Undergraduate Student Handbook Introduction and Welcome! Welcome to the School of Food Science & Nutrition at the University of Leeds. The Staff here hope that you are ready to commence your studies, and that you will find your time here both enjoyable and rewarding. This Student Handbook is intended to be a source of useful information about the School and how it operates. Included, amongst other things, is full information about the courses and modules available in the School, how student progress is monitored and assessed, and who to contact for assistance. Please read the Handbook carefully, as it will help you get the most out of your studies and time at Leeds. The Student Handbook can also be downloaded from the School’s website which you can access at www.food.leeds.ac.uk . The School website also contains lots of useful information for current students, including the Industrial Placement Job page where you can search for up to date placement opportunities. The University Taught Students Handbook is available via your Portal or you may find it at http://www.leeds.ac.uk/qmeu/tsg/ 1
Transcript
Undergraduate Student Handbook
Introduction and Welcome!Welcome to the School of Food Science & Nutrition at the University of Leeds. The Staff here hope that you are ready to commence your studies, and that you will find your time here both enjoyable and rewarding.
This Student Handbook is intended to be a source of useful information about the School and how it operates. Included, amongst other things, is full information about the courses and modules available in the School, how student progress is monitored and assessed, and who to contact for assistance. Please read the Handbook carefully, as it will help you get the most out of your studies and time at Leeds.
The Student Handbook can also be downloaded from the School’s website which you can access at www.food.leeds.ac.uk . The School website also contains lots of useful information for current students, including the Industrial Placement Job page where you can search for up to date placement opportunities.
The University Taught Students Handbook is available via your Portal or you may find it at http://www.leeds.ac.uk/qmeu/tsg/
Introduction and Welcome 1Contents page 2Calendar for Academic Year 3Contact Details for Staff 4School Support Office 8Communications & Where to find Information 9
School Organisation 12Head of School 12Director of Student Education 12Personal Tutors 12Timetabling 13Year Group Tutors 13Industrial Placement Coordinator 13Health & Safety Coordinator 14Security 14First Aid 14
Get Involved 15Staff Student Committee 15Year Group Meetings 15Peer Assisted Learning Mentors 16Food Society 16The Edge 16Leeds University Union 16
School and University Services 17School Common Room 17Library 17Careers Service 17Equality & Disability Services 17Student Counselling Service 18
Undergraduate Programmes of Study 27Module Details 61Appendix 1- Partnership Agreement 116
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Calendar for Academic Year 2011-12
2011Monday 19th September to Friday 23rd September
Introduction Week
Wednesday 21st September University Session BeginsMonday 26th September Semester 1 Teaching beginsFriday 21st October Deadline to change Semester 1 modulesTuesday 15th November Provisional Semester 1 exam timetable on webFriday 9th December Final Semester 1 exam timetable on webFriday 9th December End of Semester 1 teaching. Friday 23rd December 2011 to Monday 2nd January 2012
University Closed for Christmas Holidays
2012Monday 9th to Friday 20th January Semester 1 Examinations. Monday 23rd January Semester 2 teaching begins Wednesday 25th January Deadline to submit any Special Circumstances
relating to Semester 1 teaching and examinationsFriday 3rd February Provisional marks available online for Semester 1
examinationsFriday 17th February Deadline to change Semester 2 modulesWednesday 7th March Provisional Semester 2 exam timetable on webFriday 16th March Last day of teaching before Easter breakMonday 19th March to Friday 13th
AprilStudents Easter Holiday Period
Friday 6th April to Tuesday 10th
AprilUniversity closed for Easter Bank Holiday
Monday 16th April Teaching begins after Easter breakMonday 16th April Final Semester 2 exam timetable available on webFriday 4th May End of Semester 2 TeachingMonday 7th May University Closed – Mayday Bank HolidayTuesday 8th – Friday 11th May Revision WeekMonday 14th – Wednesday 30th May Semester 2 Examination PeriodMonday 4th & Tuesday 5th June University Closed – Bank HolidayWednesday 6th June Deadline to submit any Special Circumstances
relating to Semester 2 teaching and examinationsFriday 15th June End of SessionFriday 29th June Official results available on web via PortalFriday 29th June August resit application information on webMonday 9th – Friday 20th July Degree ceremoniesThursday 19th July Deadline to apply for August resit examinationsWednesday 1st August August Resit examination timetable on PortalTuesday 14th – Friday 24th August August Resit examination periodMonday 27th & Tuesday 28th August University closed - Bank HolidaysFriday 31st August Deadline to submit any Special Circumstances
relating to the August resit examination periodWednesday 12th August August Resit results published online via PortalMonday 17th – Friday 21st September
Introduction Week for Session 2012-13
Wednesday 19th September University Session 2012-13 BeginsMonday 24th September Start of Semester 1 Teaching for session 2012-13
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Contact InformationBelow you will find contact details for all School staff.
Academic and Technical Staff
Dr Mahmood Akhtar Mrs Michelle CarterPostdoctoral Research Fellow Research OfficerFood Colloids Nutrition & Public [email protected][email protected]: 0113 3432970 Tel: 0113 3438908
Dr Nisreen Alwan Dr Jianshe ChenClinical Research Fellow Senior Lecturer in Food [email protected][email protected] Tel: 0113 3436990 Tel: 0113 3432748
Dr Victoria Burley Dr Andrea DaySenior Lecturer in Nutritional Lecturer in Food ScienceEpidemiology [email protected][email protected] Tel: 0113 3432965Tel: 0113 3433418
Prof. Janet Cade Dr Tristan DewProfessor of Nutritional Postdoctoral Research FellowEpidemiology & Public Health Food [email protected][email protected]: 0113 3436946 Tel: 0113 3432979
Dr Charlotte Evans Dr Mel HolmesLecturer in Nutritional Lecturer in Food ProcessingEpidemiology Deputy Health & Safety [email protected][email protected]: 0113 3433956 Tel: 0113 3432950
Dr Rammile Ettelaie Mr Paul KajdaSenior Lecturer in Food Science Director of Student [email protected] First Year/ MSc TutorTel: 0113 3432981 [email protected]
Tel: 0113 3432977
Mr Ian Hardy Dr Santosh KhokharLaboratory Teaching Technician Senior Lecturer in Food BiochemistryFood Technology Laboratory & [email protected] Second Year TutorTel: 0113 3432950 [email protected]
Tel: 0113 3432975
Dr Peter Ho Dr Lisa MarshallLecturer in Food Processing Lecturer in Food [email protected] Industrial Placement Tutor Tel: 0113 3430358 Health & Safety Coordinator
Dr Joanne Maycock Dr Caroline OrfilaLaboratory Teaching Technician Lecturer in NutritionFood Analytical Laboratory Undergraduate Admissions [email protected][email protected]: 0113 3432977 Tel: 0113 3432966
Miss Susan McCourt Prof Malcolm PoveyLaboratory Assistant Professor of Food PhysicsFood Technology Laboratory [email protected]@leeds.ac.uk Tel: 0113 3432963Tel: 0113 3432950
Prof Mike Morgan Mr Miles RatcliffeHead of School Laboratory Teaching TechnicianProfessor of Food Biochemistry Food Analytical [email protected] Deputy Health & Safety OfficerTel: 0113 3432959 [email protected]
Tel: 0113 3432977
Prof. Brent Murray Mr Neil HancockProfessor of Food Colloids Database ManagerFinal Year Tutor Nutritional Epidemiology Group [email protected][email protected]
Tel: 0113 3432962 Tel: 0113 439570
Ms Camilla Nykjaer Miss Claire WhittleResearch Assistant Research Support OfficerNutritional Epidemiology Group Nutritional Epidemiology [email protected][email protected]: 0113 3439576 Tel: 0113 3432869
School Support OfficeThe School Support Office is located in the main foyer. Here you will be able to request information, obtain advice and submit any forms relating to your programme. The support staff are always happy to help with any query, no matter how trivial it may seem. Miss Debbie Senior is the Undergraduate Support Officer, Mrs Nicola Bhuller is the Taught Post Graduate (MSc) Support Officer and Miss Angela Morrison is the Research Post Graduate (PhD) Support Officer. However any of the staff are happy to assist with all questions and queries.
