Food Science

About this course

Food science is the application of chemistry, biology, physics, and nutrition to the study of food, its composition, properties, processing, safety, and sustainability. It is a genuinely multidisciplinary field that asks fundamental questions about what food is made of, how it behaves during storage and processing, what makes it safe, nutritious, and palatable, and how the global food system can become more sustainable in the face of growing population and climate change. Food scientists work at the interface of science, technology, and industry, contributing to the development of new products, the improvement of existing ones, and the systems that ensure food safety and quality. At the University of Leeds, this three-year, full-time degree integrates the pure science foundations of chemistry, biology, physics, and nutrition with the applied science of food. You will study food chemistr

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