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2007/08 Taught Postgraduate Programme Catalogue

MSc Food Science (Food Biotechnology)

Programme code:MSC-FOOD/BIOUCAS code:
Duration:12 Months Method of Attendance: Full Time
Programme manager:Mr Paul Kajda Contact address:p.kajda@food.leeds.ac.uk

Total credits: 180

Entry requirements:

A minimum of a 2.2 or equivalent (certain advanced diplomas awarded by overseas institutions fulfil this requirement) in a suitable first degree programme.

School/Unit responsible for the parenting of students and programme:

Procter Department of Food Science

Examination board through which the programme will be considered:

Procter Department of Food Science Examiners Committee

Programme specification:

The programme will extend scientific knowledge to areas outside of the first degree discipline, and enable application of first degree knowledge appropriate to a future career in the food industry. The programme will deliver a broad knowledge of food science with the necessary background understanding of chemistry, biochemistry, physics, mathematics and Biology with a main emphasis on its application to food biotechnology. Students will develop the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods. Students should gain the ability to integrate this scientific knowledge with an understanding of food technology and particular student interests and skills developed through specialised options and projects with content influenced by current research thinking in the field. The programme will give an understanding of the methodology of research investigations by experimental project and the necessary personal skills to communicate effectively in future professional activities. The programme will also deliver the ability to appraise critically the complex factors, including sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrialised society.


Assessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.

The programme is offered as a full time course of twelve months duration with standard Departmental and Faculty norms of progression and assessment being applied. The pass mark for each module is 50%. To pass the programme, modules totalling 150 credits must be passed and these must include 140 compulsory modules. All marks from all modules (passed and failed) are included in the final classification mark, which must be at least a 50% weighted average. Classification is based on pass (50 - 59%), merit (60-60%) and distinction (70% and above).


Year 1 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment, Learning Context]

Candidates will be expected to study at least 180 credits.

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD5045MMicrobiological and Chemical Food Safety20 creditsSemester 2
FOOD5055MFood Processing20 creditsSemesters 1 & 2
FOOD5070MFood Science: Research Project60 creditsSemester 2
FOOD5125MFood Biotechnology10 creditsSemester 1
FOOD5195MFood Processing and Nutritional Quality10 creditsSemester 2
FOOD5206MGMOs, Antibodies and PCR10 creditsSemester 2
FOOD5235MFood and the Allergic Reaction10 creditsSemester 1
FOOD5240MFood Chemistry II
Co-requisite for: FOOD5115M
20 creditsSemester 1

Optional modules:

Candidates will be required to study 20 credits from the following optional modules:

FOOD5015MFood Chemistry I: Applying Chemistry to Food Systems10 creditsSemester 1
FOOD5085MQuality Assurance I
Pre-requisite for: FOOD5185M
10 creditsSemester 1
FOOD5105MFood in Society10 creditsSemester 2
FOOD5115MColloid and Dairy Science10 creditsSemester 1
FOOD5145MNutrition and Health10 creditsSemester 1
FOOD5155MSensory Science10 creditsSemester 2
FOOD5185MQuality Assurance II10 creditsSemester 1
FOOD5215MFood Legislation10 creditsSemester 2
FOOD5245MThe Chemistry of Food Flavour and Colour10 creditsSemester 2

Last updated: 04/04/2017

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