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BSc Food Science and Nutrition

Year 3

(Award available for year: Bachelor of Science)

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 aplication 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 industrry standard tools in project management and new product development;
- demonstrate a conceptual understanding and to present a structured and coherent arguement 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 reflectiverole 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.


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.


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