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

Year 3

(Award available for year: Bachelor of Science)

Learning outcomes

1. Develop a multidisciplinary scientific approach towards solving food product design challenges by applying appropriate procedures and scientific techniques.
2. Apply key skills for collecting, analysing, critically interpreting and presenting data within a clearly defined context and audience, including the use of digital tools where appropriate.
3. Demonstrate understanding of the role of diet in population-level human health and disease management and critically evaluate scientific evidence that forms the basis for current dietary prevention and management principles of specific disease and/or conditions
4. Demonstrate self-direction and an aptitude for reflective, life-long learning for the continued advancement of knowledge, understanding, and skills development within fields of food science and nutrition.
5. Demonstrate ethical and professional practice by being aware of and upholding professional standards in food science and nutrition.

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. Enterprise Skills
6. Subject Specific Technical Skills

Assessment

In the final year, you'll synthesise learning, knowledge and skills developed in previous years through both the capstone research project and the design and development of a new food product, working in a multidisciplinary team alongside your peers. Both of these projects will consolidate your research and transferable skills, which are key to all graduate roles and career paths. Assessments have a range of formats in accordance with the learning and skills outcomes of the modules specified at this level in the programme.