2018/19 Undergraduate Programme Catalogue
MSci, BSc Food Science and Nutrition (Industrial)
Programme code: | MSBS-FOO/SN4 | UCAS 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:
FOOD1010 | Food: Origins and Form | 10 credits | Semester 1 (Sep to Jan) | |
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) | |
FOOD1210 | Physicochemical Properties of Food | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD1220 | Cell and Molecular Biology | 20 credits | Semesters 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:
FOOD2032 | Biochemistry Controlling Nutrients and Sensory Properties | 20 credits | Not running until 202122 | |
FOOD2135 | Microbiological and Chemical Food Safety | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2140 | Food Analysis | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2151 | Food Allergy and Food Intolerance | 10 credits | Not running until 202122 | |
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) |
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:
FOOD5530M | Problem Solving: Functionality of Ingredients in Food Design | 30 credits | Not running in 201819 | |
FOOD8351 | Industrial Placement for Integrated Masters Students | 90 credits | Sep to Aug |
Year4 - View timetable
[Learning Outcomes, Transferable (Key) Skills, Assessment]
Compulsory modules:
FOOD3371 | Food Product Development - Team Project | 30 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD5070M | Food Science: Research Project | 60 credits | ||
FOOD5147M | Diet and Cardiovascular Health | 10 credits | Semester 2 (Jan to Jun) | |
FOOD5280M | Functional Foods | 10 credits | Semester 2 (Jan to Jun) | |
FOOD5340M | Food and Cancer | 10 credits | Semester 1 (Sep to Jan) |
Last updated: 14/12/2017
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