BSc Food Science and Nutrition
(Award available for year: Bachelor of Science)
On completion of the year/programme students should have provided evidence of being able to:- understand and demonstrate coherent and detailed subject knowledge in unit operations in food processing and aplication of knowledge base in food innovation;- understand and demonstrate coherent and detailed subject knowledge in food nutrition and dietary factors;- understand the application of Good Manufacturing practice, ISO standards, HACCP and the techniques to evaluate quality in food innovations;- deploy accurately standard techniques of analysis and industrry standard tools in project management and new product development;- demonstrate a conceptual understanding and to present a structured and coherent arguement on current issues and recent research in a food topic and to be able to defend the position taken;- appreciate the uncertainty, ambiguity and limitations of knowledge in the study of food science, nutrition and food-related health;- critically evaluate current issues, research and advanced scholarship in specific food topics from primary sources and scholarly reviews;- apply their knowledge and understanding to initiate, design, develop, implement and execute research plans using techniques as appropriate;- communicate complex scientific ideas and concepts effectively;- take a proactive and reflectiverole in learning and to develop professional relationships with others through team working exercises;- 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 studies and nutrition;- 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 of an extended piece of research work/scholarly review and of a team research exercise to a variety of audiences;- the ability to undertake appropriate further training of a professional or equivalent nature;- independent learning and self and peer assessment;- familiarity with industry standard tools in new product development and project management.
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 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 enquiry within Food Studies and Nutrition;- work that is typically both evaluative and creative.