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2018/19 Undergraduate Programme Catalogue

MSci, BSc Food Science and Nutrition (Industrial)

Programme code:MSBS-FOO/SN4UCAS code:DB66
Duration:4 Years Method of Attendance: Full Time
Programme manager:Dr Lisa Marshall Contact address:l.j.marshall@leeds.ac.uk

Total credits: 485

Entry requirements:

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

Food Science and Nutrition

Examination board through which the programme will be considered:

Food Science and Nutrition Examination Board

Relevant QAA Subject Benchmark Groups:

The relevant Benchmark which will be fully met is that for Food Sciences in the Agriculture, Forestry, Agricultural Sciences, Food Sciences and Consumer Sciences Benchmarks

Programme specification:

Distinctiveness of the programme:
The programme includes a broad education in food and nutrition through an interdisciplinary approach.
The programme encourages students to develop ability to appraise critically complex factors, including ethical issues that influence quality and acceptability of foods.

Studies lead to appreciation of health, manufacture, new product development, regulation, marketing and retailing of foods.
Student interests and skills are developed through specialised modules and projects. Internationally recognised strengths in Food and Health research are reflected in students becoming familiar with up-to-date and cutting edge knowledge and techniques, through teaching by leading researchers.

There are opportunities to improve study skills, communication and developmental skills, through a range of assessment methods - including presentations, posters, team projects, open ended practical work, and individual projects. Students are encouraged to reflect on academic strengths and weaknesses.

Consequently, students are well prepared for the varied and excellent career paths.

The programme will:
• provide an environment for study that encourages enthusiasm for food science, nutrition, food biochemistry and health, and an appreciation of its application in a variety of contexts;
• provide students with detailed appreciation of food science, nutrition, health, and necessary background and intellectual training for a range of professional careers;
• develop ability to apply scientific knowledge and skills to the solution of current problems in food science, nutrition and health;
• enable students to aspire to the highest professional standards in food science, nutrition and food biochemistry and health;
• give a developed and balanced foundation of chemical and biochemical knowledge, of scientific principles in a wider context, and encourage by experience the transferable skills that are of value in both food science and food health employment;
• provide students with an understanding of food science, with an emphasis on food biochemistry and nutrition, and understanding in food chemistry and biological aspects, physics and processing, and with the ability to apply them in innovative situations;
• provide an insight the effect of certain food components on health where major and important developments are currently taking place;
• provide experience in carrying out critical reviews of literature and a research project , the planning and carrying out of original research, and the processing and evaluation of results which are then presented in a variety of formats;
conform to professional standards in food science. (meet admission criteria for membership of the IFST)

Progression through all years is dependent on achieving a minimum of 100 credits and an overall academic average of 60%.


Relationship with other programmes:
Transfer between all BSc and MSci will be allowed at the end of Year 1 (if criterion met).
Students wishing to pursue the MSci (Industrial) will be given appropriate assistance and guidance in seeking an industrial placement at the commencement of Year 2.
If a placement is not obtained, but academic requirements are met, then the student will transfer to MSci Food Science 4 year taught programme or BSc programme.
The industrial placement must be approved by the University to contain sufficient scientific content to form an assessed component of the course.

Students obtaining an industrial placement but fail to meet the academic requirements will usually progress on a BSc Industrial programme.

Students obtaining an industrial placement which is not approved will usually progress on a BSc Industrial or may transfer to the MSci 4 year taught programme.
Transfers to the MSci subject to obtaining an approved placement and meeting academic requirements.


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:

FOOD1010Food: Origins and Form10 creditsSemester 1 (Sep to Jan)
FOOD1040Key Industrial Processing Operations for Food20 creditsSemester 2 (Jan to Jun)
FOOD1145Key Skills in Food and Nutritional Sciences20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1150Principles of Human Physiology and Nutrition20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1210Physicochemical Properties of Food20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1220Cell and Molecular Biology20 creditsSemesters 1 & 2 (Sep to Jun)

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:

FOOD2032Biochemistry Controlling Nutrients and Sensory Properties20 creditsNot running until 202122
FOOD2135Microbiological and Chemical Food Safety20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2140Food Analysis10 creditsSemester 1 (Sep to Jan)
FOOD2151Food Allergy and Food Intolerance10 creditsNot running until 202122
FOOD2160Nutrition in the Prevention and Treatment of Disease20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2175Literature Review in Food Science and Nutrition10 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2192Introduction to Food Product Development10 creditsSemester 1 (Sep to Jan)
FOOD2196Food Quality Assurance10 creditsSemester 2 (Jan to Jun)

Discovery modules:

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


Year3 - View timetable

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

Industrial year

Compulsory modules:

FOOD5530MProblem Solving: Functionality of Ingredients in Food Design30 creditsNot running in 201819
FOOD8351Industrial Placement for Integrated Masters Students90 creditsSep to Aug


Year4 - View timetable

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

Compulsory modules:

FOOD3371Food Product Development - Team Project30 creditsSemesters 1 & 2 (Sep to Jun)
FOOD5070MFood Science: Research Project60 credits 
FOOD5147MDiet and Cardiovascular Health10 creditsSemester 2 (Jan to Jun)
FOOD5280MFunctional Foods10 creditsSemester 2 (Jan to Jun)
FOOD5340MFood and Cancer10 creditsSemester 1 (Sep to Jan)

Last updated: 14/12/2017

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