Program Overview

Food Science and Nutrition BSc

The Food Science and Nutrition BSc is a multidisciplinary program that combines the sciences of chemistry, biology, physics, and nutrition to study the nature, sustainability, and properties of food. This course focuses on the role of food, nutrients, and diet in maintaining health and wellbeing, as well as the prevention of disease.

Course Overview

Skilled food scientists and nutritionists play a crucial role in understanding how raw materials are transformed into finished food products while ensuring the food we eat is safe, of good quality, and meets our nutritional and dietary needs. The program provides a balanced curriculum, exploring the applications of pure sciences to food, such as food composition, food processing, and food formulation, while also covering nutrition through the life cycle and aspects of how food components affect health and disease.

Why Study at Leeds

• This course is accredited by the Institute of Food Science and Technology.
• The program is directed by globally renowned research, shaping the learning experience with the latest thinking in areas such as food colloids, functional biopolymers, food processing, and novel food design.
• Students experience expert teaching delivered by a program team made up of academics and researchers specializing in various food science and nutritional disciplines.
• Opportunities are available to work alongside academics and get involved in real-life research being conducted in the School.
• Access to excellent specialist facilities, including computer clusters and teaching laboratories, provides an industry-standard environment for experiments and project work.
• Career prospects are enhanced through industrial work placement opportunities, with close industry links giving students the chance to work with UK and multinational companies.

Course Structure

The course is designed around a combination of compulsory core modules, which provide essential foundational subject-specific knowledge and skills, alongside a range of optional and skills development modules. Each academic year, students take a total of 120 credits.

Year 1

Students develop a grounding in the foundational concepts in the fields of food science and nutrition, exploring different themes such as food sourcing and production within a sustainable food system, key food nutrients, food preparation, and food safety. Compulsory modules include:

• Food: Past, Present and Future
• Introduction to Human Nutrition
• Academic and Professional Skills
• Food Safety and Preservation
• Biochemistry of Food and Nutrients
• Understanding Data

Year 2

In the second year, students deepen their knowledge of food science and nutrition, focusing on understanding the biochemical aspects related to food and nutrition. Compulsory modules include:

• Advanced Food Biochemistry
• Food Processing
• Nutrition Across the Lifespan
• Professional Development and Research Methods

Year 3

In the final year, students learn to think creatively about developing foods, working on an interdisciplinary team-based project on new product development. Compulsory modules include:

• Capstone Project: Research and Discovery
• Food Product Development: Interdisciplinary Team Project
• How Ingredients Interact in Foods
• Nutrition and Health

Learning and Teaching

The program encourages learning about different aspects of food science and nutrition through innovative ways, supporting the development of knowledge, skills, and confidence. Active learning activities and teaching methods include lectures, workshops, small group tutorials, problem-based learning, and practical lab work.

Assessment

A variety of assessment approaches are used to support students in learning and progressing through the course, measuring attainment of the learning outcomes. Assessments have a range of formats to develop skills such as report writing, effective presentation and communication, problem-solving, and practical skills.

Entry Requirements

• A-level: ABB including at least one of the following subjects: Biology, Chemistry, Physics, or Mathematics.
• GCSE: English Language and Mathematics at grade 4 (C) or higher.
• Alternative qualifications are also accepted, including Access to HE Diploma, BTEC, Cambridge Pre-U, International Baccalaureate, and Irish Leaving Certificate.

Fees

• UK: ｣9,790
• International: ｣32,750 (per year)

Career Opportunities

Graduates of the Food Science and Nutrition BSc have a wide range of career opportunities, including food science research, product development, marketing, food technology, and food quality assurance in the food industry, community, or research. The University of Leeds has a strong reputation among employers, with many graduates securing positions in prestigious companies.

Study Abroad and Work Placements

The course offers the chance to spend time abroad or undertake a work placement, usually as an extra academic year between years 2 and 3. This experience can enhance employability and career prospects, providing invaluable insight into working as a professional in the industry.

Related Courses

Related programs include Food Science BSc, Nutrition BSc, Food Science MSci, BSc, Food Science and Nutrition MSci, BSc, and Nutrition MSci, BSc, offering various pathways for students interested in food science and nutrition.