MSci, BSc Food Science and Nutrition

Year 3

Learning outcomes

On completion of the year/programme students should have provided evidence of being able to:
• understand and demonstrate coherent and detailed subject knowledge in unit operations in food processing and application of knowledge base in food innovation;
• understand and demonstrate coherent and detailed subject knowledge in food nutrition and dietary factors;
• understand the application of Good Manufacturing practice, ISO standards, HACCP and the techniques to evaluate quality in food innovations;
• deploy accurately standard techniques of analysis and industry standard tools in project management and new product development;
• demonstrate a conceptual understanding and to present a structured and coherent argument on current issues and recent research in a food topic and to be able to defend the position taken;
• appreciate the uncertainty, ambiguity and limitations of knowledge in the study of food science, nutrition and food-related health;
• critically evaluate current issues, research and advanced scholarship in specific food topics from primary sources and scholarly reviews;
• apply their knowledge and understanding to initiate, design, develop, implement and execute research plans using techniques as appropriate;
• communicate complex scientific ideas and concepts effectively;
• take a proactive and reflective role in learning and to develop professional relationships with others through team working exercises;
• conform to professional boundaries and norms where applicable.

Transferable (key) skills

Students will have had the opportunity to acquire, as defined in the modules specified for the programme:
• the transferable/key/generic skills necessary for employment related to food studies and nutrition;
• the exercise of initiative and personal responsibility;
• the deployment of decision making skills in complex and unpredictable situations;
• the communication of information, ideas, problems and solutions of an extended piece of research work/scholarly review and of a team research exercise to a variety of audiences;
• the ability to undertake appropriate further training of a professional or equivalent nature;
• independent learning and self and peer assessment;
• familiarity with industry standard tools in new product development and project management.

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 of Food Studies and Nutrition;
• work that draws on a wide variety of material;
• the ability to evaluate and criticise received opinion;
• evidence of an ability to conduct independent, in depth enquiry within Food Studies and Nutrition;
• work that is typically both evaluative and creative.