Food Science and Nutrition

Food science and nutrition is a multidisciplinary subject area that brings together the pure science subjects of chemistry, biology, physics and nutrition to the study of the nature, sustainability, properties, and composition of foods. It also focuses on the role that foods, nutrients and “diet” play in maintaining health and wellbeing and 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, nutrition 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 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 feeds into your course and shapes 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.

At the end of your second year, there is the possibility of transferring to the four-year integrated Masters (MSci, BSc) course.

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.