2024/25 Undergraduate Programme Catalogue
MSci, BSc Food Science
Programme code: | MSBS-FOOD | UCAS code: | D611 |
---|---|---|---|
Duration: | 4 Years | Method of Attendance: | Full Time |
Programme manager: | Darren Greetham | Contact address: | Darren.Greetham@leeds.ac.uk |
Total credits: 480
Entry requirements:
Entry Requirements are available on the Course Search entry
School/Unit responsible for the parenting of students and programme:
School of Food Science and Nutrition
Examination board through which the programme will be considered:
Relevant QAA Subject Benchmark Groups:
Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences.
Professional Body Offering Accreditation:
IFST (Institute of Food Science and Technology)
Programme specification:
The information on this page is accurate for students entering the programme in 2023/2024 or before. For students entering the programme from September 2024 or after, you can find the details of your programme:
MSci, BSc Food Science(For students entering from September 2024 onwards)
Food science is a multidisciplinary subject that brings together the pure science subjects of chemistry, biology, physics and nutrition to the study of nature, sustainability, properties and composition of foods and the changes they undergo during storage and processing. Food scientists play an important role in how raw materials are transformed into finished food products ensuring that the food we eat is safe, good quality and meets our nutritional and dietary needs. Our food science degree will give you a solid understanding of the importance of food in human society – from challenging current issues in food production to applying scientific concepts to grasp the complex characteristics of food.
Throughout the course, you’ll learn a combination of core food science topics, alongside a range of optional and skills development modules to give you the technical skills, specialist knowledge and professional experience you’ll need for your future career. Your studies will be guided by our internationally recognised cutting-edge research and innovation in food science. You will benefit from our strong collaborations and partnerships with industry, the commercial sector and professional body (IFST) enabling you to develop the required literacies, skills, competencies that are relevant to your needs and ambitions as a food scientist
At the start of the course, you’ll gain solid foundations in food and nutrition, exploring their relationship to health, including where food is sourced from and how that fits within a ‘sustainable’ global food system framework. You’ll also cover aspects key to providing a safe and healthy diet, including food preservation and sensory evaluation. Throughout the course, you will build on these foundations, and you will develop your knowledge of the science underpinning the relationships between food processing, nutritional analysis, food formation and quality and safety, investigating the operations used to preserve foods and the procedures used to produce everyday commodities. In addition to considering the issues surrounding the sustainability of ingredients and manufactured products, you'll also study the effects that food has on our health and wellbeing.
As you move through your programme, you will explore more specific and specialised areas of current thinking in food science and reflect on how these can be applied to solve real-world local and global food challenges. We’ll also encourage you to think creatively as a food scientist, designing your own food as part of an interdisciplinary team-based product development project and explore creative and innovative ways of designing food using specialist software.
Year1 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Compulsory modules:
Candidates will be required to study the following compulsory modules
FOOD1011 | Food: Past, Present and Future | 20 credits | Semester 1 (Sep to Jan) | |
FOOD1028 | Biochemistry of Food and Nutrients | 20 credits | Semester 2 (Jan to Jun) | |
FOOD1041 | Food Safety and Preservation | 20 credits | Semester 2 (Jan to Jun) | |
FOOD1061 | Understanding Data | 10 credits | Semester 2 (Jan to Jun) | |
FOOD1146 | Academic and Professional Skills | 20 credits | Semester 1 (Sep to Jan) | |
FOOD1151 | Introduction to Human Nutrition | 20 credits | Semester 1 (Sep to Jan) |
Discovery modules:
Candidates will be required to study 10 credits of discovery modules
Year2 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Compulsory modules:
Candidates will be required to study the following compulsory modules:
FOOD2032 | Biochemistry Controlling Nutrients and Sensory Properties | 20 credits | Semester 2 (Jan to Jun) | |
FOOD2046 | Food Processing: From Farm to Shop | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2100 | Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods | 20 credits | Semester 1 (Sep to Jan) | |
FOOD2135 | Microbiological and Chemical Food Safety | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2140 | Food Analysis | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2175 | Literature Review in Food Science and Nutrition | 10 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2192 | Introduction to Food Product Development | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2196 | Food Quality Assurance | 10 credits | Semester 2 (Jan to Jun) |
Discovery modules:
Candidates will be required to study 10 credits of discovery modules.
Year3 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Compulsory modules:
FOOD3011 | Innovation and Design Principles for Foods | 10 credits | Semester 1 (Sep to Jan) | |
FOOD3031 | Functionality and Interactions of Components in Food Products | 10 credits | Semester 2 (Jan to Jun) | |
FOOD3100 | Biotechnology: Traditional and Leading Edge | 10 credits | Semester 1 (Sep to Jan) | |
FOOD3132 | Food Science and Nutrition Research: Recent Revelations and Disputes | 10 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD3140 | Critical Appraisal of Scientific Literature | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD3330 | Functional Foods | 10 credits | Semester 2 (Jan to Jun) | |
FOOD3371 | Food Product Development - Team Project | 30 credits | Semesters 1 & 2 (Sep to Jun) |
Discovery modules:
students must study 20 credits of discovery modules
Year4 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Compulsory modules:
FOOD5071M | Research Project | 60 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD5530M | Problem Solving: Functionality of Ingredients in Food Design | 30 credits | Semesters 1 & 2 (Sep to Jun) |
Optional modules:
students must study 30 credits of optional modules
FOOD5072M | Food Systems and Sustainability | 15 credits | Semester 2 (Jan to Jun) | |
FOOD5148M | Health Promotion:Applications of Theory and Practice | 15 credits | Semester 2 (Jan to Jun) | |
FOOD5226M | Advanced Food Biotechnology | 15 credits | Semester 2 (Jan to Jun) | |
FOOD5236M | Food Allergy and Food Intolerance | 10 credits | Semester 1 (Sep to Jan) | |
FOOD5411M | Nutrition Policy | 15 credits | Semester 1 (Sep to Jan) | |
FOOD5473M | Sensory Science | 15 credits | Semester 1 (Sep to Jan) |
Last updated: 10/05/2024 09:58:19
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