Curious about studying Food Science MScat London Metropolitan University? We've gathered all the key details—entry requirements, modules, fees, and more. Hear from real students by checking out reviews, or take the next step by booking an open day to explore it for yourself.
MSc - Master of Science
Holloway Campus
Part Time
Sep 2026
2 Year
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. 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.
This module aims to give students an overview of analytical methods used for foods and experience in using some of the more advanced methodologies together with an understanding of their scope and limitations. The module is assessed through coursework comprising a critical review on standard methods and a report of an analytical investigation.
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, risk analysis with respect to microbial food safety, predictive microbiology, emerging pathogens, foodborne disease, microbiology from farm to fork, control of pathogens and introduction to molecular microbiology. Attendance for all practical's is essential. Assessment: On?line exam: Weekly quizzes (20%), Coursework 2 (40%) and Exam: Unseen exam (40%) [pass on aggregate].
This module is designed to merge two important and relevant elements of Food Science program together. The first section 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. Theory of sensory evaluation techniques are discussed and after practical training some of the techniques will be used and the results are analysed.
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.
Students undertake an extended research project that develops their abilities to plan and execute an advanced piece of research, analyse the results, present them in a dissertation that includes a review of previous research and sets their work in context with critically argued discussion. The research project is intended to build upon the taught modules of the award and is underpinned by the NF7053 Scientific Research Methodology module.
May vary annually and there may be additional fees.
4.2London Metropolitan University is home to a diverse community of learners, mentors, practitioners, innovators, and think...
