Food Science BSc

Course overview

Food science is a multidisciplinary subject that brings together the pure science subjects of chemistry, biology, physics and nutrition to the study of nature, sustainability, properties and composition of foods and the changes they undergo during storage and processing.

Food scientists play an important role in understanding how raw materials are transformed into finished food products, ensuring the food we eat is safe, good quality and meets our nutritional and dietary needs.

Our food science degree will give you a solid understanding of the importance of food in human society – from challenging current issues in food production to applying scientific concepts to the complex characteristics of food.

You’ll develop your knowledge of the science underpinning the relationships between food processing, food formation and quality and safety, investigating the operations used to preserve foods and the procedures used to produce everyday commodities. In addition to considering the issues surrounding the sustainability of ingredients and manufactured products, you'll also study the effects that food has on our health and wellbeing. We’ll also encourage you to think creatively as a food scientist, designing your own food product as part of a team-based product development project.

Throughout the course, you’ll learn a combination of core food science topics, alongside a range of optional and skills development modules to give you the technical skills, specialist knowledge and professional experience you’ll need to pursue a career in the food industry.

Why study at Leeds:

• This course is accredited by the Institute of Food Science and Technology.
• Our globally-renowned research feeds into your course and shapes your learning with the latest thinking in areas such as food colloids, functional biopolymers, food processing and novel food design.
• Experience expert teaching delivered by a programme team made up of academics and researchers who specialise in a variety of food science and nutritional disciplines.
• Take the opportunity to work alongside our academics and get involved in real-life research happening in the School.
• Access excellent specialist facilities including computer clusters and teaching laboratories that give you an industry-standard environment to perform experiments and conduct project work.
• Enhance your career prospects and give your CV that competitive edge before you graduate with our industrial work placement opportunities. Our close industry links have given previous students the chance to work at — and build professional relationships with — UK and multinational companies such as Marks and Spencer, Sainsbury’s and Nestlé.
• Gain invaluable life experience and advance your personal development with our exciting study abroad programmes, spanning across universities worldwide.
• At the end of your second year, there is the possibility of transferring to the four-year integrated Masters (MSci, BSc) course.
• Make the most of your time at Leeds by joining our Food Science Society, where you can widen your interest in food studies and get to know people on your course outside of lectures through trips and socials such as a Summer BBQ.

Join our online taster course

Learn how food scientists and nutritionists combine knowledge from engineering, biology and physical sciences to study all aspects of food and to ensure what we consume is safe and wholesome. Join now on Futurelearn.

Accreditation

Institute of Food Science and Technology

Accreditation is the assurance that a university course meets the quality standards established by the profession for which it prepares its students.

This course is accredited by the Institute of Food Science and Technology.

Course details

At the start of the course, you’ll gain solid foundations in food and nutrition, exploring their relationship to health and how they function within a ‘sustainable’ global food system framework. You’ll also cover aspects key to providing a safe and healthy diet, including food preservation and sensory evaluation.

Throughout the course, you’ll build on these foundations, studying a range of industry-relevant topics in food processing, nutritional analysis, the chemical and microbiological safety of food and even how to develop new food products – from concept to market.

By the final year of your course, you’ll explore more specific and specialised areas of current thinking in food science and processing, refelecting on how these can be applied to solve real-world local and global food challenges. You'll also participate in an interdisciplinary food product development exercise and explore creative and innovative ways of designing food using specialist software.

Each year of this course is designed around a combination of compulsory core modules, which provide essential foundational subject-specific knowledge and skills.

You’ll also have the opportunity to explore a range of optional modules, further enhancing your understanding of many dimensions of food sciences and exploring areas of interest within the wider area of food and food systems. In addition to subject-specific modules, we also offer a range of skills development modules to give you an insight into possible careers, the variety of professional roles that our food science graduates go into and how to enhance your employability.

Each academic year, you'll take a total of 120 credits.

Course structure

The list shown below represents typical modules/components studied and may change from time to time. Read more in our terms and conditions.

Most courses consist of compulsory and optional modules. There may be some optional modules omitted below. This is because they are currently being refreshed to make sure students have the best possible experience. Before you enter each year, full details of all modules for that year will be provided.

