PGCert Food Quality and Innovation

Year 1

(Award available for year: Postgraduate Certificate)

Learning outcomes

On completion of the programme students should have shown evidence of being able:

- to demonstrate in-depth specialist knowledge of techniques relevant to the scientific disciplines of Food Quality, Food Safety, Product design and new product development and/or to demonstrate an advanced understanding of concepts, information and techniques at the forefront of these disciplines, which may include a knowledge of:
(i) the principles of quality, quality assurance and quality management and the application of quality tools and techniques in solving food quality control problems;
(ii) procedures for implementing a Hazard Analysis Critical Control Point (HACCP) system;
(iii) Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) prerequisite programmes;
(iv) instrumental techniques for monitoring food quality and safety;
(v) key issues in food legislation in the UK and internationally and its implementation in control and management of food quality and safety;
(vi) important microbiological safety issues in food and the scientific basis of key approaches used by the industry in order to minimise risk to consumers;
(vii) the range of chemical safety issues in food, how they are minimised and regulated;
(viii) procedures for the design, application and interpretation of statistically valid sensory analysis methods for assessing food quality, consumer choice and preferences;
(ix) scientific principles and methods for measuring food texture, structure and rheological properties and their application in the food industry and for research;
(x) principles and techniques involved in a food product development process;
(xi) the application of product design, sensory analysis and project management techniques in product development;
(xii) experimental design techniques in product design, optimisation and product formulation;
(xiii) the principles underlying industrial food processing for preservation and conversion of food commodities;
(xiv) relevant heat transfer and fluid flow theory;
(xv) the theoretical basis and technology of the major food processing operations.

- to exhibit competence in the exercise of generic and subject-specific intellectual abilities, which may include the ability to:
(i) carry out basic chemical and microbiological rish assessments;
(ii) understand the principles of audits and discuss the use of different audit tools in a quality assurance programme;
(iii) identify, select and apply appropriate statistical process control techniques for monitoring food quality and safety;
(iv) outline appropriate procedures in conducting a hazard analysis, and identify potential hazards and Critical Control Points (CCPs) in a food production process;
(v) describe sensory properties of food and select sensory analysis techniques for measuring sensory attributes (e.g., appearance, flavour, texture);
(vi) outline instrumental measurement techniques for food texture and discuss the relationship betwee sensory and food texture attributes;
(vii) describe the use of rheology to describe the mechanical properties of solids and liquids, characteristic behaviour of solutions, gels and dispersions;
(viii) describe how food structure can be measured and how it relates to texture, flavour and sensory perception of food;
(ix) describe sensory properties of food and select sensory analysis techniques for measuring sensory attributes (e.g., appearance, flavour, texture);
(x) understand the mechanisms and principles governing food oral processing;
(xi) recognise and apply appropriate.

- to demonstrate an advanced understanding of techniques applicable to their own research or advanced scholarship or area of specific interest within the broader discipline, which may include the ability to:
(i) formulate a product design specification that integrates the 'voice of the consumer' by using the Quality FunctionDeployment method;
(ii) employ sensory techniques for characterising sensory attributes and determining consumer preferences;

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Transferable (key) skills

Masters (Taught), Postgraduate Diploma & Postgraduate Certificate students will have had the opportunity to acquire the following abilities as defined in the modules specified for the programme:

- the skills necessary to undertake a higher research degree in food science and/or for employment in a higher capacity in the food industry or area of professional practice, which may include the demonstration of:
(i) autonomy, self direction, initiative and effective decision making in complex and unpredictable situations;
(ii) effective self-planning in order to prioritise and manage time and resources effectively
(iii) effective team work and leadership where applicable
(iv) effective communication with individuals or groups using a range of methods and media
(v) effective use of ICT methods for gathering, evaluating, analysing and presenting information and data;

- evaluating their own achievement by developing a capacity for self-audit and that of others by participating in peer-review
self direction and effective decision making in complex and unpredictable situations;

- independent learning and the ability to work in a way which ensures continuing professional development, which includes the ability to:
(i) work together as a team to address real world situations in product development
(ii) work as part of a team to solve real world food quality and safety problems

- critical engagement in the development of professional/disciplinary boundaries and norms.

Assessment

Achievement for the Postgraduate Diploma and Postgraduate Certificate will be assessed by a variety of methods in accordance with the learning outcomes of the programme and will involve the achievement of the students in:

- demonstrating the ability to apply breadth and/or depth of knowledge in the area of food quality, food safety, product design and new product development;
- drawing on a range of perspectives on an area of study;
- evaluating received opinion;
- making sound judgements whilst understanding the limitations on judgements made in the absence of complete data.