Enter OTP
Program overview
This degree offers a deep dive into both the science of food (how raw materials become finished food products, what happens at molecular/industrial levels) and the impact of diet and nutrients on human health and disease. It’s ideal for students who enjoy biology, chemistry and health, and want to work where science meets food industry, public health or policy.
Curriculum structure
Year 1
In your first year you’ll build a solid foundation in the essentials: you explore Food: Past, Present and Future, where you look at how foods are produced, consumed, issues of sustainability and food trends; Introduction to Human Nutrition, covering roles of macro‐ and micronutrients and how diet supports health; plus core modules such as Food Safety and Preservation, Biochemistry of Food and Nutrients, and skill‐building in data analysis and laboratory techniques. You’ll also practice professional/academic skills and understand how scientific evidence is communicated.
Year 2
In year two you go deeper into the biochemical, physical and regulatory side of food. For example Advanced Food Biochemistry examines molecular reactions in foods; Food Processing looks at how raw materials are handled through industrial operations; Nutrition Across the Lifespan explores nutritional needs from pre-conception through old age. You’ll also develop research methods, employability skills, and optional modules like Food Analysis, Food Allergy and Food Intolerance, or Health Promotion, depending on your interests.
Year 3
The final year emphasizes application and specialisation. You’ll undertake a Capstone Project: Research and Discovery, an independent research piece working alongside academic staff. The Food Product Development: Interdisciplinary Team Project pushes you to design, formulate, process, package and market a new food product. You also take How Ingredients Interact in Foods and modules like Nutrition and Health to study food’s role in disease prevention, and optional topics such as Food and Cancer, Diet and Cardiovascular Health, or Functional Foods.
Focus areas
“Food composition; food processing & formulation; nutrition across the life course; food safety; sustainable food systems; sensory & product development.”
Learning outcomes
“By graduation, you’ll be able to apply scientific knowledge (biology, chemistry, physics, nutrition) to solve food-related problems; design and evaluate new food products; understand and manage food safety and quality; assess and make evidence-based nutritional recommendations; work in interdisciplinary teams; communicate clearly with both scientific and non-scientific audiences; and carry out independent research.”
Professional alignment (accreditation)
This programme is officially accredited by the Institute of Food Science and Technology (IFST).
This course is built around real-world practice. From day one, you’ll spend time in specialist labs, testing, analysing, and even creating new food products — not just learning theory from a textbook. You’ll work on group projects that mimic industry challenges, use professional-grade equipment, and have the chance to take on a full year in industry to build your CV before you even graduate.
Here’s a glimpse of the kinds of hands-on experiences you’ll have:
Graduates from this course step into careers where food and health really make an impact. Some go into the food industry creating new products, others focus on nutrition and wellbeing in healthcare or public health, and many move into roles making sure our food is safe and high-quality. Common first jobs include Food Scientist, Nutritionist, Product Development Technologist, or Quality Assurance Manager — all solid routes with room to grow.
And Leeds doesn’t just leave you to figure this out on your own — here’s how the University backs you up and where graduates have gone next:
A-level: ABB including at least one of the following subjects: Biology, Chemistry, Physics 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.GCSE: English Language and Mathematics at grade 4 (C) or higher, or an equivalent English language and Mathematics qualification. We will accept Level 2 Functional Skills English instead of GCSE English.IB: 6,5,5 at higher level including at least one from Biology, Chemistry, Physics or Mathematics.American curriculum : High School Diploma 3.0 GPA with two Honors Classes at A and B, plus one AP at 4. OR High School Diploma 3.0 GPA with two Honors Classes at A and B, plus one IB HL course at 5. OR High School Diploma 3.0 GPA with two Honors Classes at A and B, plus one Dual Enrolment course at B.Indian curriculum : Standard XII Subject specific grades: 75-90%IELTS 6.0 overall, with no less than 5.5 in any componentTOEFL: 80 overall and no less than 17 in listening, 18 in reading, 20 in speaking and 19 in writingFood 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
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University of Leeds