For more information and a list of typical modules available on this course, please read Food Science BSc in the course catalogue.

Year 1

You’ll develop a grounding in the core concepts of food science, exploring themes such as food sourcing and production within a sustainable food system, key food nutrients, food preparation and food safety, sensory aspects of food and human nutrition.

You'll also have opportunities to develop your laboratory and experimentation skills through laboratory work, as well as transferable skills that are crucial for your success throughout the course. Consequently, the modules in your first year will provide insight into the origins of food, the role of food as a carrier of essential nutrients with specific roles in the body, and how food and its constituent components affect health, setting the foundation for your studies in subsequent years.

Compulsory modules

Food: Past, Present and Future (20 credits) – Examine various aspects relating to specific foods commonly consumed in the UK and globally. You’ll explore food histories, how these foods are currently produced within different social and political contexts, and consumption trends and food choice. You’ll look at who controls what we eat and explore power inequalities in the global food system. Looking to the future of food, this module will also look at novel foods, and sustainability issues in food production, processing, distribution, and consumption.

Introduction to Human Nutrition (20 credits) – Explore the basic concepts and principles of Nutritional Science. Throughout this module, you'll cover a UK and global perspective on the sources and role of macronutrients and micronutrients in maintaining human health, dietary requirements for respective nutrients and consequences of nutrient deficiency. You'll also gain practical skills in recipe development and food preparation.

Academic and Professional Skills (20 credits) – This key module will introduce you to a diversity of academic and professional skills that will see you succeed throughout your degree, and beyond. You'll learn how to critically read scientific and non-scientific sources of Food Science and Nutrition information and how to communicate scientific aspects relating to your discipline to various audiences. You'll explore the application of study skills, such as Academic Integrity, Ethics, and Library Skills. By engaging in practicals, you'll build your skills in basic Food Analytical Techniques, Good Laboratory Practices (GLPs), Sustainable Laboratory Practices and Laboratory Safety. You'll undertake an online Food Hygiene course and receive a Certificate upon completion. This module will also introduce you to the requisite professional competencies of an Institute for Food Science and Technology (IFST) Registered Food Scientist or Association for Nutrition (AfN) Associate Registered Nutritionist, and how you can build these throughout your course.  

Food Safety and Preservation (20 credits) – Learn the fundamentals of food safety. You'll explore methods used to check for and control various microbiological, chemical, and physical contaminants. Thematic areas covered include good manufacturing practices, such as Hazard Analysis and Critical Control Points (HACCP), food preservation methods, and the appreciation of different food processing methods for the nutritional quality of food products. This module will also introduce you to food allergens and the consequences of food-borne pathogens for human health. 

Biochemistry of Food and Nutrients (20 credits) – Develop the foundational understanding of the Biology and Chemistry underpinning distinct food properties, such as appearance, texture, and flavour, as well as how people perceive these attributes. Taking on an applied approach, this module will incorporate theoretical principles with laboratory practicals, including basic analysis for food properties like pH and colour change, food texture, and introductory sensory evaluation for foods. 

Understanding Data (10 credits) – The module will introduce you to basic data analysis methods and statistical analysis packages for the Food and Nutritional Sciences. Depending on your discipline, you'll explore some specialist software, including Nutritics and MyFood24 for Nutrition. The module will also engage you in a practical dietary assessment exercise, where you'll be expected to apply your analysis skills.

Optional modules

You'll be required to study 10 credits of Discovery modules. This gives you the chance to apply your learned knowledge in real-world scenarios while expanding into different areas, broadening your knowledge and giving you that competitive edge in the jobs market.

Year 2

In your second year, you'll deepen your knowledge of food science. Learning will focus on understanding the scientific basis of food such as food texture, flavour and taste by examining physical, chemical and other properties of foods. You'll be introduced to the theory behind food formulation, new product development and quality control, with an emphasis on the study of how food components affect the chemical and microbiological safety of food. You'll delve deeper into food processing, investigating all the stages involved in getting food from the farm to the shop, the quality and safety regulations and laws, how processing impacts the nutritional value of food and analysis of the nutritional value of foods.

