Food Process Engineering MSc
There is a shortage of people with the skills needed to handle modern changes in food production. These include nutrition, world population growth and urbanisation, Industry 4.0, informatics and automation, food personalisation, health, wellness, environmental and sustainability concerns.
This course, will give you the theoretical and practical knowledge needed to excel in the food industry. Your learning will combine relevant industrial training and experience.
This internationally accredited MSc degree programme complies with the complete academic requirements to register as a Chartered Engineer post work experience.
We are in the world top 100 universities for Chemical Engineering (QS World University Rankings By Subject 2023).
Learn how Nottingham's 50 years of world-leading research can help us understand how to feed the world's growing population sustainably:
Listen to Tim Ingmire, formerly Global R&D director for Pepsi and now Chief Research and Development Officer for Quorn Foods, speak on the opportunities the industry presents:
The Food Process Engineering MSc builds on the University of Nottingham's excellent reputation for food research in Future Food.
Our Food Engineering research and teaching staff
Professor Rachel Gomes MBE; leads our Food, Water and Waste research hub. An invited expert on the United Nations Environment Assembly and recognised in 2020 as one of the top 50 Women in Engineering for sustainability by the Women’s Engineering Society
Dr. Nicholas Watson Associate professor of chemical engineering; Nik’s research is focussed on digital manufacturing within the food and drink sector and his team develops intelligent sensor technologies to tackle some of the biggest challenges around sustainability, food safety, hygiene and productivity.
Dr Eleanor Binner; A chartered Chemical Engineer; specialises in microwave technologies to convert biomass and waste to novel products for the food, pharmaceutical and chemical industries.
Her recent article in the Conversation; “Recycling potato skins to make prebiotics”
Recycling potato skins to make prebiotics
Find out what our students say about our course
"Our programme provides specialist training, informed by industrial specialists and the faculty’s research strengths, in processing food from farm to fork”
Still unsure about a career in food processing?
Our course director's published review on the book Food for Thought: Food science and Engineering for the future of Humanity by Kaan Demiryurek, R & D global director PepsiCo:
“The global realisation that nature’s resources are finite introduced two new dimensions — other than growth and profitability — to the food industry, namely; environmental & sustainability concerns.
As per the mission statement outlined in this wonderful book, food as part of our planet’s biodiversity and inter connected world, matters for every single individual on this planet. It always has!
Hence, as the author also sketches in “Food for Thought” from both a head and a heart, male or female, perspective what better way to achieve a more “fulfilling” career from a science or engineering outlook other than assisting with a fundamental rethinking and radical redesign of our entire global food chain.
A definite must read if you believe that “career goals and challenges are what makes life interesting and overcoming them is what makes life meaningful”*!
*Joshua J.