Study Food Science and Technology in the United Kingdom

University of Lincoln Centre for Food Science and Technology

The M.Sc. in Food Science and Technology is an established conversion course designed for students with good honours degrees in science who wish to apply their knowledge to food and food production systems and to obtain skills in interpretation, critical analysis and evaluation. It has been developed over a period of some fifteen years, through discussion with food industry employers, especially food manufacturers and retailers, both in the United Kingdom and in Europe. The course is underpinned by the Centre of Food Science and Technology's excellent track record in food-related research.

The Centre of Food Science and Technology's overseas links are very strong; recent graduates have come from Indonesia, Malaysia, Nigeria, Ghana, Singapore, India, Sri Lanka, Greece, Germany, Ireland, Mexico, Barbados, Oman, and Zimbabwe as well as from the United Kingdom.

Employment prospects

Employment prospects for graduates in food science and technology are excellent. With the ever increasing sophistication of the food industry, and the greater demand for food safety and quality, there is a growing need for more highly qualified food scientists and technologists. The MSc curriculum and course structure are in almost constant review in order to meet contemporary needs. As a consequence of these factors the employment record of Lincoln graduates and diplomates has been excellent.

Details of awards and course structure

The programme leads to the award of a Postgraduate Certificate (60 M level CATS points), a Postgraduate Diploma (120 points) or a Master of Science degree. The award of Master of Science requires successful completion of both the Diploma and a major 60 point project.

	Semester A	Pts

1	Applications of Food Chemistry	12
2	Microbiological Concepts	12
3	Principles of Food Technology	12
4	Food Analysis	12
5	Current Issues	12

	Semester B

6	Research Methods and Skills	12
7	Food Preservation Technology	12
8	Human Nutrition	12
9	Food Microbiology and Quality Management	12
	Option:	12
10	Dairy Science and Technology
11	Fish Science and Technology

	June-August

12	Research Project	60

Admission requirements

Applications seeking direct admission to the M.Sc. course must satisfy the University that they are competent in the English language and hold one of the following:

(i) a relevant honours degree,

(ii) a postgraduate diploma or professional qualification recognised as being equivalent to an honours degree,

(iii) other qualifications or experience which demonstrate that a candidate possesses appropriate knowledge and skills at honours degree standard.

Candidates holding qualifications other than these will be considered on their merits and in relation to the proposed programme of study. Accreditation of Experiential Learning will be considered according to the University CATS regulations.

Course dates

The course commences in mid September each year and finishes in early September of the following year. Examinations are held at the end of both semester A and semester B. A research project is undertaken between June and August and is examined in early September.

Fees

The annual fees for 2004/2005 were:

(i) United Kingdom and EU students: £2770.

(ii) Overseas students: £8000.

For the academic year 2005/2014, the University of Lincoln is offering bursaries to the value of £1000 to all overseas students who are offered a place on the M.Sc. Food Science and Technology. The bursary may be used only as a contribution to tuition costs. Only overseas applicants (i.e. NOT British or European Union nationals) are eligible for these awards.

Certificate of Professional Development in Food Technology for Teachers

There are few courses available to teachers, in schools, with responsibility for Food Technology. Food Technology plays a prominent role in the teaching of Design and Technology in Schools. Most teachers have no specific training in this area and most are former Home Economics Teachers. There is a strong demand for courses to train and update teachers in Food Technology but teaching obligations and budget constraints prohibit release from schools for more than a few days. This unique distance learning programme will meet the needs of teachers of Food Technology up to 'A' level standard. The programme is aimed to provide the essential background material and detailed information in food technology for qualified teachers i.e. those already possessing teaching qualifications e.g. B.Ed., PGCE.
Background

Food Technology is featuring more in the School curriculum than in previous years, particularly as part of KS3 and KS4 Design and Technology and in the future in a new 'A' Level programme (Design and Technology - Option Food Technology). It is essential that Food Technology is clearly differentiated from other areas of 'food education' in that it is based on science, technology and applied engineering. The subject involves a considerable amount of technology, the knowledge of which and skills involved are transferable to other technologies.

The chemical, microbiological and physical aspects of the study of food are referred to as Food Science.

Higher National Diploma (HND) and Higher national Certificate (HNC) in Food Science and Technology

An Open/Distance Learning Approach HND/HNC in Food Science and Technology Open/Distance Learning Approach

The Department of Forensic and Biomedical sciences (previously School of Food) at the university of Lincoln has been running full time/part time courses in Food Science and Technology at all levels, for well over the past 35 years or so. Indeed the Department has always been very highly rated for its food courses and a recent BTEC moderation report stated that " The centre is of a standard well in advance of other centres----- and fully deserves its rating of excellence both for standards and good practice "

The Department has a long history of offering taught HND and HNC courses in Food Science and Technology both on a full and part time basis. The Department launched its

HNC course in Food Science and Technology by Open /Distance Learning approach

in 1996/97 and it has been operating it successfully since then. The course is designed to meet the needs of individuals in the modern food industry, which finds it increasingly difficult to release key members of staff to upgrade their knowledge and expertise in the vital areas of Food Chemistry, Food Technology, Food Microbiology and Hazard Analysis Critical Control Points (HACCP) etc.

The Department is now able to offer a recently validated

HND/HNC

course in Food Science and Technology by DL to suitably qualified participants. The subjects studied, amongst others, include:

Food Chemistry and Nutrition

Food Microbiology

Food Technology

New product Development

Food Production Management/Operations Research etc.