Please note the opening times of the office below:
E-MailThe School of Food Science & Nutrition will regularly send important information, reminders and requests to students via your University email. You are required to check your email on a regular basis and respond to any requests from staff in a timely manner.
Students may have their University email forwarded to a different account if required. See http://iss.leeds.ac.uk/downloads/how46.pdf for details.
As the University allocates only a limited in-box quota students are requested to empty their university email boxes on a regular basis to ensure all emails from staff can be delivered.
Messages for staff may be sent via email. The email addresses for all staff in the School of Food Science & Nutrition can be found in the contacts section of this handbook on page 4.
School Notice Boards You will find information and announcements posted on the School notice boards which are located in the foyer. The School also has an electronic Information Point Board located outside the Reception desk. Please remember to check these boards regularly for up to date news and announcements.
Student Pigeon HolesThere are student pigeon holes located on the ground floor corridor. Any post received for students within the Support Office will be placed in the pigeon holes. These are labelled alphabetically. Lecturers will often return coursework to the pigeon holes in the year group slots. School Web SiteThe School web site can be found at www.food.leeds.ac.uk. Here you will find lots of important information and links to resources for new and current students.
Blackboard VLEThe VLE is used for information and resources for all your modules. Academic staff will post announcements, lecture notes and discussion threads here. You can log onto the VLE via your Portal or at: https://vlebb.leeds.ac.uk/webapps/portal/frameset.jsp
The PortalYou can access all the above resources via your student Portal. The Portal also allows you access to Student Services, the Library, Leeds University Union and many other resources. You can log into the Portal with your username and password at https://leedsportal.leeds.ac.uk/uollogin/login.html
Important NoteIt is your responsibility to check your email and the School notice boards at frequent intervals to make sure you keep up to date with all important announcements and information.
Central Student Services CentreThe Student Services Centre is located in the Marjorie & Arnold Ziff Building (campus map building no 77). The Student Services Centre operates a counter service and deals with certain student administration queries that are not dealt with in the School, for example, registration confirmation certificates, council tax exemption certificates, student ID card queries, bursary and grant cheques, copies of official transcripts and certificates and much more. The Student Services Centre also has a cash office where students can pay fees.Please visit http://www.leeds.ac.uk/studentservicescentre/counterservices/index.htm for further information.
Week Day Main CounterMonday 9am-5pmTuesday 9am-5pmWednesday 10am – 5pmThursday 9am-5pmFriday 9am-5pm
Leeds for LifeLeedsforLife
We want all our students to get the best out of the whole experience of coming to study at the University of Leeds. We want Leeds students and graduates to be distinctive, to stand out from the competition by being able to demonstrate academic excellence and the skills and attributes that fit them for the challenges of the 21st century. Leeds for Life encapsulates that aim; it’s the way we view the Leeds University academic community to which you belong.
Societies, volunteering, internships, sport, work-experience, project work – these are all opportunities which can provide you with really valuable experience and new or enhanced skills that will benefit you while you are at University and when you move on. Funding is available, through the Leeds for Life Foundation, to help you to undertake your own projects.
The Leeds for Life student dashboard gives you easy access to explore the variety of opportunities offered at Leeds and provides you with on-line forms to help you prepare for your personal tutorials. Records of your personal tutorials can be stored in the ‘Living CV’ area of the dashboard alongside your University Transcript, the notes you’ve made about Leeds for Life opportunities and links you want to keep to relevant websites. You’ll be able to draw on this information (and the guidance on developing a CV and career planning which is also provided) when compiling your CV, filling in job applications or asking your tutor for a reference.
To find out more about what Leeds for Life can do for you, log in via the Portal and discuss it with your personal tutor at your first meeting.
Partnership AgreementThe Partnership Agreement is an example of the University’s values in practice as they relate to student education. It describes the shared responsibilities of staff and students, working together as members of a learning community. It was developed jointly by students, represented by LUU, and the University, represented by the Student Education Board. The agreement establishes general principles and guidelines which will be interpreted by individual Schools and disciplines in ways appropriate to their own context. Students should therefore consider the Agreement alongside more detailed information provided by their parent School.A copy is included as Appendix 1 at the back of the handbook. A copy of the Partnership Agreement will be posted on the School notice boards and can also be found at: http://www.leeds.ac.uk/partnershipagreement
Social Networking SitesSocial Networking Sites (SNS), such as Facebook or MySpace, and blogs are becomingly increasingly useful tools. Leeds University Union and even some Schools make frequent use of these for communication purposes. Students are, however, requested to use such sites carefully. Neither the University nor LUU would in any way wish to inhibit freedom of expression, but students are reminded that any libellous, defamatory or personally abusive comments about other students or about staff or the posting of images of individuals without their consent could be viewed as bullying/harassment, and could have legal/disciplinary implications.
The University will not seek in anyway to monitor the use of such sites, but if issues of concern are raised by individuals, it has a duty of care to investigate and take and appropriate action. In the first instance, this would typically be a request to remove or amend the relevant text or images. However, if this request does not lead to a resolution, the University reserves the right to take action under the General University Disciplinary Regulations. The individuals concerned might also initiate legal action independently of the University. We are particularly keen that student members of the University do not inadvertently post items that might lead to risk of action.
If students have genuine concerns or complaints about their course or any other provision from the University, the most effective route to having these addressed is to use the established procedures including raising the issue with their personal tutor, Head of School or their Student-Staff Forum. Students may also of course use the University Complaints procedure which can be found at http://campus.leeds.ac.uk/docs/stucompsproc.DOC.
The Head of the School of Food Science & Nutrition is Professor Mike Morgan. Professor Morgan is based in Stead House and is always happy to meet with students. Appointments may be made to see him via his PA, Mr Matthew Taylor, Please see the contacts on page 4 for details. If you wish to leave the University before the end of session you must seek permission from the Head of School.
Director of Student Education
Mr Paul Kajda is the Director of Student Education for the School of Food Science & Nutrition and as such is responsible for all aspects of Student Education Services within the School. Students should first meet with their personal tutor to discuss any issues or concerns, however all students are also welcome to make an appointment to see Mr Kajda for advice regarding progress, examinations, module choices and changes of programme.
Personal TutorsEvery student who is parented by the School of Food Science & Nutrition is allocated a Personal Tutor. This is a member of academic staff and a student will normally stay with the same Personal Tutor for the duration of their studies. The role of a Personal Tutor is to offer help and advice on a range of issues and should be the first point of contact for students who have a problem. Personal Tutoring should:
Support the academic, personal and professional development of the student. Support students and help develop independent learning Raise awareness of opportunities available to students Promote the University values, Student Education Partnership Agreement and the
Leeds for Life initiative.
You will find the name of your Personal Tutor on the School notice board in the foyer and also on Leeds for Life at http://leedsforlife.leeds.ac.uk/ after the start or the academic year.
Students should meet with their Personal Tutor at least three times a year. Appointments will also be made available after the examination results are published.
TimetablingIf you have any clashes with your timetable this should be reported to the Student Support Office as soon as possible. Mrs Catherine Roberts, School Administrator, deals with all aspects of timetabling. The School will not always be able to rearrange module times and students should be aware that if a clash occurs with an elective module, then a different elective may need to be chosen which fits in with the compulsory FOOD modules timetable.
