Nutrition MSci, BSc

Course overview

Nutrition is a fast-moving discipline that focuses on understanding the role of foods, nutrients and the overall diet in maintaining health and preventing disease. Nutritionists play an important role in providing and implementing evidence-based nutritional guidelines and dietary recommendations meaning the scope of career options for Registered Nutritionists is wide-ranging.

On this integrated Masters nutrition degree (MSci, BSc), you’ll gain a solid understanding of human nutrition and nutrition science, exploring the science underpinning the relationships between diet and health. You'll cover the nutritional content in food, the role of individual factors and the food environment in shaping food choice and dietary behaviours whilst studying the most up-to-date nutrition and dietary recommendations and defining what’s considered 'healthy' and for who.

You'll also learn about the scientific, social, behavioural and ethical considerations that inform current public health nutrition advice and the nutrition profession, all within the context of current issues such as the global obesity problem, personalised nutrition, plant-based diets and sustainability.

Throughout the course, you’ll learn a combination of core nutrition topics, alongside gaining knowledge in other specialised areas within the wider food and nutritional field like food systems, sustainable food consumption, enterprise and leadership. These, along with the skills development modules, will give you the technical skills and professional experience you’ll need to pursue a career in nutrition.

Being accredited by the Association for Nutrition, this course gives you the platform to become an Associate Registered Nutritionist – a status many employers in industry require and prioritise now, enhancing your chances of securing the career you want.

Why study at Leeds:

• This course is accredited by the Association for Nutrition and 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 of nutrition and public health, including nutrient delivery, metabolism and nutritional epidemiology.
• Experience expert teaching delivered by a programme team made up of academics and researchers who specialise in a variety of food science and nutrition 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.
• 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.

View this video on Bilibili.

Accreditation

Institute of Food Science and Technology

Accredited by the Association for Nutrition

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 Association for Nutrition (AfN) and the Institute of Food Science and Technology (IFST).

This accreditation certifies that this programme delivers evidence-based nutrition education to a professionally recognised level which meets quality standards.

This integrated Masters degree (MSci, BSc) also guarantees your eligibility to apply for direct entry at ‘Registered Associate Nutritionist’ level to the AfN voluntary register – a registration required by many nutritionist and nutrition-related jobs.

Course details

At the start of the course, you’ll gain solid foundations in food and nutrition, exploring their relationship to health, including where food is sourced from and how that fits 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, understanding how nutrients in food are used in the body and how individuals’ nutritional requirements change across various stages of life, with consideration to how these relate to specific groups of people. You'll explore how and why people make choices relating to what they eat and drink and how this knowledge can be applied in public health promotion and nutritional education.

You'll also study how nutrition impacts specific health conditions and key considerations around what is needed to ensure everyone has access to a healthy and sustainable diet, via national-level approaches to improving food products and policy. By the final year of your programme, you'll explore more specific and specialised areas of current thinking in nutrition, food and public health, reflecting on how these can be applied to solve real-world local and global nutritional challenges.

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 study optional modules and tailor your degree to suit your interests or career aspirations.

In addition to subject-specific modules, we also offer a range of skills development modules that’ll give you an insight into possible careers, the variety of professional roles that our nutrition 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 Nutrition MSci, BSc in the course catalogue.

Year 1

You'll develop a grounding in the foundational concepts in the field of nutrition. You'll explore different themes, including food sourcing and production within a sustainable food system, key food nutrients, food preparation, preservation methods and food safety (including the role of food microbiology), the science behind sensory aspects of food and drink and key concepts in human nutrition. You’ll also be introduced to statistical analysis methods for food and nutrition data.

