2022/23 Taught Postgraduate Programme Catalogue
MSc Food Science
|Programme code:||MSC-FOOD||UCAS code:|
|Duration:||12 Months||Method of Attendance:||Full Time|
|Programme manager:||Dr. Idolo Ifie||Contact address:||I.Ifie@leeds.ac.uk|
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 Board
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 an emphasis on chemistry and biochemistry and the necessary background understanding of physics, mathematics, nutrition and biology and 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 required to study 180 credits.
Candidates will be required to study the following compulsory modules:
|FOOD5016M||Physical Aspects of Food|
Co-requisite for: FOOD 5115M
|10 credits||Semester 1 (Sep to Jan)|
|FOOD5045M||Microbiological and Chemical Food Safety||20 credits||Semesters 1 & 2 (Sep to Jun)|
|FOOD5055M||Food Processing||20 credits||Semesters 1 & 2 (Sep to Jun)|
|FOOD5115M||Colloid and Dairy Science||10 credits||Semester 2 (Jan to Jun)|
|FOOD5242M||Nutrient & Food Biochemical Structure and Function||20 credits||Semesters 1 & 2 (Sep to Jun)|
|FOOD5270M||Food Analysis||10 credits||Semester 1 (Sep to Jan)|
|FOOD5333M||Research Project: Masters Students||80 credits||1 Oct to 30 Sep (12mth)|
|FOOD5481M||Food Quality Assurance and Control||10 credits||Semester 2 (Jan to Jun)|
Candidates are required to pass 150 credits to include the compulsory to pass modules.
Last updated: 10/08/2022 14:47:47
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