Year Group TutorsThe function of the Year Group Tutor is to ensure the smooth running of the programmes for the year for which they are responsible. There are two group meetings held per year – one in each semester – where all the year’s cohort are invited to attend to discuss any issues or problems that students may have experienced. You may also approach your Year Group Tutor at any other time throughout the year if you have an issue you wish to discuss.The Year Group Tutor’s are:
Dr Lisa Marshall is the Industrial Placement Coordinator and as such coordinates the arrangements for students who take a year out in Industry. Dr Marshall regularly updates the jobs notice board in the foyer with placement and career opportunities and also has a website for current opportunities which you may find on the main School webpage at http://www.food.leeds.ac.uk/placement/.
Health & Safety Coordinator Dr Lisa Marshall is also the Health & Safety Officer for the School of Food Science & Nutrition. She is happy to address any questions or concerns you may have relating to any health and safety issue. Dr Marshall will deliver a health and safety talk to all new students during Introduction Week. Please see your Intro Week timetable for details. If you miss this talk you must arrange an alternative time with Dr Marshall as you will not be allowed to work in the laboratory until you have attended a Health and Safety talk. There are strict regulations governing laboratory work and these must be adhered to at all times. Please see the Health & Safety website for more information which you may find at: http://www.leeds.ac.uk/safety/index.htm
SecurityThe School operates a rigidly enforced policy concerning arrangements for the use of, and access to the building. This is for both personal safety and general security reasons and students should note the following in particular:
The building is locked outside of the hours of 08.30 and 17.15 Monday to Friday All visitors must be signed in and out of the visitors book, located on the reception
desk, and must be accompanied at all times when in the School You must obtain written permission from either Dr Marshall or Professor Morgan to
work in the School outside of normal working hours You must comply with the rules of the laboratory you are working in and the
regulations set by the laboratory supervisor. Failure to do so may result in you being removed from the laboratory. If in doubt…ask!!!
Lockers are available for students on a first-come-first-serve basis as bags and coats are not allowed in the laboratories. Lockers are located throughout the building on all levels. Students should provide their own padlock, key and label. No valuables should be left in the lockers.
Students should make sure they are aware of all fire safety procedures and evacuation routes and should also familiarise themselves with the School’s First Aiders and the first aid points which are located around the School on each level.
The School operates a strict no smoking policy in accordance with the University’s guidelines and the Health Act 2006 which effectively bans smoking in the workplace and enclosed public buildings.
First AidThe School has a number of fully trained First Aiders who are able to assist in case of injury or students feeling unwell. You will find First Aid boxes located around the School and in every laboratory. The list of First Aiders with contact details will also be located at the side of each box and on the School notice boards. Please contact your nearest First Aider to request assistance.First Aiders are also located in the main lecture blocks (e.g. Roger Stevens). They can usually be located by contacting the Porter’s office, details of which can be found at the front of each lecture theatre.
Important Note: All mobile phones and electronic devices should be switched off during lectures, tutorials and laboratory classes. The wearing of headphones in the School, and especially in the laboratories is strictly forbidden.
Get Involved!Here at the School of Food Science & Nutrition we believe that University life is not only about academic achievement! Being at University also offers a great chance to become involved with extracurricular activities, be this academic, sporting, social or otherwise.
Have a Voice!It is important for students to be able to express their views and opinions regarding any aspect of their University experience. As such there are a number of Committees, Societies and forums both within the School and the University which students can get involved in.
Staff-Student Committee The Staff-Student Committee is made up of elected student representatives and members of academic staff. It meets twice a year to discuss issues raised by students. The minutes of these meetings are circulated to all members of academic staff in the School. Issues raised by the Staff-Student Committee are discussed by the School’s Student Education Committee which takes action where appropriate.
Students are invited to put forward their names for consideration for membership of the Committee at the start of each academic session. Each of the following group of students is entitled to representation.
Food Science Year One (1 rep)Food Studies and Nutrition Year One (2 reps) Nutrition Year One (1 rep)
Food Science Year Two (1 rep)Food Studies and Nutrition Year Two (2 reps)Nutrition Year Two (1 rep)Food Science / Food Studies/Nutrition students on European/International programme (1 rep)Food Science / Food Studies/Nutrition students on the Industrial programme (1 rep)
Year Group Meetings Year Group meetings will take place twice a year where the entire student cohort can meet with their respective year group and Year Group Tutor (see page 13) to discuss any issues or concerns and raise any queries or problems. In previous years’ these meetings have resulted in changes in how the School manages programmes, modules and teaching. Your opinion counts!
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PAL MentorsThe School of Food Science & Nutrition is involved with the Faculty of MaPS Peer Assisted Learning scheme (PAL). The PAL scheme is intended to complement lectures and give practical help to first year students. The second and third year students act as mentors to our new first year students. The PAL mentors are not there to give the answers to coursework or assignments but are there to help to facilitate discussion. All first year students will be allocated a PAL mentor on arrival – usually mentors work in pairs and are fully trained before taking on the volunteer role.
The Food SocietyThe Food Society is the ‘social club’ of the School. It offers the chance to meet students from different years and to share experiences. The Society organises a variety of events, such as team sports, visits of various kinds and an annual dinner. All members of the School are eligible to join. The Society has its own notice board located in the School foyer where details of activities are posted. Watch out for forthcoming events!
The EdgeThe School of Food Science & Nutrition is lucky enough to be located directly opposite the University’s new Sports Hall facilities which compromise:
Leeds' largest indoor sports halls with performance sports floors and lighting a fantastic 25m, 8 lane swimming pool the largest fitness suite of any UK university with state-of-the-art equipment 3 dedicated class studios a performance strength and conditioning facility squash courts climbing wall and a whole range of additional facilities for customers to enjoy 52 weeks of the year
Students can join a number of sporting teams ranging from rugby, football and hockey to lacrosse and water polo. For further information visit: http://sport.leeds.ac.uk/default.asp?section=2§ionTitle=Home
Leeds University UnionThe Leeds University Union (LUU) is independent of the University and is run by six elected students. The LUU is supported by staff and volunteers and is keen to get all students involved in University life. Students can also obtain help and advice on all aspects of University life, get careers guidance, help with accommodation and join numerous clubs and societies amongst other things. The LUU also houses great bars and places to eat where students can meet to relax and catch up. For further information and to see all the LUU has to offer please visit: http://www.leedsuniversityunion.org.uk/
The School Common RoomThe School Common Room is situated on the first floor of the building. All students and staff are welcome to use the common room. The Common Room is also used for meetings and seminars so please be aware that there may be occasions when it is out of use. You will always be notified of these times beforehand.
Please Note: The Common Room must be kept clean and tidy by those who use it. Remember others use this facility also. Clean up after yourself!
LibraryThe University boasts an extensive collection of books, journals and manuscripts which are housed throughout the three main libraries on campus. The University libraries also offer an extensive range of electronic resources to help students with their studies. The resources for the School of Food Science & Nutrition may be found mainly in the Edward Boyle Library, although you may also find useful books and journals in both the Brotherton and the Health Sciences Libraries. Please visit http://library.leeds.ac.uk/site/ for further information.
The University also offers a number of study skills lectures and seminars which are designed to enhance transferable skills. A full programme of workshops and on-line tutorials and resources can be found at http://skills.library.leeds.ac.uk/
CareersThe Careers Service at the University is designed to offer a range of services to both new students and those about to graduate. The Careers Services offer help in writing a C.V, completing job applications, work experience and much more. The Careers Service also has drop-in sessions where students can obtain any career related advice. Please visit their website at: http://careerweb.leeds.ac.uk/index.asp
Equality & DisabilityThe University of Leeds is committed to delivering a world class, innovative and flexible learning environment for students as well as a supportive and professional working environment for our staff. Equality issues are absolutely central to delivering on these aims.The Equality Service has two main functions: to promote good practice within the University across the main protected characteristics (race, gender including sexual orientation, religion, disability, pregnancy/maternity, marital status, and age) and assess and co-ordinate the academic support requirements of disabled students.