What you’re taught will be informed by recent developments in the area, such as the application of colloid chemistry in plant-based products. During this year, we introduce problem-solving activities that relate to actual research or industrial situations, alongside learning the concepts and methodologies underpinning food science research. By working on new food product development and quality control, you'll further appreciate the role of a food scientist in the food industry and other related fields.

This year will provide a core programme of research and career skills training, building on key skills explored in Year 1. These include the use of specialist software, careers knowledge and employability, and professional aspects of food science roles in industry and other related settings.

Compulsory modules

Advanced Food Biochemistry (20 credits) – This module will build on the knowledge of the Biochemistry of Food and Nutrients module in Year 1. You’ll cover the biochemical reactions and processes occurring in food on a molecular level, giving you an understanding of the functionality of nutrients found in food. 

Food Processing (20 credits) – You’ll cover the processing of food, including the significance of raw materials and equipment. We’ll discuss the unit operations in industrial food processing systems, with an emphasis placed on identifying the impact of critical food safety parameters and processing conditions on the physical, chemical and biochemical changes in food. The module will also include an exploration of the application of mathematical and physical models and calculations for food processing. 

Colloids in Food Products (20 credits) – You'll be introduced to the physicochemical principles of colloid and interface science and the application of colloid science approaches to the processing and quality assessment of a range of food systems, with particular emphasis on dairy and plant-based dairy alternatives. The module will also cover aspects of colloidal changes in food that occur during eating and digestion.

Food Analysis (10 credits) – Have you ever wondered how the information for a food nutritional label is produced? How can the protein, fat and sugar content of a food be determined? How are minerals and vitamin levels in a food or food product measured? How do we know if a food contains pesticide residues or contaminants? Is the food legal? How do you know if your beef burger is made from beef and not some other type of meat? This module aims to answer these questions.

Professional Development and Research Methods (10 credits) – The module will develop your statistical analysis and critical appraisal skills. You’ll be introduced to quantitative and qualitative research paradigms, to help prepare you for your final year Capstone research project. You’ll also cover career development, employability and professionalism, with an introduction to the requisite competencies required by professional bodies, such as the Association for Nutrition (AfN) and Institute for Food Science and Technology (IFST). 

Introduction to Food Product Development (10 credits) – The development of new food products plays an important role in a food business. Making sure that food products meet consumer expectations requires a knowledge of the tools required to develop new food products. This module will examine key stages of a food product development process including ideation, product concept design, and consumer sensory assessment.

Advanced Food Safety and Quality Assurance (20 credits) – Gain an advanced understanding of microbiological and chemical food safety issues, including risk assessments and minimising and regulating the risks according to government legislation in the food industry. You’ll also cover allergen management and labelling, the different aspects of quality management, quality assurance and quality control for the food industry.

Optional modules

You'll be required to study 10 credits of discovery modules.

Year 3

In your final year, you'll learn how to think creatively when it comes to developing foods, using specialist software when looking at innovation and design principles for foods. Working alongside your peers on an interdisciplinary food product development project, you'll explore the role of food scientists in developing and marketing new, healthy food ranges for food manufacturers. You'll apply your knowledge and skills to designing new foods, from concept through to formulation including processing, sensory evaluation, packaging and marketing. Your team project based on new product development (NPD) ends with a ‘Dragons’ Den’-style pitch to industry and nutritional experts. Examples of products marketed to our very own ‘Dragon’s Den’ by our previous students can be found here.

A major part of our food science degree is your final-year project work. Here, you'll undertake a real-life, independent capstone research study, together with experienced academics. The experience will develop your research and transferable skills, which are key to all graduate roles and career paths. You'll be given a choice of topics to investigate, which may include experimental or computational research. Examples of the range of research projects that have previously been undertaken by students include:

• Effect of citrus essential oils on growth inhibition of Aspergillus flavus.
• Investigating ultrasound, light absorbance and antioxidant activity levels as methods of analysing characteristics of Scotch whisky.
• Valorisation of merlot grape pomace examining phenolic composition and potential as a gluten free flour substitute.
• Colloidal characterisation and tribology of plant-based protein gels
• Effect of the degree of chia seed (Salvia hispanica L.) flour processing on in-vitro protein digestibility
• Computer-aided drug design of peptide inhibitor binding for targets in basal-like breast cancer.

