Course overview
This course provides an in-depth exploration of how bioengineering and new advanced biotechnological techniques are transforming the development of innovative food ingredients and formulations, including alternatives to traditional animal-sourced proteins.
You will advance your expertise in key areas of food science, human health and sustainability alongside the regulatory, ethical and social considerations that influence the use of biotechnology in the food sector.
The course also equips you with practical knowledge of cutting-edge bioanalytical methods used in biotechnology and food safety, preparing you to address complex challenges across the modern food system.
By the end of the course, you will be able to:
- Understand the impact biotechnology has had on how diets evolved in the past and how it is continuing to define the next generation of consumer-ready, nutritious foods.
- Explore the links between food science, health, and sustainability.
- Consider ethical, consumer behaviour/acceptance, and regulatory factors in food biotechnology.
- Design and conduct independent research projects to address complex global food biotechnology challenges, developing hands-on skills in bioanalytical methods and their influence on food safety.
- Gain practical and transferable skills, including critical thinking, communication and teamwork and work with major food and biotechnology industry partners to tackle real-world challenges in shifting to sustainable and healthy food systems.
Why study at Leeds
- Study a research-led MSc that explores how cutting-edge food biotechnology and bioengineering are transforming modern food systems, including alternative proteins and functional foods, and is accredited by the Institute of Food Science and Technology (IFST).
- Gain hands-on experience with advanced bioanalytical and food safety methods, preparing you to tackle complex scientific and regulatory challenges in the global food sector.
- Learn from world-leading academics and researchers whose expertise spans biotechnology, sustainability, AI, nanotechnology, plant-based food systems, alternative proteins and functional biopolymers.
- Access exceptional specialist facilities, including electron microscopy, HPLC and GC analytical equipment, supported by links to major research centres such as the Astbury Centre and the Global Food and Environment Institute.
- Develop industry-relevant skills through problem-based learning, laboratory work and an independent capstone research project, mirroring real-world scientific and industrial practice.
- Build a deep understanding of the ethical, regulatory and consumer dimensions of food biotechnology, ensuring you are equipped to work responsibly in a highly regulated industry.
- Gain consultancy experience through a two-week online Global Industry Programme, building professional skills and industry connections.
- Access comprehensive careers and employability support from day one, including a dedicated careers centre, employability officer and networking opportunities with recruiting employers.
Join our online taster course
This three-week course gives you the opportunity to understand global food security issues and learn about research designed to tackle food safety and nutrition challenges.
Learn more about our Food Safety and Nutrition: A Global Approach to Public Health online course.
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Accreditation
This degree is accredited by the 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.
Course details and modules
You will develop a broad understanding of food science, whilst learning the necessary background understanding of chemistry, biochemistry, physics, mathematics and biology needed to excel in this field. By integrating your scientific knowledge, you’ll develop an understanding of food production and processing, enabling you to critically assess the complex factors that influence the range, quality and acceptability of foods produced in an industrialised society.
You’ll learn everything from how food biotechnology relates to the food industry challenges of today, to the impact ‘functional foods’ or novel protein sources or fat replacers have on health, science and the economy.
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.
Compulsory modules
Food Safety and Regulatory Practice (15 credits)
Advance your understanding of microbiological and chemical food safety issues, including risk assessments, minimising and regulating the risks according to the government legislation in the food industry, allergen management and labelling. You’ll also examine the different aspects of quality management, quality assurance, traceability and quality control in detail.
Chemistry and Biochemistry Applied to Food Industry (15 credits)
Build an understanding of the biochemical constituents of food and the biochemical reactions and processes happening in food on a molecular level to understand the functionality of nutrients.
Food Processing (15 credits)
This module will cover food processing techniques, informing the development of food from raw materials to fully formulated products (e.g. dairy). You'll look at the unit operations in industrial food processing systems and discuss how to identify critical food safety parameters (e.g. sterilisation) and processing conditions for food. You'll also evaluate the physical, chemical and biochemical changes in food, resulting from different processing methods. Within its scope, this module will include theoretical background for the food industrial manufacturing processes (e.g. heat/mass transfer). This module includes 12 hours of lab practical sessions on four major food processing techniques.