The School also has a Disability Officer – Miss Debbie Senior, who will be able to assist with information and point students in the right direction with any questions or queries regarding any aspect of equality and disability. If you have any questions please contact Debbie.
Student Counselling ServiceThe Student Counselling Service is available to all students. The Counselling Service provides access to self help resources and many other resources to help you cope with the stresses and pressure you might be facing while studying at University. These pressures can intensify at certain times of the year or can occur if unexpected problems arise in our personal lives. Friends and family can be very helpful but sometimes you might feel that you need something more to help you cope or get back on track. You may make an appointment to see a counsellor, or the Counselling Service offers a drop-in session every day at 3.00pm. The service is located at 19 Clarendon Place, Leeds, LS2 9JY. You may also contact them by telephone on 0113 343 4107.
Please visit the Counselling Services website for further information at: http://www.leeds.ac.uk/studentcounselling/
Student Medical PracticeThe University recommends all students register with the Leeds Student Medical Practice on arrival. This is a modern friendly practice designed to fulfil the health needs of students and is located close to the University. The practice offers a range of clinics and surgeries. The Leeds Student Medical Practice is located at 4 Blenheim Court, Blenheim Walk, Leeds, LS2 9AE. You may contact them by telephone on 0113 295 4488.
Please visit the Leeds Student Medical Practice website for details of how to register and other information at: www.leedsstudentmedicalpractice.co.uk
Eating and DrinkingThere are various outlets throughout campus where students may purchase food and drink. The Refectory is based in the LUU building and there are many cafés and bars located on and around campus.Students are very welcome to bring their own food to the School Common Room where there is a microwave and fridge available. Please remember to leave the Common Room clean and tidy!
Computer Clusters, Printing and PhotocopyingComputer clusters are located throughout the University and are available for use by students. There are clusters in each Library and also dedicated computer clusters such as the Bragg Cluster, Manton Cluster and Fourman Cluster. Please see the campus map for directions and locations. You can find the campus map online at http://www.leeds.ac.uk/campusmap
Printer credits are available to purchase, however all new users are given 60 free credits when their username is created. There are several ways to purchase additional printer credits; purchasing credits online with a debit or credit card, using payment stations (also known as money loaders) or by cash purchase at the ISS helpdesk. Credits cost 1p each. Details of the current balance and a list of recent transactions can be seen from the Myprint portal at https://myprint.leeds.ac.uk/portal.
Photocopying facilities are available in the Edward Boyle and Health Sciences libraries. Copying may also be done at the Print & Copy Bureau (located at the bottom of the Roger Stevens Building near the pond) and in the Student Union Stationary shop.
Ground FloorG.11 Professor Janet CadeG.13 Dr Victoria Burley / Dr Mel Holmes G.14 Professor Gary WilliamsonG.15 Henry Proctor Meeting Room
First Floor1.17 Dr Nisreen Alwan / Dr Charlotte Evans1.21 Professor Mike Morgan / Mr Matthew Taylor1.23 Professor Eric Dickinson1.24 Professor Brent Murray
FOOD SCIENCE (MAIN BUILDING) ROOM NUMBERS
Ground FloorG.01 School Support Office (Mrs N Bhuller, Miss A Morrison, Miss D Senior)G.02 Ladies Toilets (foyer)G.03 Disabled Toilet (foyer)G.04 Men’s Toilet (foyer)G.05 Locker RoomG.06 Radiochemistry LaboratoryG.07 Nutritional Epidemiology Group LaboratoryG.08 Mass Spectrometry/Food Chemistry Laboratory G.09 Food Technology LaboratoryG.09a Food Technology Office (Mr I Hardy, Dr M Homes, Miss S McCourt)
First Floor1.01 Dr Lisa Marshall1.01a Janice Ryley Meeting Room1.02 Dr Peter Ho102a Dr Caroline Orfila1.04 Food Biochemistry Analytical Laboratory1.06 Food Analysis Laboratory1.06a Food Analysis Office (Mr P Kajda, Mr M Ratcliffe, Dr J Maycock)1.07 Postgraduate Research Students’ Computer Cluster1.08 School Common Room1.09 Professor Malcolm Povey1.10 Dr Jianshe Chen1.11 Dr Rammile Ettelaie1.12 Dr Santosh Khokhar1.15 Mrs Catherine Roberts – School Administrator1.16 Dr Andrea Day (on corridor between the two buildings)
2.08 Food Physics Laboratory2.09d Mr Paul Kajda (office)
Frequently Asked Questions (FAQ’s)How do I register?Students can register either online or in person. During Introduction week computer clusters will be made available for students to register online. Once fully registered please remember to print out your registration certificate as you will need this to obtain your student id card. Full instructions on how to register will be sent from both the School, and from the Student Services centre before the start of session.
How do I get my student id card?Students can obtain their id card in Introduction Week by taking their registration certificate (see above) and a form of photo identification (passport, driving licence) to the Parkinson building where support officers will be ready to assist.
How do I change my programme?If you feel that you have chosen the wrong programme for you please make an appointment to discuss this with your personal tutor or the Director of Student Education. Depending on whether you wish to transfer to another Food programme or elsewhere in the University will depend on how the situation can be resolved.
How do I change a module?If you have enrolled on a module online but then changed your mind, you may amend your choice (see the calendar at the front of the handbook for the change of programme deadline dates for each semester). You need to collect a Change of Module form from the School Support Office. If you are wanting to enrol on a module which is run in another School you will need to have the form signed by that School (which means they agree to your enrolment in that particular module). The form then needs to be returned to the Food Science Support Office where the amendments will be applied to your student record.
What do I do if I am ill?If you are ill and are unable to attend University you must inform the School Support Office as soon as possible. Students may self certify their illness if they are ill for less than seven working days. Forms are available from the School Support Office. A medical note is required if a student is ill and absent from University for seven or more working days. If you are ill and unable to attend during an examination you must inform the School Support Office immediately and a medical note must be produced. Full guidelines for what to do if you are absent may be found in the Taught Students Handbook at http://www.leeds.ac.uk/qmeu/tsg/
What if I need to leave the University during term time?Occasions may arise when you need to be away from the University during term time e.g. a family emergency. If this situation arises you need to discuss this with either your Personal Tutor or the Director of Student Education. Arrangements will need to be made for you to catch up on your missed studies. Students also need to be aware that the University session does not end with the final exam. Usually session ends around the 17th June but please see the calendar of the front of this handbook for the exact date. Students should remain in Leeds in case the School needs to contact them regarding the examinations. If any student wishes to leave the University before the published end of session date they must obtain written permission from the Head of School.
If you have any other questions please visit the School Support Office or speak to your Personal Tutor who will be happy to help or direct you to the appropriate resource.
AttendanceStudents are expected to attend all teaching activities which includes lectures, laboratory classes, workshops, tutorials (including personal tutorials) and seminars. The University has issued guidelines for Attendance Monitoring for all taught students which can be found at http://www.leeds.ac.uk/studentguide/Attendance_Monitoring_studentguide_2011.pdf
The School of Food Science and Nutrition monitors student attendance in each lecture on a continual basis. Students will be asked to sign the attendance sheet sent round the class by the lecturer and this is then recorded on the University system. All Laboratory sessions are monitored by the Laboratory staff. Any student who is absent for a prolonged period of time without authorisation will be asked to see the Director of Student Education in order to explain this absence. If this problem persists the student will be referred to the Head of School and further action may be taken.
University policy allows for a School to exclude a student from a particular module after serving a series of disciplinary warnings, if that student does not comply with attendance regulations. This exclusion also applies to the examinations for that particular module. If a student persists in continued unauthorised absences this may result in the student being permanently excluded from the University due to unsatisfactory attendance – please see guidelines at: http://www.leeds.ac.uk/AAandR/unsatis_stu_proc.htm
For International students, the University has a legal responsibility to report serious cases of non-attendance to the UK government via the UK Border Agency. This may then affect the student’s visa provisions. Students must therefore give notification of any non-attendance to the School prior to, or as soon as possible after, the absence.