Compulsory modules

Capstone Project: Research and Discovery (40 credits) – In this final year project module, you’ll undertake a real-life, independent research study, with the support of experienced academics. The choice of topics available may vary depending on interest and may include field-based, experimental or computational research. This is your chance to apply the skills and knowledge you have learned throughout your programme and will further develop the academic and professional skills necessary for graduate roles and various career paths in the field of food science. 

Food Product Development: Interdisciplinary Team Project (20 credits) – Examine the different stages of the food product development process and their application in the design of new food products. You’ll look at everything from sourcing ingredients/raw materials, product formulation and processing, ingredient interactions in foods, packaging, market surveys, sensory evaluation, design of nutritional labels (including food claims) and marketing.  Key to this module is working with your peers from both within and beyond the School to develop and deliver a new food product that addresses a real-world remit or challenge, similar to what could be encountered in the food industry.  

How Ingredients Interact in Foods (20 credits) – Gain understanding of how changing the ingredients and/or the processing methods may affect product quality with respect to the texture, colour, flavour and quality of a range of food products. You'll primarily focus on practical application and analyses.

Digital Tools for Food Solutions (10 credits) – Explore the digital tools used for innovative design solutions in food processing, including the use of Computer Aided Design (Comsol Multiphysics) for modelling complex problems and challenges in relations to different food products, such as heat and mass transfer and fluid flow. The module provides the necessary skills and knowledge in mathematical modelling for food processing and design. 

Optional modules (selection of typical options shown below)

You’ll be required to study 10 credits of discovery modules and choose 20 credits from the following optional modules:

Food Biotechnology (10 credits) – This module introduces you to the origins of biotechnology, genetic manipulation of organisms involved in food production/manufacturing, and the innovative uses and future uses of biotechnology in food production. You'll also cover the social and economic implications of biotechnology in food production and the legislation and legal issues. 

Food Science and Nutrition Research: Recent Revelations and Disputes (10 credits) –You’ll choose from selected symposium sessions of current PhD and Postdoctoral research projects in Food Science and/or Nutrition. The symposiums will be delivered by current PhD, Postdoctoral or Academic staff, as well as experts from outside the School on areas concerning their research. You’ll need to provide summaries of the symposium with an in-depth critique of a chosen symposium/research topic. The detailed analysis will require additional independent research to describe the specific aspects, including methodology, strengths and weaknesses of chosen approaches, areas of scientific dispute and relevant advances in the understanding of the topic.

Functional Foods (10 credits) – You'll gain comprehensive and critical understanding on functional foods, which are defined as foods and food ingredients with demonstrated enhanced physiological function or effects in disease risk reduction.

Nutrition and Health (10 credits) – Building on several modules studied in Year 2, this module will take a closer look at the relationship between diet and health by exploring how foods can be used to prevent or manage specific health conditions, within the scope of practice for an Association for Nutrition (AfN) Associate Registered Nutritionist. The module also examines how diet affects gut health, cancer, diabetes, bone health, and cardiovascular health.  

One-year optional work placement or study abroad

During your course, you’ll be given the opportunity to further develop your skills and experience. You can apply to either undertake a one-year work placement or study abroad for a year, choosing from a selection of universities we’re in partnership with worldwide.

Summer internships

As a student in our Faculty, you’ll have the unique opportunity to do a paid summer internship. It’s your chance to get involved in the real-world research projects happening in and around the University – and advance your own professional skills in research and experimentation.

Want to find out more? Check out what our recent students got up to on their summer internships.

Learning and teaching

As a food science student at Leeds, we ensure that you benefit from a wide range of active learning activities and innovative teaching methods, including lectures, workshops, small group tutorials and practical lab work. The delivery of teaching through a mix of hands-on face-to-face activities and the use of innovative digital technologies will provide a rewarding and engaging learning experience.

Independent study is also an important part of this course and will develop your research and analytical skills in order to build your capacity to think and work independently.

You'll explore this subject with academics, researchers and invited industry experts. Teaching staff at the School of Food Science and Nutrition include lecturers, associate professors and professors. All are experienced at producing globally recognised research across a range of different areas of food science.

