MEng, BEng Food Process Engineering (International) Year 3 Abroad

Year 5

(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.