BSc Food Science
About this course
BSc in Food Science, a food science and nutrition degree focusing on the chemistry, safety, processing, and nutritional composition of food products. Core topics include Research Methods. The curriculum includes practical projects such as a team-based food product development exercise. The first year introduces foundational concepts through Food: Past, Present and Future, Introduction to Human Nutrition, and Biochemistry of Food and Nutrients. The second year progresses to advanced principles via Advanced Food Biochemistry, Food Processing, and Food Analysis. The final year covers specialized topics including Functional Foods, Nutrition and Health, and Food Biotechnology, alongside compulsory modules such as Capstone Project: Research and Discovery and Food Product Development: Interdisciplinary Team Project. Students also complete optional research projects focusing on specific technical investigations in the discipline.
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 two science subjects (at least one from Biology, Chemistry, Physics or Mathematics).
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What students say
Based on about 11 final-year students who answered (a small group: a rough guide only)
- Teaching on my course: 85%
- Learning opportunities: 86%
- Assessment and feedback: 78%
- Academic support: 92%
- Organisation and management: 81%
- Learning resources: 86%
- Student voice: 77%
Do students stay on the course?
Based on about 15 students who started (a small group: a rough guide only)
- Continued on course: 100%
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: 35%
- Science, engineering and technology associate professionals: 15%
- Skilled trades occupations: 10%
- Business and public service associate professionals: 10%
- Sales 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 15 students who started (a small group: a rough guide only)
- A levels: 85%
- Other HE qualification: 15%
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
- Colloids in Food Products
- Food Analysis
- Professional Development and Research Methods
- Introduction to Food Product Development
- Advanced Food Safety and Quality Assurance
- Effect of citrus essential oils on growth inhibition of Aspergillus flavus.
- Investigating ultrasound, light absorbance and antioxidant activity levels as methods of analysing characteristics of Scotch whisky.
- Valorisation of merlot grape pomace examining phenolic composition and potential as a gluten free flour substitute.
- Colloidal characterisation and tribology of plant-based protein gels
- Effect of the degree of chia seed (Salvia hispanica L.) flour processing on in-vitro protein digestibility
- Computer-aided drug design of peptide inhibitor binding for targets in basal-like breast cancer.
- Capstone Project: Research and Discovery
- Food Product Development: Interdisciplinary Team Project
- How Ingredients Interact in Foods
- Digital Tools for Food Solutions
- Food Biotechnology
- Food Science and Nutrition Research: Recent Revelations and Disputes
- Functional Foods
- Nutrition and Health
Questions about this course
How much do graduates of BSc Food Science 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 £2,000 more than the UK median for Food sciences.
What do graduates of BSc Food Science 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 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 at University of Leeds?
The typical offer is ABB at A level. The average entrant had 154 UCAS points.
Is BSc Food Science at University of Leeds accredited?
Yes. Accredited by the Institute of Food Science and Technology (IFST).
Does BSc Food Science 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 at University of Leeds?
100% of students continued into their second year, and 0% left higher education.