Food Analysis and Industry Problem Solving (15 credits)
You’ll discuss the overall composition of food, with regard to its principal and trace components, additives and contaminants with reference to real food industry problems that need solving. You’ll explore the need for chemical analysis in food production and build an understanding of the application of spectroscopic and chromatographic techniques. The module will also include laboratory practicals to demonstrate applied knowledge.
Food Systems and Sustainability (15 credits)
Using current sustainability frameworks relevant to food production and consumption, you’ll take an in-depth look into how systems thinking relates to food sustainability. You’ll review key components of the global food system, including various actors/stakeholders (e.g., NGOs, farmers, governments) and how they function collectively to sustain it. You’ll also cover current sustainability challenges facing the global food system, e.g., environmental degradation, climate change, food security, food waste and the circular economy, as well as possibilities for optimising for human and environmental health (One Health concept).
Food Biotechnology (15 credits)
Learn 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, namely functional foods, alternative proteins sources, fat replacer among others. The module also covers the social and economic implications of using biotechnology in food production as well as the legislation and legal issues.
Advanced Food Biotechnology (15 credits)
Following on from the Food Biotechnology module, you’ll learn advanced biotechnological approaches to analyse complex biological samples and synthetic biology. The module also covers the aspect of innovation in the contemporary biotechnology arena with implications for future food production.
Research and Professional Skills (15 credits)
This key module will introduce you to a diversity of academic and professional skills and competencies that will help you succeed throughout your degree – and beyond. You'll learn how to critically read scientific and non-scientific sources of information and how to communicate scientific aspects relating to your discipline to various audiences, using different tools, e.g., academic writing and digital platforms. You'll explore the application of study skills, such as Academic Integrity, Ethics, and Library Skills. By engaging in practicals, you'll build your laboratory skills specific to your specialisation, as well as more generic skills such as good laboratory practices and laboratory safety. This module will also introduce you to the requisite professional competencies and how you can build these throughout your programme.
Capstone Research Project (60 credits)
In the final months of your course, you’ll have the chance to put theory into practice with an independent research project guided and supervised by an academic expert in the field. This will be your opportunity to build on the skills and knowledge you’ve learnt throughout the course and investigate an exciting real-world problem, mirroring the type of work you’ll be conducting in your professional career. Furthermore, the Capstone project will enhance your time and project management skills, boost your interpersonal, communication, presentation and teamwork skills.
Your project work may take on the form of a lab-based, desk-based or field-based research activity. The choice of topics available will vary depending on your interest and what academics are working on at the time and may include experimental, computational or applied research. Through this module, you'll apply the skills and knowledge you have acquired throughout your programme and further develop the academic and professional skills necessary for graduate roles and various career paths, including further education at Leeds or elsewhere.
Examples of the range of previous research projects include:
- Creation of a Vegetable Side-stream Based Culture Media to Create Microbial Single Cell Protein
- Determination of Protein and RNA Content on Mycoprotein Meat Analogues
- Protein Bioavailability of Mycoprotein Biomass for Animal and Human Feed
- Development of New Approaches to Reduce the RNA Content of Mycoprotein.
Learning and teaching
Food biotechnology covers many scientific areas, such as food processing, principles of food design, food biochemistry, sustainability, food safety and regulatory practice.
You’ll explore this subject with academics, researchers and experienced scientists who work in the food industry and policy. Teaching staff at the School of Food Science and Nutrition include lecturers and professors who are all experienced at producing globally recognised, cutting-edge research across a range of different areas of food science and biotechnology.
You’ll also be assigned an academic personal tutor to guide you through your studies and help you progress throughout your degree.
You'll benefit from a wide range of active learning activities and innovative teaching methods, including lectures, workshops, small group tutorials, problem-based learning, practical lab work, seminars and supervised research projects.
Your learning will be undertaken alongside peers and other students from within the School of Food Science and Nutrition and potentially other students within the University of Leeds. As such, you'll learn about different aspects of food science and nutrition in innovative ways, all of which will support the development of your knowledge, skills and confidence.