Throughout the year, you’ll have opportunities to develop your laboratory and experimentation skills through laboratory work as well as transferable skills that are crucial for your success throughout your programme. Consequently, the portfolio of core modules in your first year will allow you to gain insight into the origins of food (including consumption trends and behaviour, and socio-economic, political and sustainability issues), the role of food as a carrier of essential nutrients with specific roles in the body and appreciate how food and its constituent components affect health, which will set 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. Discovery modules give you the chance to apply your learned knowledge in real-world scenarios whilst expanding out 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 nutrition knowledge. Learning will focus on understanding the scientific basis of nutritional recommendations and the impact of nutrition on health, for different population groups at different life stages, such as pregnancy, childhood and older age. You'll delve deeper into the integration between human physiology and nutrition, nutrient metabolism and explore how the metabolic demand for nutrients varies during the life course. You'll also be introduced to the concepts and methodologies such as molecular nutrition and nutritional biochemistry (including key biochemical pathways, epigenetics and the gut microbiome) which allow scientists to study how food nutrients and dietary patterns may be linked to health and disease. The relationship between nutrition and physical activity will also be explored in the context of the global obesity problem. You'll also investigate how and why people make food choices, barriers to dietary change and what strategies can be employed to promote healthier dietary behaviours.

This year will provide a core programme of research and career skills training, which will build on key skills explored in Year 1, including use of specialist software, careers and employability and professional aspects of nutrition roles in industry and public health settings.

Compulsory modules

Human Biochemistry and Molecular Nutrition (20 credits) – You'll explore various aspects of human biochemistry and molecular nutrition, including enzymes and metabolic pathways, the gut microbiome and the role of nutrition in gene expression. This module builds on the knowledge from the ‘Biochemistry of Food and Nutrients’ and ‘Introduction to Human Nutrition’ modules you studied in Year 1.

Nutrition Across the Lifespan (20 credits) – Investigate human nutritional requirements through distinct stages in the life course – all the way from pre-conception to older age. In aiming to address the question ‘what is adequate at different stages of life?’, the module will incorporate associated considerations, such as determinants of food choice, including food preferences and physiological states and their resultant effects on individuals’ nutritional status.

Nutritional Epidemiology (20 credits) – Explore the fundamentals of nutritional epidemiology, including study design and the hierarchy of evidence pyramid, dietary assessment through anthropometrics, and the analysis and interpretation of nutritional epidemiological studies. You'll also develop the ability to critically evaluate research literature.

Physiology and Energy Balance (20 credits) – Building on the ‘Introduction to Human Nutrition’ and ‘Human Biochemistry and Molecular Nutrition’ modules studied throughout the course, this module will take an in-depth look at how energy balance is achieved and maintained in the human body. You’ll cover advanced energy metabolism and explore pathways through which cardiometabolic diseases could result from an imbalance in energy homeostasis. 

Health Promotion: Applications of Theory and Practice (20 credits) – Take a look at the theoretical background of health promotion and its applications to individual and community health. The module will cover themes such as definitions of health and determinants of health (including health inequalities), theories and models of individual and community-level behaviour change. A key focus will be on multicultural aspects, and the role of the nutrition professional. You'll also have the opportunity to demonstrate skills in the planning and evaluation of targeted individual, community and population nutrition-related interventions/approaches for health promotion. 

Professional Development and Research Methods (10 credits) – This 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. The module will 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). 

Optional modules

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

Year 3

Year 3 will further develop your critical analysis skills of the scientific literature and explore more specific and specialised areas of current thinking in nutrition. By working on food product projects alongside your peers, you'll further appreciate the role of nutritionists, industry, government and consumers in food product development. Your team project based on new product development (NPD), will explore the role of food science and nutritionists 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 formulation and processing, to sensory evaluation, packaging and marketing. The project ends with a ‘Dragon’s Den’-style pitch to industry and nutritional experts.

Examples of products marketed to our very own ‘Dragons’ Den’ by our previous students can be found here.

You'll also explore nutrition policy, including the challenges and opportunities for nutrition policy for a more sustainable and equitable food system. You'll also look at some clinically related aspects of nutrition and the concept of personalised nutrition, as well as the role of diet in specific diseases, such as obesity, cardiovascular disease and cancer. Lastly, you'll dive deeper into the skills and competencies needed as a nutrition professional, including ethics, professionalism and enterprise.

