Food Science and Nutrition MSci, BSc

Year of entry

2024 course information

Open Days 2024

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UCAS code
Start date
September 2025
Delivery type
On campus
4 years full time
Work placement
Study abroad
Typical A-level offer
AAB (specific subject requirements)
Typical Access to Leeds offer
Full entry requirements

Course overview

UG students conduct FSN experiment in EC Stoner Food lab

Food science and nutrition is a multidisciplinary subject that brings together all the sciences of chemistry, biology, physics and nutrition to the study of the nature, sustainability, and the properties and composition of foods. This course also focuses on the role that foods, nutrients and “diet” play in maintaining health and wellbeing and in preventing diseases.

Skilled food scientists and nutritionists play an important role in understanding how raw materials are transformed into finished food products whilst ensuring the food we eat is safe, good quality and meets our nutritional and dietary needs.

Our food science and nutrition degree 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 such as food composition, food processing and food formulation whilst also covering nutrition through the life cycle and aspects of how food components affect health and disease. In addition, you’ll consider issues surrounding the sustainability of ingredients and manufactured products. We’ll also encourage you to think creatively, designing your own food product as part of an interdisciplinary team-based product development project.

At the interface between food science and nutrition, graduates will be key in the development of new healthy eating trends.

Throughout the course, you’ll learn a combination of core food science and nutrition topics, alongside a range of optional and skills development modules to give you the technical skills, specialist knowledge and professional experience you’ll need to pursue a career in the food and nutrition industry.

Why study at Leeds:

  • This course is accredited by the Institute of Food Science and Technology.
  • Our globally-renowned research here at Leeds directs your course shaping your learning with the latest thinking in areas such as food colloids, functional biopolymers, food processing and novel food design.
  • Experience expert teaching delivered by a programme team made up of academics and researchers who specialise in a variety of food science and nutritional 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 social events 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.

Integrated Masters

Learn more about what an integrated Masters is and how it can benefit your studies and boost your career.

View this video on Bilibili.


Institute of Food Science and Technology

Accreditation is the assurance that a university course meets the quality standards established by the profession for which it prepares its students.

This course is accredited by the Institute of Food Science and Technology.

This accreditation certifies that this integrated Masters degree (MSci, BSc) delivers evidence-based food science education to a professionally recognised level which meets quality standards.

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 your foundational understanding by studying the biochemistry related to food and nutrition, how food in its raw state is transformed into food products and how food processing impacts on the nutritional value. You'll be introduced to the composition of food, analysing their nutritional composition, how the body uses nutrients from food and the differing nutritional requirements across various stages of life, specific groups of people and certain health conditions.

You'll then be encouraged to get creative, developing a new food product – from concept to market – exploring innovative ways to design food using specialist software as part of an interdisciplinary food product development exercise.

By the final year of your programme, you'll explore more specific and specialised areas of current thinking in food science and nutrition and reflect on how these can be applied to solve real-world local and global food 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 explore a range of optional modules, further enhancing your understanding of many dimensions of food science and nutritional sciences and exploring areas of interest within the wider area of food and food systems. 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 food science 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 Food Science and Nutrition MSci, BSc in the course catalogue.

Year 1

You'll develop a grounding in the foundational concepts in the fields of food science and nutrition. You'll explore different themes, including food sourcing and production within a sustainable food system, key food nutrients, food preparation and food safety, sensory aspects of food, and human nutrition.

You'll also 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 modules in your first year will allow you to gain insight into the origins of food, 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 (e.g., food waste and efficient use of resources such as water and energy).

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, using different tools, e.g., academic writing and digital platforms. You'll explore the application of study skills, such as Academic Integrity, Ethics, and Library Skills. By engaging in practicals, you'll build your 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) Registered Associate Nutritionist, and how you can build these throughout your programme.  

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 that will be covered include good manufacturing practices, such as Hazard Analysis and Critical Control Points (HACCP), introducing food preservation (shelf life) and food preservation methods, such as thermal processes, fermentation, freezing, lowering water activity methods (freeze-drying, dehydration, concentration), canning, encapsulation, 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, e.g., Nutritics, 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 knowledge of food science and nutrition. Learning will focus on understanding the biochemical aspects related to food and nutrition. You'll delve deeper into food processing, investigating all the stages involved in getting food from the farm to shop and the quality and safety regulations. You'll look at the nutritional value of food and how this might be affected by processing. You'll also look at nutritional considerations that are critical as people progress through the different stages of life – understanding the scientific basis of nutritional recommendations and the impact of nutrition on health, for different population groups at different life stages, e.g., pregnancy, childhood, older age.