You'll also be assigned a personal tutor to guide you through your studies, throughout your degree.

Skills development

Our problem-based learning approach, laboratory classes and project-based work allows you to gain first-hand experience investigating and applying material from your lectures and tutorials to real-life work situations. This ensures that, as a student, you’re actively engaged in teaching and learning and working collaboratively with your coursemates to build a sense of community where you feel valued. This approach will also equip you with in-depth knowledge, key practical skills and transferable skills that will help you secure a graduate job.

Our close links with industry also mean that you have direct contact with industry and potential employers from an early stage in your course. The course provides you with opportunities via skills development modules which will also give you an insight into the range of food science-related career roles and professions. 

This degree supports your learning using problem-solving approaches and teamwork to foster high-level thinking and skills which will be key at all stages of your degree and future career. 

Specialist facilities

Throughout your studies, you’ll have access to excellent teaching and laboratory facilities, supplemented by extensive computing equipment installed with the latest specialist food science and statistical analysis software packages, used to evaluate characteristics of food, dietary intakes and nutritional composition.

Other specialist facilities include high-performance liquid chromatography (HPLC) and gas chromatography (GC) analytical equipment used for nutrient analysis. In the Food Technology Laboratory, you’ll apply theories of physics and mathematics to gain understanding and experience in using industrial food processing equipment such as industrial retorts, ovens, blast and plate freezers, spray driers, rotary evaporators and pasteurisation equipment. Our purpose-built Sensory Panel room, equipped with PCs and sensory software, alongside rheometers and tribometers, allows you to develop skills in sensory and texture analysis, including shelf-life testing and quality control.

Taster lectures

Watch our taster lectures to get a flavour of what it’s like to study at Leeds:

•  “The design of healthier food” 

On this course, you’ll be taught by our expert academics, from lecturers through to professors. You may also be taught by industry professionals with years of experience, as well as trained postgraduate researchers, connecting you to some of the brightest minds on campus.

Assessment

A variety of traditional and authentic assessment approaches are used to support your learning and progression through the course and measure attainment of the learning outcomes. Assessments have a range of formats to develop your skills such as report writing, effective presentation and communication, problem-solving and the necessary practical skills such as laboratory and experimental methods. These will reflect the needs of real-world and authentic problems encountered in the workplace. This helps you to develop key transferable skills relevant to your future career.

The course supports and encourages you to think critically and provides opportunities for you to receive formative feedback and to reflect on performance to help you progress and learn.

Our assessments are designed to accommodate a variety of learning styles and embed equitable and inclusive practices to ensure a supportive and fair assessment framework is presented. In your final year, you'll synthesise learning and knowledge skills through the design and development of a new food product, working in a multidisciplinary team alongside your peers.

Entry requirements

A-level: ABB including two science subjects. At least one from: Biology, Chemistry, Physics or Mathematics. Other suitable science subjects include: Computer Science, Economics, Environmental Science, Geography, Geology, Marine Science, Psychology, Sociology, Sports Science and Statistics.

The WJEC Level 3 Diploma in Food Science and Nutrition with a distinction grade is considered a suitable science subject.

If you are studying any other social science, physical science, engineering or design subject, please contact our Admissions Team, who can advise on eligibility as a second science.

Where an A-Level science subject is taken, we require a pass in the practical science element, alongside the achievement of the A-Level at the stated grade.

GCSE: English Language and Mathematics at grade 4 (C) or higher, or an equivalent English language and Mathematics qualification. We will accept Level 2 Functional Skills English instead of GCSE English.

Extended Project Qualification, International Project Qualification and Welsh Baccalaureate Advanced Skills Challenge Certificate: Grade A plus BBB at A-level including two science subjects.

Alternative qualification

Read more about UK and Republic of Ireland accepted qualifications or contact the School’s Undergraduate Admissions Team.

Alternative entry

We’re committed to identifying the best possible applicants, regardless of personal circumstances or background.

Access to Leeds is a contextual admissions scheme which accepts applications from individuals who might be from low income households, in the first generation of their immediate family to apply to higher education, or have had their studies disrupted.

Find out more about Access to Leeds and contextual admissions.

Typical Access to Leeds A Level offer: BBC including two science subjects plus a pass in the Access to Leeds scheme.

