2019/20 Taught Postgraduate Programme Catalogue
|Programme code:||MSC-FOOD/N||UCAS code:|
|Duration:||12 Months||Method of Attendance:||Full Time|
|Programme manager:||Dr Charlotte Evans||Contact address:||firstname.lastname@example.org|
Total credits: 180
- BSc qualification or equivalent in a relevant Biological, Health or Food-related science subject.
Minimum qualification 2ii.
- English requirement for international students is IELTS 6.5 or above, with a minimum score of 6.0 in each component.
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 MSc Examination Board
Relevant QAA Subject Benchmark Groups:
There are no QAA Benchmarks available for programmes at MSc level.
A HESA consultation document discussing MSc benchmarks was consulted.
At the end of the programme students should be able to:
- demonstrate in-depth knowledge of the scientific principles underpinning the relationship between diet, human health and wellbeing.
- critically evaluate the current issues and developments pertinent to the nutrition discipline, and propose new insights and solutions to diet-related problems.
- demonstrate research skills including literature evaluation, method design, project planning, data analysis and result dissemination.
- be confident in their own professional abilities and be aware of their limitations, be self-evaluative, reflective practitioners and lifelong learners.
Distinctiveness of the programme
The programme will produce postgraduate graduates with the knowledge, competences and skills to tackle situations and problems in the field of nutrition and nutritional science. The programme is designed to equip students with subject-specific and generic graduate skills to be successful in future graduate employment.
The syllabus has been designed according to accreditation guidelines set by the UK Voluntary Register of Nutritionists, and we will seek accreditation as soon as possible (generally after one year of the programme being active/recruiting). Accreditation will enhance employment prospects of graduates, and will be a distinctive feature of the programme, as only a few MSc programmes (8) are accredited in the UK.
The programme will foster students ability to be self-evaluative and reflective practitioners, with knowledge of their competences and skills, but also of their limitations and their training needs. This concept will be initiated in the FOOD5405M Professional Development For Employment and Research module, where students will develop their own training and development plan in terms of generic skills, and also in FOOD5410M Nutrition: Policy and Practice, where students will reflect on their knowledge and skills as relevant to nutritional practice, but the approach will be embedded throughout the programme.
The programme will use a research-led approach to deliver knowledge and skills at the forefront of the discipline. This approach will be used throughout the programme but will be most apparent in the FOOD5446M module (Principles of Epidemiolgy). In this module, students will choose a research area relevant to the Nutrition Research Group and will, with the help of an academic tutor, undertake a critical evaluation of the literature and write a research proposal to answer a research question, as identified by the student and the tutor.
The project (60 credits) will be undertaken in one of the research laboratories, or within the context of a work-based placement. The emphasis will be placed on the generation of primary data, and the discussion of research results in the context of current knowledge and opinions in the field.
The programme has 70 credits of core modules that will deliver essential knowledge, competence and skill, as required for accreditation purposes (FOOD5425M Personalised Nutrition (10 credits), FOOD5410M Nutrition: Policy and Practice (20 credits) and FOOD5195M Food Processing and Nutritional Quality (10 credits), FOOD5490M Public Health Nutrition, and FOOD5500M Applied Nutritional Epidemiology).
Year1 - View timetable
Candidates will be required to study the following 160 compulsory modules:
|FOOD5147M||Diet and Cardiovascular Health||10 credits||Semester 2|
|FOOD5196M||Impacts of Food Processing on Nutritional Quality||10 credits||Semester 2|
|FOOD5333M||Research Project: Masters Students||80 credits||1 Oct to 30 Sep|
|FOOD5410M||Nutrition: Policy and Practice||20 credits||Semesters 1 & 2|
|FOOD5426M||Obesity and Personalised Nutrition in the 21st Century||10 credits||Semester 2|
|FOOD5511M||Applied Nutritional Epidemiology||10 credits||Semester 1|
|FOOD5515M||Nutrition Through the Lifecourse||20 credits||Semesters 1 & 2|
Candidates must pass 150 credits to include all compulsory-to-pass modules
Candidates will be required to study 20 credits from the following optional modules:
|FOOD5235M||Food and the Allergic Reaction||10 credits||Semester 1|
|FOOD5280M||Functional Foods||10 credits||Semester 2|
|FOOD5340M||Food and Cancer||10 credits||Semester 1|
Last updated: 30/04/2019
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