(Full time) 2020 start
Food Science and Nutrition MSci, BSc
Overview
We're ranked 1st in the Guardian university league tables 2020 and in The Complete University Guide 2020.
We offer a Food Science and Nutrition integrated Masters programme that will give you an in-depth understanding of the scientific aspects of food science and nutrition and the wider implications of diet on our health and wellbeing.
This course provides a balanced curriculum exploring the applications of pure sciences to food whilst also covering aspects of how a number of food components affect health. The breadth of topics you’ll study will allow you to appreciate the key positions of food in society, health and well-being, as well as in the manufacture, marketing and retailing of foods. You’ll also build knowledge of related laws and regulations.
At the interface between food science and nutrition, graduates will be key in the development of new healthy eating trends. You’ll develop a broad skillset and receive the intellectual training needed to enter a range of careers.
Online taster course
Food Science and Nutrition: From the Farm to You is a free online course, delivered via FutureLearn, introducing you to the fascinating world of food. You will learn how Food Science and Nutrition 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 the online course now.
Course content
Year 1 introduces you to the major sources of food and their history, current trends in consumption, and key industrial processing operations. You’ll study food chemistry and develop your laboratory and experimentation skills. In addition, you’ll be introduced to microbiology, human physiology and nutrition; these modules allow you to gain a practical understanding of how food affects health and wellbeing, and appreciate the role of food as a carrier of nutrients
Year 2 modules deepen your understanding of food texture, flavour and taste. You’ll be introduced to the theory behind new product development, with an emphasis on the study of how food components affect the chemical and microbiological safety of food. You’ll come to understand in more detail the science behind diet and health outcomes and will examine the elements and concepts of food allergy.
In your third year you will apply your skills to designing new foods, from concept through formulation and processing, through to sensory evaluation, packaging and marketing. Your team project, based on new product development (NPD), will explore the role of food scientists and of nutritionists in developing and marketing novel healthy foods to fill gaps in the present market and to meet new demands for healthy foods. You will deepen your understanding of how foods can affect health through topics that may include food and cancer, diet and cardiovascular health and functional foods.
In your final year you will undertake an extended individual research project; you will be given a choice of topics to investigate in the School or have been suggested by a food organisation. You will also develop problem solving skills through an interactive module in which you will assess the properties of foods on the market and how their ingredients give the food its desirable tastes and textures, and then investigate how to improve the nutritional profile without changing the taste and texture of the food. You will also be given a choice of modules that will allow you to extend your knowledge in a field of your choice that may include biotechnology, effects of processing on nutrition, and nutrition.
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.
Modules
Year 1
Compulsory modules
- Food: Origins and Form 10 credits
- Key Industrial Processing Operations for Food 20 credits
- Key Skills in Food and Nutritional Sciences 20 credits
- Principles of Human Physiology and Nutrition 20 credits
- Physicochemical Properties of Food 20 credits
- Cell and Molecular Biology 20 credits
Year 2
Compulsory modules
- Molecules Controlling Sensory and Nutritional Properties 20 credits
- Microbiological and Chemical Food Safety 20 credits
- Food Analysis 10 credits
- Food and the Allergic Reaction 10 credits
- Nutrition in the Prevention and Treatment of Disease 20 credits
- Literature Review in Food Science and Nutrition 10 credits
- Introduction to Food Product Development 10 credits
- Food Quality Assurance 10 credits
Year 3
Compulsory modules
- Food Processing: from Farm to Shop 10 credits
- Functionality and Interactions of Components in Food Products 10 credits
- Critical Appraisal of Scientific Literature 20 credits
- Functional Foods 10 credits
- Food and Cancer 10 credits
- Food Product Development - Team Project 30 credits
- Obesity and Personalised Nutrition in the 21st Century 10 credits
Year 4
Compulsory modules
- Research Project 60 credits
- Problem Solving: Functionality of Ingredients in Food Design 30 credits
Optional modules (selection of typical options shown below)
- Innovation and Design Principles for Foods 10 credits
- Food Biotechnology 10 credits
- Food Research: Recent Revelations and Disputes 10 credits
- Diet and Cardiovascular Health 10 credits
- Impacts of Food Processing on Nutritional Quality 10 credits
- Food Diagnostics and Next- Generation Biosensors 10 credits
- Nutrition: Policy and Practice 20 credits
- Nutrition Through the Lifecourse 20 credits
Broadening your academic horizons
At Leeds we want you to benefit from the depth and breadth of the University's expertise, to prepare you for success in an ever-changing and challenging world. This course gives you the opportunity to broaden your learning by studying discovery modules. Find out more on the Broadening webpages.
Learning and teaching
As a student in the School of Food Science and Nutrition, you’ll be taught by world-class experts who’ll use a variety of teaching methods to deliver an inspiring student experience. With the continuous support of our staff, you’ll acquire the knowledge and transferable skills relevant for employment in key areas of food science and nutrition, so that when you graduate you are ready to take on the wide range of job opportunities and academic positions that are available.