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 knowledge and employability and professional aspects of food science and nutrition roles in industry and public health settings.

Compulsory modules

Advanced Food Biochemistry – 20 credits

This module will build on the knowledge of the ‘Biochemistry of Food and Nutrients’ module in year 1. You’ll cover the biochemical reactions and processes occurring in food on a molecular level, which will give you an understanding of the functionality of nutrients found in food. 

Food Processing – 20 credits

You’ll cover the processing of food, including the significance of raw materials and equipment. We’ll discuss the unit operations in industrial food processing systems, with an emphasis placed on identifying the impact of critical food safety parameters and processing conditions on the physical, chemical and biochemical changes in food. The module will also include an exploration of the application of mathematical and physical models and calculations for food processing. 

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.

Professional Development and Research Methods – 10 credits

The 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. You’ll 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 (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:

Food Analysis – 10 credits

Have you ever wondered how the information for a food nutritional label is produced? How can the protein, fat and sugar content of a food be determined? How are minerals and vitamin levels in a food or food product measured? How do we know if a food contains pesticide residues or contaminants? Is the food legal? How do you know if your beef burger is made from beef and not some other type of meat? This module aims to answer these questions.

Introduction to Food Product Development – 10 credits

The development of new food products plays an important role in a food business. Making sure that food products meet consumer expectations requires a knowledge of the tools required to develop new food products. This module will examine key stages of a food product development process including ideation, product concept design, and consumer sensory assessment.

Food Allergy and Food Intolerance – 10 credits

Food allergies and intolerances are increasing in prevalence and can exhibit similar symptoms to irritable bowel syndrome (IBS). This module aims to introduce you to food allergy and food intolerance, as distinct from IBS. You’ll explore the causes and symptoms of food allergy and food intolerance and discover how common food allergens can be detected. You'll also learn what interventions can improve outcomes for food allergy and food intolerance. 

You’ll choose 20 credits from the following optional modules:

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. Ultimately, this module aims to allows you to experience actively learning about working as a community or health promotion nutritionist.

Advanced Food Safety and Quality Assurance – 20 credits

Gain an advanced understanding of microbiological and chemical food safety issues, including risk assessments and minimising and regulating the risks according to government legislation in the food industry. You’ll also cover allergen management and labelling. The different aspects of quality management, quality assurance and quality control for the food industry will also be examined in detail.

Year 3

In your third year, you’ll further develop your critical analysis skills of the scientific literature and explore more specific and specialised areas of current thinking in food science and nutrition.

In this year, you’ll learn how to think creatively when it comes to developing foods, working with your peers on an interdisciplinary team-based project on new product development (NPD). You’ll explore the role that food science and nutritionists play in developing and marketing new healthy food ranges for food manufacturers. Building on that, you’ll apply your knowledge and skills to designing new foods, from concept, through formulation and processing, to sensory evaluation, packaging, and marketing. Your team project based on new product development (NPD) 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.

In addition, you'll have the opportunity to write, and potentially publish, a review article on a topic of your choice in collaboration with one of the School’s academics. You'll look at how diet can be applied in the treatment and prevention of some diseases. You have the option in this year to further your knowledge in both food science and nutrition through specialised modules in both subject areas.

Lastly, you'll dive deeper into the skills and competencies needed as a food science and nutrition professional, including ethics, professionalism and enterprise.

Compulsory modules

Food Product Development: Interdisciplinary Team Project – 20 credits

Examine the different stages of the food product development process and their application in the design of new food products. You’ll look at everything from sourcing ingredients/raw materials, product formulation and processing, ingredient interactions in foods, packaging, market surveys, sensory evaluation, 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.  

How Ingredients Interact in Foods – 20 credits

Gain understanding of how changing the ingredients and/or the processing methods may affect product quality with respect to the texture, colour, flavour and quality of a range of food products. You'll primarily focus on practical application and analyses.

