Strathclyde, University of, MSc, Food Biotechnology

The course emphasises techniques in food microbiology, biotechnology and food analysis; two semesters of lectures and laboratory experience are complemented by a four-month dissertation or practical industry relevant project (MSc students only); the project may be based in a laboratory in the institute or another research institution, or in industry; industrial involvement ranges from small food processing companies and consultancies to large multinational companies; project topics can range from laboratory-based molecular biology to providing advice on implications of policies to reduce environmental impact of operations.