The Procter Department of Food Science, (named after Henry Richardson Procter, FRS eminent  Professor in Leather Science which pre-dated Food Science at Leeds) is part of the University of Leeds, UK. It was one of the first University Departments in the United Kingdom to teach Food Science and to establish a research school, in the early 1960's. Staff were twice awarded a 5*, the highest rating for excellence in research, by an independent assessment of all university research in the United Kingdom, and as such the department is held in high esteem nationally and internationally for the excellence of its graduates and the outstanding quality of its research.

Much of the department’s success originates from the rigorous application of the principles of basic science to problems associated with food; staff are experts in specific areas of the basic science disciplines of chemistry, biochemistry and physics, and are able to apply their knowledge to food.

The blend of academic research and an ability to solve practical problems in food production and food quality means that staff are also in demand as consultants to the food industry; this ensures that they are up-to-date with developments in food technology.

Concerns over food safety and quality, at a national and international level have never been higher than at present. Consequently, there has never been a greater demand for our graduates, from small to large food companies and from University Departments to Government Research/Monitoring Organisations.

The Proctor Department of Food Science can be contacted at +44 (0)113 3432958 or online