University of Greenwich

Food Innovation MSc

Contribute to healthy living and lifestyles and be a part of new products with this Master’s in Food Innovation.

This MSc in Food Innovation is aimed at graduates and professionals looking to build careers in the food science industry (and especially in product development). The course builds your knowledge and understanding of how ingredients are developed and launched, from concept to completion. It is based on the expertise of staff working in areas including human nutrition and public health, food chemistry and microbiology, product development, packaging, food safety, legislation, and sustainability.

The course prepares you for a career in product development science, with expertise in food and nutrition. You'll develop insight into the development of healthy and nutritious food and learn how to enhance sustainability and creativity within food chains.

  • Our course can enhance your existing practical skills and applied knowledge.
  • The course is well-suited to students with backgrounds in biology, chemistry, nutrition, biotechnology and hospitality.
  • You can study part-time and combine learning with work commitments to continue your personal development.
  • As part of the compulsory courses, you 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).

Career Prospects

What sort of careers do graduates pursue?

Graduates from this course emerge with the knowledge and skills to pursue careers at government level, working in competent authorities. They can also pursue careers in the food industry as food technologists, including product development, or in the hospitality sector.

Do you provide employability services?

We have a team dedicated to enhancing student employment outcomes. This includes an Employer Partnerships Manager, who works with companies to provide placement and employment opportunities.

Our team will also help you understand the jobs market, produce effective CVs, and prepare for a graduate job and placement applications in your final year.

Course Details

Full Time Year 1

Option Set 1
Compulsory modules.
Academic English for Postgraduates (Science)
Research Methods for Postgraduates (15 credits)
Food Product and Process Development (30 credits)
Marketing, Innovation and Management (30 credits)
Research Project (Food Innovation) (60 credits)

Optional modules
Risk Analysis for Agriculture and the Environment (15 credits)
Environmental Footprinting and Climate Change (15 credits)
Food Preservation (15 credits)
Innovations in Food Packaging (30 credits)
Applied Food Chemistry and Biochemistry (30 credits)
Applied Food Microbiology (30 credits)
Food Management (15 credits)
Food Authenticity and Traceability (15 credits)
Documentation and Review for Quality Assurance (15 credits)
Food Microbiology (15 credits)
Food, Nutrition and Public Health (30 credits)

Option Set 2
Compulsory modules.
Academic English for Postgraduates (Science)
Research Methods for Postgraduates (15 credits)
Food Product and Process Development (30 credits)
Marketing, Innovation and Management (30 credits)
Research Project (Food Innovation) (60 credits)

Optional modules
Open Module (15 credits)
Postgraduate Negotiated Learning Module (15 credits)

Optional modules
Risk Analysis for Agriculture and the Environment (15 credits)
Environmental Footprinting and Climate Change (15 credits)
Food Preservation (15 credits)
Innovations in Food Packaging (30 credits)
Applied Food Chemistry and Biochemistry (30 credits)
Applied Food Microbiology (30 credits)
Food Management (15 credits)
Food Authenticity and Traceability (15 credits)
Documentation and Review for Quality Assurance (15 credits)
Food Microbiology (15 credits)
Food, Nutrition and Public Health (30 credits)

Part Time Year 1

Compulsory modules.
Academic English for Postgraduates (Science)
Research Methods for Postgraduates (15 credits)
Food Product and Process Development (30 credits)
Marketing, Innovation and Management (30 credits)

Part Time Year 2

Option Set 1

Compulsory modules.
Research Project (Food Innovation) (60 credits)


Risk Analysis for Agriculture and the Environment (15 credits)
Environmental Footprinting and Climate Change (15 credits)
Food Preservation (15 credits)
Innovations in Food Packaging (30 credits)
Applied Food Chemistry and Biochemistry (30 credits)
Applied Food Microbiology (30 credits)
Food Management (15 credits)
Food Authenticity and Traceability (15 credits)
Documentation and Review for Quality Assurance (15 credits)
Food Microbiology (15 credits)
Food, Nutrition and Public Health (30 credits)

Option Set 2
Compulsory modules.
Research Project (Food Innovation) (60 credits)

Optional modules
Risk Analysis for Agriculture and the Environment (15 credits)
Environmental Footprinting and Climate Change (15 credits)
Food Preservation (15 credits)
Innovations in Food Packaging (30 credits)
Applied Food Chemistry and Biochemistry (30 credits)
Applied Food Microbiology (30 credits)
Food Management (15 credits)
Food Authenticity and Traceability (15 credits)
Documentation and Review for Quality Assurance (15 credits)
Food Microbiology (15 credits)
Food, Nutrition and Public Health (30 credits)

Optional modules
Open Module (15 credits)
Postgraduate Negotiated Learning Module (15 credits)

*The information’s are correct at the time of publishing, however it may change if university makes any changes after we have published the information. While we try our best to provide correct information, It is advisable to call us or visit university website for up to date information.

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