Independent study is also an important part of this course and will develop your research and analytical skills to think and work independently.
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 course mates to build a sense of community where you feel valued.
This approach will also equip you with high-level thinking and in-depth knowledge along with the key practical, technical skills and transferable skills and competencies that will help you secure a graduate job.
Specialist facilities
You’ll have access to excellent teaching and laboratory facilities, supplemented by extensive computing equipment. Our specialist facilities include cutting-edge electron microscopy facilities, texture analysers, tribometers as well as HPLC and GC analytical equipment.
We also have strong links with the Astbury Centre for Structural Molecular Biology, the Global Food and Environment Institute and the Bragg Centre, as well as the Diamond Centre – all of which are equipped with a range of facilities.
Programme team
The teaching team is made up of academics, researchers and supporting technical team from within the School of Food Science and Nutrition who work across the School’s interdisciplinary research groups to address global challenges in the fields of Food Science and Nutrition.
Expertise includes food microstructure and digestion, encapsulation and emulsification, instrument based mouthfeel and sensory science, digital sensing and AI, functional biopolymers for health, nanotechnology, liquid crystals and lipid self-assembly, microscopy, x-ray and neutron scattering, lipids design of biopolymers, fragments, and conjugates, biofilms and microbiology, plant-based diets, alternative proteins, reduction of food waste and food systems sustainability.
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 formative and summative assessment approaches are used to support your learning and progression through the course, measure your attainment of the learning outcomes, and develop your skills. Our assessments are designed to reflect real-world needs and challenges encountered in the workplace, while accommodating the various learning styles and embedding equitable and inclusive practices to ensure a supportive and fair assessment framework is presented. As such, assessments range in format and may include, for example, report writing, mini critical review and oral and visual presentation. In doing so, skills attained would include, for example, communication, problem-solving, critical thinking, and team working, in addition to the core technical skills specific to your degree. In addition, you'll have the opportunity to select your own research area and develop an individual research project.
Throughout the course, the formative feedback you'll receive will provide an opportunity to think critically, reflect on and improve your performance, as you progress and learn.
Applying
Entry requirements
A bachelor degree with a 2:2 (hons) in a pure or applied science subject.
You should have studied some biochemistry. This could include modules such as medicinal chemistry, molecular biology, chemical biology, nutrition, functional foods, diet and cancer or pharmaceutical chemistry.
If you do not meet all of the listed requirements, we still encourage you to apply. We take a flexible approach to admissions and will consider your application if you can demonstrate relevant experience, such as professional or work experience, volunteering or additional qualifications.
International
We accept a range of international qualifications. For more information, please contact the Admission Team.
English language requirements
IELTS 6.5 overall, with no less than 6.0 in all components. For other English qualifications, read English language equivalent qualifications.
Improve your English
International students who do not meet the English language requirements for this programme may be able to study our postgraduate pre-sessional English course, to help improve your English language level.
This pre-sessional course is designed with a progression route to your degree programme and you’ll learn academic English in the context of your subject area. To find out more, read Language for Science (6 weeks) and Language for Science: General Science (10 weeks).
We also offer online pre-sessionals alongside our on-campus pre-sessionals. Find out more about our six week online pre-sessional and our 10 week online pre-sessional.
You can also study pre-sessionals for longer periods – read about our postgraduate pre-sessional English courses.
How to apply
Please visit our How to Apply page for full details of the application process and the supporting documents required as part of your application.
We encourage all applicants to apply as early as possible.
Application deadlines
- International applicants: Friday 30 July 2027
- UK applicants: Friday 10 September 2027
To apply, click the button below to access the University’s online application system.
International applicants can find further information on visas, immigration requirements and student support on our International students pages. We recommend applying as early as possible to allow sufficient time for visa processing before your programme starts.
If you're still unsure about the application process, contact the admissions team for help.
Admissions policy
University of Leeds Admissions Policy 2027
This course is taught by
School of Food Science and Nutrition
Contact us
School of Food Science and Nutrition Admissions Team
Email: mscenquiry@food.leeds.ac.uk
Fees
UK: £14,700 (Total)
International: £34,300 (Total)
Read more about paying fees and charges.
