Food Science (Food Biotechnology) MSc
University of Leeds
Leeds, United Kingdom
GBP 29,000 **
30 Jul 2023*
Earliest start date
* international applicants: 30 July 2023 – UK applicants: 10 September 2023
** UK: £12,750 – international: £29,000
Our Food Science (Food Biotechnology) MSc engages with issues at the very forefront of modern food production. Not only will you advance your knowledge of crucial areas within food science and health, but you’ll also explore the origins of biotechnology, the legislation and social issues related to biotechnology in food and modern bioanalytical methods in biotechnology and food safety.
You’ll study in our School of Food Science and Nutrition at Leeds, which is home to world-leading research that has impacted key areas in the food industry. This research directly informs this MSc programme, meaning you’ll be learning the latest innovations and practices in food science from researchers and academics who work within the School’s research institutes and groups.
Once you graduate, you’ll be fully equipped with the forward-thinking, relevant and topical knowledge sought -after by global companies in the industry. Plus, the extensive skill set you’ll build throughout the course will open the door to many diverse career opportunities in this in-demand field, including product research and development, quality assurance and nutrition.
This degree is accredited by the Institute of Food Science and Technology.
This accreditation signifies that Leeds offers the best possible food-related education, giving students the opportunity to develop the knowledge and skills necessary to enter into employment in the food industry, research, education and the public sector.
Learning and teaching
Teaching is through a combination of lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials are available to enable you to study at your own pace and in your own time, to enhance and extend the material taught formally.
You’ll have access to excellent teaching and laboratory facilities, supplemented by extensive computing equipment. Our specialist facilities include the latest equipment for investigating the colloidal nature of foods, small and wide-angle X-ray scattering equipment (SAXs & WAXS), cutting-edge electron microscopy facilities, texture analysers, tribometers as well as HPLC and GC analytical equipment.
Our Virtual Learning Environment will help to support your studies: it’s a central place where you can find all the information and resources for the School, your programme and modules.
You can also benefit from support to develop your academic skills, within the curriculum and through online resources, workshops, one-to-one appointments and drop-in sessions.
Célia Ferreira is the Programme Leader for Food Science (Food Biotechnology). Her research programme is in the area of experimental bioengineering. A primary goal is to develop innovative and sustainable meat analogues, using single-cell proteins, and hybrid meat analogues combining novel non-meat protein sources. An underlying theme of her research is to join fundamental with applied research.
The wider programme team is made up of academics and researchers from across the School of Food Science and Nutrition who work within the School’s research institutes and groups.
In this course, you’ll be taught by our expert academics, from lecturers to professors. You may also be taught by industry professionals with years of experience, as well as trained postgraduate researchers, connecting you to some of the brightest minds on campus.