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2020/21 Undergraduate Programme Catalogue

MSci, BSc Nutrition

Programme code:MSBS-FOOD/NUCAS code:B401
Duration:4 Years Method of Attendance: Full Time
Programme manager:Dr Lisa Marshall Contact

Total credits: 485

Entry requirements:

Typically, grades AAA 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 Nutrition

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 will develop a broad knowledge-base relevant to nutrition, integrating aspects of chemical, biological sciences that underpin the relationship between food, diet, health and wellbeing, and to equip students with a range of subject-specific as well as transferable skills to enable students to become effective professionals. The opportunity to carry out a major research project in an area of interest will be available. Emphasis is placed on independent learning and students are expected to critically evaluate and synthesise complex subject matter.

A unique feature of the programme stems from the School’s strategy of developing a course that produces Nutrition graduates who will know how to change food in order to enhance health benefits. This approach will produce Nutrition graduates knowing more food processing or food formulation and improving employability.

It is our intention to build on expertise to provide a unique Nutrition programme which will have a greater emphasis on the science underpinning the impact of food on nutrition and health.

The programme will:
• provide an environment for study that encourages enthusiasm for food, nutrition, health, and appreciation of its application in a variety of contexts;
• develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical, biological sciences that underpin the relationship between food, diet, health and wellbeing;
• equip students with practical skills that underpin their scientific knowledge, enabling them to become effective practitioners in nutritional science;
• equip students with key and transferable skills which that will allow them to become effective professionals;
• enable the students to aspire to the highest professional standards in nutrition and related areas;
• equip students with intellectual skills to enable them to engage in critical assessment and intellectual argument of concepts relevant to the nutrition field, encouraging participation in the intellectual development of the subject;
• develop a student's ability to apply his/her scientific knowledge and skills to the solution of current theoretical and practical problems in nutrition and health;
• enable students to become life-long learners by providing an environment that encourages continuous professional development.
• provide experience in carrying out critical reviews of literature and a research project, the planning and carrying out of original research, and the processing and evaluation of results which are then presented in a variety of formats;
• conform to professional standards in food science, and to satisfy the admission criteria for membership of the association for Nutrition and of the IFST.

Progression through all years is dependent on achieving a minimum of 100 credits and an overall academic average of 60%.

Relationship with other programmes:
The MSci, BSc Nutrition programme shares a common first year with the MSci, BSc (Industrial) and BSc programmes in the School of Food Science and Nutrition, and transfer between these courses will be allowed with the permission of the Director of Student Education until the points of divergence at the end of Year 1.

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 who fail to meet the academic progression requirements at the end of Level 2 will usually progress on a BSc programme.

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:

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:

students will choose 10 credits of discovery modules

Students are required to study 10 credits of discovery modules.

Year2 - View timetable

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

Compulsory modules:

FOOD2031Molecules Controlling Sensory and Nutritional Properties20 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
FOOD2201Nutritional Issues in the Life Cycle20 creditsSemesters 1 & 2
FOOD2215Principles of Research: Diet in Populations10 creditsSemester 1
FOOD2260Physiology II - Integration Between Physiology and Nutrition10 creditsSemester 2

Optional modules:

Students are required to study one the following optional modules:

FOOD2150Food and the Allergic Reaction10 creditsSemester 1
FOOD2165Nutrition in the Prevention and Treatment of Disease10 creditsSemester 2
FOOD2192Introduction to Food Product Development10 creditsSemester 1

Students can take the 20 credit FOOD2160 if they combine their 10 credit discovery module with the optional module. If choosing this option it must be entered manually at the Student Support Office.

Discovery modules:

Students are required to study 10 credits of discovery modules.

FOOD2400 is a suggested discovery module for Nutrition students

Year3 - View timetable

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

Compulsory modules:

FOOD3071Diet and Cardiovascular Health10 creditsSemester 2
FOOD3140Critical Appraisal of Scientific Literature20 creditsSemesters 1 & 2
FOOD3340Food and Cancer10 creditsSemester 1
FOOD3371Food Product Development - Team Project30 creditsSemesters 1 & 2
FOOD3381Nutrition Policy and Public Health20 creditsSemester 1
FOOD3391Obesity and Personalised Nutrition in the 21st Century10 creditsSemester 2

Discovery modules:

Students will be required to study 20 credits of discovery modules

Year4 - View timetable

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

Compulsory modules:

Students must take 90 credits of compulsory modules:

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

Optional modules:

Students must take 30 credits of optional modules from the list below:

Students are required to study 30 credits from the optional modules

FOOD5125MFood Biotechnology10 credits1 Jan to 31 May
FOOD5132MFood Science and Nutrition Research: Recent Revelations and Disputes10 creditsSemesters 1 & 2
FOOD5196MImpacts of Food Processing on Nutritional Quality10 credits1 Jan to 31 May
FOOD5235MFood and the Allergic Reaction10 creditsSemester 1
FOOD5280MFunctional Foods10 credits1 Jan to 31 May
SPSC5201MExercise Physiology, Health and Sports Nutrition20 creditsSemester 2

Last updated: 06/07/2020 13:40:33


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