Food Science MSci, BSc

Program Overview

The Food Science MSci, BSc program at the University of Leeds is a multidisciplinary program that combines chemistry, biology, physics, and nutrition to study the science behind food production, processing, and consumption. The program emphasizes the importance of food in human society and addresses current issues in food production, including sustainability, safety, and quality. Graduates are highly sought after by employers in the food industry and related fields, and the program is ranked among the top 40 in the world for Food Science and Technology.

Program Outline

Degree Overview:

Food Science MSci, BSc is a four-year, full-time program offered by the University of Leeds. It is a multidisciplinary program that combines chemistry, biology, physics, and nutrition to study the nature, sustainability, properties, and composition of foods. The program aims to provide students with a comprehensive understanding of the science behind food production, processing, and consumption, equipping them with the knowledge and skills to ensure the safety, quality, and nutritional value of food products. The program emphasizes the importance of food in human society, addressing current issues in food production and applying scientific concepts to understand the complex characteristics of food. Students will learn about food processing, food formation, quality and safety, food preservation, and the production of everyday food commodities. The program also explores the sustainability of ingredients and manufactured products, the effects of food on health and well-being, and encourages creative thinking in food science through a team-based product development project.

Outline:

The program is structured around a combination of compulsory core modules and optional modules, offering students the flexibility to tailor their learning to their interests. Each year consists of 120 credits.

Year 1:

• Compulsory Modules:
• Food: Past, Present and Future:
Explores food histories, production methods, consumption trends, and sustainability issues.
• Introduction to Human Nutrition: Covers the basics of nutritional science, including macronutrients, micronutrients, dietary requirements, and nutrient deficiency.
• Academic and Professional Skills: Develops academic and professional skills, including critical reading, scientific communication, study skills, laboratory techniques, and professional competencies.
• Food Safety and Preservation: Focuses on food safety, microbiological and chemical contaminants, good manufacturing practices, and food preservation methods.
• Biochemistry of Food and Nutrients: Explores the biology and chemistry of food properties, including appearance, texture, and flavor.
• Optional Modules:
• 10 credits of discovery modules.

Year 2:

• Compulsory Modules:
• Advanced Food Biochemistry:
Builds on the knowledge of Year 1's "Biochemistry of Food and Nutrients" module, covering biochemical reactions and processes in food.
• Food Processing: Covers food processing, raw materials, equipment, industrial food processing systems, and the impact of processing on food properties.
• Colloids in Food Products: Introduces the principles of colloid and interface science and their application in food processing and quality assessment.
• Food Analysis: Explores methods for determining the nutritional composition, contaminants, and legality of food products.
• Professional Development and Research Methods: Develops statistical analysis, critical appraisal skills, and research paradigms.
• Introduction to Food Product Development: Examines the stages of food product development, including ideation, concept design, and consumer sensory assessment.
• Advanced Food Safety and Quality Assurance: Covers advanced food safety issues, risk assessments, allergen management, and quality management systems.
• Optional Modules:
• 10 credits of discovery modules.

Year 3:

• Compulsory Modules:
• Food Product Development: Interdisciplinary Team Project:
Students work in teams to develop a new food product, covering all stages from sourcing to marketing.
• How Ingredients Interact in Foods: Explores the impact of ingredients and processing methods on food quality.
• Food Industry Management: Covers management concepts and principles applied to food processing systems, including supply chain concepts and food security.
• Critical Appraisal of Scientific Literature: Develops critical appraisal skills and involves an in-depth analysis of scientific literature.
• Optional Modules:
• 10 credits of discovery modules.
• 20 credits from a selection of optional modules, including:
• Food Biotechnology
• Food Science and Nutrition Research: Recent Revelations and Disputes
• Functional Foods
• Nutrition and Health

Year 4:

• Compulsory Modules:
• Capstone Project: Research and Discovery:
Students undertake an independent research project under the guidance of experienced academics.
• Problem Solving: Functionality of Ingredients in Food Design: Develops problem-solving skills related to food manufacturing and its effects on health.
• Optional Modules:
• 15 credits from a selection of optional modules, including:
• Nutrition Across the Lifespan
• Sensory Science
• Advanced Food Biotechnology
• Food Systems and Sustainability
• Nutrition and Health

Assessment:

The program utilizes a variety of assessment methods, including:

• Report writing
• Presentations
• Problem-solving exercises
• Laboratory work
• Experimental methods
• Final year capstone project

Teaching:

The program employs a range of teaching methods, including:

• Lectures
• Workshops
• Small group tutorials
• Practical laboratory work
• Independent study
Teaching staff includes lecturers, associate professors, professors, industry professionals, and postgraduate researchers. Students are assigned a personal tutor to provide guidance throughout their studies.

Careers:

Graduates of the Food Science MSci, BSc program are highly sought after by employers in the food industry and related fields. Potential career paths include:

• Food scientist
• Product developer
• Marketing specialist
• Food technologist
• Quality assurance specialist
• Research scientist
• Consultant
• Policy advisor

Other:

• The program is accredited by the Institute of Food Science and Technology (IFST).
• The program offers opportunities for study abroad and work placements, enhancing students' skills and experience.
• The University of Leeds Careers Centre provides support and guidance to students in their career development.
• The program is ranked among the top 40 in the world for Food Science and Technology by ShanghaiRanking's Global Ranking of Academic Subjects 2023.
• The program is ranked among the top 5 in the UK for Nutrition and Food Science by the Guardian University Guide 2024.