MSc Research Food Science and Technology
Course Description
Current research projects cover a range of food science and technology topics. These include evaluation of novel yeasts for whisky fermentations, legumes as sustainable raw materials for foods and beverages, non-thermal food preservation processes, ultrasound extraction of food bioactive, Maillard reaction products, food antioxidants, E-cigarette emissions, sensory science using electromyography and chemistry of oak maturation of spirits.
Experts in the Division are also researching aspects of human nutrition and public health and have been contributing to Scottish Government policy on food and dietary issues specifically pertaining to Scotland.
The qualification can be offered to Learners from age 18. The Learners need to ensure that they have sufficient capability at the right level to undertake the learning and assessment.
English language requirements
The Qualifications have been designed to be accessible without artificial barriers that restrict access and progression:
• IELTS minimum 6.5 overall with no fail.
• Minimum 2.2 class of degree
We consider applicants:
• Who have demonstrated some ability and possess Qualifications at Level 7 in Food Science or related field.
• Who have spent some time in an organisational role and wish to develop their careers further.
• With professional experience looking to change careers through work-based learning.
TBC
This course comes with practical on-the-job training in a role relating to your studies. You will be required to work with one of our employers for 20 hours per week and will receive a part-time salary of £712 per month.
The objective of this career development programme is to introduce you to a professional career and equip you with the relevant experience needed to secure a career.
- On completion of your studies, you may be given a full-time graduate opportunity by your employer
- You may wish to further your studies by taking on an academic level 8 professional qualification
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