Food Science (Food Biotechnology) - MSc

University of Leeds    School of Food Science and Nutrition

Full time September MSc 1 year full time

About the course

Our Food Science (Food Biotechnology) MSc engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies, DNA and how it can be manipulated, modern bioanalytical methods in biotechnology and food safety.

You’ll have chance to challenge the myths associated with food allergies and the risks, causes and solutions. You’ll learn the science behind the ingredients that go into food products.

Read more about this course

Entry Requirements

A bachelor degree with a 2:2 (Hons) in a subject containing biology and chemistry content.

All key modules should also have strong grades (none below 2:2 UK equivalent). Please check your marks using international equivalent qualifications. We will ask for further detailed module information if these are not clear on your transcript.

Food related industry and/or research experience is welcomed, but not essential, and can also be considered alongside a relevant science degree.

For more information please contact the Admissions Team.

 Course Content

Chat to a Student Ambassador

Our student ambassadors are the best people to tell you about what studying at University of Leeds is like.

Chat to a student now
Where is University of Leeds


Student Profile(s)

Doowuese Jennifer Ubebe

Why did you decide to study a masters at the University of Leeds?
I decided to study a masters at the University of Leeds because I did my research and found out that the University provides quality education and diversity not just in terms of my course Food Science but also with regards to the people. The University is also one of the leading research institutes and the School of Food Science and Nutrition is highly ranked.

What has been the best aspect of studying on your course and at the University so far and why?
The best aspect of studying on my course and at the University so far has been the practical knowledge I have gained. The University’s provision of excellent facilities for research and practical work has been amazing. Also, I have been fortunate to interact with people from different cultural diversities and backgrounds.

Tell us about some of the exciting projects you have completed.
I have completed just a few exciting projects. I did a research on the salt content in both home-made and take away bread. I was also involved in the annual BBC Children in Need Bake Sale and Cake Competition done by the School of Food Science and Nutrition.

What experiences at Leeds do you think will help you in your future career?
Leeds has built my views on team work and practical discipline through laboratory research, presentations and projects. These skills will help mold me for my future career.

Search Suggestions

Based on your current searches we recommend the following search filters