2024/25 Undergraduate Programme Catalogue

MSci, BSc Food Science and Nutrition (For students entering from September 2024 onwards)

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 from September 2024. For students who entered the programme before September 2024, you can find the details of your programme:

MSci, BSc Food Science and Nutrition

Food science and nutrition is truly multidisciplinary. Our Food Science and Nutrition programme combines all the sciences including physics, chemistry, mathematics, and biology, with nutrition, psychology and science policy, all contributing to a wide and inter-woven discipline. Our programme addresses the health demands of individuals and groups, communities and nations and the global need for sustainable food manufacturing to create food products with acceptable nutritional composition and consumer acceptability. Our programme focuses on understanding the roles nutrients have in foods and the social and cultural influences that bias consumers as they struggle to maintain their health and wellbeing in preventing diseases. Similar challenges are faced by consumers in all countries globally. Worldwide, skilled food scientists and nutritionists are needed in critical roles. They understand how raw food materials are transformed into commercial food products, ensuring what is eaten is safe, of good quality and meets the nutritional and dietary needs recommended by governments.
Our Food Science and Nutrition degree programme presents the different scientific contributions needed to address the industry-wide challenges. Throughout the degree programme, we introduce food and nutrition topics, alongside a range of optional and skills-development modules that build technical expertise, preparing students for different professional environments after graduation.
Our programme modules are guided by internationally recognised researchers and our lecturers benefit from collaborators and partners from industry and the commercial sectors. We introduce students to professional bodies including the Institute of Food Science and Technology (IFST) and Association for Nutrition (AfN) and others) enabling them to further your career ambitions as a food and nutrition specialists and researchers.
We begin introducing the different foundations contributing to the food and nutritional sciences We explore the basis of health and disease risk. We introduce how foods are sourced and components combined. We present the demands of reaching a ‘sustainable’ global food system. We cover fundamental aspects of a safe and healthy diet, including the need for prepared foods, food preservation and sensory evaluation. As each year progresses, we expand on the biochemistry of metabolic health and disease risk. We expand on the challenges faced by the food industry in transforming and processing foods from their raw states into products that should retain their nutritional value. We describe why biofortification is prevalent and what is meant by soft matter and bioprocessing. We introduce alternative food sources. The critical analysis of the nutritional composition of foods is essential, a central theme in our programme. We present the mechanisms underlying the bioavailability of nutrients and the different nutritional needs throughout the life-course, across groups in the population with different health conditions and risks. We describe the priorities of food safety and security. We consider nutritional epidemiology and public health and consider science policy making, consumer decision making and government food and health initiatives and agendas around the world.
Many choices and directions are possible in our programme. The final year involves a choice of advanced specialised modules, based on current research. There are essential modules too, the first is dedicated to a supervised research project, leading to a written scientific report and a research poster for presentation in a research s ymposium. The other essential module involves the design of a new food product as part of an interdisciplinary team of students.
Our programme is designed around a combination of compulsory modules that build on the core themes from the first year. There is a lot of flexibility through the three years. We offer additional skills-development modules that open into related career paths. There are very many industrial and professional roles that our food science and nutrition graduates go into.
We also encourage all undergraduates to consider their continued professional development (CPD) before they graduate. Combining the technical knowledge acquired from our research-led modules. Our food science and nutrition graduates are well-prepared with a breadth and depth of knowledge, reassured they can rely on a network of new colleagues and professional contacts, confident they can compete and stand out in the workplace.
The University offers a portfolio of Discovery modules available every year of a degree programme. These are available to all students as long as enough credits in the main subject are taken each year.
Each academic year requires a total of 120 credits to be taken.

