MEng, BEng Food Process Engineering
Year 4
(Award available for year: Master of Engineering)
Learning outcomes
On completion of the year students should have provided evidence of being able to:- understand and demonstrate coherent and detailed knowledge and professional competencies associated with the food processing and related industries, some of which will be informed by recent research/scholarship;- deploy accurately standard techniques of analysis and enquiry within the food industries;- demonstrate a conceptual understanding which enables the development and sustaining of an argument;- describe and comment on particular aspects of recent research and/or scholarship;- appreciate the uncertainty, ambiguity and limitations of knowledge within food process engineering;- make appropriate use of scholarly reviews and primary sources;- apply their knowledge and understanding to initiate and carry out an individual project on a specific topic related food process engineering;- conform to professional boundaries and norms where applicable.
Transferable (key) skills
Students will have had the opportunity to acquire, as defined in the modules specified for the programme:- the transferable/key/generic skills necessary for employment related to food process engineering; - the exercise of initiative and personal responsibility;- the deployment of decision making skills in complex and unpredictable situations;- the communication of information, ideas, problems and solutions in a variety of ways to a variety of audiences, including written reports, technical papers and verbal presentations;- the ability to undertake appropriate further training of a professional or equivalent nature.
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 ability to apply a broad range of aspects taken from the food processing industries;- work that draws on a wide variety of material, through reports, coursework and formal examinations;- the ability to evaluate and criticise relevant situations and opinion from published and other sources;- evidence of an ability to conduct an individual, in-depth study into a topic related to food process engineering;- work that is typically both evaluative and creative.