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2020/21 Undergraduate Programme Catalogue

BSc Food Science

Programme code:BS-FOOD3YRUCAS code:D610
Duration:3 Years Method of Attendance: Full Time
Programme manager:Dr Helen Chappell Contact address:h.f.chappell@leeds.ac.uk

Total credits: 360

Entry requirements:

A, B, B to include 2 science subjects (preferably Chemistry. Physics, Biology or Maths).

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 Examiners Committee

Relevant QAA Subject Benchmark Groups:

Food Sciences in the Agriculture, Forestry, Agricultural Sciences, Food Sciences and Consumer Sciences

Professional Body Offering Accreditation:

IFST

Programme specification:

The programme will deliver a broad education in food science, through a multidisciplinary approach with an emphasis on chemistry, and necessary background understanding in biochemical and biological aspects, nutrition, physics and processing.

A wide variety of subjects are covered, with the ultimate aim of advancing knowledge in the basic sciences and learning how these can be used to explain, predict and control the properties of food materials. Associated with this is development of an understanding of the technology associated with the industrial manufacture of food products. The programme encourages students to develop the ability to appraise critically the complex factors, including sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrialised society.

Particular student interests and skills are developed through the selection of specialised options and projects. The internationally recognised strengths of the Department in Food research are reflected in the ways that students become familiar with up-to-date and cutting edge knowledge and techniques, through some lecture material, experimental project or literature work, supervised by leading people in the field.

Students are given the opportunities to improve learning and study skills, communication skills and other developmental skills, through a wide range of assessment methods - including verbal presentations, posters, essays, team projects, open ended practical work, practical work, individual projects, seminar work, etc. Students are encouraged to reflect on both skills obtained and developed, and on academic strengths and weaknesses.

Consequently, students are well prepared for the large number of excellent and wide ranging career paths awaiting them: in the food and related industries; independent and Government monitoring organisations, further study, research, teaching, etc.


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 creditsSemesters 1 & 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:

Candidates will be required to study the following compulsory modules:

FOOD3011Innovation and Design Principles for Foods10 creditsSemester 1
FOOD3041How Ingredients Interact in Foods20 creditsSemester 2
FOOD3050Research Project: Investigation and Discovery40 creditsSemesters 1 & 2
FOOD3371Food Product Development - Team Project30 creditsSemesters 1 & 2

Optional modules:

Students will be able to choose 10 credits of optional modules from a choice of three.

FOOD3100Biotechnology: Traditional and Leading Edge10 creditsSemester 2
FOOD3132Food Science and Nutrition Research: Recent Revelations and Disputes10 creditsSemesters 1 & 2
FOOD3330Functional Foods10 creditsSemester 2

Discovery modules:

Candidates will be required to study 10 credits of Discovery modules:

Last updated: 14/07/2020 17:16:06

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