Food Science and Nutrition MSci, BSc

The Food Science and Nutrition MSci, BSc is a multidisciplinary course that combines the sciences of chemistry, biology, physics, and nutrition to study the nature, sustainability, and properties of food. This course focuses on the role of food, nutrients, and diet in maintaining health and wellbeing, as well as preventing diseases.

Course Overview

Skilled food scientists and nutritionists play a crucial role in understanding how raw materials are transformed into finished food products while ensuring the food we eat is safe, of good quality, and meets our nutritional and dietary needs. The Food Science and Nutrition degree provides an in-depth understanding of the scientific aspects of food science and nutrition, as well as the wider implications of diet on our health and wellbeing.

Why Study at Leeds

• This course is accredited by the Institute of Food Science and Technology.
• Our globally-renowned research 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 specialize in various 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, which provide an industry-standard environment to perform experiments and conduct project work.
• Enhance your career prospects and give your CV a competitive edge before you graduate with our industrial work placement opportunities.

Course Structure

The course consists of four years, with each year designed around a combination of compulsory core modules, which provide essential foundational subject-specific knowledge and skills. You will also have the opportunity to explore a range of optional modules, further enhancing your understanding of many dimensions of food science and nutritional sciences.

Year 1

• Food: Past, Present and Future (20 credits): Examine various aspects relating to specific foods commonly consumed in the UK and globally.
• Introduction to Human Nutrition (20 credits): Explore the basic concepts and principles of Nutritional Science.
• Academic and Professional Skills (20 credits): Introduce you to a diversity of academic and professional skills that will see you succeed throughout your degree and beyond.
• Food Safety and Preservation (20 credits): Learn the fundamentals of food safety.
• Biochemistry of Food and Nutrients (20 credits): Develop the foundational understanding of the Biology and Chemistry underpinning distinct food properties.

Year 2

• Advanced Food Biochemistry (20 credits): Build on the knowledge of the 'Biochemistry of Food and Nutrients' module in Year 1.
• Food Processing (20 credits): Cover the processing of food, including the significance of raw materials and equipment.
• Nutrition Across the Lifespan (20 credits): Investigate human nutritional requirements through distinct stages in the life course.
• Professional Development and Research Methods (10 credits): Develop your statistical analysis and critical appraisal skills.

Year 3

• 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.
• How Ingredients Interact in Foods (20 credits): Gain understanding of how changing the ingredients and/or the processing methods may affect product quality.
• 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.
• Food Industry Management (20 credits): Explore the application of concepts and principles in the management of food processing systems.

Year 4

• Capstone Project: Research and Discovery (60 credits): Undertake a real-life, independent research study, with the support of experienced academics.
• 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.

Entry Requirements

• A-level: AAB including two science subjects. At least one from: Biology, Chemistry, Physics, or Mathematics.
• GCSE: English Language and Mathematics at grade 4 (C) or higher, or an equivalent English language and Mathematics qualification.
• International students: IELTS 6.5 overall, with no less than 6.0 in any component.

Fees

• UK: £9,790
• International: £32,750 (per year)

Career Opportunities

There is a worldwide shortage of qualified food science and nutrition graduates, making this a highly sought-after degree. Our recent graduates have pursued careers 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.

Study Abroad and Work Placements

The course offers the chance to spend time abroad or undertake a work placement, usually as an extra academic year between years 2 and 3, which extends your studies by 12 months. This experience can help you decide on a career path, develop your skills, and gain a real insight into working life in a particular company or sector.

University of Leeds

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Overview:

The University of Leeds is a public research university located in Leeds, West Yorkshire, England. It is a large and prestigious institution with a strong reputation for academic excellence and a vibrant campus life.

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Academic Programs:

The University of Leeds offers a wide range of undergraduate and postgraduate programs across various faculties, including:

• Arts, Humanities and Cultures
• Biological Sciences
• Business School
• Engineering and Physical Sciences
• Environment
• Medicine and Health
• Social Sciences