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2022/23 Taught Postgraduate Programme Catalogue

MSc Food Science (Food Biotechnology)

Programme code:MSC-FOOD/BIOUCAS code:
Duration:12 Months Method of Attendance: Full Time
Programme manager:Dr CĂ©lia Ferreira Contact

Total credits: 180

Entry requirements:

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

Programme specification:

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

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

Candidates will be expected to study at least 180 credits.

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD5045MMicrobiological and Chemical Food Safety20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD5055MFood Processing20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD5125MFood Biotechnology10 creditsSemester 1 (Sep to Jan)
FOOD5196MImpacts of Food Processing on Nutritional Quality10 creditsSemester 1 (Sep to Jan)
FOOD5207MFood Diagnostics and Next- Generation Biosensors10 creditsSemester 2 (Jan to Jun)
FOOD5242MNutrient & Food Biochemical Structure and Function20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD5280MFunctional Foods10 creditsSemester 2 (Jan to Jun)
FOOD5333MResearch Project: Masters Students80 credits1 Oct to 30 Sep (12mth)

Candidates must pass 150 credits to include all compulsory to pass modules.

Last updated: 07/02/2023 11:05:28


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