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MSc Food Quality and Innovation

Year 1

(Award available for year: Master of Science)

Learning outcomes

Upon completion of the module, students should be able to:
1) evaluate their own competencies and skills and identify needs for further training as part of a personal development plan;
2) demonstrate information retrieval skills, including the use of literature databases and critically evaluate information provided by primary and secondary sources of information;
3) apply the scientific method of hypothesis-led research and select an appropriate research design to investigate a relevant issue/problem;
4) demonstrate practical laboratory skills generic to the food and nutrition discipline;
5) demonstrate data analysis skills including methods in data manipulation and basic statistics, the use of IT database, data handling and statistical software;
6) demonstrate written communication and oral skills in the context of scientific dissemination.

Transferable (key) skills

Masters (Taught), Postgraduate Diploma & Postgraduate Certificate students will have had the opportunity to acquire the following abilities as defined in the modules specified for the programme:

- the skills necessary to undertake a higher research degree in Food Science and/or for employment in a higher capacity in the food industry or area of professional practice which may include the demonstration of:
(i) autonomy, self direction, initiative and effective decision making in complex and unpredictable situations,
(ii) effective self-planning in order to prioritise and manage time and resources effectively,
(iii) effective team work and leadership where applicable,
(iv) effective communication with individuals or groups using a range of methods and media,
(v) effective use of ICT methods for gathering, evaluating, analysing and presenting information and data,
(vi) effective dissemination of research findings though an individual dissertation thesis, an oral presentation and an oral examination;
(vii) ability to use computerised sensory tools to plan and design sensory tests,
(viii) ability to use statistical programs for experimental design and analysis of experimental data;

- evaluating their own achievement by developing a capacity for self-audit and that of others by participating in peer-review
self direction and effective decision making in complex and unpredictable situations;

- independent learning and the ability to work in a way which ensures continuing professional development, which includes the ability to:
(i) work together to compose and summarise real world situations in product development in written and oral forms as part of a team
(ii) work as part of a team to solve real world food quality and safety problems;

- critical engagement in the development of professional/disciplinary boundaries and norms.


Achievement for the degree of Master (taught programme) will be assessed by a variety of methods in accordance with the learning outcomes of the modules specified for the year/programme and will involve the achievement of the students in:
- evidencing an ability to conduct in-depth enquiry as a team in the area of food quality, food safety, product design and new product development;
- demonstrating the ability to apply breadth and/or depth of knowledge to a complex specialist area drawing on a range of perspectives on an area of study;
- evaluating and criticising received opinion;
- making reasoned judgements whilst understanding the limitations on judgements made in the absence of complete data.


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