Compulsory modules

Nutrition in Food Product Development: Interdisciplinary Team Project (10 credits) – Examine the different stages of the food product development process, and their application in the design of new food products and the critical role that nutritionists play in the process. While you’ll look at everything from sourcing ingredients/raw materials, product formulation and processing, ingredient interactions in foods, packaging, market surveys, sensory evaluation, you'll play a fundamental role in providing insight to your team on Nutrition-related topics such as nutritional needs of target consumers, 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 and/or practice.  

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.  

Nutrition Policy (20 credits) – Most people have an opinion on nutrition policy, such as the UK “sugar tax” but what exactly is it? Where do such policies come from in the first place? How do nutritionists work (with other stakeholders) to support, deliver or evaluate the impact of such policies? We’ll explore examples of current nutrition policies in the UK and globally, and, in looking at these, we will ask the fundamental question – is there evidence to suggest that they work to actually improve people’s diets whilst also reducing health inequalities? You’ll be involved in active and discursive learning and hear from nutrition professionals and other stakeholders such as experienced policymakers and actors from multi-sector organisations. The module will involve both real-life and academic assessment, equipping you with the skills you’ll need to positively contribute to policymaking as a professional in nutrition.  

Personalised Nutrition, Professionalism and Ethics (20 credits) – This module will discuss the concept of ‘Personalised Nutrition’, which aims to integrate genetics/genomics knowledge with traditional nutritional management approaches to both: explain why some people are more susceptible to disease, and to better prevent chronic disease. You'll also take a detailed look at competencies for professional and ethical practice as an Associate Registered Nutritionist of the Association for Nutrition (AfN).

Critical Appraisal of Scientific Literature (20 credits) – This module will involve the application of academic and critical appraisal skills, such as conducting library and online databases searches, article retrieval, critical review of the primary literature, appropriate communication of research to a scientific audience and Academic Integrity principles (e.g., correct referencing, plagiarism and the ethical approach to the use of artificial intelligence). In this module, you’ll undertake an in-depth appraisal of the scientific literature in a given area within the field of food science and nutrition and produce a written piece of work summarising your findings.

Nutrition in Practice (20 credits) – Learn and practice the professional competency standards adopted by the Association for Nutrition, conducting simulated scenarios normally encountered in work-place situations. You'll develop an understanding of professional methods and standards required to allow independent consultations in this area.  

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:

Diet and Cardiovascular Health (10 credits) – On completion of this module, you’ll have gained knowledge and understanding of the functions of food and nutrients and their relationship to cardiovascular health and cardiovascular disease and will be aware of recent advances on the topic.

Food and Cancer (10 credits) – Explore the molecular and cell biology of cancer and the link between foods/dietary patterns and cancer. You'll learn what cancer is and what the hallmarks of cancer are and explore the evidence behind cancer prevention recommendations. You'll also learn how some dietary-derived compounds are being used as bioactive nutraceuticals to prevent or ameliorate cancer. The module also covers cancer-causing agents found in food, how they are classified and what measures are in place to limit exposure. We will also explore the role of diet-immune interactions and obesity in cancer risk. At the societal level, you'll learn about why reports linking food and cancer may vary, the variables that lead to apparently contradicting evidence, and explore media reporting of scientific data. Please note this module considers and discusses issues around cancer diagnosis and outcomes. Cancer affects around half of the UK population directly in their lifetime. Some content may be upsetting for those who have had close or recent experiences with this disease.

Functional Foods (10 credits) – 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.

Year 4

A major part of this integrated Masters 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 skills, including practicalities of doing research, from conception of a topic to delivering your findings. You’ll define aims and objectives, planning and working through different elements of your research and effectively presenting your findings and conclusions. You'll also develop transferable skills such as problem solving, communication and professional competencies which are all transferable into your future career when you graduate.

You'll be given a selection of topics, relating to the nutrition research activity in the School, from which you can choose one. Examples of the range of research projects that have previously been undertaken by students include:

Examples of the range of previous research projects include:

• Effectiveness of probiotic therapies on body weight and BMI: a systematic review of randomized controlled trials.
• Nanostructures of monolinolein as a delivery system for omega-3 fatty acid.
• Perceptual differences in portion sizes using the Delboeuf illusion & colour contrast.
• Systematic Review: Childhood obesity prevention during the first 24 months of life.
• Exploring consumer and industry perspectives around “may contain” labelling on vegan-suitable products.

