University of Leeds
Food Science and Nutrition
This programme enables students to develop an in-depth understanding of food science, food processing and composition in relation to nutritional quality; critically appraise the chemical, physical and quantitative changes in nutrients and non-nutrients during food processing, manufacture, distribution and storage; understand the concept of food quality and relevance of nutritional quality to total food quality; develop an understanding of the functions of food components and nutrients and strengthen the understanding of global issues related to nutrition and health of individuals and population subgroups; develop a capacity to critically analyse a problem, action plan and scientific investigation; develop skills such as effective communication and presentation.
A 1st degree in a science based subject with at least the equivalent of a lower 2nd Class Honours.
Modules studied may include: Microbiological and chemical food safety; food processing; food chemistry; food processing and nutritional quality; nutrition and health; food analysis; functional foods.
Assessment is by course work and written exams which take place at the end of the semester in which the module is taught. Results obtained in the 2nd and final years contribute to the final degree classification.
There are number of departmental bursaries available to international students ranging between �1000-3000.
|Qualification||Study mode||Fee||Course duration|
|MSc||Full-time||£ 12,000 per Academic year (home fees)||1 years|
|Campus name||Town||Postcode||Region||Main campus||Campus||Partner|
|University of Leeds||Leeds||LS2 9JT||Yorkshire and the Humber|
Postgraduate Admissions Office
0113 343 2958