The School Code of Practice on Assessment can be found on the School website www.food.leeds.ac.uk
Coursework & AssessmentAt the commencement of teaching the module coordinator will ensure that students are aware of all coursework and assessment requirements for their particular module. This will include the deadline dates when all work (laboratory and assignments) should be submitted. The lecturer will advise students of where and how to hand in the requested piece of work and this should be strictly adhered to. All pieces of coursework should have the assignment/laboratory cover sheet attached and be date and time stamped before being handed in. The cover sheets can be found in the School foyer next to the reception desk along with the date/time stamping machine. Lecturers will arrange directly with students for the return of coursework and the submission of feedback.
Penalties for Late or Non-Submission of CourseworkThe late submission of coursework and assignments will be penalised by the deduction of 10% of the maximum available mark for each working day the coursework is late, up to a maximum of 10 working days. Failure to attend a class associated with assessed work or to submit coursework or assignments will result in a mark of zero. The coursework will still be required to be submitted even though a zero mark will be recorded. If the coursework is not submitted the student may be excluded from the examination in that module. If the student is allowed to sit
the examination only a maximum mark of 40 can be awarded. This may have serious consequences for your progress and final degree classification.
ExemptionsA student may be exempt from any penalties for late or non-submission of coursework if their circumstances have been discussed with the Module Coordinator prior to the deadline and adequate alternative provisions have been made. Penalties will not be incurred if there are medical or other acceptable reasons, however please note that certification of absence does not automatically absolve a student from completing a piece of work.
Mitigating CircumstancesThere may be some instances where you believe mitigating circumstances have affected your performance either during your course, during the lead up to examinations, or during the examinations themselves. In any such instance you may make a claim for mitigating circumstances. This will then be considered by the School’s Mitigating Circumstances Committee who meet after the semester one and two examination periods and after the August resit period. Any such claim must be made in writing (on the University Mitigating Circumstances form) to the School and should be supported by evidence (e.g. medical). Mitigating circumstances forms must be received by the deadline dates which will be published in the School and can also be found on the academic calendar at the front of this handbook. Forms can be obtained at the School Support Office or on-line at http://www.leeds.ac.uk/qmeu/documents/forms/mitigatingcircumstances.docAny forms received after the deadline dates will not be considered and the student will be directed to the Office of Academic Appeals & Regulations if they wish to submit a claim after this time. If you feel unsure as to whether your circumstances will be considered PLEASE talk to your Personal Tutor, Module Coordinator or School Support Officer as the problems arise. DO NOT LEAVE any issues until after the examinations as this may be too late!
Cheating & PlagiarismThe University regards cheating, plagiarism and any other instance of academic malpractice with the utmost seriousness. Plagiarism is defined by the University as ‘presenting someone else’s work as your own. ‘Work’ means any intellectual output including text, data, images, sound or performance’. Cheating is treated as an absolute offence by both the School and the University. Cheating in University Examinations will result in penalties being issued against the student found to be cheating and in certain cases this will mean the student is permanently excluded from University and can no longer continue their degree programme.
The penalties and procedures against any alleged case of cheating and plagiarism are set out in the Taught Student Guide http://www.leeds.ac.uk/qmeu/tsg/
ExaminationsUniversity examinations take place in January and May/June with resit examinations held in August. For the 2011-12 Session the examination periods are as follows:
Semester 1Examination period: Monday 9th – Friday 21st January 2012
Semester 2Examination period: Monday 14th May – Wednesday 30th May 2012
August Resit Examination period: Tuesday 14th – Friday 24th August 2012
Examination timetables will be available online via your Portal. Please check your examination timetable carefully and report any clashes to the Student Support Office immediately.
The official examination results will be released on the web which students can access via their Portal. For the 2011-12 session, the official results will be available online on Friday 29 th
June 2012 after 12noon. The School will also post both semesters’ results in the School foyer after the School’s Examination Board meetings.
If you wish to be exempt from an examination due to a conflict with a religious holiday you must report this to the central Student Services Centre by Friday 28 th October 2011. If you present notification after this date you will be charged an administration fee of up to £100 and may find your request cannot be accommodated.
Attendance at Examinations and Resit OpportunitiesAll students are expected to attend and sit all scheduled examinations according to the published examination timetable. You should endeavour to be at the examination before the scheduled start time. If you are more than 60 minutes late you should report to the central Examinations Office in the Marjorie and Arnold Ziff building. Any absence from an examination must be authorised and certification (e.g. medical note) must be received by the School Support Officer. These circumstances will then be discussed at the School’s Mitigating Circumstances meeting. If acceptable documentation is not received then a mark of zero will be recorded and a resit in the August period may be provided only at the School’s discretion.For a second and third (final) attempt resit the maximum mark available is 40 for Undergraduate students. Any finalist who fails a final year module and wishes to take a resit is required to take this in the following year – either January or May/June as only one resit opportunity is available to finalists and an August resit is not offered. For Taught Post Graduate (MSc) students only one resit opportunity is allowed and an August resit is not offered. A maximum mark of 50 is available. These will take place the following year in either January or May/June depending whether it is a semester one or two module. Any unauthorised absence from a resit examination will automatically mean that a resit opportunity has been lost. All students must register for resit examinations and a fee is applicable. Details of how to apply for resit examinations will appear on your Portal after the 29th June 2012. If you have any questions please refer these to either the School Support Office or the central Student Services Centre.
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During an ExaminationStudents are usually admitted to the examination room a few minutes before the scheduled start although this does depend on the venue. If your name does not appear on the seating list located outside the examination room you must inform the invigilator immediately. They will then add your name, find you a seat and provide you with a question paper. Students will be given instructions by the invigilator and often the module coordinator will be present to advise of any specific instructions. International students may take a paper dictionary into the examination but this must have first been stamped by the Student Services Centre. All dictionaries will be checked by the invigilator and if found not to have been stamped may be removed. In certain examinations calculators may be used but your module coordinator will advise you of this before the examination.
Leaving the ExaminationStudents may only leave an examination early after seeking permission from the invigilator. You may not leave the examination during the first hour or the last ten minutes. Students are advised to check their examination paper before leaving early to ensure they have not missed any question or section.
Examination Hints and Tips Check and double check the date, time and venue of your examination. If you do not
know where the room is make sure you find out beforehand and visit the venue. Not knowing where the examination room is will not count as an excuse if you do not get there on time!
Revise! – Make sure you don’t question spot and that you have fully revised a good range of topics. Attended all revision workshops and seminars given by lecturers beforehand. They often provide hints and tips for the examination that those who do not attend miss out on!
Read around your topics! That extra bit of information may add those extra marks! Reading past examination papers can be useful but do not solely rely on these.
Answering last year’s question will only lose you marks. Read the question paper fully and thoroughly before you even begin to write! Obvious
we know! Pay particular attention to the instructions at the start of the paper especially how
many questions to answer from which section – students have been known to complete all questions when the examiner is only looking for two questions to be answered! This will save you time in the long run and may gain you marks. If a student does answer all questions when only two have been asked for the examiner will only mark the first two questions, so if these are not your best answers you will miss out!
Watch the time! Make sure you give yourself enough time to answer each question. Plan your answers. Usually the instructions will give an idea of how long to spend on specific sections or questions. This is there for a reason so make use of it!
Answer in the correct booklets. If there is a multiple choice section make sure you use the answer sheets provided. If the instructions say answer each question in a separate booklet please do so!
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Progression & Degree Classification
Students will take 120 credits in each year of study. In certain circumstances the Director of Student Education may agree for a student to take 130 credits in either the first or second year. The Industrial and International years are based on a pass/fail mark for the year in industry or at the international institution.
