MSci, BSc Food Science (Industrial)
Year 3
(Award available for year: Diploma of Higher Education)
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;• work effectively in an appropriate industrial environment in either the food industry, regulatory bodies or other professions related to food science;• deploy accurately standard techniques of analysis and enquiry in food science;• 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;• 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 in order to initiate and carry out an extended piece of work or project;• 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 science; • the ability to exercise of initiative and personal responsibility;• the ability to identify objectives, and negotiate the strategy and tactics to be employed working within a team;• the ability to deploy decision making skills in complex and unpredictable situations;• the ability to communicate 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 in the workplace;• 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 subject areas of food science;• completing work that is typically both evaluative and creative;• effective written and verbal communication of the essential features of food science as involved in the placement;• demonstrating an ability to carry out independent study using distance-learning material.