2022/23 Undergraduate Programme Catalogue
BSc Food Science
Programme code: | BS-FOOD3YR | UCAS code: | D610 |
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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:
FOOD1010 | Food: Origins and Form | 10 credits | Semester 1 (Sep to Jan) | |
FOOD1040 | Key Industrial Processing Operations for Food | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD1145 | Key Skills in Food and Nutritional Sciences | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD1150 | Principles of Human Physiology and Nutrition | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD1210 | Physicochemical Properties of Food | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD1220 | Cell and Molecular Biology | 20 credits | Semesters 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:
FOOD2032 | Biochemistry Controlling Nutrients and Sensory Properties | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2046 | Food Processing: From Farm to Shop | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2100 | Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2135 | Microbiological and Chemical Food Safety | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2140 | Food Analysis | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2175 | Literature Review in Food Science and Nutrition | 10 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2192 | Introduction to Food Product Development | 10 credits | Semester 1 (Sep to Jan) | |
FOOD2196 | Food Quality Assurance | 10 credits | Semester 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:
Candidates will be required to study the following compulsory modules:
FOOD3011 | Innovation and Design Principles for Foods | 10 credits | Semester 1 (Sep to Jan) | |
FOOD3041 | How Ingredients Interact in Foods | 20 credits | Semester 2 (Jan to Jun) | |
FOOD3050 | Research Project: Investigation and Discovery | 40 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD3371 | Food Product Development - Team Project | 30 credits | Semesters 1 & 2 (Sep to Jun) |
Optional modules:
Students will be able to choose 10 credits of optional modules from a choice of three.
FOOD3100 | Biotechnology: Traditional and Leading Edge | 10 credits | Semester 1 (Sep to Jan) | |
FOOD3132 | Food Science and Nutrition Research: Recent Revelations and Disputes | 10 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD3330 | Functional Foods | 10 credits | Semester 2 (Jan to Jun) |
Discovery modules:
Candidates will be required to study 10 credits of Discovery modules:
Last updated: 26/10/2022 15:15:59
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