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2019/20 Taught Postgraduate Programme Catalogue

MSc Food Science and Nutrition

Programme code:MSC-FOOD/FSNUCAS code:
Duration:12 Months Method of Attendance: Full Time
Programme manager:Mr Paul Kajda Contact address:p.k.kajda@leeds.ac.uk

Total credits: 180

Entry requirements:

A first degree in a science based subject with at least the equivalent of a lower second class honours

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:

Although Masters degrees are not included in the benchmarks, this programme fulfills a large part of the benchmarks for

Programme specification:

This programme will enable students to:
- develop an in-depth understanding of food science, food processing and composition in relation to nutritional quality;
- critically appraise the chemical, physical and quantitative changes in nutrients and non-nutrients during food processing and manufacture, distribution and storage;
- understand the concept of food quality and relevance of nutritional quality to total food quality;
- develop an understanding of the functions of food components and nutrients and strengthen the understanding of global issues related to nutrition and health of individuals and population subgroups;
- develop a capacity to critically analyse a problem, action plan and scientific investigation;
- develop skills such as effective communication and presentation.

The programme aims to develop an understanding of nutrition from an international perspective and encourages the development of research projects that satisfy both the course requirements and the interests of individual students.


Year1 - View timetable

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

Compulsory modules:

Candidates are expected to study 180 credits of compulsory modules and need to pass 150 credits to include the compulsory to pass modules

FOOD5045MMicrobiological and Chemical Food Safety20 creditsSemesters 1 & 2
FOOD5055MFood Processing20 creditsSemesters 1 & 2
FOOD5147MDiet and Cardiovascular Health10 creditsSemester 2
FOOD5196MImpacts of Food Processing on Nutritional Quality10 creditsSemester 2
FOOD5241MStructure and Function of Food Components20 creditsSemester 1
FOOD5270MFood Analysis10 creditsSemester 2
FOOD5280MFunctional Foods10 creditsSemester 2
FOOD5333MResearch Project: Masters Students80 credits1 Oct to 30 Sep

Last updated: 30/04/2019

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