University of Nottingham

What you'll study

This programme integrates science, technology and management to give a comprehensive view of the food innovation process from idea to market. Teaching covers technical aspects of food formulation and processing alongside modules on business strategy, consumer insight and sustainability.

• Core science and technology modules: food formulation and processing principles, food safety and quality management, food chemistry and microbiology relevant to product development.
• Innovation and business modules: new product development, innovation management, entrepreneurship and commercialisation, marketing for food and drink sectors.
• Consumer and sensory science: consumer behaviour, sensory evaluation methods and applying consumer insight to product and packaging decisions.
• Supply chain and sustainability: food supply chain management, sustainability and environmental assessment, regulatory and policy considerations affecting food businesses.
• Research methods and quantitative skills: experimental design, data analysis and project planning to support independent research and industry projects.
• Research project / dissertation: an extended independent research project or an industry-linked placement project that applies learned techniques to a real‑world problem in product development, process innovation or market strategy.

Modules may be delivered at the University’s agricultural and food campus and typically combine lectures, laboratory work, group projects and industry‑facing case studies.

Entry requirements

Applicants are normally expected to hold a good honours degree (2:1 or equivalent) in a relevant discipline such as food science, nutrition, chemistry, biology, agricultural science, engineering or a business degree with demonstrable experience in the food sector. Candidates with lower honours combined with relevant professional experience in the food industry may be considered.

International applicants must meet the University’s English language requirements; typical evidence includes an accepted test certificate demonstrating competence in academic English. Specific course entry checks (such as suitability for laboratory work) may apply.

Career prospects

Graduates go on to technical, managerial and commercial roles across the food and drink sector. Typical career paths include:

• product development and innovation scientist roles in food and beverage manufacturers
• quality assurance and food safety management
• brand and category management or marketing roles focused on food and drink
• supply chain and procurement positions in retail and manufacturing
• consultancy in food innovation, sustainability and regulatory compliance
• entrepreneurship, including launching food start‑ups or working in product commercialisation
• research and further study at postgraduate level in food science or related disciplines.

Why study at University of Nottingham

The University of Nottingham brings together multidisciplinary expertise in food science, agricultural research and business, with teaching and research activity linked to its specialist campus environments. Students benefit from practical facilities used for food formulation, sensory evaluation and pilot‑scale processing, and from established links with industry that support project work and employability.

Teaching is informed by active research groups and industry collaborations, providing a blend of academic rigour and practical relevance. The University also offers dedicated careers support and an alumni network that can help connect graduates with opportunities across the global food and drink sector.