Foundation years

If you do not have the formal qualifications for immediate entry to one of our degrees, you may be able to progress through a Foundation Year. A Foundation Year is the first year of an extended degree. We’ve designed these courses for applicants whose backgrounds mean they are less likely to attend university and who don’t meet the typical entry requirements for an undergraduate degree.

We offer a Studies in Science with Foundation Year BSc for students without science and mathematics qualifications.

You could also study our Interdisciplinary Science with Foundation Year BSc which is for applicants whose background is less represented at university.

On successful completion of your Foundation Year, you will be able to progress onto your chosen course.

Alternative Entry Scheme for Mature Students

If you are a mature applicant and you don’t have the required A Levels or GCSE English and Math qualifications, you can complete our Alternative Entry Scheme (subject to meeting the eligibility criteria for the scheme). As part of this, you may be asked to take tests in English and maths and to write an essay.

Further information on the support available for mature students can be found at https://www.leeds.ac.uk/mature-students.

International

We accept a range of international equivalent qualifications. For more information, please contact the Admissions Team.

International Foundation Year

International students who do not meet the academic requirements for undergraduate study may be able to study the University of Leeds International Foundation Year. This gives you the opportunity to study on campus, be taught by University of Leeds academics and progress onto a wide range of Leeds undergraduate courses. Find out more about International Foundation Year programmes.

English language requirements

IELTS 6.0 overall, with no less than 5.5 in any component. For other English qualifications, read English language equivalent qualifications.

Improve your English
If you're an international student and you don't meet the English language requirements for this programme, you may be able to study our undergraduate pre-sessional English course, to help improve your English language level.

Fees

UK: To be confirmed

International: To be confirmed

Tuition fees for UK undergraduate students starting in 2025/26
The fee for UK undergraduate students is decided by the Government and may vary if policy changes. The fee may increase in future years of your course in line with inflation, and as permitted by law.

Tuition fees for UK undergraduate students starting in 2025/26 will be £9,535.

The tuition fee for the following programmes with an integrated foundation year is £5,760 for the foundation year, and £9,535 for subsequent years of study:
•    Business Studies with Foundation Year BSC
•    Arts and Humanities with Foundation Year BA
•    Interdisciplinary Studies with Preparation for Higher Education BA
•    Social Science (foundation year) BA
 

Tuition fees for international undergraduate students starting in 2025/26
Tuition fees for international students for 2025/26 are available on individual course pages.
 

Tuition fees for a study abroad or work placement year
If you take a study abroad or work placement year, you’ll pay a reduced tuition fee during this period. For more information, see Study abroad and work placement tuition fees and loans.

Read more about paying fees and charges.

There may be additional costs related to your course or programme of study, or related to being a student at the University of Leeds. Read more on our living costs and budgeting page.

Scholarships and financial support

If you have the talent and drive, we want you to be able to study with us, whatever your financial circumstances. There is help for students in the form of loans and non-repayable grants from the University and from the government. Find out more in our Undergraduate funding overview.

Faculty of Environment Undergraduate Bursary

UK students eligible for a reduced grade contextual offer will receive a cash bursary worth £1,000 to help with some of the costs of being at university.

International Undergraduate Excellence Scholarships

These scholarships are awarded to high achieving and particularly deserving international students. There are limited scholarships available.

Applying

Apply to this course and check the deadline for applications through the UCAS website.

We may consider applications submitted after the deadline. Availability of courses in UCAS Extra will be detailed on UCAS at the appropriate stage in the cycle.

Admissions guidance

Read our admissions guidance about applying and writing your personal statement.

What happens after you’ve applied

You can keep up to date with the progress of your application through UCAS.

UCAS will notify you when we make a decision on your application. If you receive an offer, you can inform us of your decision to accept or decline your place through UCAS.

How long will it take to receive a decision

We typically receive a high number of applications to our courses. For applications submitted by the January UCAS deadline, UCAS asks universities to make decisions by mid-May at the latest.

Offer holder events

If you receive an offer from us, you’ll be invited to an offer holder event. This event is more in-depth than an open day. It gives you the chance to learn more about your course and get your questions answered by academic staff and students. Plus, you can explore our campus, facilities and accommodation.

