Food science and nutrition msci%2C bsc in University of leeds

Food science and nutrition is a multidisciplinary subject area that brings together the pure science subjects of chemistry, biology, physics and nutrition to the study of the nature, sustainability, properties, and composition of foods. It also focuses on the role that foods, nutrients and “diet” play in maintaining health and wellbeing and preventing diseases. Skilled food scientists and nutritionists play an important role in understanding how raw materials are transformed into finished food products whilst ensuring the food we eat is safe, good quality and meets our nutritional and dietary needs.

A-Level offer is: AAB. International Baccalaureate: 16 points. ​Minimum percentage required (12 standard or HSC) 85%. IELTS score of 6.0 with a minimum of 5.5 in each band. 

15th Jan