The MSc Nutrition and Food Science focuses on the interface between human nutrition and food science, an area of increasing importance to consumers, government and the food industry. This type of course is possible because of the establishment, within the Department of Food and Nutritional Sciences, of the Hugh Sinclair Unit of Human Nutrition - a major centre for human nutrition research. To have an active nutrition research group working alongside food scientists and technologists is unique in the UK.

The safety, quality and nutritional properties of the food reaching consumers depends upon an understanding of science and technology. Our graduates have the understanding and are able to access jobs which lead to fulfilling careers - whether with multinational food manufacturers, ingredient suppliers, major retail chains or smaller companies supplying niche markets. Recent examples of jobs obtained by our graduates have included: Process Technologist with Pepsico International (UK), Quality Executive with Agro Tech Foods (India), New Product Developer with Bakkavor (UK), and Research and Development Technologist with Kerry Ingredients and Flavours (UK).