Food Science University of Leeds

Overview

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 University of 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 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.

Accreditation

This course is accredited by the Institute of Food Science and Technology.