Food Science MSci, BSc

Food science is a multidisciplinary subject that brings together the pure science subjects of chemistry, biology, physics and nutrition to the study of nature, sustainability, properties and composition of foods and the changes they undergo during storage and processing.

Food scientists play an important role in how raw materials are transformed into finished food products ensuring that the food we eat is safe, good quality and meets our nutritional and dietary needs.

Our food science degree will give you a solid understanding of the importance of food in human society – from challenging current issues in food production to applying scientific concepts to grasp the complex characteristics of food.

You’ll develop your knowledge of the science underpinning the relationships between food processing, food formation and quality and safety, investigating the operations used to preserve foods and the procedures used to produce everyday commodities. In addition to considering the issues surrounding the sustainability of ingredients and manufactured products, you'll also study the effects that food has on our health and wellbeing. We’ll also encourage you to think creatively as a food scientist, designing your own food as part of a team-based product development project.

Throughout the course, you’ll learn a combination of core food science 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 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.
• 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.

Join our online taster course

Learn how food scientists and nutritionists combine knowledge from engineering, biology and physical sciences to study all aspects of food and to ensure what we consume is safe and wholesome. Join now on Futurelearn.

Benefits of an integrated Masters

Learn more about what an integrated Masters is and how it can benefit your studies and boost your career.

View this video on Bilibili.

Accreditation

Accreditation is the assurance that a university course meets the quality standards established by the profession for which it prepares its students.

This course is accredited by the Institute of Food Science and Technology.

This accreditation certifies that this integrated Masters programme (MSci, BSc) delivers evidence-based food science education to a professionally recognised level, giving students the opportunity to develop the knowledge and skills necessary to enter into employment in the food industry, research, education and the public sector.

At the start of the course, you’ll gain solid foundations in food and nutrition, exploring their relationship to health, including where food is sourced from and how that fits within a ‘sustainable’ global food system framework. You’ll also cover aspects key to providing a safe and healthy diet, including food preservation and sensory evaluation.

Throughout the course, you’ll build on these foundations, studying a range of industry-relevant topics in food processing, nutritional analysis, the chemical and microbiological safety of food and even how to develop new food products – from concept to market. You will also participate in an interdisciplinary food product development exercise and explore creative and innovative ways of designing food using specialist software.

By the final year of your programme, you'll explore more specific and specialised areas of current thinking in food science and processing and reflect on how these can be applied to solve real-world local and global food challenges.

Each year of this course is designed around a combination of compulsory core modules, which provide essential foundational subject-specific knowledge and skills.

You'll also be given a choice of optional modules throughout the course to extend your knowledge in a field of your interest that may include food biotechnology, sensory science, nutrition policy, health promotion and nutritional education, nutritional issues in the life cycle and food systems and sustainability.

Optional modules may typically include the following:

• Traditional Alcoholic Beverages
• Food Allergy and Food Intolerance
• Sensory Science
• Food Biotechnology
• Functional Foods
• Food Science and Nutritional research
• Nutrition and Disease
• Nutrition Policy
• Nutritional Issues in the Life Cycle
• Health Promotion and Nutrition Education
• Food Systems and Sustainability
• Sustainable Food Consumption
• Leadership and Enterprise

In addition to subject-specific modules, we also offer a range of skills development modules that’ll give you an insight into possible careers, the variety of professional roles that our food science graduates go into and how to enhance your employability. This continuous professional development – combined with the technical knowledge you’ll develop through teaching and research activities – will not only ensure you have an extensive skill set and knowledge in food science, but the confidence to apply them in the workplace once you graduate.

Discovery modules are available in first three years of your degree, as long as you’re taking enough credits of your own subject for that year.

Each academic year, you'll take a total of 120 credits.

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.

Most courses consist of compulsory and optional modules. There may be some optional modules omitted below. This is because they are currently being refreshed to make sure students have the best possible experience. Before you enter each year, full details of all modules for that year will be provided.

