University of Nottingham

What you'll study

This MSc combines engineering fundamentals with food-specific applications. Core study areas include heat and mass transfer as applied to food processes, unit operations (drying, evaporation, thermal processing), process control and instrumentation, food rheology and transport phenomena, and the engineering of novel processing technologies (e.g. high-pressure processing, pulsed electric fields). Modules also cover food quality, safety and shelf-life considerations, food packaging engineering and scale-up from laboratory to pilot and industrial scale.

The programme typically mixes taught modules with laboratory and pilot-scale practicals and a substantial individual research project or dissertation. Practical work uses bench and pilot plant equipment to develop skills in process design, optimisation and troubleshooting, data analysis and modelling. Assessment methods usually combine coursework, written exams, practical reports and the final research project.

Entry requirements

Applicants are normally expected to hold a good honours degree (equivalent to a UK 2:1) in engineering, food science, chemical engineering, chemistry, microbiology, biosciences or a closely related subject. Candidates with a relevant lower-class honours degree and substantial industrial experience may be considered. International applicants must meet the University of Nottingham's English language requirements; applicants whose first language is not English will need to provide an approved English language qualification or evidence of equivalent competence.

Typical application materials include academic transcripts, a personal statement outlining motivations and relevant experience, and references. Some applicants may be invited for interview or asked to provide additional information about laboratory or industrial experience.

Career prospects

Graduates from this programme move into a wide range of technical and managerial roles across the food and beverage industry and adjacent sectors. Typical positions include process engineer, production engineer, product/process development scientist, quality and assurance manager, packaging technologist, food safety specialist and technical consultant. The degree also provides a pathway into industrial research and development roles and can prepare students for further study such as PhD research in food engineering or related areas.

Employers include large multinational food manufacturers, ingredient and equipment suppliers, contract manufacturing organisations, consultancies and regulatory bodies. The experience of working with pilot-scale equipment and completing a substantial research project is particularly valued by employers involved in scale-up, innovation and technology transfer.

Why study at University of Nottingham

The University of Nottingham offers interdisciplinary teaching that links engineering principles with bioscience and food science expertise, supported by laboratories and pilot-scale facilities. Students benefit from academic staff who conduct research in food process engineering, food safety and food innovation, and from collaborations with industry partners that provide insight into current industrial challenges.

The University's campus environment and research infrastructure support hands-on training in process development and scale-up, while career services and employer links help students explore industry placements and graduate opportunities. The programme is designed to give both the theoretical background and the practical skills needed to succeed in the food manufacturing and technology sectors.