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MSci, BSc Nutrition

Year 1

(Award available for year: Certificate of Higher Educ)

Learning outcomes

On completion of the year/programme students should have provided evidence of being able to:
• demonstrate a familiarity with the basic concepts, information, practical competencies and techniques in the basic sciences and their application in the study of food and nutrition;
• demonstrate a familiarity with the basic concepts, information, practical competencies and techniques in general laboratory techniques and in the use of pilot plant equipment used for food processing;
• demonstrate a familiarity with the basic concepts of safety and risk assessment with respect to laboratory work;
• use basic generic and subject specific intellectual qualities i.e.
• communicate the results of investigations in the form of reports, posters and through verbal presentations
• collect and evaluate evidence to support conclusions on the role of food research in society and public understanding of food research
• be aware of the function of the FSA, Consumers Associations and of the Trade Associations
• evaluate quantitative and qualitative data collected experimentally in food chemistry and food processing
• interpret and evaluate the underlying basic concepts and principles in the fields of physics, chemistry, biochemistry and molecular biology in their application in food science and in nutrition
• demonstrate an ability to evaluate the appropriateness of different approaches to problem solving in the multidisciplinary approach to topics in food science and nutrition
• assess and appreciate personal strengths and weaknesses as learners.
• demonstrate an awareness of professional and disciplinary boundaries;

Transferable (key) skills

Students will have had the opportunity to acquire, as defined in the modules specified for the programme:
• qualities and transferable skills necessary for employment in the food industry and in food research, including numeracy, laboratory based skills, written and verbal communication skills, information retrieval, and team working skills
• skills necessary for the exercising of personal responsibility through development of confidence and decision making
• skills in analytical and critical reading and thinking
• self and peer assessment.

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 knowledge and application of standard concepts, information and techniques in the basic sciences and their application in the study of food and nutrition
• work that covers specific topics in food science and nutrition
• demonstrating emerging abilities, skills and competences particularly in written and verbal communication, numeracy and in team working.

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