Providing nutritious food is a key target for the government, which is keen to encourage industry and academic experts to work together to improve food standards. The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving.
Throughout the programme you’ll investigate the scientific aspects of food, nutrition and the wider implications of diet on our health and wellbeing. You’ll balance your studies between the scientific studies on food, nutrition and related health aspects.
The breadth of the programme gives an appreciation of key positions of food and health, as well as in food composition, and the manufacture of foods. At the interface between food and nutrition, graduates will be key in the development of new healthy eating trends.
Throughout the programme you’ll tackle issues such as the nutritional significance of processed foods in the diet, the effects of nutrition labelling and nutrition claims, functional foods; and catering technology and nutritional quality.
Alongside developing current techniques in food analysis, structure and processing you will gain in-depth knowledge of current health topics such as heart disease, and antioxidants and their health benefits. You also gain knowledge and understanding of the functions of food and nutrients and their relationship to health and disease.
Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials is available to enable you to study at your own pace and in your own time to enhance and extend the material taught formally.
Assessment is by course work and written exams which take place at the end of the semester in which the module is taught.
Postgraduates from the School go into careers in research, in the food industry, into regulatory and public bodies across the world, backed by the confidence and skills gained from studying at one of the leading schools of food science and nutrition internationally.
Our graduates are in big demand and food companies come to Leeds to recruit the best talent. Some of our past graduates hold key positions in the food industry and government agencies.
There are many opportunities open to you within the food industry, from jobs in nutrition and new product development to roles in the supply chain, purchasing, logistics and distribution. You may decide to become a development scientist, working on new foodstuffs and producing food which is safe and nutritious with a consistent flavour, colour and texture. There are roles within this area in industry, but also within government and local authority food inspection departments. Other job roles include industrial buyer, retail buyer, production manager or quality assurance manager.
Read more about typical career paths:
A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at the University of Leeds in one of the School’s research groups. Read about postgraduate research in the School of Food Science and Nutrition.
The School of Food Science and Nutrition has its own dedicated Employability Enhancement Officer who can offer quality advice and support with regards to careers, CV and cover letter writing, job applications etc. The Employability Enhancement Officer promotes a range of opportunities available to students to ensure they maximise their capabilities through a process of personal development and career planning.
We encourage you to prepare for your career from day one. That’s one of the reasons Leeds graduates are so sought after by employers.
The Careers Centre and staff in your faculty provide a range of help and advice to help you plan your career and make well-informed decisions along the way, even after you graduate. Find out more at the Careers website.
Interested in clinical dietetics, private practice, food service management, public health nutrition, sports nutrition and nutrition research? Then the Master of Nutrition and Dietetics is for you. This program allows students interested in health and nutrition to choose their own pathway and area of nutrition they want to specialise in, while focusing on practical placement, communication and international engagement.
Not only will you graduate with these career-ready experiences, you'll be stepping into the next chapter of your nutrition and dietetics career by graduating sooner, as with Bond's accelerated degrees you can finish the Master of Nutrition and Dietetic Practice in just two years.
This postgraduate professional program is designed to develop graduates to be work-ready for careers in nutrition and dietetics across practice areas including clinical dietetics, private practice, food service management, public health nutrition, sports nutrition and nutrition research. This program develops student competencies to exceed the accreditation requirements of the Dietitians Association of Australia, making graduates eligible to apply for accredited practising dietitian (APD) status within the Dietitians Association of Australia. This program is distinctive because of its emphasis on developing evidence-based practitioners that have had intensive preparation in evidence-based dietetic practice, nutrition research and international engagement. All students will be required to participate in an international placement as part of their program.
Graduates of the program will be able to apply their skills and experience across a range of areas including:
The Master of Nutrition and Dietetic Practice is a set program. You must complete all of the following subjects:
Semester 1 (May start)
*Subject names and structure may change
The Bond University Master of Nutrition and Dietetic Practice program uses an education model comprising a combination of lectures, workshops, case studies, field trips, simulations, internships and research. In keeping with the program philosophy of producing dietitians with a difference, the program places an emphasis on real-world experience from the first semester. Students engage in activities such as case-based learning and simulation to develop their competency as nutrition professionals.
Specialist consultant practitioners and dietitians with industry expertise provide students with insight into dietetic practice and career opportunities in the profession. Students also benefit from the extensive professional experience of nutrition and dietetic academic staff in a range of fields, including clinical dietetics, sports nutrition, the food industry, private practice and public health nutrition, as well as their national and international professional networks.
Students will have the opportunity to participate in relevant workshops offered by the Bond University Centre for Research in Evidence-Based Practice (CREBP), providing them access to highly qualified academics with international research track records, some of whom are responsible for developing global evidence-based nutrition guidelines.
The food industry is experiencing a skills gap in technical and product development roles, while also taking a leading role in driving a public health agenda and producing safe, tasty food which meet our nutritional needs.
This course prepares you for technical and product development roles in the food industry with a strong emphasis on nutrition. It is aimed at students with a background in food science, nutrition, health and wellbeing, exercise science or biological sciences who wish to specialise in food and nutrition and acquire an in-depth understanding of how to apply nutrition principles to food product development and production.
You learn about food production and nutrition in an applied setting, developing core technical skills in our state of the art development kitchens, food and nutrition labs and sensory suite. You apply those practical skills to live briefs with commercial applications provided by our industrial partners such as Morrisons and Cranswick plc.
The course is based on three key strands:
Examples of academic research and commercial projects you work on include developing tasty healthy alternatives, understanding the impact of food labelling on consumer liking, developing a food product for a major food retailer partner (brief varies) or supporting local SMEs with food quality assurance systems.
Full-time without work placement – 12 months
Full-time with work placement – 18 to 24 months
Part time – 12 to 24 months
As a graduate from this course, career opportunities include:
Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing technologies? Do you want to know how we could improve the healthiness, safety, ecology and ethics of food and food processing? Are you interested in exploring innovations in food, such as "pulled oats" or using insects as food? If you answered yes, enrol in Food Sciences master’s programme.
The food industry is the 4th most important employer both in Finland and internationally. This industry is constantly looking for experts to solve new problems. With a Master’s degree in Food Sciences you could embark on a career in the food industry; in a food, agricultural or environmental control laboratory; as a teacher, researcher, or self-employed entrepreneur; or as an expert in government ministries or other expert organisations.
As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:
You can enrol in the Food Sciences masters' programme if you hold a bachelors' degree in Food Sciences or in Molecular Biosciences. You can also apply to the programme if you have a bachelors' degree in a related area of the natural sciences from a Finnish or foreign university, or if you have a degree from a Finnish university of applied sciences within food sciences or other related areas of the natural sciences.
Your studies in the Food Sciences masters' programme will offer you a broad education covering courses in the composition and processing of food, in the structures and chemical reactions of food proteins, lipids and carbohydrates, and in food legislation and the safety of food additives.
Further information about the studies on the Master's programme website.
Food Sciences on the Viikki campus is a nationally unique programme that covers the whole food production chain from primary production via food processing to consumers. Food Sciences is an internationally appreciated field of education: food research at the University of Helsinki has been highly ranked.
Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:
You can affect the sort of expertise you would like to gain. You can tailor your Master’s degree by choosing special studies in food chemistry, food technology, and in the science and technology relating to meat, dairy and cereals.
You can also complement your expertise in food sciences with, for example, studies in food development, food safety, food research and analysis, economics, marketing, sustainable food production, microbiology, biotechnology or nutrition.