School of Food Science and Nutrition

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FACULTY AWARD 
Recognising our work in providing equality for women in mathematics and science.

It’s official. We’re University of the Year.

Food science and nutrition students in the lab

Open Days 2017

Find out why we're University of the Year - our open days are a chance to learn more about our courses, meet staff and students, and see facilities.

Book now ›

Gold for student education

The University of Leeds has achieved a Gold rating in the Teaching Excellence Framework (TEF), the highest award possible.

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Latest News

Dragons Den UG Projects end with a roar!

It gave the Dragons great pleasure to announce the winner of this year’s competition as L’avocat – an innovative avocado based frozen dessert without any dairy – Yes this now exists!

The Dragons included the Pro-Dean for Student Education and Industry members from Marks & Spencer and Goldenfry. 

Read the full story on our news page ›

Leeds moves up in Complete University Guide 2018

Food Science and Nutrition at Leeds has moved up to 2nd place in the latest Complete University Guide, and the University of Leeds has climbed 2 places.

The School of Food Science and Nutrition was already ranked within the UK's top 3, and the move up to 2nd place further cements our position as one of the best places in the country to study.

Read the full story on our news page ›


Food Science & Nutrition Scholarship available. 

Dr Arwen Tyler has an unmissable opportunity available for a fully funded PhD Scholarship (Home/EU rate) on Lipid-based nanoparticles for controlled release of bioactives.

This is a rolling deadline until the position is filled

Project start date September 2017.

Dr Anwesha Sarkar at the Final Conference of EU FP7 Project “OPTIFEL” at Paris

Dr Anwesha Sarkar, Lecturer in Food Colloids in the School of Food Science and Nutrition, gave a talk at the final conference of the EU OPTIFEL project held on 1st February 2017 in Paris on "Objective measurement of physical and oral capabilities of elderlies: Insights to design novel food textures".

Read the full story on our news page >