Food Science (Food Biotechnology) - MSc


University of Leeds School of Food Science and Nutrition

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School of Food Science and Nutrition

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Full time September MSc 12 months full time

About the course

This course 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.

The core sciences of chemistry and biochemistry underpin the course, alongside the processing of food. You’ll also study essential elements of microbiology and nutrition. You’ll learn to apply fundamental scientific concepts to understand and manipulate the complex characteristics

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Entry Requirements

A bachelor degree with a 2:2 (hons) or equivalent in a relevant science subject.

English language requirements: IELTS 6.5 overall, with no less than 6.0 in all components.


Course Content



Where is University of Leeds


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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.


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