Site
Royaume-Uni
Format d'étude
Campus
Langue du cours
Anglais
Domaines d'études
Science alimentaire
Durée
1 Année
Rythme d'étude
À temps plein
Niveau
Master en sciences (MSc)
Frais de scolarité
Demande des informations
Site
Royaume-Uni
Format d'étude
Campus
Langue du cours
Anglais
Domaines d'études
Science alimentaire
Durée
1 Année
Rythme d'étude
À temps plein
Niveau
Master en sciences (MSc)
Frais de scolarité
Demande des informations
Providing nutritious food is a key target for the government — and has become a growing trend throughout society. The pressure to improve food standards falls on academic and industry experts to provide sustainable solutions that’ll suit every aspect of society. From advancing quality control to developing new, healthy eating trends, being qualified in food science and nutrition will put you at the forefront of finding these solutions.
The Food Science and Nutrition MSc here at Leeds draws on ongoing world-leading research conducted in the School you’ll be studying in, teaching you the latest innovations, issues and practices in food science and nutrition.
Throughout the course, you’ll investigate the scientific aspects of food, nutrition and the wider implications of diet on our health and well-being. The breadth of the programme gives an appreciation of key positions in food and health, as well as in food composition, and the manufacturing of foods.
This means that, once you graduate, you’ll be fully equipped with the forward-thinking, relevant and topical knowledge and skill set sought after by global companies in the industry.
You’ll also have access to specialist facilities that’ll prepare you for working in the field and a programme team consisting of academics and researchers who work within the School’s research institutes and groups.
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.
Teaching is through 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.
Dr Mahmood Akhtar is Programme Leader for Food Science and Nutrition. He is part of the Digestion and Delivery, Food Colloids and Soft Matter at Interfaces, as well as Novel Food Design and Processing research groups.
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.
We bring together experts in computer science, chemistry, engineering, mathematics, physics and astronomy to deliver outstanding student education and research within the following schools.
The range and scope of our research are extensive and cover all of the major engineering disciplines, mathematics and physical sciences, integrating fundamental science and mathematical modelling with the development of processes, devices and technologies that can address challenges of national and global importance.
Research areas
Università degli Studi di Milano
Italie
Science alimentaire, Science de l'environnement
Master en sciences (MSc)
Anglais
2 Ans
Queen's University Belfast
Royaume-Uni
Science alimentaire, Sciences de la santé
Master en sciences (MSc)
Anglais
1 Année
Natural Resources Institute - University of Greenwich
Royaume-Uni
Science alimentaire
Master en sciences (MSc)
Anglais
1 Année
Natural Resources Institute - University of Greenwich
Royaume-Uni
Science alimentaire, Design industriel
Master en sciences (MSc)
Anglais
2 Ans
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