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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.

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