ProgressionStudents may progress to the next year of their degree programme according to the following regulations:
In order to continue on an Honours programme students must have passed at least 100 credits
Students are required to pass any PFP (pass for progress) modules which are prerequisites for any compulsory module in the next year of the programme
Students may continue on an Ordinary programme providing they have passed at least 80 credits
Students on the Ordinary programme may transfer and continue on the Honours programme providing they achieve the required number of credits
All University regulations regarding student progression may be found in the Taught Students Handbook http://www.leeds.ac.uk/qmeu/tsg/
Even if you have passed the required 100 credits to progress, the School will strongly advise that resits of one or more modules be taken. This will strengthen your position and will give you the opportunity to achieve the best degree classification possible.
The marks from the second year will count towards your final degree classification. Poor marks may result in a lower classification than you had hoped for. Please remember each year of study is important to your final outcome. A good performance in your second year can improve your overall degree classification.
If you do not obtain at least 80 credits after the August resits you will be required to resit the necessary examinations as an external student in the following session.
Rules for Degree ClassificationsStudents should note that the University makes a clear distinction between levels of study and years of study. Years of study are defined as the academic year of a programme e.g. year 1, year 2 etc. Levels of study are defined as the level of a module e.g. FOOD1010 is a level 1 module, FOOD2031 is a level 2 module and FOOD3041 is a level 3 module. Students must ensure they have not only obtained the sufficient number of credits to progress to the next year (this may be made up of one or more levels of modules) but have also obtained the correct number of credits at each level of study.
To be eligible for an Honours degree in a BSc Food Programme students have to obtain 100 credits at level 3. Your overall classification average should be at least 40.
Electives taken in years 2 and 3 also count towards your final classification so do not dismiss them as insignificant.
How to Calculate Your Degree ClassificationThe classification grade for all modules counting towards your degree will normally be your module mark divided by 10 (so a mark of 60 would be 6.0).If you obtain a mark below 30 it will be converted into a classification grade between 2.0 and 3.0.If you obtain a mark above 80 it will be converted into a classification grade between 8.0 and 9.0.If your mark is recorded as ABS (Absent) the classification grade is 0.If you are recorded as NSA (No Significant Attempt) the classification grade is 1.0Your best resit mark counts, but the maximum resit mark is 40, a classification grade of 4.0
Module marks for any module taken in one year which were second resit attempts of a module failed in your previous year count as part of your previous year’s results.
Two overall averages are calculated from the module classification marks:1) The ‘1:1 Upper Level Average’ – an overall average, weighted according to the
module credit rating (so a 20 credit module has twice the weight of a 10 credit module), of all Year 2 and Year 3 modules.
2) The ‘1:2 Upper Level Average’ – is an overall average weighted according to the number of credits and in addition giving double weight to your final year modules.
Your ‘Classification Average’ is the higher of the two ‘Upper Level Averages’. It is this average that is used to determine your degree classification.
The awards for the classification average translate as:6.85 or more Class 15.90-6.84 Class 2.14.95-5.89 Class 2.24.0-4.94 Class 3
For further details of degree awards and classifications please see the Taught Student Handbook: http://www.leeds.ac.uk/qmeu/tsg/
For full explanation of the rules for degree classification please see: http://www.leeds.ac.uk/secretariat/documents/rules_for_award.pdf
Undergraduate Programmes of StudyThe School of Food Science and Nutrition offers three Undergraduate degree programmes, BSc Food Science (D610), BSc Food Studies and Nutrition (DB64) and BSc Nutrition (B400). All students study a common first year and transfer between programmes may be allowed depending on the student’s achievement in the first year and the agreement of the Director of Student Education.
All programmes offer an optional Industrial year out which students undertake in the third year of study. Students will find a work placement for a year usually in their chosen area of study. This placement is marked on a pass/fail basis. The student will then return in the fourth year to complete the degree programme.
All programmes offer an optional International year out whereby students will study for 12 months at an international university. Previous students have studied in Australia, Canada and the USA. This year out is marked on a pass/fail basis. The student will then return in the fourth year to complete the degree programme. Students may only enrol on the International programme if they achieve a mark which equates to a 2:1 classification in their second year examination results.
The BSc Food Science and BSc Food Studies and Nutrition programmes offer a European variant in the third year. Students will study the first semester in Leeds and will then complete the second semester at a European University and complete a project with their European supervisor. This project will be marked by the European supervisor and the student will give a presentation and written report on their return to Leeds which is also assessed. The student will then return in the fourth year to complete the degree programme. Previous students have studied in France, Germany and Spain.
For administrative reasons all students will be enrolled on the Industrial variant at the commencement of their programme. This can be changed at any time by completing a Change of Programme form which can be obtained at the Student Support Office.
Students are advised to attend the library study skills lectures and seminars which will help to get the most out of lectures, workshops and tutorials and will also provide a skills base students will find useful. http://skills.library.leeds.ac.uk/
The remainder of this handbook contains the Programme descriptions for each course offered in the School of Food Science and Nutrition and information relating to each module offered within the School.
BSc Food Studies and NutritionProgramme code: BS-FOOD/FS&N Duration: 3 Years Total credits: 360Programme manager: Mr. Paul Kajda Contact address: [email protected]
Entry requirements: A, B, B to include one science subject
Our underlying aim is to be a major UK provider of a broad education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.We aim to take account of the aspirations of our students for a long term career in the food or other
industries, ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food research,
maintain a active participation of representatives of the food industry in the development and delivery of the curriculum.
The programme will provide a sound basic training in science with teaching and continual development of transferable skills essential in today's workplace. In addition to scientific subject specific studies, students will undertake studies in social and economic food issues and in nutrition and health. The breadth of studies will lead to an appreciation of the position of food in society, in health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and regulation as applied to food. The opportunity to carry out a major project in an area of interest will be provided.
Our objectives are that on completing their studies students will possess: a broad knowledge of food science with some emphasis on the nutritional and biological
aspects and the necessary background understanding of food processing, chemistry, and physical sciences,
the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods,
the ability to integrate this scientific knowledge with an understanding of food production and processing,
the development of particular student interests and skills through the selection of specialised options and projects with content influenced by current research thinking in the field,
an understanding of the methodology of research investigations by experimental project or by literature review work,
the necessary personal skills to communicate effectively in their future professional activities, the ability to appraise critically the complex factors, including sociological and ethical issues,
that influence the range, quality and acceptability of foods produced in an industrial society.
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20MICR1125 Introductory Microbiology 10Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
Examples of Electives known to fit the timetableSemester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10 FOOD1131 Traditional Alcoholic
Beverages10
LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected; unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2150 Food & the Allergic Reaction 10FOOD2140 Food Analysis 10FOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2160 Nutrition in the Prevention of Disease 20FOOD2190 Food Quality and New Product Development (Pre-requisite for FOOD3370) 20
Total credits 60 40
Optional Modules:Students will be required to study 10 credits from one of the following optional modules:Module Number Module Title credits Semester Taught
FOOD2170 Literature Review in Nutrition and Health 10 1FOOD2171 Literature Review in Nutrition and Health 10 2
Elective Modules:Students will be required to study 10 credits of elective modules.Students may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
30
YEAR 3: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
10 FOOD3070 Advances in Nutrition, Diet and Health
10
FOOD3340 Food and Cancer 10 FOOD3330 Functional Foods 10FOOD3050 Research Project: Investigation and Discovery 40FOOD3370 Food Product Design and Innovation 30
Total credits 65 45
Students must choose 10 credits of elective modules:Examples of Electives known to fit the timetable
Semester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology: Traditional and Leading Edge
10 FOOD3041 How Ingredients Interact in Foods
20
FOOD3340 Food and Cancer 10 FOOD3130 Food Research: Recent Revelations and Disputes 10
*DAHS3006 Nutrition and Healthcare 10Any elective that fits the timetable may be chosen
Only one level 2 module can be selected in the final year*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2
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BSc Food Studies and Nutrition (Industrial Placement)Programme code: BS-FOOD/FSN4Duration: 4 Years Total credits: 480Programme manager: Mr. Paul Kajda Contact address: [email protected]
Entry requirements: A, B, B to include one science subject
Our underlying aim is to be a major UK provider of a broad education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.