For more information and a list of typical modules available on this course, please read Food Science MSci, BSc in the course catalogue.

Year 1

In year 1, you’ll develop a grounding in the core concepts in the field of food science. You'll explore different themes, including food sourcing and production within a sustainable food system, key food nutrients, food preparation and food safety, sensory aspects of food and human nutrition.

You'll also have opportunities to develop your laboratory and experimentation skills through laboratory work as well as transferable skills that are crucial for your success throughout the programme. Consequently, the portfolio of modules in your first year will allow you to gain insight into the origins of food, the role of food as a carrier of essential nutrients with specific roles in the body and appreciate how food and its constituent components affect health, which will set the foundation for your studies in subsequent years.

Compulsory modules

Food: Past, Present and Future – 20 credits

Examine various aspects relating to specific foods commonly consumed in the UK and globally. You’ll explore food histories, how these foods are currently produced within different social and political contexts, and consumption trends and food choice. You’ll look at who controls what we eat and explore power inequalities in the global food system. Looking to the future of food, this module will also look at novel foods, and sustainability issues in food production, processing, distribution, and consumption (e.g., food waste and efficient use of resources such as water and energy).

Introduction to Human Nutrition – 20 credits

Explore the basic concepts and principles of Nutritional Science. Throughout this module, you'll cover a UK and global perspective on the sources and role of macronutrients and micronutrients in maintaining human health, dietary requirements for respective nutrients and consequences of nutrient deficiency. You'll also gain practical skills in recipe development and food preparation.

Academic and Professional Skills – 20 credits

This key module will introduce you to a diversity of academic and professional skills that will see you succeed throughout your degree, and beyond. You'll learn how to critically read scientific and non-scientific sources of Food Science and Nutrition information and how to communicate scientific aspects relating to your discipline to various audiences, using different tools, e.g., academic writing and digital platforms. You'll explore the application of study skills, such as Academic Integrity, Ethics, and Library Skills. By engaging in practicals, you'll build your skills in basic Food Analytical Techniques, Good Laboratory Practices (GLPs), Sustainable Laboratory Practices and Laboratory Safety. You'll undertake an online Food Hygiene course and receive a Certificate upon completion. This module will also introduce you to the requisite professional competencies of an Institute for Food Science and Technology (IFST) Registered Food Scientist or Association for Nutrition (AfN) Registered Associate Nutritionist, and how you can build these throughout your programme.  

Food Safety and Preservation – 20 credits

Learn the fundamentals of Food Safety. You'll explore methods used to check for and control various microbiological, chemical, and physical contaminants. Thematic areas that will be covered include good manufacturing practices, such as Hazard Analysis and Critical Control Points (HACCP), introducing food preservation (shelf life) and food preservation methods, such as thermal processes, fermentation, freezing, lowering water activity methods (freeze-drying, dehydration, concentration), canning, encapsulation, and the appreciation of different food processing methods for the nutritional quality of food products. This module will also introduce you to food allergens and the consequences of food-borne pathogens for human health. 

Biochemistry of Food and Nutrients – 20 credits

Develop the foundational understanding of the Biology and Chemistry underpinning distinct food properties, such as appearance, texture, and flavour, as well as how people perceive these attributes. Taking on an applied approach, this module will incorporate theoretical principles with laboratory practicals, including basic analysis for food properties like pH and colour change, food texture, and introductory sensory evaluation for foods. 

Understanding Data – 10 credits

The module will introduce you to basic data analysis methods and statistical analysis packages for the Food and Nutritional Sciences. Depending on your discipline, you'll explore some specialist software, e.g., Nutritics, MyFood24 for Nutrition. The module will also engage you in a practical dietary assessment exercise, where you'll be expected to apply your analysis skills. 

Optional modules

You’ll be required to study 10 credits of discovery modules.

