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2019/20 Undergraduate Programme Catalogue

BSc Food Science and Nutrition

Programme code:BS-FOOD/FSCNUCAS code:DB64
Duration:3 Years Method of Attendance: Full Time
Programme manager:Dr Matthew Campbell Contact address:m.d.campbell@leeds.ac.uk

Total credits: 360

Entry requirements:

A, B, B to include one science subject

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 Learning and Teaching Committee

Relevant QAA Subject Benchmark Groups:

Food Sciences in the Agriculture, Forestry, Agricultural Sciences and Consumer Sciences Benchmarks

Professional Body Offering Accreditation:

IFST

Programme specification:

The programme will provide a sound basic training in science with teaching and continual development of transferable skills essential in today's workplace. In addition to scientific subject specific studies, students will undertake studies in social and economic food issues and in nutrition and health.

The breadth of studies will lead to an appreciation of the position of food in society, in health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and regulation as applied to food. The opportunity to carry out a major project in an area of interest will be provided.

In the European programme the chance to study a foreign language, in addition to the subject specific material, will be provided. Additionally there will be a 6 month placement in a European institution in order to carry out a major piece of research work, and to experience the culture of the host country.

In the Industrial programme students will additionally undertake further business training. After completing a literature review, students will have a 6 month placement with an industrial company where they will undertake a specific industrial project. There will also be the opportunity to undertake a major project in an area of interest in the Department.


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
FOOD1040Key Industrial Processing Operations for Food20 creditsSemester 2
FOOD1145Key Skills in Food and Nutritional Sciences20 creditsSemesters 1 & 2
FOOD1150Principles of Human Physiology and Nutrition20 creditsSemesters 1 & 2
FOOD1210Physicochemical Properties of Food20 creditsSemesters 1 & 2
FOOD1220Cell and Molecular Biology20 creditsSemesters 1 & 2

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:

FOOD2031Molecules Controlling Sensory and Nutritional Properties20 creditsSemesters 1 & 2
FOOD2135Microbiological and Chemical Food Safety20 creditsSemesters 1 & 2
FOOD2140Food Analysis10 creditsSemester 1
FOOD2150Food and the Allergic Reaction10 creditsSemester 1
FOOD2160Nutrition in the Prevention and Treatment of Disease20 creditsSemesters 1 & 2
FOOD2175Literature Review in Food Science and Nutrition10 creditsSemesters 1 & 2
FOOD2192Introduction to Food Product Development10 creditsSemester 1
FOOD2196Food Quality Assurance10 creditsSemester 2

Optional modules:

Discovery modules:

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


Year3 - 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:

FOOD3010Food Processing: from Farm to Shop10 creditsSemester 1
FOOD3050Research Project: Investigation and Discovery40 creditsSemesters 1 & 2
FOOD3340Food and Cancer10 creditsSemester 1
FOOD3371Food Product Development - Team Project30 creditsSemesters 1 & 2

Optional modules:

Students will be required to study 20 credits of optional modules.

FOOD3031Functionality and Interactions of Components in Food Products10 creditsSemester 2
FOOD3041How Ingredients Interact in Foods20 creditsSemester 2
FOOD3071Diet and Cardiovascular Health10 creditsSemester 2
FOOD3330Functional Foods10 creditsSemester 2

Discovery modules:

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

Last updated: 30/04/2019

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