2015/16 Taught Postgraduate Programme Catalogue
MSc Food Science and Nutrition
Programme code: | MSC-FOOD/FSN | UCAS code: | |
---|---|---|---|
Duration: | 12 Months | Method of Attendance: | Full Time |
Programme manager: | Mr Paul Kajda | Contact address: | p.k.kajda@leeds.ac.uk |
Total credits: 180
Entry requirements:
A first degree in a science based subject with at least the equivalent of a lower second class honours
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
Relevant QAA Subject Benchmark Groups:
Although Masters degrees are not included in the benchmarks, this programme fulfills a large part of the benchmarks for
Programme specification:
This programme will enable students to:
- develop an in-depth understanding of food science, food processing and composition in relation to nutritional quality;
- critically appraise the chemical, physical and quantitative changes in nutrients and non-nutrients during food processing and manufacture, distribution and storage;
- understand the concept of food quality and relevance of nutritional quality to total food quality;
- develop an understanding of the functions of food components and nutrients and strengthen the understanding of global issues related to nutrition and health of individuals and population subgroups;
- develop a capacity to critically analyse a problem, action plan and scientific investigation;
- develop skills such as effective communication and presentation.
The programme aims to develop an understanding of nutrition from an international perspective and encourages the development of research projects that satisfy both the course requirements and the interests of individual students.
Year1 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Compulsory modules:
Candidates are expected to study 180 credits of compulsory modules and need to pass 150 credits to include the compulsory to pass modules
FOOD5045M | Microbiological and Chemical Food Safety | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD5055M | Food Processing | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD5071M | Research Project | 60 credits | Semester 2 (Jan to Jun) | |
FOOD5147M | Diet and Cardiovascular Health | 10 credits | Semester 2 (Jan to Jun) | |
FOOD5196M | Impacts of Food Processing on Nutritional Quality | 10 credits | Semester 2 (Jan to Jun) | |
FOOD5241M | Structure and Function of Food Components | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD5270M | Food Analysis | 10 credits | Semester 2 (Jan to Jun) | |
FOOD5280M | Functional Foods | 10 credits | Semester 2 (Jan to Jun) | |
FOOD5405M | Professional Development for Employment and Research | 20 credits | Semester 1 (Sep to Jan) |
Last updated: 04/04/2017
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- Undergraduate module catalogue
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