A BSc 2:2 honours degree or equivalent in a related subject area.
Months of entry
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.
You’ll have chance to challenge the myths associated with food allergies and the risks, causes and solutions. You’ll learn the science behind every ingredient that goes into a product.
The core sciences of chemistry and biochemistry underpin the course, alongside the processing of food. You’ll also study some 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.
The course is strongly linked to our research groups, meaning you’ll be taught by staff who are actively engaged in world-class research and cutting-edge professional practice.
Information for international students
The University of Leeds welcomes international students. English language is required (eg. IELTS). Accommodation is guaranteed for all new international students paying fees at non-EU rate. For details please refer to the course website
Fees and funding
Some of the scholarships on offer include: Tetley and Lupton Scholarships for international Masters students, available for first-class degree holders for one year of full-time study. There is also a full fee scholarship available to students from the UK/ EU.
Find out more at the Scholarships website: http://scholarships.leeds.ac.uk
Qualification and course duration
Course contact details
- Nicola Bhuller
- +44 (0)113 343 2958