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2020/21 Undergraduate Programme Catalogue

MSci, BSc Food Science

Programme code:MSBS-FOODUCAS code:D611
Duration:4 Years Method of Attendance: Full Time
Programme manager:Dr Helen Chappell Contact address:h.f.chappell@leeds.ac.uk

Total credits: 485

Entry requirements:

Entry requirements including English Language: Typically, grades AAB at A-level, to include two sciences.
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:

Food Science and Nutrition

Examination board through which the programme will be considered:

Food Science and Nutriton

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 may transfer from the MSci programme to the BSc programme at the end of Level 1 or 2 and additionally at Level 3 following the Semester 1 examinations.

Students wishing to exit their studies at any time must seek advice from the Student Education Service staff in the School.

Transfers to the MSci subject, at level 1 or 2, to 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 (Sep to Jan)
FOOD1040Key Industrial Processing Operations for Food20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1145Key Skills in Food and Nutritional Sciences20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1150Principles of Human Physiology and Nutrition20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1210Physicochemical Properties of Food20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1220Cell and Molecular Biology20 creditsSemesters 1 & 2 (Sep to Jun)

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 (Sep to Jun)
FOOD2046Food Processing: From Farm to Shop10 creditsSemester 1 (Sep to Jan)
FOOD2100Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2135Microbiological and Chemical Food Safety20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2140Food Analysis10 creditsSemester 1 (Sep to Jan)
FOOD2175Literature Review in Food Science and Nutrition10 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2192Introduction to Food Product Development10 creditsSemester 1 (Sep to Jan)
FOOD2196Food Quality Assurance10 creditsSemester 2 (Jan to Jun)

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:

FOOD3011Innovation and Design Principles for Foods10 creditsSemester 1 (Sep to Jan)
FOOD3031Functionality and Interactions of Components in Food Products10 creditsSemester 2 (Jan to Jun)
FOOD3100Biotechnology: Traditional and Leading Edge10 creditsSemester 2 (Jan to Jun)
FOOD3132Food Science and Nutrition Research: Recent Revelations and Disputes10 creditsSemesters 1 & 2 (Sep to Jun)
FOOD3140Critical Appraisal of Scientific Literature20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD3330Functional Foods10 creditsSemester 2 (Jan to Jun)
FOOD3371Food Product Development - Team Project30 creditsSemesters 1 & 2 (Sep to Jun)

Discovery modules:

students must study 20 credits of discovery modules


Year4 - View timetable

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

Compulsory modules:

FOOD5071MResearch Project60 creditsSemesters 1 & 2 (Sep to Jun)
FOOD5530MProblem Solving: Functionality of Ingredients in Food Design30 creditsSep to Aug

Optional modules:

students must study 30 credits of optional modules

FOOD5132MFood Science and Nutrition Research: Recent Revelations and Disputes10 creditsSemesters 1 & 2 (Sep to Jun)
FOOD5196MImpacts of Food Processing on Nutritional Quality10 credits1 Jan to 31 May
FOOD5207MFood Diagnostics and Next- Generation Biosensors10 credits1 Jan to 31 May
FOOD5235MFood and the Allergic Reaction10 creditsSemester 1 (Sep to Jan)
FOOD5472MSensory Science20 credits1 Jan to 31 May

Last updated: 05/10/2020 14:41:27

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