For fees information for international taught postgraduate students, read Masters fees.
Additional cost information
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 may be help for students in the form of loans and non-repayable grants from the University and from the government. Learn more about Masters funding.
Scholarships are also available to help fund your Masters. Find out more and check your eligibility below:
Career opportunities
The food industry is one of the largest in the world, with a vast amount of career opportunities available to qualified specialists in the field.
On graduating from this MSc, you’ll be equipped with the knowledge and practical skills to become a leader in the use of biotechnology in the food industry. You’ll also be well prepared for careers in food and nutrition, with opportunities in areas such as food manufacturing, new product development, and food innovation.
From enhancing food quality and improving food safety to researching brand new products and creating sustainable solutions for the future, the career opportunities open to you with an MSc in food science are hugely varied and wide-ranging.
The programme also provides a strong foundation for further academic study, giving you the skills and confidence to progress to PhD-level research.
Our graduates have progressed into a wide range of roles across the food sector. Here are some examples of the jobs and organisations they now work in:
- Regional R&D Manager-Bakery Industry, Puratos
- Nutritionals Commercial Manager, Glanbia
- Quality Control, Xtra Edge Foods
- Food Researcher, Korea Food Research Institute
- Quality Assurance Executive, Sami Spices and Herbs
- Specification Technologist, Premier Foods
- Product Developer, Wm Morrison Supermarkets Plc
- Quality Control Executive, Dharampal Satyapal Ltd.
- R&D Executive, Pristine Organics.
Read our alumni profiles to find out where some of our graduates are working today.
Top 10 most targeted for 10+ years
by the UK's leading employers
Careers support
At Leeds, we help you to prepare for your future from day one.
Our Careers Service has the global expertise and sector-spanning industry partnerships that, combined, go wel beyond simply helping you get a job. They provide you with the resources you need to upskill and achieve the future you aspire towards – even in the face of lightning-paced change.
- Dedicated Employability Team – meet with our qualified careers consultants and specialist employability and placements officers, on hand to help you choose the right path and develop the skills to get there. They can support with CV and cover letter writing, LinkedIn profile building, mock interviews and navigating AI: get confident with tailored advice and techniques.
- Employability and networking events – get involved in a full range of events, including careers fairs and specialist industry talks with employers who are actively recruiting. You’ll also benefit from mentoring and a supportive careers community, helping you make connections, build your network, and shape your journey as a future professional.
- Skills training – we embed transferable skills training in all our programmes to support your transition to the workplace. Gain expertise employers value, such as communication, problem-solving and research and data analysis.
- MyCareer system – access a dedicated portal where you can book careers appointments, view helpful resources and browse vacancies and events. Access digital tools, including LinkedIn support, video interview preparation, plus global job market and visa guidance. We also offer pre‑arrival support to help you prepare for career planning in the UK and make the most of your time with us.
- Exclusive opportunities – bring your enterprise to market with our award-winning business advice service, Spark. Apply for vacancies only available to our students. And hone your skills further with Leeds University Union, home to volunteering opportunities and over 300 clubs and societies.
Explore more about your employability opportunities at the University of Leeds.
Work placements and industry experience
As a Masters student at Leeds, you’ll have the unique opportunity to gain real-world industry experience with our Global Industry Programme.
You’ll develop key professional skills and gain invaluable insight into working in your chosen field, helping to solve a real business problem from a live company brief.
This experience will enhance your CV, helping you stand out in the competitive graduate jobs market and improving your chances of securing the career you want.
Benefits of the Global Industry Programme:
- Fully online and designed to fit around your studies.
- Opportunities to make professional networks in areas such as digital marketing, business growth, sustainability and funding strategy.
- Gain valuable insight and build consultancy experience with a UK or international organisation, working on a time limited brief.
- Work as part of a team across disciplines to tackle real business needs.
- Advance your experience and hands-on skills by putting the course teachings into practice.
- Improve your employability prospects.
- Make new friends, build confidence and consider your future plans.