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This is a flexible course that enables students to acquire specialist research techniques and expertise in their chosen area of chemistry; the ultimate aim of the programme is to fully prepare students for a career in research and development; students are trained to undertake practical and theoretical research in their specialist area of chemistry with guidance from an experienced researcher; this necessitates that all students are able to establish the extent of published knowledge in the chosen field, understand and summarise that knowledge and to report formally, both orally and in writing; in addition, students are provided with a solid theoretical grounding of important concepts associated with their chosen research area and training in relevant database searching skills is provided.

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The aim of the programme is to promote knowledge and competence in the principles of quality assurance and quality management systems as they are applied in the food industry; it also covers the chemical, biological and physical principles that underlie food processing and storage, and which are essential for effective quality management.ModulesCore modules: Food chemistry; food processing; food microbiology; quality assurance; food legislation; sensory analysis and hazard control.

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Modules include: Food chemistry; food processing; food microbiology; human nutrition; sensory analysis and hazard control.

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The course provides training in research methodology; it provides background for research and stimulates interest in new areas of science and new research techniques; it is open to students from a variety of backgrounds, including international students and people working in industry who wish to broaden their knowledge and expertise.

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