MSc Food Science (Food Biotechnology)

  • DeadlineStudy Details:

    MSc: 12 months full-time

Course Description

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.

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 of foods and to integrate this scientific knowledge with an understanding of food technology.

Entry Requirements

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

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Fees are listed on our website

Programme Funding

Please see our website for funding opportunities.

Student Destinations

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.

Here are some of the positions that recent graduates are now in:

  • Lead Nutritionist, Unilever
  • Regional R&D Manager-Bakery Industry, Puratos
  • Nutritionals Commercial Manager, Glanbia
  • Quality Control, Xtra Edge Foods
  • Food Researcher, Korea Food Research Institute
  • Quality Assurance Executive, Sami Spices and Herbs
  • Specification Technologist, Premier Foods
  • Product Developer, Wm Morrison Supermarkets Plc
  • Quality Control Executive, Dharampal Satyapal Ltd.
  • R&D Executive, Pristine Organics

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.

Module Details

Compulsory modules
Microbiological and Chemical Food Safety 20 credits
Food Processing 20 credits
Food Biotechnology 10 credits
Impacts of Food Processing on Nutritional Quality 10 credits
Food Diagnostics and Next- Generation Biosensors 10 credits
Structure and Function of Food Components 20 credits
Functional Foods 10 credits
Research Project: Masters Students 80 credits

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