Year 2

In your second year, you'll deepen your knowledge of food science. Learning will focus on understanding the scientific basis of food such as food texture, flavour and taste by examining physical, chemical and other properties of foods. You'll be introduced to the theory behind food formulation, new product development and quality control, with an emphasis on the study of how food components affect the chemical and microbiological safety of food. You'll delve deeper into food processing, investigating all the stages involved in getting food from the farm to the shop, the quality and safety regulations and laws, how processing impacts the nutritional value of food and analysis of the nutritional value of foods.

What you’re taught will be informed by recent developments in the area, e.g. application of colloid chemistry in plant-based products. During this year, we introduce problem-solving activities that relate to actual research or industrial situations, alongside learning the concepts and methodologies underpinning food science research. By working on new food product development and quality control, you'll further appreciate the role of a food scientist in the food industry and other related fields.

This year will provide a core programme of research and career skills training, which will build on key skills explored in year 1, including use of specialist software, careers knowledge and employability and professional aspects of food science roles in industry and other related settings.

Compulsory modules

Advanced Food Biochemistry – 20 credits

This module will build on the knowledge of Year 1 module ‘Biochemistry of Food and Nutrients’. You'll cover the biochemical reactions and processes occurring in food on a molecular level, which will give you an understanding of the functionality of nutrients found in food. 

Food Processing – 20 credits

This module will cover the processing of food including the significance of raw materials and equipment. The unit operations in industrial food processing systems will be discussed, with emphasis placed on identifying the impact of critical food safety parameters and processing conditions on the physical, chemical and biochemical changes in food. The module will include an exploration of the application of mathematical and physical models and calculations pertaining to food processing. 

Colloids in Food Products – 20 credits

This module will introduce you to the physico-chemical principles of colloid and interface science and illustrate the application of colloid science approaches to the processing and quality assessment of a range of food systems with particular emphasis on dairy and plant-based dairy alternatives. The module will also cover aspects of colloidal changes in food that occur during eating and digestion.

Food Analysis – 10 credits

Have you ever wondered how the information for a food nutritional label is produced? How can the protein, fat and sugar content of a food be determined? How are minerals and vitamin levels in a food or food product measured? How do we know if a food contains pesticide residues or contaminants? Is the food legal? How do you know if your beef burger is made from beef and not some other type of meat? This module aims to answer these questions.

Professional Development and Research Methods – 10 credits

This module will develop your statistical analysis and critical appraisal skills. You'll be introduced to quantitative and qualitative research paradigms, to help prepare you for your final year Capstone research project. The module will also cover career development, employability, and professionalism (with an introduction to the requisite competencies required by professional bodies, such as the Association for Nutrition (AfN) and Institute for Food Science and Technology (IFST). 

Introduction to Food Product Development – 10 credits

The development of new food products plays an important role in a food business. Making sure that food products meet consumer expectations requires a knowledge of the tools required to develop new food products. This module will examine key stages of a food product development process including ideation, product concept design, and consumer sensory assessment.

Advanced Food Safety and Quality Assurance – 20 credits

This module will cover an advanced understanding of microbiological and chemical food safety issues, including risk assessments and minimising and regulating the risks according to the government legislation in the food industry. Allergen management and labelling will be included. The different aspects of quality management, quality assurance and quality control for the food industry will also be examined in detail.

Optional modules

You’ll be required to study 10 credits of discovery modules.

Year 3

You'll further develop your critical analysis skills of the scientific literature and explore more specific and specialised areas of current thinking in food science.

In this year, you'll learn how to think creatively when it comes to developing foods, using specialist software when looking at innovation and design principles for foods. Working alongside your peers on an interdisciplinary food product development project, you'll explore the role of food scientists in developing and marketing new, healthy food ranges for food manufacturers. You'll apply your knowledge and skills to designing new foods, from concept, through to formulation and processing, sensory evaluation, packaging, and marketing. Your team project based on new product development (NPD) ends with a ‘Dragon’s Den’ style pitch to industry and nutritional experts. Examples of products marketed to our very own ‘Dragon’s Den’ by our previous students can be found here.

