Molecular Nutrition and Food Technology

The programme equips students to develop nutritious foods aimed at reducing the risk of conditions such as cancer, allergy, heart disease, diabetes and obesity, alongside knowledge of food technology and the processes that affect food sustainability, quality, functionality and consumer choice. It is run jointly across four disciplines: business administration, medicine, molecular biology and food science, giving a holistic view of how food moves from field to fork, including ingredients, raw material quality and processing technology, and shows how new processing methods change food's functional properties. Students specialise in either molecular nutrition or food science and technology through their thesis, which can be developed with a relevant research group or written within the R&D department of a food-industry company. Graduates typically move into R&D roles, advisory or administrative positions in the food industry or public sector, or continue to a PhD after the first year of the degree or on completing the thesis.