PgC / PgD / MScFood Science and Nutrition*

Course description

Build the scientific, technical and strategic expertise needed to succeed in the global food industry. The MSc Food Science and Nutrition at Harper Adams University equips graduates and professionals with the knowledge, practical skills and industry insight to drive innovation, support public health and progress into leadership roles across food manufacturing, sustainability and quality management.

The course

The food and drink sector is the UK’s largest manufacturing industry, accounts for 10 per cent of the global economy and is a vital contributor to national and global food security. However, employers face ongoing challenges in recruiting and retaining skilled professionals, particularly in technical, scientific and leadership roles. 

Globally, there are labour shortages and skills gaps across all segments of the food industry. Worldwide, the food manufacturing industry’s upskilling market is projected to reach $5.4 billion by 2025, with 60% of food manufacturing companies believing that upskilling accelerates innovation while 76% of food manufacturing businesses consider employee development crucial for long-term sustainability (WiFiTalents, 2025). Recruiting technical and skilled personnel is being reported as becoming increasingly difficult by businesses, who feel there is a growing shortage of adequately skilled candidates. In addition, the green skills gap is becoming one of the most material risks food businesses are having to navigate. Education in the transition to more sustainable food systems is increasingly important to fill this gap.  

The MSc Food Science and Nutrition responds directly to this demand. Designed for graduates and working professionals, the course develops advanced scientific knowledge, applied skills and professional confidence for careers in a fast-paced, innovative and globally connected food industry.

Through an integrated approach that combines academic rigour with industry engagement, students undertake applied research and industry-based projects while building expertise in food science, processing, nutrition, food safety and sustainability on a global scale.

Graduates leave equipped to contribute to innovation and sustainability across the global food sector, with strong preparation for both immediate employment and long-term career progression.

The curriculum provides a broad yet integrated foundation in food science and nutrition, allowing you to explore interests across science, society, processes and people. Core subject areas include:

• Food production, manufacturing and biotechnology
• Food chemistry and biochemistry
• Food microbiology and food safety
• Food quality management systems
• Applied human nutrition
• Global public health nutrition
• Food and nutritional sustainability

At Postgraduate Certificate level students can mix and match four of the seven modules, choosing a mix of Food Science and Nutrition modules to build a programme to suit their interests.

All seven of those modules, plus one more, Experimental Design and Data Analysis, become core for the Postgraduate Diploma.

A Masters Research Project is added to complete the Master of Science degree. (See modules tables below.)

Is this course for me?

This MSc attracts a diverse range of learners, including:

• Food science and nutrition graduates seeking advanced study
• Food industry professionals aiming to progress into senior or specialist roles
• Graduates from science, engineering or technology disciplines seeking entry into the food sector
• Career changers attracted by the scale, impact and innovation of the food industry
• Aspiring academics and researchers considering further study or PhD pathways

If you are passionate about food and want to be part of a creative, dynamic and impactful profession, the MSc Food Science and Nutrition at Harper Adams University provides the skills, experience and confidence to take the next step in your career.

Why choose Harper Adams?

Harper Adams is the UK’s specialist university for agriculture, food production and land-based sciences. This creates a distinctive learning environment where food science and nutrition are taught in the wider context of food systems, supply chains, sustainability and public health.

What makes this course distinctive?

• Industry-focused design: Developed to meet current and future skills needs within food manufacturing and processing.
• Inclusive: Suitable for recent graduates, industry professionals and career changers, with underpinning knowledge embedded for those converting from other disciplines.
• Postgraduate-friendly delivery:  Full teaching days, early timetable release and no assignment deadlines during teaching weeks to support work, family and commuting commitments.
• Global outlook: International perspectives embedded within the curriculum to reflect global food systems.
• Employability-led: Live industry projects and strong employer engagement throughout the course.
• Start with a flexible PgC: Choose the modules that interest you and suit your ambitions.