In addition, you'll have the opportunity to write, and potentially publish, a review article on a topic of your choice in collaboration with one of the School’s academics.

Lastly, you'll dive deeper into the skills and competencies needed as a food science professional, including ethics, professionalism and enterprise.

Compulsory modules

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. You’ll look at everything from sourcing ingredients/raw materials, product formulation and processing, ingredient interactions in foods, packaging, market surveys, sensory evaluation, design of nutritional labels (including food claims) and marketing.  Key to this module is working with your peers from both within and beyond the School to develop and deliver a new food product that addresses a real-world remit or challenge, similar to what could be encountered in the food industry.  

How Ingredients Interact in Foods – 20 credits

Gain understanding of how changing the ingredients and/or the processing methods may affect product quality with respect to the texture, colour, flavour and quality of a range of food products. You'll primarily focus on practical application and analyses.

Food Industry Management – 20 credits

Explore the application of concepts and principles in the management of food processing systems. You’ll explore quantitative methods that can be applied to food industry case studies alongside supply chain concepts, including production inventory models, forecasting and food security, e.g. block chain principles.

Critical Appraisal of Scientific Literature – 20 credits

This module will involve the application of academic and critical appraisal skills, such as conducting library and online databases searches, article retrieval, critical review of the primary literature, appropriate communication of research to a scientific audience and Academic Integrity principles (e.g., correct referencing, plagiarism and the ethical approach to the use of artificial intelligence). In this module, you’ll undertake an in-depth appraisal of the scientific literature in a given area within the field of food science and nutrition and produce a written piece of work summarising your findings.

Digital Tools for Food Solutions – 10 credits

Explore the digital tools used for innovative design solutions in food processing, including the use of Computer Aided Design (Comsol Multiphysics) for modelling complex problems and challenges in relations to different food products, e.g., heat and mass transfer and fluid flow. The module provides the necessary skills and knowledge in mathematical modelling for food processing and design. 

Optional modules (selection of typical options shown below)

You’ll be required to study 10 credits of discovery modules and choose 20 credits from the following optional modules:

Food Biotechnology – 10 credits

This module introduces you to the origins of biotechnology, genetic manipulation of organisms involved in food production/manufacturing, and the innovative uses and future uses of biotechnology in food production. You'll also cover the social and economic implications of biotechnology in food production and the legislation and legal issues. 

Food Science and Nutrition Research: Recent Revelations and Disputes – 10 credits

You’ll choose from selected symposium sessions of current PhD and Postdoctoral research projects in Food Science and/or Nutrition. The symposiums will be delivered by current PhD, Postdoctoral or Academic staff as well as experts from outside the School on areas concerning their research. You’ll need to provide summaries of the symposium with an in-depth critique of a chosen symposium/research topic. The detailed analysis will require additional independent research to describe the specific aspects, e.g. methodology, strengths and weaknesses of chosen approaches, areas of scientific dispute and relevant advances in the understanding of the topic.

Functional Foods – 10 credits

Gain comprehensive and critical understanding on functional foods, which are defined as foods and food ingredients with demonstrated enhanced physiological function or effects in disease risk reduction.

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 by exploring how foods can be used to prevent or manage specific health conditions, within the scope of practice for an Association for Nutrition (AfN) Registered Associate Nutritionist. Specialist areas covered in the module may include themes such as ‘diet and gut health’, ‘diet and cancer’, ‘diet and diabetes’, diet and bone health’, ‘diet and cardiovascular health’.  

Year 4

This year, you'll further develop problem solving skills and professional competencies. A major part of the integrated Masters degree is your final year project work, which is an opportunity to undertake an extended capstone research project, together with experienced academics. The experience will develop your research and communication skills, which are key to all graduate roles and career paths. You'll be given a choice of topics to investigate.