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) Registered Associate Nutritionist. Specialist areas covered in the module may include themes such as ‘diet and gut health’, ‘diet and cancer’, ‘diet and diabetes’, diet and bone health’, ‘diet and cardiovascular health’.  

Food Industry Management – 20 credits

Explore the application of concepts and principles in the management of food processing systems. You’ll explore quantitative methods that can be applied to food industry case studies alongside supply chain concepts, including production inventory models, forecasting and food security, e.g. block chain principles.

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.

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.

Food Biotechnology – 10 credits

This module introduces you to 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 biotechnology in food production and the legislation and legal issues. 

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.

Food Science and Nutrition Research: Recent Revelations and Disputes – 10 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 summaries of the symposium with an in-depth critique of a chosen symposium/research topic. The detailed analysis will require additional independent research to describe the specific aspects, e.g. methodology, strengths and weaknesses of chosen approaches, areas of scientific dispute and relevant advances in the understanding of the topic.

Year 4

In your final year, you'll further develop problem-solving skills and professional competencies. A major part of this integrated Masters degree is your final year project work, which is an opportunity to undertake an extended capstone research project, together with experienced academics. The experience will develop your research and communication skills, which are key to all graduate roles and career paths. You'll be given a choice of topics to investigate.

Examples of the range of previous research projects include:

  • Vitamin D status and Coronavirus Disease 2019 (COVID-19) outcomes: a two-sample Mendelian randomisation study
  • Baking and boiling processing effects on the digestibility of insect and plant proteins
  • Methodology design and optimisation to assess the effect of the mycoprotein Quorn on lifespan and health-span using the nematode C. elegans as the model organism
  • Maize aflatoxin exposure and nutritional status of children in different agroecological areas in Tanga region of Tanzania
  • Triple-negative breast cancer chemoresistance genes MVP, mTOR & EIF4A2 are regulated by phytosterols
  • Do the effects of bariatric surgery, diet-induced weight loss, and exercise on the gut microbiome, differ between modalities? A systematic review.

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. 

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.

Optional modules (selection of typical options shown below)

You’ll choose 15 credits from the following optional modules:

Colloid Science – 15 credits

This module will introduce you to the physico-chemical principles of colloid and interface science and illustrate the application of the colloid science approach to the processing and quality assessment of a range of food systems. We’ll place particular emphasis on dairy and plant-based dairy alternative products. The module also covers advanced approaches to understand colloidal aggregation.

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, e.g., 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, etc.

Nutrition Policy – 15 credits

Most people have an opinion on nutrition policy, such as the UK “sugar tax” but what exactly is it? And how do nutritionists work to support, deliver or evaluate such policies? We’ll explore examples of current nutrition policies in the UK and globally, and, in looking at these, we will ask - do they work to actually improve people’s diets or reduce health inequalities? You’ll be involved in active and discursive learning and hear from nutrition professionals and other experienced policymakers in industry and multi-sector organisations. Once you graduate, it will be you who are the nutrition policymakers of the future. As such, the module will involve both real-life and academic assessment, equipping you with the skills you’ll need to work as a professional in nutrition.  

You’ll choose 15 credits from the following optional modules:

Food Systems and Sustainability – 15 credits

Using systems thinking and current sustainability frameworks, e.g., 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, e.g., 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, e.g., environmental degradation, climate change, sustainable production systems, food and nutrition security and food waste, discussing the possibilities for optimising human and environmental health, e.g., One Health concept, regenerative agriculture and net zero.

Health Promotion: Applications of Theory & Practice – 15 credits

This module will look at the theoretical background of health promotion and its applications to individual and community health. You'll cover themes such 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 creation of planning for and evaluation of targeted individual, community and population nutrition-related interventions/approaches for health promotion. Ultimately, this module aims to allow you to actively learn about working as a community or health promotion nutritionist and what your role might be in future practice.

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.

Epidemiology and Dietary Research Methods – 15 credits

Explore the fundamentals of nutritional epidemiology, studying design and the hierarchy of evidence pyramid, dietary assessment and anthropometric assessment and the analysis and interpretation of nutritional epidemiological studies.  

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.

Learning and teaching

Food science and nutrition is a multidisciplinary subject area that applies the pure science subjects of chemistry, biology, physics, and nutrition to the study of food. You're therefore encouraged to learn about the different aspects of food science and nutrition 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, problem-based learning and practical lab work. The delivering of teaching through a mix of hands-on face-to-face activities and use of innovative digital technologies will provide a rewarding and engaging learning experience.

