MSci (Hons) Food Science Integrated Master's degree at the University of Leeds

Examine various aspects relating to specific foods commonly consumed in the UK and globally. You'll explore food histories, how these foods are currently produced within different social and political contexts, and consumption trends and food choice. You'll look at who controls what we eat and explore power inequalities in the global food system. Looking to the future of food, this module will also look at novel foods, and sustainability issues in food production, processing, distribution, and c

Explore the basic concepts and principles of Nutritional Science. Throughout this module, you'll cover a UK and global perspective on the sources and role of macronutrients and micronutrients in maintaining human health, dietary requirements for respective nutrients and consequences of nutrient deficiency. You'll also gain practical skills in recipe development and food preparation.

This key module will introduce you to a diversity of academic and professional skills that will see you succeed throughout your degree, and beyond. You'll learn how to critically read scientific and non-scientific sources of Food Science and Nutrition information and how to communicate scientific aspects relating to your discipline to various audiences. You'll explore the application of study skills, such as Academic Integrity, Ethics, and Library Skills. By engaging in practicals, you'll build

Learn the fundamentals of food safety. You'll explore methods used to check for and control various microbiological, chemical, and physical contaminants. Thematic areas covered include good manufacturing practices, such as Hazard Analysis and Critical Control Points (HACCP), food preservation methods, and the appreciation of different food processing methods for the nutritional quality of food products. This module will also introduce you to food allergens and the consequences of food-borne path

Develop the foundational understanding of the Biology and Chemistry underpinning distinct food properties, such as appearance, texture, and flavour, as well as how people perceive these attributes. Taking on an applied approach, this module will incorporate theoretical principles with laboratory practicals, including basic analysis for food properties like pH and colour change, food texture, and introductory sensory evaluation for foods.

The module will introduce you to basic data analysis methods and statistical analysis packages for the Food and Nutritional Sciences. Depending on your discipline, you'll explore some specialist software, including Nutritics and MyFood24 for Nutrition. The module will also engage you in a practical dietary assessment exercise, where you'll be expected to apply your analysis skills.

This module will build on the knowledge of the Biochemistry of Food and Nutrients module in Year 1. You'll cover the biochemical reactions and processes occurring in food on a molecular level, giving you an understanding of the functionality of nutrients found in food.

You'll cover the processing of food, including the significance of raw materials and equipment. We'll discuss the unit operations in industrial food processing systems, with an emphasis placed on identifying the impact of critical food safety parameters and processing conditions on the physical, chemical and biochemical changes in food. The module will also include an exploration of the application of mathematical and physical models and calculations for food processing.

You'll be introduced to the physicochemical principles of colloid and interface science and the application of colloid science approaches to the processing and quality assessment of a range of food systems, with particular emphasis on dairy and plant-based dairy alternatives. The module will also cover aspects of colloidal changes in food that occur during eating and digestion.

Have you ever wondered how the information for a food nutritional label is produced? How can the protein, fat and sugar content of a food be determined? How are minerals and vitamin levels in a food or food product measured? How do we know if a food contains pesticide residues or contaminants? Is the food legal? How do you know if your beef burger is made from beef and not some other type of meat? This module aims to answer these questions.

The module will develop your statistical analysis and critical appraisal skills. You'll be introduced to quantitative and qualitative research paradigms, to help prepare you for your final year Capstone research project. You'll also cover career development, employability and professionalism, with an introduction to the requisite competencies required by professional bodies, such as the Association for Nutrition (AfN) and Institute for Food Science and Technology (IFST).

The development of new food products plays an important role in a food business. Making sure that food products meet consumer expectations requires a knowledge of the tools required to develop new food products. This module will examine key stages of a food product development process including ideation, product concept design, and consumer sensory assessment.

Gain an advanced understanding of microbiological and chemical food safety issues, including risk assessments and minimising and regulating the risks according to government legislation in the food industry. You'll also cover allergen management and labelling, the different aspects of quality management, quality assurance and quality control for the food industry.

Examine the different stages of the food product development process and their application in the design of new food products. You'll look at everything from sourcing ingredients/raw materials, product formulation and processing, ingredient interactions in foods, packaging, market surveys, sensory evaluation, design of nutritional labels (including food claims) and marketing. Key to this module is working with your peers from both within and beyond the School to develop and deliver a new food pr

Gain understanding of how changing the ingredients and/or the processing methods may affect product quality with respect to the texture, colour, flavour and quality of a range of food products. You'll primarily focus on practical application and analyses.