Module and Programme Catalogue

Search site

Find information on

2019/20 Undergraduate Programme Catalogue

MSci, BSc Food Science (Industrial)

Programme code:MSBS-FOOD4UCAS code:D612
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 aims to deliver a broad education in food science, through an interdisciplinary approach with emphasis on chemistry, and understanding in biochemical and biological aspects, nutrition, physics and processing.

A wide variety of subjects are covered, with the aim of advancing knowledge in basic sciences and learning how these can be used to explain, predict and control properties of food materials. Also to develop understanding of technology associated with industrial manufacture of food products. The programme encourages students to develop abilities to appraise critically complex factors that influence the range, quality and acceptability of foods produced.

Particular interests and skills are developed through specialised modules and projects. Internationally recognised research strengths of the School are reflected in students becoming familiar with up-to-date and cutting edge knowledge and techniques, through teaching from leading researchers.

There are opportunities to improve communication skills and other developmental skills, through a range of assessment methods to prepare students for the excellent and wide ranging career paths awaiting them: in the food and related industries; independent and Government organisations, further study, research, and teaching.

Students not meeting criterion at the end of Level 1 or 2 will usually progress on a BSc programme.

The programme will:
• provide an environment for study to encourage enthusiasm for food science and an appreciation of its application in a variety of contexts;
• provide students with an appreciation of food science, and necessary intellectual training for a wide range of professional careers;
• develop an ability to apply scientific knowledge and skills to the solution of current problems in food science;
• provide knowledge and experience to prepare student for performing original autonomous research in food science or related areas, either in industry, government research laboratories, or academic institutions;
• enable the students to aspire to the highest professional standards in food science;
• provide students with an understanding of food science, with emphasis on chemistry, and the necessary background understanding in biochemical and biological aspects, nutrition, physics and processing, and with the ability to apply them in innovative situations;
• provide an insight into food colloids and into interaction between ingredients in foods;
• provide experience in carrying out critical reviews of literature and in carrying out an autonomous research project;
• conform to professional standards in food science. (meet admission criteria for membership of the IFST)

Progression through all years is dependent on a student achieving a minimum of 100 credits and a weighted year average of 60%.

Students that do not meet this criterion at the end of Level 1 or 2 will usually progress on a BSc programme.

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]

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]

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD2031Molecules Controlling Sensory and Nutritional Properties20 creditsSemesters 1 & 2
FOOD2046Food Processing: From Farm to Shop10 creditsSemester 1
FOOD2100Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods20 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
FOOD2192Introduction to Food Product Development10 creditsSemester 1
FOOD2196Food Quality Assurance10 creditsSemester 2

Optional modules:

Discovery modules:

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


Year3 - View timetable

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

Compulsory modules:

FOOD5530MProblem Solving: Functionality of Ingredients in Food Design30 creditsSep to Aug
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
FOOD5011MInnovation and Design Principles for Foods10 creditsNot running in 201920
FOOD5031MFunctionality and Interactions of Components in Food Products10 creditsSemester 2
FOOD5071MResearch Project60 creditsSemesters 1 & 2

Optional modules:

Students must choose 10 credits of optional modules

Last updated: 30/04/2019

Disclaimer

Browse Other Catalogues

Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD

© Copyright Leeds 2019