1. University of Leeds
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  3. Bachelors
  4. Food Science BSc

Food Science BSc

3 Years On Campus Bachelors Program

University of Leeds

Program Overview

At Leeds, we’re proud to be one of the UK’s top Food Science and Nutrition schools. Our Food Science BSc is accredited by the Institute of Food Science and Technology (IFST), giving you a degree that’s recognised and valued by employers in the food industry.

Food Science is all about exploring what’s really happening to the food we eat. You’ll bring together chemistry, biology and nutrition to understand how food is made, how it changes during storage and processing, and how we can make it safer, tastier and better for our health.

On this course, you won’t just learn the theory — you’ll put it into practice. From food processing and safety, to texture, flavour, and product development, you’ll get hands-on experience investigating the science behind everyday products. You’ll also look at how what we eat shapes our health and wellbeing, preparing you to make a real impact in an industry that touches all of our lives.

Structure & Modules

Here’s how the degree is typically structured over the 3 years.

Year 1

You’ll build foundational knowledge:

  • Core modules like Food: Past, Present and Future, Introduction to Human Nutrition, Food Safety and Preservation, Biochemistry of Food and Nutrients 
  • Skills-based modules: data/ statistical understanding, laboratory safety and practices, academic/professional skills. 
  • Optional/discovery modules to explore your interests. 

Year 2

More depth in food science topics:

  • Advanced biochemistry, food processing, food analysis, colloid science (interfaces, structure etc.), quality assurance, new product development, advanced safety & quality control
  • Professional development and research methods to prepare for final year & workplace 

Year 3

Specialisation + application:

  • Independent capstone research project or dissertation. 
  • Interdisciplinary Food Product Development project: designing real products (ingredients, packaging, sensory, marketing). 
  • Optional modules in areas of interest: functional foods, how ingredients interact, health & nutrition as they relate to food, etc. 

Teaching, Assessment & Facilities

  • Teaching combines lectures, tutorials, labs, workshops, and project-based / problem-based learning.
  • Independent study expected. Personal tutors assigned. 
  • Assessments vary: lab reports, data analyses, presentations, group work, project reports, “Dragon’s Den” type product pitches in some modules. 
  • Facilities are strong: teaching laboratories, sensory evaluation labs including specialist equipment, GC/HPLC for analysis, industrial food processing equipment (ovens, freezers, freeze-dryers etc.), rheometers & tribometers for texture, etc.

Experiential Learning (Research, Projects, Internships etc.)

At Leeds, you won’t just sit in lectures — you’ll be rolling up your sleeves from Year 1. You’ll work in modern labs, use industry tools and software, take part in real food product development projects, and get exposure to work placements and research. The learning is always tied to what the food world looks like right now, not just textbook theory.

Here’s what that means for you:

  • Lab practicals from early on: you’ll mix, measure, test food components, work on food safety, and see what happens under different processing conditions. 
  • Access to specialist facilities: think industrial-scale processing equipment (ovens, freezers, spray dryers, pasteurisers), HPLC and GC analytical machines, sensory panel rooms, rheometers & tribometers for texture and texture analysis. 
  • Digital tools and software: modules include things like Digital Tools for Food Solutions, using software such as Comsol Multiphysics for modelling heat, fluid flow and mass transfer, plus tools like Nutritics and MyFood24 for dietary / nutrition analysis.
  • Team product-development project in final year: you’ll collaborate with classmates (and sometimes across disciplines), design a food product from concept to market, including packaging, marketing, sensory evaluation and nutrition labelling, and even do a “Dragon’s Den” style pitch. 
  • Optional work placement or study abroad: between Years 2-3 you can spend a year in industry or at a partner university overseas. Great for building experience, network, and making your CV stand out.

Progression & Future Opportunities

A Food Science degree from Leeds opens doors fast. Many of our graduates move into roles like Food Technologist, Quality & Safety Officer, Product Development Scientist, or research and regulatory positions. 

Here’s how Leeds helps you get there:

  • Careers support: a dedicated School Careers Officer plus one-to-one help with CVs, applications, interviews, and employer networking.
  • Industry connections: placements and projects with companies like Nestlé, Unilever, M&S, PepsiCo and Mondelez.
  • Strong outcomes: over 90% of graduates are in work or further study soon after finishing.
  • Accredited degree: recognised by the Institute of Food Science & Technology (IFST), giving you a qualification trusted by employers worldwide.

Further Academic Progression:
You can take your studies further with the MSci Food Science at Leeds, or continue into a specialised MSc or PhD in areas like food safety, biotechnology or nutrition research.

Program Key Stats

£32,750
£ 29
Sept Intake : 14th Jan


Eligibility Criteria

ABB
3.0
33
75 - 90

N/A
N/A
6.0
80

Additional Information & Requirements

Career Options

  • Food 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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