In Leeds

Price on request


  • Type


  • Location


  • Start date

    Different dates available

One of the top ranked Food Science and Nutrition schools in the country, we offer an Institute for Food Science and Technology accredited Food Science programme that equips you with the depth and range of knowledge you’ll need for a successful career in the food industry.
Food science is a far-reaching discipline that applies the pure science subjects of chemistry, biology and nutrition to the study of the nature, properties, and composition of foods and the changes which they undergo during storage and processing. Food science is also concerned with maintaining and improving food quality and safety.
This programme will give you an in-depth understanding of food processing, food texture, flavour, food formulations, product development, and food safety. You’ll investigate operations that are applied to preserve foods as well as special procedures which are used to produce everyday commodities. You’ll also study the effects food and drink can have on our health and wellbeing.
Enhancing your degree
This course offers you the opportunity to spend a year working in industry or studying at a university abroad, both of which provide valuable experience and help your personal development. Both of these schemes add an additional year to your course, taking the total course length to 4 years. There is also the option, subject to satisfactory academic performance, to transfer to the MSci, BSc Food Science (Industrial) degree, on which your industrial placement replaces the third year of your degree.
Our industrial placement scheme gives you the opportunity to gain work experience in an industry relevant to your degree and interests. Our students often describe this industrial experience as an invaluable part of their degree and one which stands them in good stead for their future careers..
The study abroad year enables you to gain insight into the study of food science at one of our partner universities overseas



Start date

Leeds (North Yorkshire)
Maurice Keyworth Building, The University Of Leeds, LS2 9JT

Start date

Different dates availableEnrolment now open

About this course

Entry requirements
A-level: ABB 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 in English, or an equivalent English language qualification, and C in Mathematics.
Select alternative qualification
Access to HE Diploma
Cambridge Pre-U
International Baccalaureate
Irish Highers (Leaving Certificate) s to Leeds and...

Questions & Answers

Add your question

Our advisors and other users will be able to reply to you

Who would you like to address this question to?

Fill in your details to get a reply

We will only publish your name and question


This centre's achievements


All courses are up to date

The average rating is higher than 3.7

More than 50 reviews in the last 12 months

This centre has featured on Emagister for 14 years


  • Nutrition
  • Teaching
  • Quality
  • Biology
  • Product Development
  • University
  • School
  • Project
  • Industry
  • Food safety
  • Quality Training
  • Food Science

Course programme

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 food formulation and new product development, with an emphasis on the study of how food components affect the chemical and microbiological safety of food. Modules on food colloids and food quality assurance directly relate to the research strengths of the School. During this year, we introduce problem-solving activities that relate to actual research/industrial situations.

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 Leeds’ long-standing relationships with industry and 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 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.

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
  • Innovation and Design Principles for Foods 10 credits
  • Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods 20 credits
  • Microbiological and Chemical Food Safety 20 credits
  • Food Analysis 10 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
  • How Ingredients Interact in Foods 20 credits
  • Research Project: Investigation and Discovery 40 credits
  • Food Research: Recent Revelations and Disputes 10 credits
  • Food Product Development - Team Project 30 credits

For more information on typical modules, read Food Science 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. With the continuous support of our staff, you’ll acquire the knowledge and transferable skills relevant for employment in key areas of food science, so that when you graduate you are ready to take on the wide range of job opportunities and academic positions that are available.

The fundamental approach used in all our programmes is research-based learning. We use several different teaching methods including lectures, tutorials, practical work, workshops and independent study. This ensures you become a successful graduate, who is equipped with the knowledge, skills and attributes that you need to be successful in your desired career path that you choose to follow after graduation

Food Science

Price on request