BSc Food Science and Nutrition(For students entering from September 2024 onwards)

Year 2

(Award available for year: Diploma of Higher Education)

Learning outcomes

1. Develop in-depth knowledge of food composition, chemical reactions, food function and food processing and their effect on food structure and composition, safety, and nutritional aspects of food.
2. Demonstrate understanding of the role of nutrients in key physiological processes underpinning human growth, development and repair at different stages of the lifecycle and the rationale behind dietary supplementation and fortification of groups at risk of deficiency.
3. Develop the ability to reflect on, plan for, and demonstrate personal skills as they develop throughout the programme, in preparation for intended professional role following studies.

Skills Learning Outcomes
Students will have developed and acquired skills in the following categories, as defined in the modules specified for the programme:
1. Work Ready Skills
2. Academic Skills
3. Digital Skills
4. Sustainability Skills
5. Subject Specific Technical Skills

Assessment

The assessments at level 2 build on the knowledge and skills gained at level 1 and start to build a portfolio of knowledge and key transferable skills relevant to future career pathways within the subject discipline. Assessments have a range of formats in accordance with the learning and skills outcomes of the modules specified at this level in the programme.