University of Reading

What you'll study

This master's provides a balance of taught modules and an independent research dissertation. Core topics cover food chemistry and analysis, food safety and microbiology, nutritional biochemistry and metabolism, and research methods. Students develop practical laboratory skills in food analysis and microbiological testing, and gain applied experience of food processing and product development.

• Advanced Food Chemistry and Analysis – composition of foods, analytical techniques (chromatography, spectroscopy), interpretation of results.
• Food Safety and Microbiology – hazards and control strategies, pathogen detection, HACCP and microbiological risk assessment.
• Nutritional Biochemistry and Physiology – nutrient metabolism, biomarkers of nutritional status and links between diet and health.
• Food Processing and Preservation – unit operations, impact of processing on safety and quality, shelf-life considerations.
• Functional Foods and Bioactives – bioactive compounds, formulation and evidence for health claims.
• Food Law, Regulation and Quality Management – regulatory frameworks, labelling, quality systems and certification.
• Research Methods and Statistics – experimental design, data analysis and scientific communication.
• Dissertation/Research Project – an extended laboratory- or literature-based research project under academic supervision, providing experience in project planning and technical reporting.

Optional modules or short workshops may include sensory evaluation, experimental food product development, advanced instrumentation, and professional skills such as project management and scientific writing.

Entry requirements

Applicants are normally expected to hold a good honours degree in a relevant subject such as food science, nutrition, biochemistry, biological sciences, chemistry or a related discipline. Candidates with relevant professional experience in the food industry, public health or laboratory settings may also be considered.

International applicants must demonstrate proficiency in English and meet the university's minimum language requirements. Specific module prerequisites may apply for some applicants and can be clarified by the programme admissions team.

Career prospects

Graduates enter a range of technical and professional roles across the food and health sectors. Typical destinations include:

• Product development and formulation scientist roles in food and beverage companies
• Food safety and quality assurance officers, including roles in HACCP implementation and auditing
• Regulatory affairs and labelling specialists working on compliance and claims substantiation
• Food and nutrition research positions in industry or academic laboratories
• Public health and community nutrition roles, policy or advisory positions within government and NGOs (often requiring additional professional accreditation)
• Analytical laboratory scientist roles in contract testing laboratories or in-house quality control
• Consultancy roles covering food safety, risk assessment and nutrition communications

The research project and laboratory training provided on the course are particularly valuable for students planning to continue to doctoral study or to pursue R&D careers.

Why study at University of Reading

The University of Reading has a long-standing tradition in food and nutritional research and offers strong links between academic research and food industry applications. Students benefit from hands-on training in dedicated food science laboratories and pilot-scale processing facilities, access to up-to-date analytical equipment, and supervision from staff with expertise across food chemistry, microbiology and nutrition.

The programme emphasises applied learning and industry relevance, with opportunities for collaborative projects and engagement with commercial and regulatory partners. Reading's campus and its proximity to major food industry centres provide networking, placement and career development opportunities while students gain training designed to meet current technical and regulatory demands in the food sector.