University of Greenwich, United Kingdom
This course addresses global challenges related to sustainability and innovation in the food supply chain. It empowers participants to devise practical solutions for these real-world issues, emphasizing the creation of new ingredients and products to ensure the safety and wholesomeness of foods. Furthermore, the course explores methods to enhance sustainability and foster creativity within food supply chains. Drawing from a diverse array of disciplines such as marketing, management, risk analysis for agriculture and the environment, climate change, packaging, human nutrition, public health, food microbiology, biochemistry, safety, and quality assurance, participants will engage in the study of Hazard Analysis and Critical Control Point (HACCP) modules recognized by the Royal Society for Public Health. This Food Innovation course incorporates a one-year internship with a relevant employer in an area of interest, equipping participants for managerial roles across the food supply chain, in government legislation and enforcement, food supply and manufacturing, or in hospitality and retail. Entrepreneurs looking to establish their own food-based businesses will also find the program beneficial. Specifically designed for the international market, this program is closed to new international applications for September but remains open for January enrollment. However, applications from the UK are accepted for both September and January. For those interested in other entry years, information for the 2023/24 academic year is available for review.
First Year
Option Set 1
Students must complete the designated core modules:
1. Academic English for Postgraduates (Science)
2. Research Methods for Postgraduates (15 credits)
3. Food Product and Process Development (30 credits)
4. Marketing, Innovation, and Management (30 credits)
5. Research Project (Food Innovation) (60 credits)
Additionally, students are mandated to select 45 credits from the following options:
- Risk Analysis for Agriculture and the Environment (15 credits)
- Environmental Footprinting and Climate Change (15 credits)
- Food Preservation (15 credits)
- Food Inspection for Government Officials (15 credits)
- Innovations in Food Packaging (30 credits)
- Applied Food Chemistry and Biochemistry (30 credits)
- Food Management (15 credits)
- Food Authenticity and Traceability (15 credits)
- Food Microbiology (15 credits)
- Food, Nutrition, and Public Health (30 credits)
Option Set 2
Students are obligated to complete the core modules:
1. Academic English for Postgraduates (Science)
2. Research Methods for Postgraduates (15 credits)
3. Food Product and Process Development (30 credits)
4. Marketing, Innovation, and Management (30 credits)
5. Research Project (Food Innovation) (60 credits)
Additionally, students must choose 15 credits from the following options:
- Elective Choice PG 15cr (15 credits)
- Postgraduate Negotiated Learning Module (15 credits)
Furthermore, students are required to select 30 credits from the following options:
- Risk Analysis for Agriculture and the Environment (15 credits)
- Environmental Footprinting and Climate Change (15 credits)
- Food Preservation (15 credits)
- Food Inspection for Government Officials (15 credits)
- Innovations in Food Packaging (30 credits)
- Applied Food Chemistry and Biochemistry (30 credits)
- Food Management (15 credits)
- Food Authenticity and Traceability (15 credits)
- Food Microbiology (15 credits)
- Food, Nutrition, and Public Health (30 credits)
Option Set 3
Students must complete the core modules:
1. Academic English for Postgraduates (Science)
2. Research Methods for Postgraduates (15 credits)
3. Food Product and Process Development (30 credits)
4. Marketing, Innovation, and Management (30 credits)
5. Research Project (Food Innovation) (60 credits)
Additionally, students are required to choose 15 credits from the following options:
- Risk Analysis for Agriculture and the Environment (15 credits)
- Environmental Footprinting and Climate Change (15 credits)
- Food Preservation (15 credits)
- Food Inspection for Government Officials (15 credits)
- Food Management (15 credits)
- Food Authenticity and Traceability (15 credits)
- Food Microbiology (15 credits)
Furthermore, students must select 30 credits from the following options:
- Elective Choice PG 15cr (15 credits)
- Elective Choice PG 30cr (30 credits)
- Postgraduate Negotiated Learning Module (15 credits)
Second Year
Students are obligated to complete the following core modules:
1. Research Project (Food Innovation) (60 credits)
2. Industrial Practice (60 credits)
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