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Food Science and Nutrition MSc

Key information

Qualification type

MSc - Master of Science

Subject areas

Nutrition Food Science

Course type


Course Summary

Providing nutritious food is a key target for the government, which is keen to encourage industry and academic experts to work together to improve food standards. The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving. Throughout our Food Science and Nutrition MSc you will investigate the scientific aspects of food, nutrition and the wider implications of diet on our health and wellbeing. The breadth of the programme gives an appreciation of key positions of food and health, as well as in food composition, and the manufacture of foods. At the interface between food and nutrition, graduates will be key in the development of new healthy eating trends.

Throughout the programme you will tackle issues such as the nutritional significance of processed foods in the diet, the effects of nutrition labelling and nutrition claims, functional foods; and catering technology and nutritional quality. Alongside developing current techniques in food analysis, structure and processing you will gain in-depth knowledge of current health topics such as heart disease, and antioxidants and their health benefits. You will also gain knowledge and understanding of the functions of food and nutrients and their relationship to health and disease. Graduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally. Our graduates are in big demand and food companies come to Leeds to recruit the best talent. Some of our past graduates hold key positions in the food industry and government agencies.

Different course options

Study mode

Full time


1 year

Start date



On completion of the module, students should: have an understanding of the important microbiological safety issues in food and the scientific basis of the key approaches used by the industry in order to minimize risk to consumers, and understand the range of chemical safety issues in food, how they are minimized and regulated. In both areas, students will be expected to be knowledgeable on the relative risks and to be able to carry out basic risk assessments.

Tuition fees

UK fees
Course fees for UK / EU students

Please contact the provider

Average for all Postgrad courses (per year)


International fees
Course fees for non-UK / EU students

Please contact the provider

Average for all Postgrad courses (per year)


Entry requirements

Students need a bachelor degree with a 2:2 (hons) or equivalent in a relevant science subject. We accept a range of international equivalent qualifications.