2015/16 Taught Postgraduate Programme Catalogue
PGDip Food Science (Food Biotechnology)
| Programme code: | PGD-FOOD/BIO | UCAS code: | |
|---|---|---|---|
| Duration: | 9 Months | Method of Attendance: | Full Time |
| Programme manager: | Dr Santosh Khokhar | Contact address: | s.khokhar@leeds.ac.uk |
Total credits: 130
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.
To pass, 120 credits must be passed, including all compulsory modules. Students will be allowed to study 130 credits in total and the programme will be of 9 months duration.
Year1 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Compulsory modules:
Candidates will be required to study the following compulsory 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) | |
| FOOD5125M | Food Biotechnology | 10 credits | Semester 2 (Jan to Jun) | |
| FOOD5206M | GMOs, Antibodies and PCR | 10 credits | Semester 2 (Jan to Jun) | |
| FOOD5235M | Food and the Allergic Reaction | 10 credits | Semester 1 (Sep to Jan) | |
| FOOD5241M | Structure and Function of Food Components Co-requisite for: FOOD5115M | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
| FOOD5260M | Literature Review | 30 credits | Not running in 201516 |
Optional modules:
Candidates will be required to study one of the following modules:
| FOOD5145M | Nutrition and Health | 10 credits | Semester 2 (Jan to Jun) | |
| FOOD5196M | Impacts of Food Processing on Nutritional Quality | 10 credits | Semester 2 (Jan to Jun) |
Last updated: 04/04/2017
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