Food Science

Food science is the application of chemistry, biology, physics, and nutrition to the study of food, its composition, properties, processing, safety, and sustainability. It is a genuinely multidisciplinary field that asks fundamental questions about what food is made of, how it behaves during storage and processing, what makes it safe, nutritious, and palatable, and how the global food system can become more sustainable in the face of growing population and climate change. Food scientists work at the interface of science, technology, and industry, contributing to the development of new products, the improvement of existing ones, and the systems that ensure food safety and quality.

At the University of Leeds, this three-year, full-time degree integrates the pure science foundations of chemistry, biology, physics, and nutrition with the applied science of food. You will study food chemistry, food microbiology, food processing technology, sensory science, and the nutritional and sustainability dimensions of the food system, developing both laboratory skills and the understanding of commercial and regulatory contexts that professional food scientists need. A sandwich year, a year abroad, and a work placement are all available, giving you the opportunity to apply your knowledge in professional food science environments and to engage with the global dimensions of the food industry.

The typical entry tariff of 152 points reflects strong academic expectations at a leading research university with particular strengths in food science.

Food science graduates work in food manufacturing, product development, quality assurance, food safety, regulatory affairs, and food research. The food and drink industry is one of the UK's largest manufacturing sectors, and the demand for graduates with food science qualifications is consistent. Many graduates also work in public health nutrition, environmental health, and supermarket and retailer food technology teams.

Postgraduate study in food science, food engineering, or nutrition is available for those who wish to develop specialist expertise or pursue research careers.