Overview

This programme at the University of Leeds builds an in-depth understanding of food processing, texture, flavour, formulation, product development, and food safety. Students investigate the operations used to preserve foods and produce everyday commodities, alongside how food and drink affect human health and wellbeing.

What You'll Learn

• The processing of food, including raw materials, equipment, and industrial food processing systems

• How critical safety parameters and processing conditions bring about physical, chemical, and biochemical changes in food

• Mathematical and physical models applied to food processing calculations

• Food texture, flavour, and taste, examined through physical and chemical properties

• The theory behind food formulation, new product development, and quality control

• How food components affect chemical and microbiological safety

• Colloid and interface science, including its application to dairy and plant-based dairy alternatives

• Colloidal changes that occur in food during eating and digestion

Learning Outcomes

By the end of the course, students will be able to explain the scientific principles underlying food processing, preservation, and product development. They will be able to assess how processing conditions and food components affect the safety, texture, and quality of food. Students will also be equipped with the technical and analytical skills needed to evaluate food formulations and safety issues, applying scientific reasoning to real food industry challenges.