The Food Science and Nutrition MSc will provide you with a broad knowledge of food science and nutrition. During the course, you will learn everything from underlying principles in industrial food processing to how nutrients in food are used in the body and understanding the nature of food as a medium for chemical reactions. You will gain a broad understanding of legislation and quality control and how this impacts the industry, examine key stages of a product development process, as well as develop key knowledge and understanding of food system challenges and sustainability. You will develop an in-depth understanding of the scientific principles that underpin the relationships between diet and health, how nutrients in food are used in the body and how individuals’ nutritional requirements change across various stages of life, with consideration to how these relate to specific groups of people. In addition, you will be introduced to essential academic, research methods and professional skills that will support you to succeed in your degree programme and beyond. You will benefit from the open and authentic exposure to real-world examples through our research-based learning approach that address global challenges through empirical and inclusive enquiry.
Throughout the course, your studies will be guided by our internationally recognised cutting-edge research and innovation in food and nutritional science. You will benefit from our strong collaborations and partnerships with industry, the commercial sector and professional body the Institute of Food Science and Technology (IFST) enabling you to develop the required literacies, skills, competencies that are relevant to your needs and ambitions as a Food and Nutrional scientist. In the final months of your course, you’ll have the chance to put theory into practice with an independent research project. This will be your opportunity to build on the skills and knowledge you’ve learnt throughout the course and investigate an exciting real-world problem, mirroring the type of work you’ll be conducting in your professional career.
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 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.
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
Candidates will be required to study the following compulsory modules
| Code | Title | Credits | Semester | Pass for Progression |
|---|---|---|---|---|
| FOOD5046M | Food Safety and Regulatory Practice | 15 | Semester 1 (Sep to Jan) | PFP |
| FOOD5056M | Food Processing | 15 | Semester 2 (Jan to Jun) | PFP |
| FOOD5061M | Nutrition and Health | 15 | Semester 2 (Jan to Jun) | |
| FOOD5072M | Food Systems and Sustainability | 15 | Semester 2 (Jan to Jun) | |
| FOOD5090M | Capstone Research Project | 60 | 1 Jan to 31 Aug | PFP |
| FOOD5243M | Food Chemistry and Biochemistry | 15 | Semester 2 (Jan to Jun) | |
| FOOD5271M | Principles of Food Product Design | 15 | Semester 1 (Sep to Jan) | |
| FOOD5516M | Nutrition Across the Lifespan | 15 | Semester 1 (Sep to Jan) | PFP |
| FOOD5545M | Research and Professional Skills | 15 | Semester 1 (Sep to Jan) |
[Learning Outcomes, Transferable (Key) Skills, Assessment]
View Timetable
Last updated: 06/09/2024 10:41:34
Errors, omissions, failed links etc should be notified to the Catalogue Team