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 invited industry experts including external practitioners who work in industry, policy, or health care. Teaching staff at the School of Food Science and Nutrition include Lecturers, Associate Professors and Professors. All are experienced at producing globally recognised research across a range of different areas of food science and nutrition.

You'll also be assigned a personal tutor to guide you through your studies, 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 food science and 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 specialist food science and nutrition statistical analysis software packages, used to evaluate characteristics of food, dietary intakes and nutritional composition.

Other specialist facilities include high-performance liquid chromatography (HPLC) and gas chromatography (GC) analytical equipment used for nutrient analysis. In the Food Technology Laboratory, you’ll apply theories of physics and mathematics to gain understanding and experience in using industrial food processing equipment such as industrial retorts, ovens, blast and plate freezers, spray driers, rotary evaporators and pasteurisation equipment. Our purpose-built Sensory Panel room, equipped with PCs and sensory software, alongside rheometers and tribometers, allows you to develop skills in sensory and texture analysis, including shelf-life testing and quality control.

Taster lectures

Watch our taster lectures to get a flavour of what it’s like to study at Leeds:

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.


A variety of assessment approaches are used to support students to learn and progress 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 presentation and communication, problem-solving and the necessary practical skills such as laboratory and experimental methods, including conducting human-based studies and trials. These will reflect the needs of real-world and authentic problems 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 a variety of 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.

Entry requirements

A-level: 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, or an equivalent English language qualification, and C (4) in Mathematics.

Extended Project Qualification (EPQ): We recognise the value of this qualification and the effort and skills required to undertake it, where an applicant is taking the EPQ this may attract an alternative offer in addition to the standard offer. The EPQ taken with A-Levels, for example, could be ABB with an A in the EPQ.

Alternative qualification

Access to HE Diploma

60 credits overall in an acceptable science related programme with 45 credits at Level 3 of which 30 are graded Distinction and the remainder graded Merit.


D*DD in a relevant Science subject. We do not accept Health and Social Care, Animal Management or Sports and Exercise Science.

Cambridge Pre-U

D2 M2 M2 including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics).

International Baccalaureate

16 points at higher level, with 5 each in two science subjects at Higher Level including at least one of Chemistry, Physics, Biology or Mathematics.

Irish Leaving Certificate (higher Level)

AAAABB or H2H2H2H2H3H3 including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics).

Scottish Highers / Advanced Highers

AAABB including 2 sciences at Advanced Higher, at least one of which must be Chemistry, Physics, Biology or Mathematics.


T Level Technical Qualification with Food Sciences Occupational Specialism overall grade Distinction.

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: BBB including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics) plus a pass in the Access to Leeds scheme.


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.


UK: To be confirmed

International: To be confirmed

Tuition fees for UK undergraduate students starting in 2024/25
Tuition fees for UK full-time undergraduate students are set by the UK Government and will be £9,250 for students starting in 2024/25.

The fee may increase in future years of your course in line with inflation only, as a consequence of future changes in Government legislation and as permitted by law.

Tuition fees for UK undergraduate students starting in 2025/26
Tuition fees for UK full-time undergraduate students starting in 2025/26 have not yet been confirmed by the UK government. When the fee is available we will update individual course pages.

Tuition fees for international undergraduate students starting in 2024/25 and 2025/26
Tuition fees for international students for 2024/25 are available on individual course pages. Fees for students starting in 2025/26 will be available from September 2024.

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.


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


Career opportunities

There’s 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.

Once you graduate, you’ll have the scientific knowledge and relevant practical, interpersonal and intellectual skills to be able to work as a food scientist.

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 interesting careers, for example, in food science research, product development, marketing, food technology and food quality assurance in the food industry, in the community or within food science research, consultancy and policy.

Examples of recent graduate destinations include:

  • Marks and Spencer
  • NHS
  • Mondelez International
  • Premier Foods
  • University of Cambridge
  • Arla Foods
  • Heart Research UK
  • University of Edinburgh

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.

Student profile: Tan Jiok Er

The best aspect of studying on your course is the self-study experience, because the lecturers always encourage us to read beyond what we cover in class.
Find out more about Tan Jiok Er's time at Leeds