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2020/21 Undergraduate Programme Catalogue

MSci, BSc Food Science and Nutrition

Programme code:MSBS-FOOD/SNUCAS code:DB65
Duration:4 Years Method of Attendance: Full Time
Programme manager:Dr Lisa Marshall Contact

Total credits: 485

Entry requirements:

Typically, grades AAB at A-level, to include one science.
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 includes a broad education in food and nutrition through an interdisciplinary approach.
The programme encourages students to develop ability to appraise critically complex factors, including ethical issues that influence quality and acceptability of foods.

Studies lead to appreciation of health, manufacture, new product development, regulation, marketing and retailing of foods.
Student interests and skills are developed through specialised modules and projects. Internationally recognised strengths in Food and Health research are reflected in students becoming familiar with up-to-date and cutting edge knowledge and techniques, through teaching by leading researchers.

There are opportunities to improve study skills, communication and developmental skills, through a range of assessment methods - including presentations, posters, team projects, open ended practical work, and individual projects. Students are encouraged to reflect on academic strengths and weaknesses.

Consequently, students are well prepared for the varied and excellent career paths.

The programme will:
• provide an environment for study that encourages enthusiasm for food science, nutrition, food biochemistry and health, and an appreciation of its application in a variety of contexts;
• provide students with detailed appreciation of food science, nutrition, health, and necessary background and intellectual training for a range of professional careers;
• develop ability to apply scientific knowledge and skills to the solution of current problems in food science, nutrition and health;
• enable students to aspire to the highest professional standards in food science, nutrition and food biochemistry and health;
• give a developed and balanced foundation of chemical and biochemical knowledge, of scientific principles in a wider context, and encourage by experience the transferable skills that are of value in both food science and food health employment;
• provide students with an understanding of food science, with an emphasis on food biochemistry and nutrition, and understanding in food chemistry and biological aspects, physics and processing, and with the ability to apply them in innovative situations;
• provide an insight the effect of certain food components on health where major and important developments are currently taking place;
• 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. (meet admission criteria for membership 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:
Transfer between all BSc and MSci will be allowed at the end of Year 1 (if criterion met).
The MSci, BSc Food Science and Nutrition programme shares a common first year with the BSc and MSci,BSc (Industrial) 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 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]

Candidates will be required to study 120 credits.

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]

Candidates will be required to study 120 credits.

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD2031Molecules Controlling Sensory and Nutritional Properties20 creditsSemesters 1 & 2
FOOD2135Microbiological and Chemical Food Safety20 creditsSemesters 1 & 2
FOOD2140Food Analysis10 creditsSemester 1
FOOD2150Food and the Allergic Reaction10 creditsSemester 1
FOOD2160Nutrition in the Prevention and Treatment of Disease20 creditsSemesters 1 & 2
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:

Students will be required to study 10 credits of discovery modules.

Year3 - View timetable

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

Compulsory modules:

FOOD3010Food Processing: From Farm to Shop10 creditsSemester 1
FOOD3031Functionality and Interactions of Components in Food Products10 creditsSemester 2
FOOD3140Critical Appraisal of Scientific Literature20 creditsSemesters 1 & 2
FOOD3330Functional Foods10 creditsSemester 2
FOOD3340Food and Cancer10 creditsSemester 1
FOOD3371Food Product Development - Team Project30 creditsSemesters 1 & 2
FOOD3391Obesity and Personalised Nutrition in the 21st Century10 creditsSemester 2

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
FOOD5530MProblem Solving: Functionality of Ingredients in Food Design30 creditsSep to Aug

Optional modules:

Students must take 30 credits of optional modules, taking at least 10 credits from list A, and 10 credits from list B. The remaining 10 credits can be from either category.

Students must study 30 credits of the following optional modules. Students must take 10 credits from option list A, 10 credits from option list B, and the remaining 10 credits can be taken from either list.

List A

FOOD5011MInnovation and Design Principles for Foods10 creditsSemester 1
FOOD5115MColloid and Dairy Science10 credits1 Jan to 31 May
FOOD5125MFood Biotechnology10 credits1 Jan to 31 May
FOOD5132MFood Science and Nutrition Research: Recent Revelations and Disputes10 creditsSemesters 1 & 2

List B

FOOD5147MDiet and Cardiovascular Health10 credits1 Jan to 31 May
FOOD5196MImpacts of Food Processing on Nutritional Quality10 credits1 Jan to 31 May
FOOD5410MNutrition: Policy and Practice20 creditsSemester 1, 1 May to 30 Sep

Last updated: 13/08/2020 17:21:10


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