Everything you need to know...
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What is the fee?
Home: £10,620 for the course
International/EU: £17,725 for the course -
How long will I study?
1 Year / 15 Months
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Where will I study?
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When do I start?
September 2025
January 2026
Work Placement Route
For international students wishing to undertake a placement as part of this course, you must apply to the Food and Nutrition Sciences (work experience route). Transferring to the work experience route later will not be possible due to visa restrictions.
Course summary
- Gain specialist knowledge in food science, processing, technology and safety.
- Explore theory in nutrition science, biochemistry, physiology and consumer choice.
- Address sustainability, corporate social responsibility, legislative issues and ethics.
- Develop your academic, research, managerial, technical and analytical skills.
- Apply masters-level abilities to real-world challenges in the dynamic food industry.
Our MSc in Food and Nutrition Sciences is accredited by the Institute of Food Science and Technology – preparing you for a range of food technical, safety, product development and nutrition roles within the global food sector. You’ll gain the knowledge and skills to prepare for your future career, plus a valuable work experience opportunity – a 12-month placement for September starters.
Accredited by
The MSc Food and Nutrition Sciences is accredited by the Institute of Food Science and Technology (IFST).
Sheffield Business School accreditation
Sheffield Business School is accredited by the Association to Advance Collegiate Schools of Business (AACSB) and has been awarded the Business School Impact System label by the European Foundation for Management Development (EFMD).
Come to an open day
Find out more at our postgraduate open days. Book now for your place.
How you learn
At Sheffield Hallam, all our courses are designed to engage you with the world and challenge you to think in new ways. You’ll get to collaborate with others, and you’ll be taught in a supportive environment where you can thrive.
This course prepares you for technical and product development roles in the food industry – with a strong emphasis on nutrition. You’ll learn about food production and nutrition in an applied setting, developing core technical skills in our state-of-the-art development kitchens, food and nutrition labs and sensory suite. You’ll also have opportunities to apply your learning to real-world briefs and undertake a research project that’s relevant to food and nutrition sciences.
Our research-active experts will share up-to-date knowledge informed by current thinking. You’ll be supported throughout the course by industry-experienced academic staff. You’ll also be encouraged to collaborate with peers – both as part of your learning and through extra-curricular activities – creating a strong sense of course community.
This course is delivered on-campus over three trimesters, with teaching scheduled based on the length of your course and the academic calendar.
You learn through:
- lectures, seminars and workshops
- practical sessions
- real-world projects
- case studies
- academic research
- coursework
- regular feedback
- a final project
Key themes
On this course, you’ll delve into global food systems, exploring the critical issues of quality, safety, and sustainability that underpin them. You’ll learn the key concepts of nutrition, physiology and biochemistry whilst developing your practical and analytical skills.
As you progress into semester 2, you'll further your knowledge of nutrition and its role in health and disease, while also developing your own food product – applying your expertise to ensure it is both safe and commercially viable. In semester 3, you'll either complete a dissertation, developing your critical research skills, or complete a consultancy project to investigate a relevant organisational issue.
Assessments include a variety of written, verbal, digital and practical formats. We’ll support your success with formative feedback and student supervision. And where appropriate we’ll build flexibility and personalisation into the assessment design to allow you to tailor your own learning.
Course support
- You’ll have an academic adviser, an employability adviser and a student support adviser.
- Our teaching is digitally enriched, with opportunities to engage online with peers and tutors.
- You’ll have in-person workshops to welcome you onto campus.
- Supported independent study builds confidence and resilience, shaping individual creative practice.
- Collaboration with external partners gives vital experience of the professional world.
Course leaders and tutors
Helen Martin
Department of Service Sector ManagementProfile of Helen Martin, Department of Service Sector Management at Sheffield Hallam University
Applied learning
Work placements
The 12-month placement option (for September starters only) is an extra opportunity to develop your practical skills, either in the UK or abroad. We run employability workshops to help you gain a placement and we have a dedicated placement team to support you.
Previous placements have included Unilever Greencore, The Bakewell Bakery Ltd and Oscar Mayer.
Live projects
You’ll learn in state-of-the-art facilities while applying theoretical knowledge in practical ways – aligned to the real-world challenges facing the food and nutrition sector. Our kitchens, laboratories and sensory suite mimic those found in the food industry. You’ll also develop and apply key skills including gap analysis, benchmarking, sensory testing techniques, anthropometry, and food and dietary analysis.
Through case studies you’ll learn about real-world problems and how they were solved, helping you develop your problem-solving and critical thinking skills.
You’ll then apply your practical skills to commercially relevant briefs aligned to the needs of our industrial partners. Previously these have included Morrisons and Cranswick PLC.
