Food Science (Food Biotechnology) MSc
Year of entry 2023
- Start date
- September 2023
- Delivery type
- On campus
- Duration
- 12 months full time
- Entry requirements
- A bachelor degree with a 2:2 (hons) in a subject containing biology and chemistry content.
Full entry requirements - English language requirements
- IELTS 6.5 overall, with no less than 6.0 in all components
- UK fees
- £12,750 (total)
- International fees
- £29,000 (total)
- Contact
- mscenquiry@food.leeds.ac.uk
Course overview
Our Food Science (Food Biotechnology) MSc engages with issues at the very forefront of modern food production. Not only will you advance your knowledge of crucial areas within food science and health, but you’ll also explore the origins of biotechnology, the legislation and social issues related to biotechnology in food and modern bioanalytical methods in biotechnology and food safety.
You’ll study in our School of Food Science and Nutrition at Leeds, which is home to world-leading research that has impacted key areas in the food industry. This research directly informs this MSc programme, meaning you’ll be learning the latest innovations and practices in food science from researchers and academics who work within the School’s research institutes and groups.
Once you graduate, you’ll be fully equipped with the forward-thinking, relevant and topical knowledge sought -after by global companies in industry. Plus, the extensive skill set you’ll build throughout the course will open the door to many diverse career opportunities in this in-demand field, including product research and development, quality assurance and nutrition.
Why study at Leeds:
- Learn the latest food science innovations in areas such as digestion and delivery, food safety, functional biopolymers and novel food design, which link directly to our impactful, 'real world' research conducted right here in our School.
- Advance your knowledge and skills in critical areas sought after in industry, including food processing, food biotechnology, microbiological and chemical food safety and the impacts of food processing on nutritional quality.
- Conduct your own individual research project as part of your course and gain industry experience in the collation, analysis and presentation of scientific data.
- Experience excellent practical and theoretical teaching delivered by internationally renowned expert academics working at the forefront of their fields with strong industrial links.
- Access specialist facilities, including industry-grade equipment for investigating the colloidal nature of foods, small and wide-angle X-ray scattering equipment (SAXs & WAXS), electron microscopy facilities, texture analysers, tribometers and HPLC and GC analytical equipment.
- Enhance your career prospects and join our successful alumni who have pursued careers in some of the most revered institutions in industry worldwide including Unilever, Korea Food Research Institute and Wm Morrison Supermarkets Plc.
- Master the most up-to-date practices and techniques recognised in industry on a course that has been directly informed and advised by the Industrial Advisory Board.
- 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.
Accreditation
This degree is accredited by the Institute of Food Science and Technology.
This accreditation signifies that Leeds offers the best possible food-related education, giving students the opportunity to develop the knowledge and skills necessary to enter into employment in the food industry, research, education and the public sector.
Course details
Studying our Food Science (Food Biotechnology) MSc will provide you with 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 to the impact ‘functional foods’ have on health, science and the economy.
In the final months of your course, you’ll have the chance to put theory into practice with an independent research project. 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.
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.
Year 1 compulsory modules
| Module Name | Credits |
|---|---|
| Microbiological and Chemical Food Safety | 20 |
| Food Processing | 20 |
| Food Biotechnology | 10 |
| Impacts of Food Processing on Nutritional Quality | 10 |
| Food Diagnostics and Next- Generation Biosensors | 10 |
| Nutrient & Food Biochemical Structure and Function | 20 |
| Functional Foods | 10 |
| Research Project: Masters Students | 80 |
Want to find out more about your modules?
Take a look at the Food Science (Food Biotechnology) module descriptions for more detail on what you could study.
Learning and teaching
Teaching is through a combination of lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials are available to enable you to study at your own pace and in your own time, to enhance and extend the material taught formally.
Specialist facilities
You’ll have access to excellent teaching and laboratory facilities, supplemented by extensive computing equipment. Our specialist facilities include the latest equipment for investigating the colloidal nature of foods, small and wide-angle X-ray scattering equipment (SAXs & WAXS), cutting-edge electron microscopy facilities, texture analysers, tribometers as well as HPLC and GC analytical equipment.