Compulsory modules

Capstone Project: Research and Discovery (60 credits) – In this extended final year project module, you’ll undertake a real-life, independent research study, with the support of experienced academics. In this module you can follow on from your topic choice in Year 3 or research into a completely new field. The choice of topics available 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 and/or nutrition. 

Optional modules (selection of typical options shown below)

You’ll choose 60 credits from the following optional modules:

Problem Solving: Functionality of Ingredients in Food Design (30 credits) – Develop your independent learning and problem-solving skills in relation to food manufacturing and its effects on health. This module will investigate ingredient functionality and interactions in relation to product quality, how to improve food products and the nutritional/or quality implications thereof. This module will also provide an in-depth understanding of what constitutes a healthy product and appreciate the contribution to the nutritional needs of the population.

Sensory Science (15 credits) – Examine techniques used in the analysis of sensory properties of foods, such as food texture and appearance. This module is also aimed at providing practical training in sensory analysis techniques and statistical methods for the analysis of sensory data. 

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. You'll also cover the social and economic implications of using biotechnology in food production as well as the legislation and legal issues. 

Food Science and Nutrition Research: Recent Revelations and Disputes (15 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 succinct summaries of the symposium with an in-depth critical analysis of a chosen symposium/research topic. The detailed critical analysis will require your carrying out additional independent research on the topic and related areas to describe the relevant specific aspects, such as methodological approaches to investigation, strengths and weaknesses of chosen approaches, areas of scientific dispute and relevant advances in the understanding of the topic, gaps in the topic requiring further research, and recommendations for the field and/or practice.

Food Systems and Sustainability (15 credits) – Using systems thinking and current sustainability frameworks, such as circular economy, lifecycle assessment (LCAs) and emissions calculators 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, including non-governmental organisations (NGOs), farmers (small, medium and large scale), governments and how they function collectively to sustain the food system. You’ll also cover sustainability challenges currently facing the global food system, such as environmental degradation, climate change, sustainable production systems, food and nutrition security and food waste, and discussing the possibilities for optimising human and environmental health.

Sustainable Food Consumption (15 credits) – This module will investigate the real-world challenges food sustainability presents in the context of food consumption. It will apply systems thinking approaches and integrate perspectives from psychology, nutrition and public health, sustainability, critical geography, and sociology. This module will critically investigate the health, environmental, social and economic drivers and impacts of food consumption, examine the role of different stakeholders (e.g., retail, schools, local authorities etc.), and identify opportunities to achieve sustainability outcomes.

Advanced Food Biotechnology (15 credits) – The module builds on the Food Biotechnology module to include advanced techniques and topics such as next-generation DNA sequencing, DNA origami, DNA nanotechnology, DNA synthesis, gene assembly, bio nanotechnology approaches to anticounterfeiting, nanopore sequencing, immuno-fluorescence imaging for protein analysis, throughput and multiplexing in biomolecular analysis, 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.

Exercise Physiology, Health and Sports Nutrition (30 credits) – Explore the role of medicine and allied disciplines including nutrition in sport, while examining the health benefits of exercise and physical activity. This module provides a critical understanding of key areas in sport and exercise medicine (SEM) and the nutritional and practical dietary needs for those involved in exercise, for maintenance of health and for rehabilitation from disease. Example topics are delivered in the context of promoting healthy lifestyles to those involved in competitive sport, the general population and specific disease populations. You’ll gain an understanding of sports medicine and the nutritional and practical dietary needs for those involved in sport and for maintenance of health. You'll engage in critical analysis and gain an understanding of applying basic principles to specific groups and for intervention. There are no exams, but assessed coursework provide opportunities for planning and organising independent work, to demonstrate critical thinking and research skills. The blended learning approach will adopt a mix of tutorials, lectures, practical sessions and mini project. Recommended eLearning resources will be identified (including recorded lectures). Delivery will involve academic and clinical experts with practical experience in sport and exercise medicine. It will involve introductory pre-recorded material followed by lectures of exemplar topics, with a questionnaire and small-scale nutrition study backed by computer-based data acquisition and analysis Assessment will take the form of a research synthesis and information leaflet on a selected SEM topic, and a lab report based on the small-scale nutrition study.