Examples of the range of previous research projects include:

• Does target moisture effect textural and colour properties of plant-based meat analogues?
• The association between vitamin D and body weight in children: a systematic review
• The effects of climate change on wheat yields in the United Kingdom.
• A scoping review including initial experimental analysis into the extraction, characterisation and quantification of polyphenols and methylxanthines in commercially available raw chocolate using spectrophotometry and RP-HPLC.
• Exploring the usage of DNA immuno-nanodecoder technology to improve multiplex immunofluorescence imaging in food science and biotechnology.

Compulsory modules

Capstone Project: Research and Discovery – 60 credits

In this extended final year project module, you’ll undertake a real-life, independent research study, with the support of experienced academics. In this module you can follow on from your topic choice in year 3 or research into a completely new field. The choice of topics available may include field-based, experimental or computational research. This is your chance to apply the skills and knowledge you have learned throughout your programme and will further develop the academic and professional skills necessary for graduate roles and various career paths in the field of food science and/or nutrition. 

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. This module will investigate ingredient functionality and interactions in relation to product quality, how to improve food products and the nutritional/or quality implications thereof. This module will also provide an in-depth understanding of what constitutes a healthy product and appreciate the contribution to the nutritional needs of the population.

Optional modules (selection of typical options shown below)

You’ll choose 15 credits from the following optional modules:

Nutrition Across the Lifespan – 15 credits

Investigate human nutritional requirements through distinct stages in the life course – all the way from pre-conception to older age. In aiming to critically review and address the question ‘what is adequate at different stages of life’, the module will incorporate associated considerations, such as individual and environmental determinants of food choice, including the food environment, food preferences and physiological states and their resultant effects on individuals’ nutritional status.

Sensory Science – 15 credits

Examine techniques used in the analysis of sensory properties of foods, such as food texture and appearance. This module is also aimed at providing practical training in sensory analysis techniques and statistical methods for the analysis of sensory data. 

Advanced Food Biotechnology – 15 credits

The module builds on the Food Biotechnology module to include advanced techniques and topics such as next-generation DNA sequencing, DNA origami, DNA nanotechnology, DNA synthesis, gene assembly, bio nanotechnology approaches to anticounterfeiting, nanopore sequencing, immuno-fluorescence imaging for protein analysis, throughput and multiplexing in biomolecular analysis, among others. The module also covers the social and economic implications of using biotechnology in food production as well as the legislation and legal issues.

Food Science and Nutrition Research: Recent Revelations and Disputes – 15 credits

You’ll choose from selected symposium sessions of current PhD and Postdoctoral research projects in Food Science and/or Nutrition. The symposiums will be delivered by current PhD, Postdoctoral or Academic staff as well as experts from outside the School on areas concerning their research. You’ll need to provide succinct summaries of the symposium with an in-depth critical analysis of a chosen symposium/research topic. The detailed critical analysis will require your carrying out additional independent research on the topic and related areas to describe the relevant specific aspects, e.g., methodological approaches to investigation, strengths and weaknesses of chosen approaches, areas of scientific dispute and relevant advances in the understanding of the topic, gaps in the topic requiring further research, and recommendations for the field and/or practice, etc.

You’ll choose 15 credits from the following optional modules:

Food Systems and Sustainability – 15 credits

Using systems thinking and current sustainability frameworks, e.g., circular economy, lifecycle assessment (LCAs) and emissions calculators relevant to food production and consumption, you’ll take an in-depth look into how systems thinking relates to food sustainability. You’ll review key components of the global food system, including various actors/stakeholders, e.g., non-governmental organisations (NGOs), farmers (small, medium and large scale), governments and how they function collectively to sustain the food system. You’ll also cover sustainability challenges currently facing the global food system, e.g., environmental degradation, climate change, sustainable production systems, food and nutrition security and food waste, discussing the possibilities for optimising human and environmental health, e.g., One Health concept, regenerative agriculture and net zero.

