Research and innovation

The School of Food Science and Nutrition, part of the Faculty of Environment and Social Sciences at the University of Leeds, tackles existing and emerging problems across food science and nutrition. Our research brings together expertise from different disciplines, supported by world-class facilities, our brilliant technicians, and our professional services team.

We have two research groups: Food Colloids and Bioprocessing, and Nutritional Sciences and Epidemiology. These groups find new approaches through 6  themes; Food Technology and Processing; Data Science, Modelling and AI in Food & Nutrition; Food Structure and Function; Molecular Nutrition and Metabolic Health; Public Health Nutrition and Consumer Behaviour; Food Safety, Security and Sustainability.

Working closely with a range of representatives from SMEs, large multinationals, local and national governments (both UK and overseas), third-sector partners and policymakers, our research has real-world, global impact. As the world around us changes, there is a growing need internationally for graduates who understand the processes behind food production, processing and storage, as well as how our diets impact our bodies and health.

Our innovative Industrial Advisory Board, comprised of industry experts, works with our academics to ensure that our degree courses equip our graduates with the skills and experience needed to succeed when applying for graduate jobs. Our friendly community also offers more than just robust research-based learning; industry placements, project work and hands-on learning enhance students’ experience from undergraduate degrees to PhDs and beyond.