(Full time) 2019 start
Nutrition MSci, BSc
Overview
We're ranked 1st in the Guardian University league tables 2019 (Agriculture, Forestry and Food).
We offer a Nutrition integrated Masters programme, that develops your understanding of the science underpinning the relationship between diet and health.
Food-health issues are regarded by many as being as important as global warming. Nutrition is a fast-moving discipline that focuses on understanding the role of diet in maintaining a healthy human body and preventing disease. Nutritionists play an important role in providing evidence-based nutritional guidance.
On this course, you’ll examine the scientific, social and ethical considerations that inform the nutrition profession. You’ll develop a deep understanding of the scientific basis underlying nutritional recommendations. You’ll examine nutritional issues in the context of key topical issues, such as the global obesity problem.
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.
In second year, you’ll be introduced to the concepts and methodology for studying nutrition in populations and explore how the metabolic demand for nutrients varies during the lifecycle. This allows you to understand the scientific basis of nutritional recommendations for different groups of people, from infants to the elderly. Studying food analysis, you’ll examine how the nutritional content of food is established, the additives and contaminants in food, and the need for food analysis to comply with legal requirements. The relationship between nutrition and physical activity will also be explored in the context of the global obesity problem, including the physiological, psychological and cultural barriers to dietary change. You’ll also deepen your understanding of how food components affect the chemical and microbiological safety of food.
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 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 and in nutrition through topics that may include nutritional policy and practice, obesity and personal nutrition, food and cancer, and diet and cardiovascular health.
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. 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 nutritional profile as well as 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 nutritional epidemiology, effects of processing on nutrition, food allergy and functional foods.
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
- Studying in a Digital Age (Food Science) 5 credits
Year 2
Compulsory modules
- Molecules Controlling Sensory and Nutritional Properties 20 credits
- Microbiological and Chemical Food Safety 20 credits
- Food Analysis 10 credits
- Literature Review in Food Science and Nutrition 10 credits
- Nutritional Issues in the Life Cycle 20 credits
- Principles of Research: Diet in Populations 10 credits
- Physiology II - Integration Between Physiology and Nutrition 10 credits
Optional modules (selection of typical options shown below)
- Food and the Allergic Reaction 10 credits
- Nutrition in the Prevention and Treatment of Disease 10 credits
- Introduction to Food Product Development 10 credits
- Food Quality Assurance 10 credits
Year 3
Compulsory modules
- Diet and Cardiovascular Health 10 credits
- Critical Appraisal of Scientific Literature 20 credits
- Food and Cancer 10 credits
- Food Product Development - Team Project 30 credits
- Nutrition Policy and Public Health 20 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)
- Food Biotechnology 10 credits
- Impacts of Food Processing on Nutritional Quality 10 credits
- GMOs, Antibodies and PCR 10 credits
- Food and the Allergic Reaction 10 credits
- Applied Nutritional Epidemiology 20 credits
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: AAA 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.
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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*D*D 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 (17 points at higher level, including two science subjects).
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Irish Highers (Leaving Certificate)
H1 H1 H1 H1 H1 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 AAAAA 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.
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 Mathematics and Physical Sciences Undergraduate Admissions Policy
Fees
UK/EU: See fees section below
International: £23,000 (per year)
For UK and non-UK EU full-time students starting in 2018, the fee for 2018/19 will be £9,250.
For UK and non-UK EU full-time students starting in 2019, the fee for 2019/20 will be £9,250.
The fee may increase in future years of your course in line with inflation, and as permitted by law. For example, the increase of 2.8% in 2017/18 was based on the government’s forecast for the RPI-X measure of inflation.
The UK government has confirmed that non-UK EU students starting in the 2019/20 academic year will have home fee status and be eligible for UK government student loans. The UK government has not confirmed the situation for future years, so keep checking our website for updates.
Read more about paying fees and charges.
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
Our recent graduates have pursued a range of interesting careers, including in nutritional research, public health promotion, product development, marketing, and humanitarian work related to nutrition and public health.
The course is also a stepping-stone towards obtaining higher qualifications. Some of our graduates choose to stay at Leeds to study our MSc Nutrition programme or to carry out a postgraduate research programme. Some graduates even choose to set up their own business with the help of our Enterprise Scholars scheme.
There is a worldwide shortage of qualified food 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. The School of Food Science and Nutrition has links with industry, meaning that whichever path you choose, you will be a highly sought after graduate.
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.