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2022/23 Undergraduate Programme Catalogue

BSc Food Science

Programme code:BS-FOOD3YRUCAS code:D610
Duration:3 Years Method of Attendance: Full Time
Programme manager:Dr Helen Chappell Contact address:h.f.chappell@leeds.ac.uk

Total credits: 360

Entry requirements:

A, B, B to include 2 science subjects (preferably Chemistry. Physics, Biology or Maths).

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

Relevant QAA Subject Benchmark Groups:

Food Sciences in the Agriculture, Forestry, Agricultural Sciences, Food Sciences and Consumer Sciences

Professional Body Offering Accreditation:

IFST

Programme specification:

The programme will deliver a broad education in food science, through a multidisciplinary approach with an emphasis on chemistry, and necessary background understanding in biochemical and biological aspects, nutrition, physics and processing.

A wide variety of subjects are covered, with the ultimate aim of advancing knowledge in the basic sciences and learning how these can be used to explain, predict and control the properties of food materials. Associated with this is development of an understanding of the technology associated with the industrial manufacture of food products. The programme encourages students to develop 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.

Particular student interests and skills are developed through the selection of specialised options and projects. The internationally recognised strengths of the Department in Food research are reflected in the ways that students become familiar with up-to-date and cutting edge knowledge and techniques, through some lecture material, experimental project or literature work, supervised by leading people in the field.

Students are given the opportunities to improve learning and study skills, communication skills and other developmental skills, through a wide range of assessment methods - including verbal presentations, posters, essays, team projects, open ended practical work, practical work, individual projects, seminar work, etc. Students are encouraged to reflect on both skills obtained and developed, and on academic strengths and weaknesses.

Consequently, students are well prepared for the large number of excellent and wide ranging career paths awaiting them: in the food and related industries; independent and Government monitoring organisations, further study, research, teaching, etc.


Year1 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD1010Food: Origins and Form10 creditsSemester 1 (Sep to Jan)
FOOD1040Key Industrial Processing Operations for Food20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1145Key Skills in Food and Nutritional Sciences20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1150Principles of Human Physiology and Nutrition20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1210Physicochemical Properties of Food20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD1220Cell and Molecular Biology20 creditsSemesters 1 & 2 (Sep to Jun)

Discovery modules:

Candidates will be required to study 10 credits of discovery modules.


Year2 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD2032Biochemistry Controlling Nutrients and Sensory Properties20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2046Food Processing: From Farm to Shop10 creditsSemester 1 (Sep to Jan)
FOOD2100Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2135Microbiological and Chemical Food Safety20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2140Food Analysis10 creditsSemester 1 (Sep to Jan)
FOOD2175Literature Review in Food Science and Nutrition10 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2192Introduction to Food Product Development10 creditsSemester 1 (Sep to Jan)
FOOD2196Food Quality Assurance10 creditsSemester 2 (Jan to Jun)

Optional modules:

Discovery modules:

Candidates will be required to study 10 credits of discovery modules.


Year3 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD3011Innovation and Design Principles for Foods10 creditsSemester 1 (Sep to Jan)
FOOD3041How Ingredients Interact in Foods20 creditsSemester 2 (Jan to Jun)
FOOD3050Research Project: Investigation and Discovery40 creditsSemesters 1 & 2 (Sep to Jun)
FOOD3371Food Product Development - Team Project30 creditsSemesters 1 & 2 (Sep to Jun)

Optional modules:

Students will be able to choose 10 credits of optional modules from a choice of three.

FOOD3100Biotechnology: Traditional and Leading Edge10 creditsSemester 1 (Sep to Jan)
FOOD3132Food Science and Nutrition Research: Recent Revelations and Disputes10 creditsSemesters 1 & 2 (Sep to Jun)
FOOD3330Functional Foods10 creditsSemester 2 (Jan to Jun)

Discovery modules:

Candidates will be required to study 10 credits of Discovery modules:

Last updated: 29/04/2022 15:45:30

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