Food Science

Entry requirements

A bachelor degree with a 2:2 (hons) in a subject containing chemistry and biology content.

Relevant professional qualifications and experience may also be considered.

We accept a range of international equivalent qualifications. For more information, please contact the Admissions Team.

Months of entry

September

Course content

The food industry is one of the largest in the world — with leading global corporations seeking qualified scientists who have the acumen to advance their products. Whether it’s enhancing the quality and safety of food products that interests you, or you’re keen to develop brand new products from concept to launch, the extensive skill set you’ll build on our Food Science MSc will open the door to many diverse career opportunities in this ever-evolving field.

From challenging current issues in food production to applying scientific concepts to grasp the complex characteristics of food, this programme will broaden your understanding of crucial areas in the food industry.

Our School of Food Science and Nutrition is home to world-leading research which has impacted key areas in food and directly informs the course, meaning you’ll be learning emerging innovations and issues in food science.

This means that, once you graduate, you’ll be fully equipped with the topical knowledge and advanced skills sought after by global companies in industry.

Studying an MSc in the School of Food Science and Nutrition at Leeds will also give you access to specialist facilities that’ll prepare you for working in the field and a programme team consisting of academics and researchers who work within the School’s research institutes and groups.

Why study at Leeds:

• This Masters degree is accredited by the Institution 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 colloids and diary science (including plant-based dairy), food biochemistry, food safety and regulatory practice and novel food design.
• Advance your knowledge and skills in critical areas sought after in industry, including food processing, microbiological and chemical food safety and the physical aspects of food.
• Conduct your own independent research project as part of your course and gain industry experience in investigating an exciting real-world problem, mirroring the type of work you’ll be conducting in your professional career.
• Access specialist facilities, including industry-grade equipment for investigating the colloidal nature of foods, small and wide-angle X-ray scattering equipment (SAXs & WAXS), electron microscopy facilities, texture analysers, tribometers and HPLC, LCMS and GC analytical equipment and computerised sensory testing.
• Experience excellent practical and theoretical teaching delivered by a programme team with a wealth of expertise and strong industrial links.
• Enhance your career prospects and join our successful alumni who have pursued careers in revered global companies including Nestlé, Britvic Soft Drinks and ASDA.
• Master the most up-to-date practices and techniques recognised in industry on a course that has been directly informed and advised by the Industrial Advisory Board.