BSc Food Science and Nutrition
About this course
BSc in Food Science and Nutrition, a nutrition and food science and nutrition degree focusing on the properties of foods and the relationship between diet and health. Core topics include Research Methods. Students complete an interdisciplinary team-based product development project and study food composition, processing, and formulation. The first year covers foundational concepts through Introduction to Human Nutrition, Food Safety and Preservation, and Biochemistry of Food and Nutrients. The second year examines Advanced Food Biochemistry, Food Processing, and Nutrition Across the Lifespan alongside analytical and product development studies. The final year involves advanced investigation through modules such as Capstone Project: Research and Discovery, Food Product Development: Interdisciplinary Team Project, and Food Biotechnology.
Written by AI from the university's course page and module list. It can get details wrong, so check the official course page before you rely on it.
Entry requirements
A level: ABB BTEC: DDM in National Extended Diploma. We can also accept a combination of National Extended Certificates and A-levels. The BTEC, with or without combination A-levels, must cover modules aligned with the subjects named in the A-level section. We do not accept Health and Social Care, Animal Management or Sports and Exercise Science. IB: 6,5,5 at higher level including at least one from Biology, Chemistry, Physics or Mathematics.
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What students say
Based on about 21 final-year students who answered (a small group: a rough guide only)
- Teaching on my course: 85%
- Learning opportunities: 81%
- Assessment and feedback: 70%
- Academic support: 87%
- Organisation and management: 74%
- Learning resources: 88%
- Student voice: 81%
Do students stay on the course?
Based on about 35 students who started
- Continued on course: 80%
- Left higher education: 20%
What graduates do next
Based on about 12 graduates who answered, across similar courses at this university (a small group: a rough guide only)
- Working: 75%
- Working and studying: 5%
- Further study: 10%
Most common jobs
- Engineering professionals: 25%
- Skilled trades occupations: 10%
- Teaching Professionals: 10%
- Business and public service associate professionals: 10%
- Elementary occupations: 5%
- Find their work meaningful: 90%
- Feel on track for their future plans: 95%
- Use what they learnt on the course: 75%
Where graduates work (5 years on)
Based on about 40 graduates, across similar courses at this university
- North East: 5%
- North West: 5%
- Yorkshire and the Humber: 25%
- East Midlands: 5%
- West Midlands: 5%
- East of England: 10%
- London: 15%
- South East: 20%
- South West: 5%
Who gets in
Based on about 25 students who started (a small group: a rough guide only)
- A levels: 95%
- Baccalaureate: 5%
- Other HE qualification: 5%
Accreditation & quality ratings
- Accredited by the Institute of Food Science and Technology (IFST).
TEF 2023 (whole university): Silver overall, Bronze for student experience, Silver for student outcomes.
Modules
- Food: Past, Present and Future
- Introduction to Human Nutrition
- Academic and Professional Skills
- Food Safety and Preservation
- Biochemistry of Food and Nutrients
- Understanding Data
- Advanced Food Biochemistry
- Food Processing
- Nutrition Across the Lifespan
- Professional Development and Research Methods
- Food Analysis
- Introduction to Food Product Development
- Food Allergy and Food Intolerance
- Health Promotion: Applications of Theory and Practice
- Advanced Food Safety and Quality Assurance
- Does compliance to the Eatwell Guide equate to healthier eating?
- Review and analysis of School Food Waste
- Protein-Polysaccharide Conjugates and their Emulsifying Properties
- A meta-analysis investigating the efficacy of probiotics for mild to moderate ulcerative colitis
- Plant sterols inhibit the activation of the AKT oncogene and influence cell signalling in breast cancer
- Effects of Lipids on Shelf-Life and Organoleptic Properties in Low Moisture Food Products: A Systematic Review
- Using SAXS technique to determine gelatinisation and retrogradation of starch
- Capstone Project: Research and Discovery
- Food Product Development: Interdisciplinary Team Project
- How Ingredients Interact in Foods
- Nutrition and Health
- Diet and Cardiovascular Health
- Food and Cancer
- Food Biotechnology
- Functional Foods
- Food Science and Nutrition Research: Recent Revelations and Disputes
Questions about this course
How much do graduates of BSc Food Science and Nutrition at University of Leeds earn?
The median salary is £31,000 after 15 months, £27,000 after 3 years, £34,000 after 5 years. After five years the middle half of graduates earn between £29,000 and £40,500. The £34,000 median after five years is £4,500 more than the UK median for Nutrition and dietetics.
What do graduates of BSc Food Science and Nutrition at University of Leeds do next?
90% were in work or further study 15 months after finishing (Graduate Outcomes 2023-24).
Are students happy with the teaching on BSc Food Science and Nutrition at University of Leeds?
85% of final-year students were positive about the teaching in the National Student Survey 2025-26.
What grades do I need for BSc Food Science and Nutrition at University of Leeds?
The typical offer is ABB at A level. The average entrant had 148 UCAS points.
Is BSc Food Science and Nutrition at University of Leeds accredited?
Yes. Accredited by the Institute of Food Science and Technology (IFST).
Does BSc Food Science and Nutrition at University of Leeds include a placement year or year abroad?
The course has an optional placement year and an optional year abroad.
How many students continue on BSc Food Science and Nutrition at University of Leeds?
80% of students continued into their second year, and 20% left higher education.