MSc / PgDip食品科学与创新

通过本课程，您将探索21世纪的食品制造技术，并加深对食品成分的生化特性如何影响食品的口味和感觉以及它们对营养和健康的影响的理解。您将探索感官评估，食品法以及贸易，法规和政策的全球趋势如何影响食品链的可持续性和更广泛的影响。您还将考虑诸如现代生产和分析技术，功能性食品和标签法规等主题，以及如何确保食品营养丰富且可以安全食用。技术技能对食品行业至关重要，它们是本课程的重要组成部分。在我们专门的食品技术和生物化学实验室中，您将在食品生产，评估食品的感官特性，微生物学以及食品的化学和物理分析等领域进行实践培训。您
Through this course you'll explore 21st century food manufacturing and develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and health. <br>You'll explore sensory evaluation, food law and how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. You'll also consider topics such as modern production and analytical technologies, functional foods and labelling legislation, and how to ensure that foods are nutritious and safe to eat.<br><br>Technical skills are vital to the food industry and they're an important part of this course. In our dedicated food technology and biochemistry laboratories, you'll have practical sessions in areas of food production, evaluating the sensory properties of foods, microbiology, and the chemical and physical analysis of foods.<br><br>You'll also complete a food development project where you'll create your own innovative foods, working on everything from marketing and sensory analysis to legal requirements – and you'll create your product too.<br><br>Past projects include beer made from waste patisserie products, functional yogurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.