2022/23 Undergraduate Programme Catalogue

MSci, BSc Nutrition

Total credits: 485

Entry requirements:

Typically, grades AAA at A-level, to include two sciences.
English requirement for international students is IELTS 6.5 or above, with a minimum score of 6.0 in each component

School/Unit responsible for the parenting of students and programme:

Food Science and Nutrition

Examination board through which the programme will be considered:

Food Science and Nutrition

Relevant QAA Subject Benchmark Groups:

The relevant Benchmark which will be fully met is that for Food Sciences in the Agriculture, Forestry, Agricultural Sciences, Food Sciences and Consumer Sciences Benchmarks

Programme specification:

Distinctiveness of the programme:
The programme will develop a broad knowledge-base relevant to nutrition, integrating aspects of chemical, biological sciences that underpin the relationship between food, diet, health and wellbeing, and to equip students with a range of subject-specific as well as transferable skills to enable students to become effective professionals. The opportunity to carry out a major research project in an area of interest will be available. Emphasis is placed on independent learning and students are expected to critically evaluate and synthesise complex subject matter.

A unique feature of the programme stems from the School’s strategy of developing a course that produces Nutrition graduates who will know how to change food in order to enhance health benefits. This approach will produce Nutrition graduates knowing more food processing or food formulation and improving employability.

It is our intention to build on expertise to provide a unique Nutrition programme which will have a greater emphasis on the science underpinning the impact of food on nutrition and health.

The programme will:
• provide an environment for study that encourages enthusiasm for food, nutrition, health, and appreciation of its application in a variety of contexts;
• develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical, biological sciences that underpin the relationship between food, diet, health and wellbeing;
• equip students with practical skills that underpin their scientific knowledge, enabling them to become effective practitioners in nutritional science;
• equip students with key and transferable skills which that will allow them to become effective professionals;
• enable the students to aspire to the highest professional standards in nutrition and related areas;
• equip students with intellectual skills to enable them to engage in critical assessment and intellectual argument of concepts relevant to the nutrition field, encouraging participation in the intellectual development of the subject;
• develop a student's ability to apply his/her scientific knowledge and skills to the solution of current theoretical and practical problems in nutrition and health;
• enable students to become life-long learners by providing an environment that encourages continuous professional development.
• provide experience in carrying out critical reviews of literature and a research project, the planning and carrying out of original research, and the processing and evaluation of results which are then presented in a variety of formats;
• conform to professional standards in food science, and to satisfy the admission criteria for membership of the association for Nutrition and of the IFST.

Progression through all years is dependent on achieving a minimum of 100 credits and an overall academic average of 60%.


Relationship with other programmes:
The MSci, BSc Nutrition programme shares a common first year with the MSci, BSc (Industrial) and BSc programmes in the School of Food Science and Nutrition, and transfer between these courses will be allowed with the permission of the Director of Student Education until the points of divergence at the end of Year 1.

Students may transfer from the MSci programme to the BSc programme at the end of Level 1 or 2 and additionally at Level 3 following the Semester 1 examinations.

Students who fail to meet the academic progression requirements at the end of Level 2 will usually progress on a BSc programme.

Students wishing to exit their studies at any time must seek advice from the Student Education Service staff in the School.

Transfers to the MSci subject, at level 1 or 2, to meeting academic requirements.

Year1 - View timetable

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

Compulsory modules:

Discovery modules:

students will choose 10 credits of discovery modules

Students are required to study 10 credits of discovery modules.

Year2 - View timetable

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

Compulsory modules:

Optional modules:

Students are required to study one the following optional modules:

Students can take the 20 credit FOOD2160 if they combine their 10 credit discovery module with the optional module. If choosing this option it must be entered manually at the Student Support Office.

Discovery modules:

Students are required to study 10 credits of discovery modules.

FOOD2400 is a suggested discovery module for Nutrition students

Year3 - View timetable

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

Compulsory modules:

Discovery modules:

Students will be required to study 20 credits of discovery modules

Year4 - View timetable

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

Compulsory modules:

Students must take 90 credits of compulsory modules:

Optional modules:

Students must take 30 credits of optional modules from the list below:

Students are required to study 30 credits from the optional modules

Last updated: 10/05/2022 16:37:37

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