PGDip Food Quality and Innovation

Year 1

(Award available for year: Postgraduate Diploma)

Learning outcomes

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

- to demonstrate in-depth, specialist knowledge and mastery of techniques relevant to the scientific disciplines of Food Quality, Food Safety, Product design and new product development and/or to demonstrate a sophisticated understanding of concepts, information and techniques at the forefront of these disciplines, that includes 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 mastery in the exercise of generic and subject-specific intellectual abilities including the ability to:
(ii) carry out basic chemical and microbiological risk 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 (eg, 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 (eg, appearance, flavour, texture),
(x) understand the mechanisms and principles governing food oral processing,
(xi) recognise and apply appropriate;

- to demonstrate a comprehensive understanding of techniques applicable to their own research or advanced scholarship, including the ability to:
(i) formulate a product design specification that integrates the 'voice of the consumer' by using the Quality Function Deployment method,
(ii) employ sensory techniques for characterising sensory attributes and determining consumer preferences;

- to take a proactive and self-reflective role in working and t

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

- critically to engage 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.