We aim to take account of the aspirations of our students for a long term career in the food or other
industries, ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food research,
maintain a active participation of representatives of the food industry in the development and delivery of the curriculum.
give students the experience of working in an industrial environment and to extend their food studies by providing training in business and management skills.
The programme will provide a sound basic training in science with teaching and continual development of transferable skills essential in today's workplace. In addition to scientific subject specific studies, students will undertake studies in social and economic food issues and in nutrition and health. The breadth of studies will lead to an appreciation of the position of food in society, in health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and regulation as applied to food. The opportunity to carry out a major project in an area of interest will be provided. In the Industrial programme students will additionally undertake a year’s placement in Industry along with further business training.
Our objectives are that on completing their studies students will possess: a broad knowledge of food science with some emphasis on the nutritional and biological
aspects and the necessary background understanding of food processing, chemistry, and physical sciences,
the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods,
the ability to integrate this scientific knowledge with an understanding of food production and processing,
the development of particular student interests and skills through the selection of specialised options and projects with content influenced by current research thinking in the field,
an understanding of the methodology of research investigations by experimental project or by literature review work,
the necessary personal skills to communicate effectively in their future professional activities, the ability to appraise critically the complex factors, including sociological and ethical issues,
that influence the range, quality and acceptability of foods produced in an industrial society. an understanding of principles and techniques in the three primary areas of management:
people, finance and marketing, familiarity with business and technical problems faced by the food industry through a
year’s placement in Industry, the ability to integrate scientific learning and management principles in the work place, an extended range of scientific knowledge beyond that provided by the BSc Food
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20MICR1125 Introductory Microbiology 10Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
Examples of Electives known to fit the timetable Semester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10 FOOD1131 Traditional Alcoholic
Beverages10
LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected; unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2150 Food & the Allergic Reaction 10FOOD2140 Food Analysis 10FOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2160 Nutrition in the Prevention of Disease 20FOOD2190 Food Quality and New Product Development (Pre-requisite for FOOD3370) 20
Total credits 60 40
Optional Modules:Students will be required to study 10 credits from one of the following optional modules:Module Number Module Title Credits Semester Taught
FOOD2170 Literature Review in Nutrition and Health 10 1FOOD2171 Literature Review in Nutrition and Health 10 2
Elective Modules:Students will be required to study 10 credits of elective modules.
33
Students may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
YEAR 3: Students are required to study 120 credits from:Compulsory Modules:Students will be required to study the following compulsory module:
COMPULSORY MODULESFOOD8350 Industrial Placement. Total credits = 120
YEAR 4: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credit Semester 2 creditsFOOD3010 Food Processing: From Farm to Shop
10 FOOD3070 Advances in Nutrition, Diet and Health
10
FOOD3340 Food and Cancer 10 FOOD3330 Functional Foods 10FOOD3050 Research Project: Investigation and Discovery 40FOOD3370 Food Product Design and Innovation 30
Total credits 65 45
Optional Modules:Students will be required to study 10 credits from the following optional modules:
Examples of Electives known to fit the timetableSemester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology 10FOOD3340 Food and Cancer 10 FOOD3130 Food Research: Recent
Revelations and Disputes 10
*DAHS3006 Nutrition and Healthcare 10Only one level 2 module can be selected in the final year
Any elective that fits the timetable may be chosen
*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2
34
BSc Food Studies and Nutrition (Study Abroad: European)Programme code: BS-FOOD/FSN7Duration: 4 Years Total credits: 480Programme manager: Mr. Paul Kajda Contact address: [email protected] requirements: A, B, B to include one science subject
Our underlying aim is to be a major UK provider of a broad education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.
We aim to take account of the aspirations of our students for a long term career in the food or other
industries, ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food research,
maintain an active participation of representatives of the food industry in the development and delivery of the curriculum.
offer students the opportunity to work in a non-UK European University and to experience social and cultural character of that country.
The programme will provide a sound basic training in science with teaching and continual development of transferable skills essential in today's workplace. In addition to scientific subject specific studies, students will undertake studies in social and economic food issues and in nutrition and health. The breadth of studies will lead to an appreciation of the position of food in society, in health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and regulation as applied to food. The opportunity to carry out a major project in an area of interest will be provided. In the European programme the chance to study a foreign language, in addition to the subject specific material, will be provided. Additionally there will be a 6 month placement in a European institution in order to carry out a major piece of research work, and to experience the culture of the host country.
Our objectives are that on completing their studies students will possess: a broad knowledge of food science with some emphasis on the nutritional and biological
aspects and the necessary background understanding of food processing, chemistry, and physical sciences,
the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods,
the ability to integrate this scientific knowledge with an understanding of food production and processing,
the development of particular student interests and skills through the selection of specialised options and projects with content influenced by current research thinking in the field,
an understanding of the methodology of research investigations by experimental project or by literature review work,
the necessary personal skills to communicate effectively in their future professional activities, the ability to appraise critically the complex factors, including sociological and ethical issues,
that influence the range, quality and acceptability of foods produced in an industrial society. the ability to speak and read a foreign language with a competence sufficient for the
student to pursue laboratory project work in a non-UK European university, an extended range of scientific knowledge beyond that provided by the BSc Food
Studies and Nutrition programme.
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YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20MICR1125 Introductory Microbiology 10Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
Examples of Electives known to fit the timetableSemester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10 FOOD1131 Traditional Alcoholic
Beverages10
LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected; unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2150 Food & the Allergic Reaction 10FOOD2140 Food Analysis 10FOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2160 Nutrition in the Prevention of Disease 20FOOD2190 Food Quality and New Product Development (Pre-requisite for FOOD3370) 20
Total credits 60 40
Optional Modules:Candidates will be required to study:
36
20 credits of a suitable language module (not listed) e.g. Spanish, French etc.
YEAR 3: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD3010 Food Processing: From Farm to Shop
10 FOOD9150 Research Project: Investigation and Discovery (taken in the European Partner University)
60
FOOD3140 Critical Appraisal of Scientific Literature
20
Total credits 30 60
Optional Modules:Students will be required to study:20 credits of a suitable language module (not listed) should be studied in Semester 1 (e.g. Spanish, French etc.)
Elective Modules:Students will be required to study 10 credits of elective modules in Semester 1. Students may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
YEAR 4: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credit Semester 2 creditsFOOD3340 Food and Cancer 10 FOOD3070 Advances in Nutrition, Diet
and Health10
FOOD3330 Functional Foods 10FOOD3050 Research Project: Investigation and Discovery 40FOOD3370 Food Product Design and Innovation 30
Total credits 55 45
Optional Modules:Students will be required to study 20 credits from the following recommended optional modules:
Examples of Electives known to fit the timetableSemester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology 10 FOOD3041 How Ingredients Interact in
Foods 20
LUBS Principles of Marketing 10 FOOD3130 Food Research: Recent Revelations and Disputes 10
37
*DAHS3006 Nutrition and Healthcare 10Only one level 2 module can be selected in the final year
Any other elective that fits the timetable may be chosen with permission
*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2BSc Food Studies and Nutrition (Study Abroad: International)Programme code: BS-FOOD/FSN9Duration: 4 Years Total credits: 480Programme manager: Mr. Paul Kajda Contact address: [email protected] requirements: A, B, B to include one science subject
Our underlying aim is to be a major UK provider of a broad education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.