Our Virtual Learning Environment will help to support your studies: it’s a central place where you can find all the information and resources for the School, your programme and modules.
You can also benefit from support to develop your academic skills, within the curriculum and through online resources, workshops, one-to-one appointments and drop-in sessions.
Online taster course
Food Safety and Nutrition: A Global Approach to Public Health is a free online course, delivered via FutureLearn, exploring the challenges of ensuring food security faced by researchers, policymakers and individuals worldwide.
Learn how large-scale change like industrialisation, globalisation, population growth and climate change affects food safety and understand the consequences for the world’s health and nutrition.
Programme team
Célia Ferreira is the Programme Leader for Food Science (Food Biotechnology). Her research programme is in the area of experimental bioengineering. A primary goal is to develop innovative and sustainable meat analogues, using single-cell proteins, and hybrid meat analogues combining novel non-meat protein sources. An underlying theme of her research is to join fundamental with applied research.
The wider programme team is made up of academics and researchers from across the School of Food Science and Nutrition who work within the School’s research institutes and groups.
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
Assessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.
The pass mark for each module is 50%. All marks from all modules (passed and failed) are included in the final classification mark, which must be at least a 50% average to pass.
Applying
Entry requirements
A bachelor's degree with a 2:2 (Hons) in a subject containing biology and chemistry content.
All key modules should also have strong grades (none below 2:2 UK equivalent). Please check your marks using international equivalent qualifications. We will ask for further detailed module information if these are not clear on your transcript.
Food related industry and/or research experience is welcomed, but not essential, and can also be considered alongside a relevant science degree.
For more information, please contact the Admissions 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. You could study a part-time online course starting in January, or a full-time course in summer. Find out more about online pre-sessionals.
You can also study pre-sessionals for longer periods – read about our postgraduate pre-sessional English courses.
How to apply
Application deadlines
Applicants are encouraged to apply as early as possible.
30 July 2023 – International applicants
10 September 2023 – UK applicants
The ‘Apply’ link at the top of this page takes you to information on applying for taught programmes and to the University's online application system.
If you're unsure about the application process, contact the admissions team for help.
Read about visas, immigration and other information in International students. We recommend that international students apply as early as possible to ensure that they have time to apply for their visa.
Admissions policy
University of Leeds Taught Admissions Policy 2023
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
Telephone:
Fees
UK: £12,750 (total)
International: £29,000 (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 about additional costs.
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. Find out more at Masters funding overview.
Career opportunities
The food industry is one of the largest in the world, offering a wide range of careers for food scientists to keep the industry functioning, progressing and profiting in accordance with the latest governmental demands and trends.
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.
Here at Leeds, we rank in the top 10 in the UK for Nutrition and Food Science and our Food Science MSc has been accredited by the Institute of Food Science and Technology, meaning many of our alumni have been sought after by large corporations worldwide and have gone on to hold key positions in the food industry and government agencies.
Plus, the University of Leeds is in the top five most targeted universities in the UK by graduate recruiters, according to High Fliers’ The Graduate Market in 2022 report.
Our graduates from this course have secured positions at companies such as:
- Lead Nutritionist, Unilever
- 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
Careers support
At Leeds, we help you to prepare for your future from day one — that’s one of the reasons our graduates are so sought after by employers. The University’s Career Centre is one of the largest in the country, providing a wide range of resources to ensure you are prepared to take your next steps after graduation and get you where you want to be.
- The School of Food Science and Nutrition’s Employability Enhancement Officer — gain quality advice, guidance and information to help you choose a career path. From CV and cover letter writing to supporting you with job applications, our School’s dedicated Employability Enhancement Officer is on hand to help maximise your capabilities through a process of personal development and career planning.
- Employability events — we run a full range of events, including careers fairs in specialist areas and across broader industries, with employers who are actively recruiting for roles.
- MyCareer system — during your course and after you graduate, you’ll have access to a dedicated careers portal where you can book appointments with our team, get information on careers and see job vacancies and upcoming events.
- Opportunities at Leeds — there are plenty of exciting opportunities offered by our Leeds University Union, including volunteering and over 300 clubs and societies to get involved in.
Find out more at the careers website.