Curious about studying Food Science MScat University of Leeds? We've gathered all the key details—entry requirements, modules, fees, and more. Hear from real students by checking out reviews, or take the next step by booking an open day to explore it for yourself.
MSc - Master of Science
Leeds, Main
Full Time
Sep 2026
1 Year
The food industry is one of the largest in the world — with leading global corporations seeking qualified scientists who have the acumen to advance their products. Whether it’s enhancing the quality and safety of food products that interests you, or you’re keen to develop brand new products from concept to launch, the extensive skill set you’ll build on our Food Science MSc will open the door to many diverse career opportunities in this ever-evolving field. From challenging current issues in food production to applying scientific concepts to grasp the complex characteristics of food, this programme will broaden your understanding of crucial areas in the food industry. Our School of Food Science and Nutrition is home to world-leading research which has impacted key areas in food and directly informs the course, meaning you’ll be learning emerging innovations and issues in food science. This means that, once you graduate, you’ll be fully equipped with the topical knowledge and advanced skills sought after by global companies in industry. Studying an MSc in the School of Food Science and Nutrition at Leeds will also give you access to specialist facilities that’ll prepare you for working in the field and a programme team consisting of academics and researchers who work within the School’s research institutes and groups. Why study at Leeds: This Masters degree is accredited by the Institution of Food Science and Technology. Our globally-renowned research here at Leeds feeds into your course and shapes your learning with the latest thinking in areas such as colloids and diary science (including plant-based dairy), food biochemistry, food safety and regulatory practice and novel food design. Advance your knowledge and skills in critical areas sought after in industry, including food processing, microbiological and chemical food safety and the physical aspects of food. Conduct your own independent research project as part of your course and gain industry experience in investigating an exciting real-world problem, mirroring the type of work you’ll be conducting in your professional career. Access specialist facilities, including industry-grade equipment for investigating the colloidal nature of foods, small and wide-angle X-ray scattering equipment (SAXs & WAXS), electron microscopy facilities, texture analysers, tribometers and HPLC, LCMS and GC analytical equipment and computerised sensory testing. Experience excellent practical and theoretical teaching delivered by a programme team with a wealth of expertise and strong industrial links. Enhance your career prospects and join our successful alumni who have pursued careers in revered global companies including Nestlé, Britvic Soft Drinks and ASDA. Master the most up-to-date practices and techniques recognised in industry on a course that has been directly informed and advised by the Industrial Advisory Board. AccreditationInstitute of Food Science and TechnologyAccreditation is the assurance that a university course meets the quality standards established by the profession for which it prepares its students. This degree is accredited by the Institute of Food Science and Technology. Join our online taster courseFood Safety and Nutrition: A Global Approach to Public Health is delivered via FuturelLearn, exploring the challenges of ensuring food security faced by researchers, policymakers and individuals worldwide. Learn how large-scale change, like industrialisation, globalisation, population growth and climate change, affects food safety and understand the consequences for global health and nutrition. Find out more.
Undertake an independent, real-life research project with the support of our experienced academics. Your project work may take on the form of a lab-based, desk-based or field-based research activity. The choice of topics available will vary depending on your interest and what academics are working on at the time and may include experimental, computational or applied research. Through this module, you'll apply the skills and knowledge you have acquired throughout your programme and further develop the academic and professional skills necessary for graduate roles and various career paths, including further education at Leeds or elsewhere.?
This module will introduce the physico-chemical principles of colloid and interface science and illustrate the application of the colloid science approach to the processing of a range of food systems with particular emphasis on dairy and plant-based dairy alternative products.?
Explore digital tools for innovative design solutions in food processing including the use of Computer Aided Design (COMSOL Multiphysics) for modelling complex problems and challenges in relation to different food products – e.g., heat and mass transfer and fluid flow. You’ll also develop the necessary skills and knowledge in mathematical modelling in food processing and design.?
Build an understanding of the biochemical constituents of food and the biochemical reactions and processes happening in food on a molecular level to understand the functionality of nutrients.
This module will cover food processing, including the significance of raw materials and equipment. You'll look at the unit operations in industrial food processing systems and discuss how to identify critical food safety parameters and processing conditions for food. You'll also evaluate the physical, chemical and biochemical changes in food, resulting from different processing methods. Within its scope, this module will include complex scientific calculations for the food industrial manufacturing processes.
This module will examine techniques used in the analysis of sensory properties, including food texture. It is also aimed at providing practical training in sensory analysis techniques and statistical methods for the analysis of sensory data. On completion of this module students will be better able to: 1) Understand the principles and techniques for sensory measurement and analysis; 2) Design, apply and interpret statistically valid sensory analysis methods to assess food quality and consumer preferences; 3) Understand the scientific principles and methods for measuring food texture and rheological properties; 4) Understand the mechanisms and principles governing food oral processing.
Using current sustainability frameworks relevant to food production and consumption, you’ll take an in-depth look into how systems thinking relates to food sustainability. You’ll review key components of the global food system, including various actors/stakeholders, e.g., NGOs, farmers, governments, and how they function collectively to sustain the food system. You’ll also cover current sustainability challenges facing the global food system, e.g., environmental degradation, climate change, food security, food waste and the circular economy, possibilities for optimising for human and environmental health (One Health concept).
Examine key stages of a product development process including focus groups, product concept design, product formulation, consumer sensory assessment and product packaging. You’ll discuss the overall composition of food, with regard to its principal and trace components, additives and contaminants. You’ll explore the need for chemical analysis in food production and build an understanding of the application of spectroscopic and chromatographic techniques. The module will also include laboratory practicals to demonstrate applied knowledge.??
This key module will introduce you to a diversity of academic and professional skills and competencies that will help you succeed throughout your degree – and beyond. You'll learn how to critically read scientific and non-scientific sources of information and how to communicate scientific aspects relating to your discipline to various audiences, using different tools, e.g., academic writing and digital platforms. You'll explore the application of study skills, such as Academic Integrity, Ethics, and Library Skills. By engaging in practicals, you'll build your laboratory skills specific to your specialisation, as well as more generic skills such as good laboratory practices and laboratory safety. This module will also introduce you to the requisite professional competencies and how you can build these throughout your programme.?
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