Advanced Food Biotechnology – 15 credits

The module builds on the Food Biotechnology module to include advanced techniques and topics such as next-generation DNA sequencing, DNA origami, DNA nanotechnology, DNA synthesis, gene assembly, bio nanotechnology approaches to anticounterfeiting, nanopore sequencing, immuno-fluorescence imaging for protein analysis, throughput and multiplexing in biomolecular analysis, among others. The module also covers the social and economic implications of using biotechnology in food production as well as the legislation and legal issues.

Nutrition and Health – 15 credits

This module will take a critical look at the body of scientific evidence on the role that diet, and food nutrients play in either preventing or managing specific health conditions, within the scope of practice for an Association for Nutrition (AfN) Registered Associate Nutritionist. Specialist thematic areas covered explored the module may include ‘diet and gut health’, ‘diet and cancer’, ‘diet and diabetes’, ‘diet and cardiovascular health’ and the interlinks between them.

One-year optional work placement or study abroad

During your course, you’ll be given the opportunity to advance your skill set and experience further. You can apply to either undertake a one-year work placement or study abroad for a year, choosing from a selection of universities we’re in partnership with worldwide.

Learning and teaching

As a food science student at Leeds, we ensure that you benefit from a wide range of active learning activities and innovative teaching methods, including lectures, workshops, small group tutorials and practical lab work. The delivery of teaching through a mix of hands-on face-to-face activities and the use of innovative digital technologies will provide a rewarding and engaging learning experience.

Independent study is also an important part of this course and will develop your research and analytical skills in order to think and work independently

You'll explore this subject with academics, researchers and invited industry experts. Teaching staff at the School of Food Science and Nutrition include lecturers, associate professors and professors. All are experienced at producing globally recognised research across a range of different areas of food science.

You'll also be assigned a personal tutor to guide you through your studies, throughout your degree.

Skills development

Our problem-based learning approach, laboratory classes and project-based work allows you to gain first-hand experience investigating and applying material from your lectures and tutorials to real-life work situations. This ensures that, as a student, you’re actively engaged in teaching and learning and working collaboratively with your coursemates to build a sense of community where you feel valued. This approach will also equip you with in-depth knowledge, key practical skills and transferable skills that will help you secure a graduate job.

Our close links with industry also mean that you have direct contact with industry and potential employers from an early stage in your course. The course provides you with opportunities via skills development modules which will also give you an insight into the range of food science-related career roles and professions.

This degree supports your learning using problem-solving approaches and teamwork to foster high-level thinking and skills which will be key at all stages of your degree and future career. 

Specialist facilities

Throughout your studies, you’ll have access to excellent teaching and laboratory facilities, supplemented by extensive computing equipment installed with the latest specialist food science and statistical analysis software packages, used to evaluate characteristics of food, dietary intakes and nutritional composition.

Other specialist facilities include high-performance liquid chromatography (HPLC) and gas chromatography (GC) analytical equipment used for nutrient analysis. In the Food Technology Laboratory, you’ll apply theories of physics and mathematics to gain understanding and experience in using industrial food processing equipment such as industrial retorts, ovens, blast and plate freezers, spray driers, rotary evaporators and pasteurisation equipment. Our purpose-built Sensory Panel room, equipped with PCs and sensory software, alongside rheometers and tribometers, allows you to develop skills in sensory and texture analysis, including shelf-life testing and quality control.

Taster lectures

Watch our taster lectures to get a flavour of what it’s like to study at Leeds:

•  “The design of healthier food” 

On this course, you’ll be taught by our expert academics, from lecturers through to professors. You may also be taught by industry professionals with years of experience, as well as trained postgraduate researchers, connecting you to some of the brightest minds on campus.

Assessment

A variety of traditional and authentic assessment approaches are used to support your learning and progression through the course and measure attainment of the learning outcomes. Assessments have a range of formats to develop your skills such as report writing, effective presentation and communication, problem-solving and the necessary practical skills such as laboratory and experimental methods. These will reflect the needs of real-world and authentic problems encountered in the workplace. This helps you to develop key transferable skills relevant to your future career.

