BEng Food Process Engineering

Year 1

(Award available for year: Certificate of Higher Educ)

Learning outcomes

On completion of the year students should have provided evidence of being able to:
- demonstrate a familiarity with the basic concepts, information, practical competencies and techniques which are standard features of the food industry;
- use basic generic and subject specific intellectual qualities, including
- being able to communicate the results of their work;
- presenting a structured and coherent simple argument;
- being able to interpret and evaluate the underlying concepts and principles of food process engineering;
- evaluating qualitative and/or quantitative data;
- demonstrate an ability to evaluate different approaches to problem solving in the food industry;
- appreciate their strengths and weaknesses as learners;
- demonstrate an awareness of professional and disciplinary boundaries.

Transferable (key) skills

Students will have had the opportunity to acquire, as defined in the modules specified for the programme:
- qualities and transferable skills necessary for employment related to the food industry;
- skills necessary for the exercising of personal responsibility.

Assessment

Achievement will be assessed by a variety of methods in accordance with the learning outcomes of the modules specified for the year and will include:
- demonstrating the knowledge and application of standard concepts, information and techniques relevant to food process engineering through coursework, in-class tests and formal examinations;
- demonstrating emerging abilities, skills and competencies.

Learning context

The learning context for this year/award will:
- be predictable, providing a familiarisation with the field of food process engineering.