Food Science and Nutrition

Food science and nutrition is the interdisciplinary study of what food is made of, how it behaves, and what it does to and for the human body. It brings together chemistry, biology, and physics to examine the composition and properties of food, how food is processed and preserved, and how it changes from farm to table. Nutrition extends this into the body, examining how nutrients are absorbed, metabolised, and used, and what the relationship between diet and health means for individuals and populations across the lifespan.

Together, they equip you for careers that sit at the intersection of food industry science and public health.

At the University of Leeds, this three-year full-time degree is a multidisciplinary programme that develops your scientific understanding of food and nutrition in an integrated way. You will study the chemistry and physics of food alongside the biology of nutrition, examining food safety, sustainability, food product development, and the role of diet in the prevention of disease and the promotion of health. A sandwich year, year abroad, and work placement opportunities are built in, giving you professional and international experience.

The typical entry tariff is 136 points.

Food science and nutrition graduates work in the food and drink industry, NHS nutrition services, public health organisations, research, consultancy, and regulatory bodies. Many go on to careers in product development, quality assurance, food safety, and nutrition science in the food industry, while others pursue dietetics, nutritional therapy, or public health nutrition roles through further professional training. Postgraduate study in food science, human nutrition, dietetics, or public health is a natural continuation.