We aim to take account of the aspirations of our students for a long term career in the food or other
industries, ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food research,
maintain an active participation of representatives of the food industry in the development and delivery of the curriculum.
offer students the opportunity to work in a non- European University and to experience social and cultural character of that country.
The programme will provide a sound basic training in science with teaching and continual development of transferable skills essential in today's workplace. In addition to scientific subject specific studies, students will undertake studies in social and economic food issues and in nutrition and health. The breadth of studies will lead to an appreciation of the position of food in society, in health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and regulation as applied to food. The opportunity to study modules at non-European University which are complementary to the programme will be provided. Additionally students will have the opportunity to experience a different culture and witness an international perspective on the study of food.
Our objectives are that on completing their studies students will possess: a broad knowledge of food science with some emphasis on the nutritional and biological
aspects and the necessary background understanding of food processing, chemistry, and physical sciences,
the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods,
the ability to integrate this scientific knowledge with an understanding of food production and processing,
the development of particular student interests and skills through the selection of specialized options and projects with content influenced by current research thinking in the field,
an understanding of the methodology of research investigations by experimental project or by literature review work,
the necessary personal skills to communicate effectively in their future professional activities, the ability to appraise critically the complex factors, including sociological and ethical issues,
that influence the range, quality and acceptability of foods produced in an industrial society. To experience different teaching and learning styles of the host institution and
experience the attitudes of the host country to the study of food and the food industry. An extended range of scientific knowledge beyond that provided by the BSc Food
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20MICR1125 Introductory Microbiology 10Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
Examples of Electives known to fit the timetable Semester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10 FOOD1131 Traditional Alcoholic
Beverages10
LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected; unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2150 Food & the Allergic Reaction 10FOOD2140 Food Analysis 10FOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2160 Nutrition in the Prevention of Disease 20FOOD2190 Food Quality and New Product Development (Pre-requisite for FOOD3370) 20
Total credits 60 40
Optional Modules:Students will be required to study 10 credits from one of the following optional modules:Module Number Module Title Credits Semester Taught
FOOD2170 Literature Review in Nutrition and Health 10 1FOOD2171 Literature Review in Nutrition and Health 10 2
39
Elective Modules:Students will be required to study 10 credits of elective modules. Students may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
YEAR 3:
Compulsory Modules:Students will be required to study the following compulsory module:
COMPULSORY MODULESFOOD9360: Year Abroad for Food Students. Total Credits = 120
YEAR 4: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD3010 Food Processing: From Farm to Shop
10 FOOD3070 Advances in Nutrition, Diet and Health
10
FOOD3340 Food and Cancer 10 FOOD3330 Functional Foods 10FOOD3050 Research Project: Investigation and Discovery 40FOOD3370 Food Product Design and Innovation 30
Total credits 65 45
Elective Modules:Students will be required to study 10 credits from the following optional modules:
Examples of Electives known to fit the timetableSemester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology 10FOOD3340 Food and Cancer 10 FOOD3130 Food Research: Recent
Revelations and Disputes 10
*DAHS3006 Nutrition and Healthcare 10Only one level 2 module can be selected in the final year
Any elective that fits the timetable may be chosen
*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2
40
BSc Food ScienceProgramme code: BS-FOOD3YRDuration: 3 Years Total credits: 360Programme manager: Mr. Paul Kajda Contact address: [email protected]
Entry requirements: B, B, B to include two science subjects
Our underlying aim is to be a major UK provider of a broad, chemistry centred education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.
We aim to take account of the aspirations of our students for a long term career in the food or other
industries, ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food research,
maintain a active participation of representatives of the food industry in the development and delivery of the curriculum.
The programme will provide a sound basic training in science with teaching and continual development of transferable skills essential in today's workplace. The opportunity to carry out a major project in an area of interest will be provided.
Our objectives are that on completing their studies students will possess: a broad education in food science through a multidisciplinary approach with an emphasis on
chemistry and the necessary background understanding in biochemical and biological aspects, nutrition, physics and processing.
the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods,
the ability to integrate this scientific knowledge with an understanding of food production and processing,
the development of particular student interests and skills through the selection of specialised options and projects with content influenced by current research thinking in the field,
an understanding of the methodology of research investigations by experimental project or by literature review work,
the necessary personal skills to communicate effectively in their future professional activities, the ability to appraise critically the complex factors, including sociological and ethical issues, that
influence the range, quality and acceptability of foods produced in an industrial society.
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20MICR1125 Introductory Microbiology 10Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
Examples of Electives known to fit the timetable Semester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10 FOOD1131 Traditional Alcoholic
Beverages10
LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected; unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2045 Innovation & Design Principles for Food 10FOOD2140 Food Analysis 10FOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2100 Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2190 Food Quality and New Product Development (Pre-requisite for FOOD3370) 20
Total credits 60 40
Optional Modules:Students will be required to study 10 credits from one of the following optional modules:Module Number Module Title Credits Semester Taught
FOOD2180 Literature Review in Food Science 10 1FOOD2181 Literature Review in Food Science 10 2
Elective Modules:Students will be required to study 10 credits of elective modules.
42
Students may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available. YEAR 3: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD3010 Food Processing: From Farm to Shop
10 FOOD3041 How Ingredients Interact in Foods
20
FOOD3130 Food Research: Recent Revelations and Disputes
10
FOOD3050 Research Project: Investigation and Discovery 40FOOD3370 Food Product Design and Innovation 30
Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
Examples of Electives known to fit the timetable Semester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology: Traditional and Leading Edge
10 FOOD3070 Advances in Nutrition, Diet and Health
10
FOOD3340 Food and Cancer 10 FOOD3330 Functional Foods 10*DAHS3006 Nutrition and Healthcare 10
Any other elective that fits the timetable may be chosenOnly one level 2 module can be selected in the final year
*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2
43
BSc Food Science (Industrial Placement)Programme code: BS-FOOD4Duration: 4 Years Total credits: 480Programme manager: Mr. Paul Kajda Contact address: [email protected]
Entry requirements: B, B, B to include two science subjects
Our underlying aim is to be a major UK provider of a broad, chemistry centred education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.
We aim to take account of the aspirations of our students for a long term career in the food or other
industries, ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food research,
maintain a active participation of representatives of the food industry in the development and delivery of the curriculum.
give students the experience of working in an industrial environment and to extend their food studies by providing training in business and management skills.
The programme will provide a sound basic training in science with teaching and continual development of transferable skills essential in today's workplace. The opportunity to carry out a major project in an area of interest will be provided. In the Industrial programme students will additionally undertake further business training.
Our objectives are that on completing their studies students will possess: a broad knowledge of food science with the main emphasis on chemistry and biochemistry and
the necessary background understanding of nutrition, physics, mathematics and biology the ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods, the ability to integrate this scientific knowledge with an understanding of food production and
processing, the development of particular student interests and skills through the selection of specialised
options and projects with content influenced by current research thinking in the field, an understanding of the methodology of research investigations by experimental project or by
literature review work, the necessary personal skills to communicate effectively in their future professional activities, the ability to appraise critically the complex factors, including sociological and ethical issues, that
influence the range, quality and acceptability of foods produced in an industrial society. an understanding of principles and techniques in the three primary areas of management:
people, finance and marketing, familiarity with business and technical problems faced by the food industry the ability to integrate scientific learning and management principles in the work place, an extended range of scientific knowledge beyond that provided by the BSc Food
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20MICR1125 Introductory Microbiology 10Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
Examples of Electives known to fit the timetable Semester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10 FOOD1131 Traditional Alcoholic
Beverages10
LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected; unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2045 Innovation & Design Principles for Food 10FOOD2140 Food Analysis 10FOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2100 Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2190 Food Quality and New Product Development (Pre-requisite for FOOD3370) 20
Total credits 60 40
Optional Modules:Students will be required to study 10 credits from one of the following optional modules:