offers what we do under one roof.
• Flavour Centre. The Centre hosts facilities that enable you to gain comprehensive practical experience in taste and aroma analysis, and flavour extraction.
• Sensory Science Centre. Our in-house sensory facility gives you the opportunity to evaluate your own food products developed on the course. It is also available for commercial sensory profiling and market research activities.