Food Product Innovation
Basic Information
- Course ID
dd74013a-fd19-5e46-f444-99145b93597f- Option ID
13915489-b078-48a7-b110-499ffbba586b- Provider
- University of Leeds
- Type
- postgraduate
- Academic Year
- 2026
- Source
- ucas
- Created
- 2/22/2026, 7:38:09 AM
- Updated
- 3/27/2026, 11:01:44 AM
Other Options for this Course
No other options
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"suggest": "Food Product Innovation. University of Leeds. Quality assurance. Food science. Management. Food",
"summary": "Never before has the quality of food been more important in our society. Governments across the world are putting pressure on the food industry to ensure products are safe and made to a high standard. That’s why the demand for qualified experts in this field is ever-growing — and the career opportunities are vast.\n\nThe Food Product Innovation MSc is designed around the entire process of food product development — from concept to launch. We focus on consumer-led product development, where consumers play a key role during the whole development process. You’ll develop in-depth specialist knowledge needed to ensure that newly developed food products meet the necessary processing requirements for ensuring the quality and safety of food. Alongside, you’ll gain a broad understanding of legislation and how this impacts the industry.\n\nIt’s this combination of scientific acumen, awareness of international requirements and the industry-relevant skill set in areas, like sensory evaluation and product design, that’ll attract employers in industry.\n\nStudying an MSc in the School of Food Science and Nutrition at Leeds will also give you access to specialist facilities that’ll prepare you for working in the field and a programme team consisting of academics and researchers who work within the School’s research institutes and groups.\n\n**Why study at Leeds:**\n- This Masters degree is accredited by the Institution of Food Science and Technology.\n\n\n- Our globally-renowned research here at Leeds feeds into your course and shapes your learning with the latest thinking.\n\n\n- Advance your knowledge and skills in critical areas sought after in industry, including food processing, food product development, sensory science and food systems and sustainability.\n\n\n- Work as a team, develop interpersonal skills and understand practical issues of communicating scientific results to a wider non-scientific audience.\n\n\n- Access specialist facilities, including computerised sensory testing and electron microscopy facilities, texture analysers, rheometers, tribometers, spectrophotometers, spinning disc reactor and HPLC and GC analytical equipment.\n\n\n- Experience excellent practical and theoretical teaching delivered by a programme team with a wealth of expertise and strong industrial links.\n\n\n- Enhance your career prospects and join our successful alumni who have pursued careers in big companies in industry including Kerry Foods, Wharfe Bank Brewery and Arla Foods.\n\n\n- Master the most up-to-date practices and techniques recognised in industry on a course that has been directly informed and advised by the Industrial Advisory Board.\n",
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"scrapedLanguageRaw": "English language requirements\nIELTS 6.5 overall, with no less than 6.0 in all components. For other English qualifications, read English language equivalent qualifications.\nInternational students who do not meet the English language requirements for this programme may be able to study our postgraduate pre-sessional English course, to help improve your English language level.\nThis pre-sessional course is designed with a progression route to your degree programme and you’ll learn academic English in the context of your subject area. To find out more, read Language for Science (6 weeks) and Language for Science: General Science (10 weeks).\nWe also offer online pre-sessionals alongside our on-campus pre-sessionals. Find out more about our six week online pre-sessional and our 10 week online pre-sessional.\nYou can also study pre-sessionals for longer periods – read about our postgraduate pre-sessional English courses.",
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