Food Science and Nutrition MSc

Year of entry

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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)

Course overview

Food Science and Nutrition MSc

Providing nutritious food is a key target for the government — and has become a growing trend throughout society. The pressure to improve food standards falls to academic and industry experts to provide sustainable solutions that’ll suit every aspect of society. From advancing quality control to developing new, healthy eating trends, being qualified in food science and nutrition will put you at the forefront of finding these solutions.

The Food Science and Nutrition MSc here at Leeds draws on ongoing world-leading research conducted in the School you’ll be studying in, teaching you the latest innovations, issues and practices in food science and nutrition.

Throughout the course, you’ll investigate the scientific aspects of food, nutrition and the wider implications of diet on our health and wellbeing. The breadth of the programme gives an appreciation of key positions of food and health, as well as in food composition, and the manufacturing of foods.

This means that, once you graduate, you’ll be fully equipped with the forward-thinking, relevant and topical knowledge and skill set sought after by global companies in industry.

You’ll also have access to specialist facilities that’ll prepare you for working in the field and a programme team consisting of academics and researchers who work within the School’s research institutes and groups.

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, diet and cardiovascular health 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 NHS, Innocent Drinks and the Food and Drugs Authority.
  • 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

Throughout the course, you’ll tackle issues such as the nutritional significance of processed foods in the diet, the effects of nutrition labelling and nutrition claims, functional foods and catering technology and nutritional quality.

Alongside developing current techniques in food analysis, structure and processing, you’ll gain in-depth knowledge of current health topics, such as heart disease and the health benefits of antioxidants. You’ll also gain knowledge and understanding of the functions of food and nutrients and their relationship to health and disease.

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.

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

Year 1 compulsory modules

Module Name Credits
Microbiological and Chemical Food Safety 20
Food Processing 20
Diet and Cardiovascular Health 10
Impacts of Food Processing on Nutritional Quality 10
Nutrient & Food Biochemical Structure and Function 20
Food Analysis 10
Functional Foods 10
Research Project: Masters Students 80

Want to find out more about your modules?

Take a look at the Food Science and Nutrition module descriptions for more detail on what you could study.

Learning and teaching

Teaching is through 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

Dr Mahmood Akhtar is Programme Leader for Food Science and Nutrition. He is part of the Digestion and Delivery, Food Colloids and Soft Matter at Interfaces, as well as Novel Food Design and Processing research groups.

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 coursework and written exams, which take place at the end of the semester in which the module is taught.

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 — with a vast amount of career opportunities for food and nutrition specialists to keep the industry functioning, progressing and profiting in accordance with the latest governmental demands and trends.

From enhancing food quality and improving nutritional values to researching brand new products and creating sustainable solutions for the future — the career opportunities open to you with an MSc in food science and nutrition 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.

Here are some examples of the roles that our recent graduates are in:

  • Beverage Technician, A.G.Barr
  • Food Researcher, Korea Food Research Institute
  • Assistant Director, Food Safety, Hy-Vee
  • Registered Dietitian, NHS
  • New Product Development Technologist, Rudolf Wild GmbH & Co. KG
  • Food Scientist, Newly Weds Food
  • Nutrition Specialist, Tongde Hospital
  • Senior Regulatory Officer (Food Division), Food and Drugs Authority
  • Product Developer, Innocent Drinks
  • Europe Quality Specialist, Unilever PLC.

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.

Student profile: Frances Hyde

The master's courses in the School of Food Science and Nutrition attracts students from across the world so I have had the opportunity to meet and work with people from different cultures.
Find out more about Frances Hyde's time at Leeds