MSc Food Processing Engineering with Advanced Practice

The MSc Food Processing Engineering (with Advanced Practice) programme at Teesside University is a 20-month master’s programme combining technical study in food engineering, safety, and process design with a placement or research internship to enhance practical skills and employability. It extends the regular MSc by adding an advanced practice component, which is an internship, research placement, or study abroad module. Students study food chemistry, engineering of food production, safety, process design, analytical techniques, and management of food systems.

It is split into taught modules (120 credits), a research project (60 credits), and 60 credits of advanced practice. Core modules include Food Chemistry Composition and Analysis, Food Manufacturing Engineering, Food Product Design, and Food Safety Engineering and Management. The advanced practice module is expected to run for up to 12 weeks, offering real-world or research exposure. Students are taught using lectures, lab work, seminars, workshops, and project work. Assessments include reports, lab write-ups, design tasks, exams, project deliverables, and performance in the advanced practice placement.