Networking opportunities
You’ll have opportunities to meet or network with professionals in the industry through guest lectures from visiting academics, researchers and other professionals. You’ll explore real-world case studies and/or take part in field visits to further enhance your knowledge and understanding of the sector – and to gain valuable experience to advance your career.
With strong and established industry and alumni connections, this course provides significant opportunities for networking.
Previous students have attended the Career Launchpad, organised by our professional body, the Institute of Food Science and Technology, where they explored future career possibilities in food and had the chance to meet industry professionals.
Future careers
To help you prepare for your future career, you’ll be supported by an academic member of staff, workshops and support sessions.
This course prepares you for a career in:
- food product development
- food regulation and labelling
- food industry policy
- procurement and food supplier management
- food quality management
Previous graduates of this course have gone on to work for:
- retailers e.g. Morrisons
- food manufacturers e.g. Finsbury Food Group, Greencore
- NHS Trusts
- local council
- voluntary, community and social enterprises
Where will I study?
You study at City Campus through a structured mix of lectures, seminars and practical sessions as well as access to digital and online resources to support your learning.
City Campus
City Campus is located in the heart of Sheffield, within minutes of the train and bus stations.
City Campus map | City Campus tour
Adsetts library
Adsetts Library is located on our City Campus. It's open 24 hours a day, every day.
Learn moreEquipment and facilities
You’ll benefit from state-of-the-art learning environments, including IT-equipped lecture halls, specialised hardware and software resources, interactive group workspaces and a continuously expanding library.
On this course you’ll have access to:
- industry-standard professional development kitchens with specialist technicians
- ingredients and assistance from our specialist procurement team
- our 12-booth specialist sensory suite, sensory kitchen and discussion room
- specialist sensory analysis software
- nutrition labs for measuring anthropometric and biomechanical markers of health
- food analysis labs for measuring the chemical and physical properties of foods
- specialist dietary analysis software, e.g. Nutritics to analyse diets or recipes or produce nutrition panels/labels
360 tour - food and nutrition facilities
Entry requirements
All students
Normally an honours degree at 2:2 or above in a science or recognised equivalent qualification in science. For example, food science, nutrition, health and wellbeing, exercise science or biological sciences are all relevant disciplines.
Applicants with an honours degree in an alternative discipline and relevant work experience are considered on an individual basis.
We consider enquiries from those who have substantial experience working in relevant positions in the food industry or in nutrition related positions but do not have the normal entry requirements. We may invite these potential students for an interview to discuss their particular background, experience and qualifications.
Work Experience Route
If English is not your first language you will need an IELTS 6.5 score with a minimum of 6.0 in all skills or equivalent.
Non Work Experience Route
If English is not your first language you will need an IELTS 6.0 score with a minimum of 5.5 in all skills or equivalent.
Additional information for EU/International students
If you are an International or non-UK European student, you can find out more about the country specific qualifications we accept on our international qualifications page.
For details of English language entry requirements (IELTS), please see the information for 'All students'.
Modules studied may differ depending on when you start your course.
Modules
Important notice: The structure of this course is periodically reviewed and enhanced to provide the best possible learning experience for our students and ensure ongoing compliance with any professional, statutory and regulatory body standards. Module structure, content, delivery and assessment may change, but we expect the focus of the course and the learning outcomes to remain as described above. Following any changes, updated module information will be published on this page.
Modules studied may differ depending on when you start your course.
Final year
Compulsory modules
Developing Food Products
Global Food Systems, Quality And Sustainability
Life-Course Approach To Nutrition
Nutrition, Physiology And Biochemistry
Elective modules
Consultancy
Dissertation
Fees and funding
Home students
Our tuition fee for UK students starting full-time study in 2025/26 is £10,620 for the course.
If you are studying an undergraduate course, postgraduate pre-registration course or postgraduate research course over more than one academic year then your tuition fees may increase in subsequent years in line with Government regulations or UK Research and Innovation (UKRI) published fees. More information can be found in our terms and conditions under student fees regulations.
International students
Our tuition fee for International/EU students starting full-time study in 2025/26 is £17,725 for the course.
Postgraduate student loans
Up to £12,471 is available in 2024/25 for home students on most masters courses.
Additional course costs
The links below allow you to view estimated general course additional costs, as well as costs associated with key activities on specific courses. These are estimates and are intended only as an indication of potential additional expenses. Actual costs can vary greatly depending on the choices you make during your course.
General course additional costs
Additional costs for Sheffield Business School (PDF, 255.6KB)Legal information
Any offer of a place to study is subject to your acceptance of the University’s Terms and Conditions and Student Regulations.