The fundamental approach used in all our programmes is research-based learning. We use several different teaching methods including lectures, tutorials, practical work, workshops and independent study. This ensures you become a successful graduate, who is equipped with the knowledge, skills and attributes that you need to be successful in your desired career path that you choose to follow after graduation.
We provide exceptional student support to our students. You’ll be assigned a personal tutor, who’ll be able to provide you with academic and personal support throughout your studies. We also have a peer mentoring scheme to help you settle in when you first arrive at the University of Leeds.
There are many ways that we help you develop your academic and life skills during your time here at Leeds. To support you with your studies we have extensive computer clusters and virtually universal wireless connectivity. You'll be able to find multiple copies of the recommended books for your course within both the Edward Boyle Science and Engineering Library and our new £9 million Laidlaw Library, which are both situated centrally on campus. There are a variety of different study environments across campus, such as personal and flexible group work areas.
We have a wide range of support available through the University skills centre and the Leeds for Life scheme to help you develop your range of skills within your programme of study. There are many ways which you can broaden your horizons through participating in various activities, societies and volunteering opportunities that we provide.
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
The types of assessment used for each module aim to measure the learning outcomes we want you to achieve. Laboratory work is usually assessed through short written reports, scientific posters or on-line multiple choice questionnaires. We use essays and portfolios to encourage students to conduct in-depth research into interesting topics and develop their writing skills; this is enhanced through literature reviews. Students also develop communication and presentation skills through giving presentations and making posters or flyers.
You’ll also have more formal exams, which test your knowledge of particular subject content and develop your ability to think quickly. Details on the types of assessment used for each module can be found on the University Module Catalogue.
Entry requirements, fees and applying
Entry requirements
A-level: AAB including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics).
AAB including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics).
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.
Excludes A-Level General Studies or Critical Thinking.
GCSE: C/4 in English and C/4 in Mathematics, or an equivalent English language qualification.
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Access to HE Diploma
60 credits overall with at least 45 credits at level 3 of which 30 are at distinction level and the rest at Merit. Must contain a significant number of Science modules.
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BTEC
D*DD in a relevant Science subject. We do not accept Health and Social Care or Sports and Exercise Science.
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Cambridge Pre-U
D3 D3 M2 including two science subjects.
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International Baccalaureate
35 points overall (16 points at higher level, including two science subjects).
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Irish Highers (Leaving Certificate)
H1 H1 H1 H1 H2 H2 including two core science subjects at higher level.
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Scottish Highers / Advanced Highers
Suitable combinations of Scottish Higher and Advanced Highers are acceptable, though science subjects must be presented at Advanced Higher level. Typically AAABB including 2 sciences at Advanced Higher.
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 an alternative 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 alternative admissions.
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. We offer a Studies in Science with Foundation Year BSc for students without a science background at A-level and an Interdisciplinary Science with Foundation Year BSc for applicants who meet specific widening participation criteria.
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.
How to apply
Apply to this course through UCAS. The institution code for the University of Leeds is L23. Check the deadline for applications on the UCAS website.
International students apply through UCAS in the same way as UK/EU students. Our network of international representatives can help you with your application. 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
Faculty of Environment Undergraduate Admissions Policy 2020
Fees
UK/EU: See fees section below
International: £24,000 (per year)
Undergraduate tuition fees for 2020 entry
For UK and non-UK EU full-time students starting in 2020, the fee for 2020/21 will be £9,250.
The fee may increase in future years of your course in line with inflation, and as permitted by law. Fees for UK and non-UK EU undergraduate students are decided by Government and may vary if policy changes.
The UK government has confirmed that non-UK EU students starting in the 2020/21 academic year will have home fee status and be eligible for UK government student loans for the duration of their course. The UK government has not confirmed the situation for future years, so keep checking our website for updates.
UK undergraduate tuition fees for 2021 entry
Tuition fees for UK full-time undergraduate students starting in 2021/22 have not yet been confirmed by the UK government. In other years, the government has confirmed fee levels in summer. When the fee is confirmed, we will publish an update on this website.
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.
Brexit
Visit our Brexit page for the latest information on the effect of the UK's exit from the EU on current students and applicants to the University.
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
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.
Career opportunities
There is a worldwide shortage of qualified food science and nutrition graduates, so there has never been a better time to study this highly sought after degree at Leeds. Our dedicated careers centre will provide all the advice, support and guidance that you need throughout your time here. We offer a first-class study experience based on leading research, close links with industry, and supportive teaching staff.
There is a range of career opportunities that you could undertake upon graduation. Some of our alumni hold key positions in the food industry, at companies including Kellogg’s and Marks & Spencer, with others working in local councils.
Several of our graduates have continued to study for higher degrees, whilst others have chosen to set up their own business with the help of our Enterprise Scholars scheme.
Careers support
We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.
Leeds for Life is our unique approach to helping you make the most of University by supporting your academic and personal development. Find out more at the Leeds for Life website.
The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website.