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2019/20 Undergraduate Programme Catalogue

BSc Nutrition

Programme code:BS-FOOD/NUCAS code:B400
Duration:3 Years Method of Attendance: Full Time
Programme manager:Dr Hannah Ensaff Contact address:h.ensaff@leeds.ac.uk

Total credits: 360

Entry requirements:

AAB (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

Professional Body Offering Accreditation:

AfN

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 available a 3-year full time course, or 4-year full time course including a year placement between years 2 and 3. Placement options include a year-long industrial placement and a year-long Study Abroad option. The School s placement tutor can provide advice to students on finding a suitable placement based on the Schools long-standing relationships with industry and leading academic institutions.

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. When relevant, a 20-credit language option is available from the University Language Centre to allow students to develop language skills prior to their placement. Options from the Business School are also available to students going on Industrial Placements.



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.


Year1 - View timetable

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

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:

students will choose 10 credits of discovery modules

Students are required to study 10 credits of discovery modules.


Year2 - View timetable

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

Compulsory modules:

FOOD2031Molecules Controlling Sensory and Nutritional Properties20 creditsSemesters 1 & 2
FOOD2135Microbiological and Chemical Food Safety20 creditsSemesters 1 & 2
FOOD2140Food Analysis10 creditsSemester 1
FOOD2175Literature Review in Food Science and Nutrition10 creditsSemesters 1 & 2
FOOD2201Nutritional Issues in the Life Cycle20 creditsSemesters 1 & 2
FOOD2215Principles of Research: Diet in Populations10 creditsSemester 1
FOOD2260Physiology II - Integration Between Physiology and Nutrition10 creditsSemester 2

Optional modules:

Students are required to study one the following optional modules:

FOOD2150Food and the Allergic Reaction10 creditsSemester 1
FOOD2165Nutrition in the Prevention and Treatment of Disease10 creditsSemester 2
FOOD2192Introduction to Food Product Development10 creditsSemester 1
FOOD2196Food Quality Assurance10 creditsSemester 2

Students can take the 20 credit FOOD2160 if they combine their 10 credit discovery module with the optional module. If choosing this option it must be entered manually at the Student Support Office.

Discovery modules:

Students are required to study 10 credits of discovery modules.

FOOD2400 is a suggested discovery module for Nutrition students


Year3 - View timetable

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

Compulsory modules:

Students must study 110 credits of compulsory modules

FOOD3050Research Project: Investigation and Discovery40 creditsSemesters 1 & 2
FOOD3071Diet and Cardiovascular Health10 creditsSemester 2
FOOD3371Food Product Development - Team Project30 creditsSemesters 1 & 2
FOOD3381Nutrition Policy and Public Health20 creditsSemesters 1 & 2
FOOD3391Obesity and Personalised Nutrition in the 21st Century10 creditsSemester 2

Discovery modules:

students are required to study 10 credits of discovery modules

Students are required to study 10 credits of discovery modules.

Last updated: 30/04/2019

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