Year 1
The first-year modules provide a grounding in the fundamental concepts, a foundation for the following years. We introduce human nutrition and the basis of public health. At the molecular level, we introduce the biochemistry of food and nutrients. We also examine the social and cultural expectations of food, discussing its past, present and future. We introduce food safety and preservation, and traditional alcoholic beverages. Numerical and computational skills are essential throughout the programme, so we start with an introductory module for understanding different kinds of data. Many modules provide opportunities to develop laboratory and experimentation skills in laboratory-based practical classes. Laboratory skills are transferable and essential for the success in the second year.
Year 2
In the second year, your insight into food science and nutrition will broaden. Modules advance the understanding of Food Analysis and Nutrient Biochemistry and also Food Processing and Food Analysis and Quality Assurance. In another core module, we consider the nutritional considerations across the lifespan. Optional modules include Health promotion: Applications of theory and practice and Nutritional Epidemiology. We also provide a module introducing Food Product Development used in industry. This second year provides a core programme of research and career skills training that build on key skills founded in the previous year, including use of specialist software, careers knowledge, and employability and professional aspects of food science and nutrition roles in industry and public health settings.
Year 3
The third year offers many advanced modules to choose from, based on the current research priorities in food sciences and nutrition-related diseases. You can look at how nutrition or diet can be applied in the treatment and prevention of some diseases. You can examine how ingredients interact in foods. Other modules include Personalised Nutrition, food industry management, Functional Foods, and Food Biotechnology, Digital Tools for Food Solutions
A major part of this final year is research project work. This is an independent capstone research project supervised by an experienced academic in the School. There is a wide selection of research topics to choose from, related to the food and nutritional sciences, and to broader research activities with collaborators. This research project module concludes with a research project report and poster presentation symposium, similar in style to international conferences. Experience of a research project develops critical and analytical thinking skills needed by Industry or for future postgraduate study.
Creative problem solving is essential when it comes to the food product developm ulation and processing, then ensure sensory evaluation, and design packaging and marketing. The FPD modules ends with a pitch to a panel of industry and nutritional experts.
Year 4
In your final year, you will further develop problem-solving skills and professional competencies. A major part of this Integrated Masters degree is your final year project work, which is an opportunity to undertake an extended capstone research project, together with research academics. The experience will develop your research and communication skills, which are key to all graduate roles and career paths. You will be given a choice of topics to investigate and discuss project ideas with potential Supervisors. The final year offers other advanced modules to choose from not chosen in Year 3, based on the current research priorities in food sciences and nutrition-related diseases.

One-year optional work placement or study abroad
During your programme, another opportunity to advance your skill set and experience further is offered. You can apply to either undertake a one-year work placement, working in an industry relevant to the degree or your career interests, or by further study in food science or nutrition at another partnering university worldwide, both options provide valuable experience and personal development.
Both schemes add an additional year to the course, taking the total course length to 5(five) years.
Accredited by the Institute for Food Science and Technology
This accreditation signifies that Leeds offers the best possible food-related education, giving students the opportunity to develop the knowledge and skills necessary to enter into employment in the food industry, research, education and the public sector. Studying an accredited degree programme can help you to stand out to employers because it assures them that you meet the standards of the food profession.
Progression
Progression through each year of the MSci programme is dependent on a student achieving a minimum of 100 credits and a weighted year average of 60%. Transfers to the MSci programme from the BSc programme can occur at Level 2, subject to meeting this academic requirement. Students not meeting criterion at the end of Level 2 will usually progress on the BSc programme.

Year1 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

Candidates will be required to study the following compulsory modules

Discovery modules:

Candidates will be required to study 10 credits of discovery modules

Year2 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

We are currently refreshing our courses to make sure students have the best possible experience. Full module details for years 2, 3 and 4 are not yet available. Before you enter years 2, 3 and 4 details of modules for those years will be provided.

Compulsory modules:

Candidates will be required to study the following compulsory modules:

Advanced Food Biochemistry - 20 credits
Food Processing - 20 credits
Nutrition Across the Lifespan - 20 credits
Professional Development and Research Methods -10 credits

Optional modules:

Candidates will be required to study 20 credits from the following optional modules:

Food Analysis - 10 credits
Introduction to Food Product Development - 10 credits
Food Allergy and Food Intolerance - 10 credits

Candidates will be required to study 20 credits from the following optional modules:

Health Promotion: Application of Theory and Practice - 20 credits
Advanced Food Safety and Quality Assurance - 20 credits

Discovery modules:

Candidates will be required to study 10 credits of discovery modules

Year3 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

We are currently refreshing our courses to make sure students have the best possible experience. Full module details for years 3 and 4 are not yet available. Before you enter years 3 and 4 details of modules for those years will be provided.

Compulsory modules:

Candidates will be required to study the following compulsory modules:

Food Product Development: Interdisciplinary Team Project - 20 credits
How Ingredients Interact in Foods - 20 credits
Nutrition and Health - 10 credits
Food Industry Management - 20 credits
Critical Appraisal of Scientific Literature - 20 credits

Optional modules:

Candidates will be required to study 20 credits from the following optional modules:

Candidates will be required to study 20 credits from the following optional modules:

Diet and Cardiovascular Health - 10 credits
Food and Cancer - 10 credits
Food Biotechnology - 10 credits
Functional Foods - 10 credits
Food Science and Nutrition Research: Recent Revelations and Disputes - 10 credits

Discovery modules:

Candidates will be required to study 10 credits of discovery modules

Year4 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

We are currently refreshing our courses to make sure students have the best possible experience. Full module details for year 4 are not yet available. Before you enter year 4 full details of modules for that year will be provided.

Compulsory modules:

Candidates will be required to study the following compulsory modules:

Capstone Project: Research and Discovery - 60 credits
Problem Solving: Functionality of Ingredients in Food Design - 30 credits

Optional modules:

Candidates will be required to study 15 credits from the following optional modules:


Food Science and Nutrition Research: Recent Revelations and Disputes - 15 credits

Candidates will be required to study 15 credits from the following optional modules:

Year5 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Last updated: 08/05/2024 17:06:36

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