2019/20 Undergraduate Programme Catalogue
MSci, BSc Nutrition (Industrial)
|Programme code:||MSBS-FOOD/N4||UCAS code:||B402|
|Duration:||4 Years||Method of Attendance:||Full Time|
|Programme manager:||Dr Lisa Marshall||Contact address:||email@example.com|
Total credits: 485
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
Distinctiveness of the programme:
The programme will develop a broad knowledge-base relevant to nutrition, integrating aspects of chemical, biological sciences that underpin the relationship between food, diet, health and wellbeing, and to equip students with a range of subject-specific as well as transferable skills to enable students to become effective professionals. 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.
A unique feature of the programme stems from the School’s strategy of developing a course that produces Nutrition graduates who will know how to change food in order to enhance health benefits. This approach will produce Nutrition graduates knowing more food processing or food formulation and improving employability.
It is our intention to build on expertise to provide a unique Nutrition programme which will have a greater emphasis on the science underpinning the impact of food on nutrition and health.
The programme will:
• provide an environment for study that encourages enthusiasm for food, nutrition, health, and appreciation of its application in a variety of contexts;
• develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical, biological sciences that underpin the relationship between food, diet, health and wellbeing;
• equip students with practical skills that underpin their scientific knowledge, enabling them to become effective practitioners in nutritional science;
• equip students with key and transferable skills which that will allow them to become effective professionals;
• enable the students to aspire to the highest professional standards in nutrition and related areas;
• 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;
• develop a student's ability to apply his/her scientific knowledge and skills to the solution of current theoretical and practical problems in nutrition and health;
• enable students to become life-long learners by providing an environment that encourages continuous professional development.
• 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, and to satisfy the admission criteria for membership of the association for Nutrition and 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
|FOOD1010||Food: Origins and Form||10 credits||Semester 1|
|FOOD1040||Key Industrial Processing Operations for Food||20 credits||Semester 2|
|FOOD1145||Key Skills in Food and Nutritional Sciences||20 credits||Semesters 1 & 2|
|FOOD1150||Principles of Human Physiology and Nutrition||20 credits||Semesters 1 & 2|
|FOOD1210||Physicochemical Properties of Food||20 credits||Semesters 1 & 2|
|FOOD1220||Cell and Molecular Biology||20 credits||Semesters 1 & 2|
students will choose 10 credits of discovery modules
Students are required to study 10 credits of discovery modules.
Year2 - View timetable
|FOOD2031||Molecules Controlling Sensory and Nutritional Properties||20 credits||Semesters 1 & 2|
|FOOD2135||Microbiological and Chemical Food Safety||20 credits||Semesters 1 & 2|
|FOOD2140||Food Analysis||10 credits||Semester 1|
|FOOD2175||Literature Review in Food Science and Nutrition||10 credits||Semesters 1 & 2|
|FOOD2201||Nutritional Issues in the Life Cycle||20 credits||Semesters 1 & 2|
|FOOD2215||Principles of Research: Diet in Populations||10 credits||Semester 1|
|FOOD2260||Physiology II - Integration Between Physiology and Nutrition||10 credits||Semester 2|
Students are required to study one the following optional modules:
|FOOD2150||Food and the Allergic Reaction||10 credits||Semester 1|
|FOOD2165||Nutrition in the Prevention and Treatment of Disease||10 credits||Semester 2|
|FOOD2192||Introduction to Food Product Development||10 credits||Semester 1|
|FOOD2196||Food Quality Assurance||10 credits||Semester 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.
Students are required to study 10 credits of discovery modules.
FOOD2400 is a suggested discovery module for Nutrition students
Year3 - View timetable
|FOOD5530M||Problem Solving: Functionality of Ingredients in Food Design||30 credits||Sep to Aug|
|FOOD8351||Industrial Placement for Integrated Masters Students||90 credits||Sep to Aug|
Year4 - View timetable
|FOOD3371||Food Product Development - Team Project||30 credits||Semesters 1 & 2|
|FOOD5071M||Research Project||60 credits||Semesters 1 & 2|
|FOOD5410M||Nutrition: Policy and Practice||20 credits||Semesters 1 & 2|
|FOOD5426M||Obesity and Personalised Nutrition in the 21st Century||10 credits||Semester 2|
Last updated: 29/08/2019
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