2020/21 Taught Postgraduate Programme Catalogue
MSc Food Science (Food Biotechnology)
|Programme code:||MSC-FOOD/BIO||UCAS code:|
|Duration:||12 Months||Method of Attendance:||Full Time|
|Programme manager:||Dr Matteo Castronovo||Contact address:||firstname.lastname@example.org|
Total credits: 180
A minimum of a 2.2 or equivalent (certain advanced diplomas awarded by overseas institutions fulfil this requirement) in a suitable first degree programme.
School/Unit responsible for the parenting of students and programme:
School of Food Science and Nutrition
Examination board through which the programme will be considered:
School of Food Science and Nutrition Examiners Committee
The programme will extend scientific knowledge to areas outside of the first degree discipline, and enable application of first degree knowledge appropriate to a future career in the food industry.
The programme will deliver a broad knowledge of food science with the necessary background understanding of chemistry, biochemistry, physics, mathematics and Biology with a main emphasis on its application to food biotechnology. Students will develop the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods. Students should gain the ability to integrate this scientific knowledge with an understanding of food technology and particular student interests and skills developed through specialised options and projects with content influenced by current research thinking in the field.
The programme will give an understanding of the methodology of research investigations by experimental project and the necessary personal skills to communicate effectively in future professional activities. The programme will also deliver the ability to appraise critically the complex factors, including sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrialised society.
Assessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.
The programme is offered as a full time course of twelve months duration with standard Departmental and Faculty norms of progression and assessment being applied. The pass mark for each module is 50%. To pass the programme, modules totalling 150 credits must be passed and these must include 140 compulsory modules. All marks from all modules (passed and failed) are included in the final classification mark, which must be at least a 50% weighted average. Classification is based on pass (50 - 59%), merit (60-60%) and distinction (70% and above).
Year1 - View timetable
Candidates will be expected to study at least 180 credits.
Candidates will be required to study the following compulsory modules:
|FOOD5045M||Microbiological and Chemical Food Safety||20 credits||1 Jan to 30 Sep|
|FOOD5055M||Food Processing||20 credits||1 May to 30 Sep|
|FOOD5125M||Food Biotechnology||10 credits||1 Jan to 31 May|
|FOOD5196M||Impacts of Food Processing on Nutritional Quality||10 credits||1 Jan to 31 May|
|FOOD5207M||Food Diagnostics and Next- Generation Biosensors||10 credits||1 Jan to 31 May|
|FOOD5241M||Structure and Function of Food Components||20 credits||1 May to 30 Sep|
|FOOD5280M||Functional Foods||10 credits||1 Jan to 31 May|
|FOOD5333M||Research Project: Masters Students||80 credits||1 Jan to 31 Dec (12mth)|
Candidates must pass 150 credits to include all compulsory to pass modules.
Last updated: 30/06/2020 18:53:09
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