International applicants

International students apply through UCAS in the same way as UK students.

We recommend that international students apply as early as possible to ensure that they have time to apply for their visa.

Read about visas, immigration and other information here.

If you’re unsure about the application process, contact the admissions team for help.

Admissions policy

University of Leeds Admissions Policy 2025

This course is taught by

School of Food Science and Nutrition

Contact us

School of Food Science and Nutrition Undergraduate Admissions

Email: foodug@leeds.ac.uk
Telephone:

Career opportunities

There’s a worldwide shortage of qualified food science graduates, so there has never been a better time to study this highly sought-after degree at Leeds.

Once you graduate, you’ll have the scientific knowledge and relevant practical, interpersonal and intellectual skills to be able to work as a food scientist.

Plus, University of Leeds students are among the top five most targeted by top employers according to The Graduate Market 2024, High Fliers Research, meaning our graduates are highly sought after by some of the most reputable companies in the field.

Our recent graduates have pursued a range of interesting careers, including food science research, product development, marketing, food technology and food quality assurance in the food industry, in the community or within food science research, consultancy and policy.

Examples of recent graduate destinations include:

• Marks and Spencer
• NHS
• Mondelez International
• Premier Foods
• University of Cambridge
• Arla Foods
• Heart Research UK
• University of Edinburgh

Read profiles of our alumni to find out more about where some of our graduates are working.

Careers support

At Leeds, we help you to prepare for your future from day one. The School of Food Science and Nutrition has a strong commitment to enhancing student employability. Each year we host dedicated employability fairs, careers events and presentations to provide you with an understanding and finding opportunities in industry.

We have a dedicated Careers Advisor and Employability Officer who's able to offer you advice, guidance and support with any applications you might wish to make, whether it be a placement year, graduate role or volunteering position. Alongside this programme we also endeavour to offer you the opportunity to attend relevant workshops, conferences and factory/site visits.

Our Academic Personal Tutor initiative is designed to help you develop and demonstrate the skills and experience you need for when you graduate and move into the world of work. We will help you to access opportunities across the University and record your key achievements, so that you can clearly articulate your experiences and the skills gleaned from them, with confidence.

You'll also have full access to the University’s Careers Service, which is one of the largest in the country.

Study abroad and work placements

Study abroad

Studying abroad is a unique opportunity to explore the world, while gaining invaluable skills and experience to enhance your future employability and career prospects.

From Europe to Asia, the USA to Australasia, we have many University partners worldwide you can apply to, spanning across some of the most popular destinations for students.

This course offers you the chance to spend time abroad, usually as an extra academic year between years 2 and 3 which will extend your studies by 12 months.

Once you’ve successfully completed your year abroad, you'll be awarded the ‘international’ variant in your degree title which demonstrates your added experience to future employers.

Find out more at the Study Abroad website.

Work placements

A placement year is a great way to help you decide on a career path when you graduate. You’ll develop your skills and gain a real insight into working life in a particular company or sector. It will also help you to stand out in a competitive graduate jobs market and improve your chances of securing the career you want.

Benefits of a work placement year:

• 100+ organisations to choose from, both in the UK and overseas
• Build industry contacts within your chosen field
• Our close industry links mean you’ll be in direct contact with potential employers
• Advance your experience and skills by putting the course teachings into practice
• Gain invaluable insight into working as a professional in this industry
• Improve your employability

If you decide to undertake a placement year, this will extend your period of study by 12 months and, on successful completion, you'll be awarded the ‘industrial’ variant in your degree title to demonstrate your added experience to future employers.

With the help and support of our dedicated Employability Team, you can find the right placement to suit you and your future career goals.

In previous years, students have worked at many prestigious organisations, including major retailers, manufacturers and research centres such as: 

• Marks & Spencer, Sainsbury's and Co-op 
• Nestlé, Unilever, Arla, PepsiCo and Mondelez International 
• Department for Environment, Food and Rural Affairs (DEFRA) and Leatherhead Food RA 
• Flourishing Families 

During your industrial placement you'll have an industrial supervisor from within the company, plus an academic supervisor who will keep in touch throughout your placement.

Find out more about Industrial placements.