2016/17 Undergraduate Programme Catalogue

BSc Nutrition (Industrial)

Total credits: 480

Entry requirements:

ABB (to include 2 science subjects - one of which should normally be Biology or Chemistry)

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:

Nutrition is a multidisciplinary science that lies at the interface between Agricultural and Biological Sciences. Relevant QAA subject benchmarks statements consulted included:
Agriculture, forestry, agricultural sciences, food sciences and consumer sciences
Biosciences

Programme specification:

The programme aims to develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical, biological and social sciences that underpin the relationship between food, diet, health and wellbeing.

The programme aims to equip students with a range of subject-specific as well as graduate transferable skills to enable students to become effective professionals within their chosen career. The opportunity to carry out a major research project in an area of interest will be available. Emphasis is placed on independent learning and students are expected to critically evaluate and synthesise complex subject matter in their field.

One of the unique features of the programme stems from the School s strategy of developing a Leeds Nutrition degree course. That is a course that produces Nutrition graduates who will know how to change food in order to enhance health benefits. Feedback from industrial employers confirms that many Nutrition graduates do not know enough about food processing or food formulation.

The programme will also include a compulsory module in chemical and microbiological food safety to ensure that graduates are aware of food safety issues. It is our intention to build on our existing expertise and reputation in Food Science education to provide a unique Nutrition programme which will have a greater emphasis on the science underpinning the impact of food on nutrition and health. This unique feature will have a positive impact on the career prospects of Nutrition graduates.

It is our intention to seek accreditation for the BSc Nutrition programme from the UK Voluntary Register of Nutritionists. The accreditation will allow students to obtain registered nutritionist status after successful completion of the programme. In this respect, the curriculum was designed according to the Standards of Proficiency for the Modern Nutrition Profession guidelines published by the UK Voluntary Register of Nutritionists.

The programme is 4-year full time course including a year placement between years 2 and 3. The placement is a year-long industrial placement. The School s placement tutor can provide advice to students on finding a suitable placement based on the Schools long-standing relationships with leading Industry.

Once on placement, the School maintains regular contact with the placement student and its host institution to ensure that the placement objectives are achieved. Where practicable, a placement visit is undertaken by the placement tutor. If relevant, a 20-credit language option is available from the University Language Centre to allow students to develop language skills prior to their placement. Career and Business optional modules are also available.



The programme aims to:
1) develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical, biological and social sciences that underpin the relationship between food, diet, health and wellbeing;
2) equip students with practical (laboratory- and field-based, numeracy and ICT skills that underpin their scientific knowledge, enabling them to become effective practitioners in the field of nutritional science;
3) equip students with key and transferable skills which that will allow them to become effective professionals within their chosen career;
4) equip students with intellectual skills to enable them to engage in critical assessment and intellectual argument of concepts relevant to the nutrition field, encouraging participation in the intellectual development of the subject;
5) enable students to become life-long learners by providing an environment that encourages continuous professional development;
6) provide the opportunity for students to aquire specialist subject knowledge and competencies within a professional environment.

Year1 - View timetable

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

Compulsory modules:

Discovery modules:

Students will be required to study 10 credits of discovery modules.

Year2 - View timetable

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

Compulsory modules:

Optional modules:

Students will be required to study 10 credits from the following options:

students will be able to combine a 10 credit discovery module to take FOOD2160

Discovery modules:

Students will be required to study 10 credits of Discovery modules modules.

Year3 - View timetable

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

Compulsory modules:

Candidates will be required to study the following compulsory module:

Year4 - View timetable

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

Compulsory modules:

Students must study 110 credits of compulsory modules

Discovery modules:

Students must choose 10 credits of Discovery modules to study

Students will be required to study 10 credits of discovery modules.

Last updated: 04/04/2017

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