Food Science and Nutrition

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.

There is an optional placement year between the second and final year. Two options are available:

1) Industrial one-year placement (salaried)

2) International taught or research study abroad one-year placement

The two options are based on long-standing relationships between Leeds and industry and with other worldwide leading academic institutions. Gaining a place on the industrial placement and study abroad programme is competitive and dependent on the grades you achieve.

In your final year, you’ll apply your knowledge and 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 nutritionists in developing and marketing new healthy food ranges for food manufacturers. You’ll also undertake an individual research project; you’ll be given a choice of topics to investigate, which will relate to the research activity in the School. Taught nutrition modules explore the links between diet and cardiovascular health and cancer.

Course structure

These are 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
• 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
• Research Project: Investigation and Discovery 40 credits
• Diet and Cardiovascular Health 10 credits
• Functional Foods 10 credits
• Food and Cancer 10 credits
• Food Product Development - Team Project 30 credits

For more information on typical modules, read Food Science and Nutrition BSc in the course catalogue

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