The course supports and encourages you to think critically and provides opportunities for you to receive formative feedback and to reflect on performance to help you progress and learn.

Our assessments are designed to accommodate a variety of learning styles and embed equitable and inclusive practices to ensure a supportive and fair assessment framework is presented. In your final year, you'll synthesise learning and knowledge skills through the design and development of a new food product, working in a multidisciplinary team alongside your peers.

Entry requirements

A-level: AAB 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.

Extended Project Qualification (EPQ): We recognise the value of this qualification and the effort and skills required to undertake it, where an applicant is taking the EPQ this may attract an alternative offer in addition to the standard offer. The EPQ taken with A-Levels, for example, could be ABB with an A in the EPQ.

• Access to HE Diploma

  60 credits overall in an acceptable science related programme with 45 credits at Level 3 of which 30 are graded Distinction and the remainder graded Merit.

• BTEC

  D*DD in a relevant Science subject. We do not accept Health and Social Care or Sports and Exercise Science.

• Cambridge Pre-U

  D2 M2 M2 including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics).

• International Baccalaureate

  16 points at higher level, with 5 each in two science subjects at Higher Level including at least one of Chemistry, Physics, Biology or Mathematics.

• Irish Leaving Certificate (higher Level)

  AAAABB or H2H2H2H2H3H3 including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics).

• Scottish Highers / Advanced Highers

  AAABB including 2 sciences at Advanced Higher, at least one of which must be Chemistry, Physics, Biology or Mathematics.

• T-Levels

  T Level Technical Qualification with Food Sciences Occupational Specialism overall grade Distinction.

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 a contextual 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 contextual admissions.

Typical Access to Leeds A Level offer: BBB including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics) plus a pass in the Access to Leeds scheme.

If you do not have the formal qualifications for immediate entry to one of our degrees, you may be able to progress through a foundation year. We offer a Studies in Science with Foundation Year BSc for students without a science background at A-level and an Interdisciplinary Science with Foundation Year BSc for applicants who meet specific widening participation criteria.

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. Check the deadline for applications on the UCAS website.

We may consider applications submitted after the deadline. Availability of courses in UCAS Extra will be detailed on UCAS at the appropriate stage in the cycle.

Admissions guidance

Read our admissions guidance for full details on what to include in your application.

What happens after you’ve applied

You can keep up to date with the progress of your application through UCAS.

UCAS will notify you when we make a decision on your application. If you receive an offer, you can inform us of your decision to accept or decline your place through UCAS.

How long will it take to receive a decision

We typically receive a high number of applications to our courses. For applications submitted by the January UCAS deadline, UCAS asks universities to make decisions by mid-May at the latest.

Offer holder events

If you receive an offer from us, you’ll be invited to an offer holder event. This event is more in-depth than an open day. It gives you the chance to learn more about your course and get your questions answered by academic staff and students. Plus, you can explore our campus, facilities and accommodation.

International applicants

International students apply through UCAS in the same way as UK students.

We recommend that international students apply as early as possible to ensure that they have time to apply for their visa.

Read about visas, immigration and other information here.

If you’re unsure about the application process, contact the admissions team for help.

Admissions policy

University of Leeds Admissions Policy 2025

Fees

UK: £9,250 (per year)

International: £30,750 (per year)

Tuition fees for UK undergraduate students starting in 2024/25
Tuition fees for UK full-time undergraduate students are set by the UK Government and will be £9,250 for students starting in 2024/25.

The fee may increase in future years of your course in line with inflation only, as a consequence of future changes in Government legislation and as permitted by law.

Tuition fees for UK undergraduate students starting in 2025/26
Tuition fees for UK full-time undergraduate students starting in 2025/26 have not yet been confirmed by the UK government. When the fee is available we will update individual course pages.