Cosmetic Science (15 credits) – The aim of the module is to introduce students to cosmetic science and to develop understanding of the concepts used in this subject. Secondly, it aims to apply this knowledge to develop practical skills to design and communicate appropriate investigative procedures related to cosmetic science.

One-year optional work placement or study abroad

During your course, you’ll be given the opportunity to advance your skill set and experience further. 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

Nutrition is a wide subject encompassing areas such as biochemistry, food science, human behaviour, statistics and epidemiology. You're therefore encouraged to learn about the different aspects of nutrition science in innovative ways, all of which supports the development of your knowledge, skills and confidence.

You'll benefit from a wide range of active learning activities and innovative teaching methods, including lectures, workshops, small group tutorials, case-based learning, problem-based learning, and practical lab work. All learning is undertaken alongside peers and other students from within the School of Food Science and Nutrition and potentially other students within the University of Leeds.

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

You’ll explore this subject with academics, researchers and experienced external practitioners who work in industry, policy, or health care. 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 nutrition, health and food. You may also be taught by industry and health care professionals with years of experience, e.g., practising dietitians, as well as trained postgraduate researchers too.

You’ll be assigned an academic personal tutor to guide you through your studies, and help you progress, 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 nutrition-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 professional nutritional and statistical analysis software packages, used to evaluate nutritional and experimental data, dietary intakes and nutritional composition of recipes. Other specialist facilities include high-performance liquid chromatography (HPLC) and gas chromatography (GC) analytical equipment used for nutrient analysis. Our purpose-built energy balance laboratory gives you access to equipment for the measurement of human body composition (BodPod), resting energy expenditure (using a state-of-the-art metabolic system - Cosmed Quark RMR) and exercise-induced energy expenditure (measured during cycle ergometry using a breath-by-breath metabolic cart - Cosmed Quark). This facility also includes a research kitchen and experimental cubicles that allow the measurement of appetite and food intake in which the volume/composition of foods can be manipulated.

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 oral and visual presentation and communication (including digital skills), problem-solving and the necessary practical skills such as laboratory and experimental methods, including conducting human-based studies and trials. These reflect the real-world needs and challenges encountered in the workplace.

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 the various 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.

In addition, you'll have the opportunity to select your own research area to critically analyse and review. In your final year, every student will undertake an independent 60-credit research project, where you'll have the opportunity to work on a cutting-edge research topic that interests you, within the field of nutrition. 

Entry requirements

A-level: AAA 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 AAB 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: ABB 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'll 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 6.5 overall, with no less than 6.0 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

Nutritionists play a huge role in society, providing much-needed insight across various sectors. As we move towards a stronger emphasis on healthier lifestyles, the demand for nutritionists is only going to grow, with the potential to take you into many exciting career opportunities.

Once you graduate with this AfN-accredited nutrition degree, you’ll be equipped to register as a nutritionist and work in a range of job roles in both the public and private sectors.

Many nutritionist and nutrition-related jobs now require graduate applications to possess AfN registration as it assures employers that you meet the standards of the food profession.

Plus, University of Leeds students are among the top 5 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 exciting careers in areas such as nutritional research, public health promotion, product development, marketing and humanitarian work related to nutrition and public health.

Examples of recent graduate destinations include:

• Nutrition Associate, Kellogg Company
• Policy Advisor, Department for Environment, Food and Rural Affairs (DEFRA)
• Health Coach, Oviva
• NHS and further training in dietetics
• Product Developer & Content Creator, City Dietitians
• Nutritionist & Field Survey Manager, The United Nations World Food Programme

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 Centre, 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, whilst gaining invaluable skills and experience that could enhance your future employability and career prospects too.

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.