BSc Food Science and Nutrition

Year 2

(Award available for year: Diploma of Higher Education)

Learning outcomes

On completion of the year/programme students should have provided evidence of being able to:
- demonstrate a broad understanding of the concepts, information, practical competencies and techniques in food chemistry and biochemistry in the study of foods and how food components determine the attributes of food;
- demonstrate a broad understanding of the concepts, information, practical competencies in nutrition, consequences of nutriton in the diet and of the effects of food processing on nutrients;
- demonstrate a broad understanding of the concepts, information, practical competencies and techniques in quality assurance, sensory evaluation, HACCP and their application in new food product development;
- apply generic and subject specific intellectual qualities in solving open ended problems in food chemistry and in nutrition;
- demonstrate competencies in the identification, collection, management and evaluation of published research information in an area of food and nutrition;
- appreciate the main methods of enquiry in the study of food, including the application of methods in sensory and quality control and the application of industry standard tools in food product development;
- effectively communicate information, arguments and analysis in a variety of forms to include a dissertation from a review of literature, presentation of results from an open ended problem in the form of a research paper and in scientific posters;
- use a range of traditional laboratory techniques and of more sophisticated chromatographic techniques to initiate and undertake the analysis of data and information from open ended problems and a research based exercise;
- take a proactive and reflective role in learning and to develop professional relationships with others through team working exercises.
- understand the limitations of present knowledge and understanding in a topical food and nutrition research area.

Transferable (key) skills

Students will have had the opportunity to acquire, as defined in the modules specified for the programme:
- qualities and transferable skills necessary for employment in the food industry and in food research, including numeracy, laboratory based skills, written and verbal communication skills, information retrieval, and team working skills
- skills necessary for the exercising of personal responsibility through development of confidence and decision making and through team problem solving.
- communicate confidently and effectively through written reports, posters and verbal presentations.
- develop analytical and critical reading and thinking.
- ability to learn autonomously in an on-line environment and to use statistical and sensory tools in the planning, design and execution of tests.
- peer and self assessment.

Assessment

Achievement will be assessed by a variety of methods in accordance with the learning outcomes of the modules specified for the year/programme and will include:

- demonstrating the ability to apply a broad range of aspects/competencies in Food Studies and Nutrition to complex, albeit standard, situations and simple, albeit novel or atypical, instances;
- work that is often descriptive in nature but drawing on a wide variety of material;
- demonstrating basic professional competencies relevant to Food Studies and Nutrition;
- the ability to evaluate and criticise received opinion.