Tuition fees for international undergraduate students starting in 2024/25 and 2025/26
Tuition fees for international students for 2024/25 are available on individual course pages. Fees for students starting in 2025/26 will be available from September 2024.

Tuition fees for a study abroad or work placement year
If you take a study abroad or work placement year, you’ll pay a reduced tuition fee during this period. For more information, see Study abroad and work placement tuition fees and loans.

Read more about paying fees and charges.

There may be additional costs related to your course or programme of study, or related to being a student at the University of Leeds. Read more on our living costs and budgeting page.

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.

There’s a worldwide shortage of qualified food science graduates, so there has never been a better time to study this highly sought after degree at Leeds.

Once you graduate, you’ll have the scientific knowledge and relevant practical, interpersonal and intellectual skills to be able to work as a food scientist.

Plus, University of Leeds students are among the top 5 most targeted by top employers according to The Graduate Market 2024, High Fliers Research, meaning our graduates are highly sought after by some of the most reputable companies in the field.

Our recent graduates have pursued a range of interesting careers, for example, 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.

Examples of recent graduate destinations include:

• Marks and Spencer
• NHS
• Mondelez International
• Premier Foods
• University of Cambridge
• Arla Foods
• Heart Research UK
• University of Edinburgh

Read profiles of our alumni to find out more about where some of our graduates are working.

Careers support

At Leeds, we help you to prepare for your future from day one. The School of Food Science and Nutrition has a strong commitment to enhancing student employability. Each year we host dedicated employability fairs, careers events and presentations to provide you with an understanding and finding opportunities in industry.

We have a dedicated Careers Advisor and Employability Officer who's able to offer you advice, guidance and support with any applications you might wish to make, whether it be a placement year, graduate role or volunteering position. Alongside this programme we also endeavour to offer you the opportunity to attend relevant workshops, conferences and factory/site visits.

Our Academic Personal Tutor initiative is designed to help you develop and demonstrate the skills and experience you need for when you graduate and move into the world of work. We will help you to access opportunities across the University and record your key achievements, so that you can clearly articulate your experiences and the skills gleaned from them, with confidence.

You'll also have full access to the University’s Careers Centre, which is one of the largest in the country.

Study abroad

Studying abroad is a unique opportunity to explore the world, whilst gaining invaluable skills and experience that could enhance your future employability and career prospects too.

From Europe to Asia, the USA to Australasia, we have many University partners worldwide you can apply to, spanning across some of the most popular destinations for students.

This course offers you the chance to spend time abroad, usually as an extra academic year between years 2 and 3 which will extend your studies by 12 months.

Once you’ve successfully completed your year abroad, you'll be awarded the ‘international’ variant in your degree title which demonstrates your added experience to future employers.

Find out more at the Study Abroad website.

Work placements

A placement year is a great way to help you decide on a career path when you graduate. You’ll develop your skills and gain a real insight into working life in a particular company or sector. It will also help you to stand out in a competitive graduate jobs market and improve your chances of securing the career you want.

Benefits of a work placement year:

• 100+ organisations to choose from, both in the UK and overseas
• Build industry contacts within your chosen field
• Our close industry links mean you’ll be in direct contact with potential employers
• Advance your experience and skills by putting the course teachings into practice
• Gain invaluable insight into working as a professional in this industry
• Improve your employability

If you decide to undertake a placement year, this will extend your period of study by 12 months and, on successful completion, you'll be awarded the ‘industrial’ variant in your degree title to demonstrate your added experience to future employers.

With the help and support of our dedicated Employability team, you can find the right placement to suit you and your future career goals.

In previous years, students have worked at many prestigious organisations, including:

• Marks & Spencer, Sainsbury's and Co-op 
• Nestlé, Unilever, Arla, PepsiCo and Mondelez International 
• DEFRA and Leatherhead Food RA 
• Flourishing Families 

During your industrial placement, you'll have an industrial supervisor from within the company, plus an academic supervisor who will keep in touch throughout your placement.

Find out more about Industrial placements.