MSci, 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. 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 diseases and/or conditions.
3. Demonstrate self-direction and an aptitude for reflective, life-long learning for the continued advancement of knowledge, understanding, and skills development within the fields of food science and nutrition.
4. Demonstrate ethical and professional practice by being aware of and upholding professional food science and nutrition standards.

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

The assessments at level 3 continue to build on the knowledge and skills gained at level 2 and start to build a portfolio of knowledge and key transferable skills relevant to future career pathways within the subject discipline. You will synthesise learning, knowledge and skills developed in previous years through the design and development of a new food product, working in a multidisciplinary team alongside your peers. Assessments have a range of formats in accordance with the learning and skills outcomes of the modules specified at this level in the programme.