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2024/25 Undergraduate Module Catalogue

FOOD1146 Academic and Professional Skills

20 creditsClass Size: 120

Module manager: Joanne Brown 

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2024/25

Module replaces


This module is not approved as a discovery module

Module summary

This key module will introduce you to a diversity of academic and professional skills that will see you succeed throughout your degree, and beyond. You will learn how to critically read scientific and non-scientific sources of Food Science and Nutrition information and communicate scientific aspects relating to your discipline to various audiences using different tools, e.g., academic writing and digital platforms. You will explore the application of study skills, such as Academic Integrity, Ethics, and Library Skills. By engaging in practicals, you will build your skills in basic Food Analytical techniques, good laboratory practices, sustainable laboratory practices and laboratory safety. This module will also introduce you to the requisite professional competencies of an IFST Registered Food Scientist or AfN Registered Nutritionist and how you can build these throughout your programme.   Students will also complete an online Hygiene course.


The learning objectives/aims of the module are for students to:

* Develop and apply essential study skills necessary to ensure a successful engagement and completion of studies (e.g. Academic integrity, plagiarism, library/database searching…) 
* Learn how to critically read, analyse and critique scientific and non-scientific sources of Food Science and Nutrition information. 
* Develop scientific communication skills relating to your discipline to various target audiences (e.g. academic and Non-academic). 
* Develop and apply digital skills. 
* Build and develop appropriate skills in basic Food Analytical Laboratory techniques (including good laboratory practice, laboratory safety and sustainable laboratory practices). 
* Identify, self-assess and reflect on skills within the Leeds Skills matrix which will guide the formation of personal development plans that feed into competencies specified by accredited bodies (AfN Registered Nutritionist, IFST registered Food Scientist) and enhance employability 

Learning outcomes
On successful completion of the module, students are expected to:

1. Critique scientific and non-scientific Food Science and Nutrition information. 
2. Appropriately communicate scientific findings (through the use of different tools). 
3. Demonstrate knowledge of good laboratory skills, including an understanding of sustainable laboratory practices and laboratory safety.  
4. Demonstrate an understanding of skills required for employability and requisites for accreditation by professional bodies (IFST, AfN) 

Skills Learning Outcome
On successful completion of the module students are expected to demonstrate the following skills learning outcomes:

1. Demonstrate a logical approach to solving problems; resolving issues by tackling from different angles, using both analytical and creative skills. To understand, interpret, analyse and manipulate numerical data. 
2. Apply technology appropriately and ethically to enhance efficiency, identifying appropriate technologies for tasks. Knowing how to access, learn and adapt to new technologies. Can range from basic IT skills (spreadsheets, presentations) to programming and coding ability. 
3. The ability to manage self and be self-reliant. The ability to work independently and on own initiative. Awareness of own strengths and development needs and the need for ongoing learning and proactive continuing professional development. Ability to set and achieve goals, and to seek/accept feedback. The ability to actively navigate career and networking opportunities. 


1. Introduction to Library and Study Skills. 
2. Critical evaluation of cover and portrayal of food and nutrition issues in the media (printed and/or social). 
3. Introduction to digital tools. 
4. Introduction to laboratory skills, including safety in laboratories and good and sustainable laboratory practices. 
5. Introduction to basic Food Analytical Laboratory techniques. 
6. Introduction to personal and professional development, Accredited bodies and employability. 
7. Students will also complete an online Hygiene course.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Private study hours153.00
Total Contact hours47.00
Total hours (100hr per 10 credits)200.00

Opportunities for Formative Feedback

Formative feedback will be provided to students through a series of in class peer activities.

Methods of assessment

Assessment typeNotes% of formal assessment
AssignmentCoursework 150.00
AssignmentCoursework 225.00
Total percentage (Assessment Coursework)100.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

The reading list is available from the Library website

Last updated: 03/07/2024 14:14:29


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