This course investigates the scientific aspects of food science and nutrition and the wider implications of diet on our health and wellbeing. The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving.

The BSc Food Science and Nutrition programme offered at the University of Leeds provides a balance of scientific and socio-economic studies of diet, nutrition and related health aspects. Its breadth leads to an appreciation of the key positions of food in society, health and well-being, as well as in the manufacture, marketing and retailing of foods, and a knowledge of the appropriate law and regulations. At the interface between food and nutrition, graduates will be key in the development of new healthy eating trends.

The course will give you a broad knowledge of food science with some emphasis on the nutritional and biological themes, alongside a background understanding of food processing, chemistry and physical sciences. It covers the fundamental scientific concepts to understand and manipulate the complex characteristics of food.

You will gain the scientific knowledge to understand food production and processing. You will also look at the sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrial society. We have strong links with representatives from the food industry that ensures our course development and the delivery of the curriculum is based on current research expertise in food science and industry knowledge. You will also have the opportunity to carry out a major project in an area of interest.