BSc Food Science and Nutrition (International)

Year 3

Learning outcomes

On completion of the year/programme students should have provided evidence of being able to:

- understand and demonstrate coherent and detailed subject knowledge and professional competencies some of which will be informed by recent research/scholarship in food studies and nutritionand in areas of speciality in a partner institution;
- deploy accurately standard techniques of analysis and enquiry within the food science and food studies and nutrition in areas of speciality of a partner institution
- 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 in areas of speciality of a partner institution;
- appreciate the uncertainty, ambiguity and limitations of knowledge in food studies and nutrition;
- make appropriate use of scholarly reviews and primary sources;
- 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 the area(s) studied;
- 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;
- 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 module specified for the year/programme and will include:

- demonstrating the ability to apply a broad range of aspects of food science and food studies and nutrition;
- work that draws on a wide variety of material;
- the ability to evaluate and criticise received opinion;
- evidence of an ability to conduct independent, in depth enquiries within food studies and nutrition and health;
- work that is typically both evaluative and creative.