The course provides students with a broad knowledge of bioscience of food with the necessary understanding of chemistry, biochemistry, nutrition, food colloids, and main emphasis on its application to biotechnology, quality assurance and processing of food [areas of specialisation]. The course is designed to build on the scientific knowledge from the first degree of discipline. It allows students to develop particular interests, skills and understanding of the methodology through the selection of specialised options and research project with content influenced by current research thinking in the field. It allows students to develop the necessary personal skills to communicate effectively in professional activities, to be able to appraise critically the complex factors, including sociological and ethical issues which influence the quality, safety and health of the consumer.
Procter Department of Food Science
Leeds was one of the first universities to introduce degrees in Food Science and has remained at the forefront of teaching and research in this area. It is recognised as a centre of excellence in the field of food chemistry and biochemistry and the physical properties of food. In the last Research Assessment Exercise, the Department was awarded the highest possible 5* rating.
Research is carried out in food colloids, functional behaviour of food proteins, food enzymology, nutritional biochemistry, physical measurement and food engineering. Much of this research is directed at the needs of the food industry and individuals visiting the Department from overseas often carry out research of relevance to the needs of developing countries. This research is supported by purpose-built chemical, biochemical and physical laboratory facilities in an attractive new building, and up-to-date equipment.
Considerable pilot plant equipment is available to support research in all areas but particularly those in food engineering and processing. External support is obtained from the food industry, as well as from BBSRC for applicants from the UK and Europe. Industrial collaboration is strongly encouraged. The food industry is the largest employer in the UK and training in food science provides unique opportunities for careers in all sectors of the industry. The Department trains students to research degree and taught masters level.
What you study
The study programme in MSc Food Science is tailored for students to meet each student’s carrier goals. Each programme has a compulsory and optional component. Subjects areas covered are food chemistry, biochemistry, biotechnology, nutrition and health, food processing, microbiology, dairy and colloid science, quality assurance, food law and sensory science.