BSc Food Science (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 Science;- deploy accurately standard techniques of analysis and enquiry within Food Science and in subject areas particular to partner institutions;- 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 a partner institution;- appreciate the uncertainty, ambiguity and limitations of knowledge in Food Science;- make appropriate use of scholarly reviews and primary sources;- apply their knowledge and understanding and be able to integrate subject knowledge from a partner institution;- conform to professional boundaries and norms where applicable;- explain scientific aspects of food materials and manufacture to non-scientists.
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 modules specified for the year/programme and will include:- demonstrating the ability to apply a broad range of aspects of Food Science;- 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 enquiry within Food Science;- work that is typically both evaluative and creative.