Food and Nutrition Sciences MSc

**Please check the Sheffield Hallam University website for the latest information.** <br/><br/>**Course summary:**<br/>- Gain specialist knowledge in food science, processing, technology and safety. <br/><br/><br/>- Explore theory in nutrition science, biochemistry, physiology and consumer choice. <br/><br/><br/>- Address sustainability, corporate social responsibility, legislative issues and ethics. <br/><br/><br/>- Develop your academic, research, managerial, technical and analytical skills. <br/><br/><br/>- Apply masters-level abilities to real-world challenges in the dynamic food industry.<br/><br/><br/>**How you learn**<br/>At Sheffield Hallam, all our courses are designed to engage you with the world and challenge you to think in new ways. You’ll get to collaborate with others, and you’ll be taught in a supportive environment where you can thrive.<br/><br/>This course prepares you for technical and product development roles in the food industry – with a strong emphasis on nutrition. You’ll learn about food production and nutrition in an applied setting, developing core technical skills in our state-of-the-art development kitchens, food and nutrition labs and sensory suite. You’ll also have opportunities to apply your learning to real-world briefs and undertake a research project that’s relevant to food and nutrition sciences. <br/><br/>Our research-active experts will share up-to-date knowledge informed by current thinking. You’ll be supported throughout the course by industry-experienced academic staff. You’ll also be encouraged to collaborate with peers – both as part of your learning and through extra-curricular activities – creating a strong sense of course community. <br/><br/>This course is delivered on-campus over three trimesters, with teaching scheduled based on the length of your course and the academic calendar. <br/><br/>You learn through: <br/>- lectures, seminars and workshops <br/><br/><br/>- practical sessions <br/><br/><br/>- real-world projects <br/><br/><br/>- case studies <br/><br/><br/>- academic research<br/><br/><br/>- coursework<br/><br/><br/>- regular feedback <br/><br/><br/>- a final project <br/><br/><br/>**Key themes**<br/>On this course, you’ll delve into global food systems, exploring the critical issues of quality, safety, and sustainability that underpin them. You’ll learn the key concepts of nutrition, physiology and biochemistry whilst developing your practical and analytical skills. <br/><br/>As you progress into semester 2, youll further your knowledge of nutrition and its role in health and disease, while also developing your own food product – applying your expertise to ensure it is both safe and commercially viable. In semester 3, youll either complete a dissertation, developing your critical research skills, or complete a consultancy project to investigate a relevant organisational issue.<br/><br/>Assessments include a variety of written, verbal, digital and practical formats. We’ll support your success with formative feedback and student supervision. And where appropriate we’ll build flexibility and personalisation into the assessment design to allow you to tailor your own learning.<br/><br/>**Applied learning**<br/>**Work placements**<br/><br/>The 12-month placement option (for September starters only) is an extra opportunity to develop your practical skills, either in the UK or abroad. We run employability workshops to help you gain a placement and we have a dedicated placement team to support you. <br/><br/>Previous placements have included Unilever Greencore, The Bakewell Bakery Ltd and Oscar Mayer.<br/><br/>We’ll support you to source a placement that is relevant to your course. Throughout your placement, you’ll be supported to reflect on your experience and contribution to the organisation you work for. Youll also share your progress and achievements with your Placement Academic Supervisor as part of your final assessment.