2015/16 Undergraduate Programme Catalogue
BSc Food Science and Nutrition
| Programme code: | BS-FOOD/FSCN | UCAS code: | DB64 |
|---|---|---|---|
| Duration: | 3 Years | Method of Attendance: | Full Time |
| Programme manager: | Mr Paul Kajda | Contact address: | P.K.Kajda@leeds.ac.uk |
Total credits: 360
Entry requirements:
A, B, B to include one science subject
School/Unit responsible for the parenting of students and programme:
School of Food Science and Nutrition
Examination board through which the programme will be considered:
School of Food Science and Nutrition Learning and Teaching Committee
Relevant QAA Subject Benchmark Groups:
Food Sciences in the Agriculture, Forestry, Agricultural Sciences and Consumer Sciences Benchmarks
Programme specification:
The programme will provide a sound basic training in science with teaching and continual development of transferable skills essential in today's workplace. In addition to scientific subject specific studies, students will undertake studies in social and economic food issues and in nutrition and health.
The breadth of studies will lead to an appreciation of the position of food in society, in health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and regulation as applied to food. The opportunity to carry out a major project in an area of interest will be provided.
In the European programme the chance to study a foreign language, in addition to the subject specific material, will be provided. Additionally there will be a 6 month placement in a European institution in order to carry out a major piece of research work, and to experience the culture of the host country.
In the Industrial programme students will additionally undertake further business training. After completing a literature review, students will have a 6 month placement with an industrial company where they will undertake a specific industrial project. There will also be the opportunity to undertake a major project in an area of interest in the Department.
Year1 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Candidates will be required to study 120 credits.
Compulsory modules:
Candidates will be required to study the following compulsory modules:
| FOOD1010 | Food: Origins and Form | 10 credits | Semester 1 (Sep to Jan) | |
| FOOD1027 | Introductory Science for Food and Nutrition Students Pre-requisite for: FOOD2031 | 30 credits | Semesters 1 & 2 (Sep to Jun) | |
| FOOD1040 | Key Industrial Processing Operations for Food | 20 credits | Semester 2 (Jan to Jun) | |
| FOOD1145 | Key Skills in Food and Nutritional Sciences | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
| FOOD1150 | Principles of Human Physiology and Nutrition | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
| MICR1125 | Introductory Microbiology | 10 credits | Semester 1 (Sep to Jan) |
Discovery modules:
Candidates will be required to study 10 credits of discovery modules.
Year2 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Candidates will be required to study 120 credits.
Compulsory modules:
Candidates will be required to study the following compulsory modules:
| FOOD2031 | Molecules Controlling Sensory and Nutritional Properties | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
| FOOD2135 | Microbiological and Chemical Food Safety | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
| FOOD2140 | Food Analysis | 10 credits | Semester 1 (Sep to Jan) | |
| FOOD2150 | Food and the Allergic Reaction | 10 credits | Semester 1 (Sep to Jan) | |
| FOOD2160 | Nutrition in the Prevention and Treatment of Disease | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
| FOOD2175 | Literature Review in Food Science and Nutrition | 10 credits | Semesters 1 & 2 (Sep to Jun) | |
| FOOD2192 | Introduction to Food Product Development | 10 credits | Semester 1 (Sep to Jan) | |
| FOOD2196 | Food Quality Assurance | 10 credits | Semester 2 (Jan to Jun) |
Optional modules:
Discovery modules:
Students will be required to study 10 credits of discovery modules.
Year3 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Candidates will be required to study 120 credits.
Compulsory modules:
Candidates will be required to study the following compulsory modules:
| FOOD3010 | Food Processing: from Farm to Shop | 10 credits | Semester 1 (Sep to Jan) | |
| FOOD3050 | Research Project: Investigation and Discovery | 40 credits | Semesters 1 & 2 (Sep to Jun) | |
| FOOD3071 | Diet and Cardiovascular Health | 10 credits | Semester 2 (Jan to Jun) | |
| FOOD3330 | Functional Foods | 10 credits | Semester 2 (Jan to Jun) | |
| FOOD3340 | Food and Cancer | 10 credits | Semester 1 (Sep to Jan) | |
| FOOD3371 | Food Product Development Project | 30 credits | Semesters 1 & 2 (Sep to Jun) |
Discovery modules:
Candidates will be required to study 10 credits of Discovery modules:
Last updated: 04/04/2017
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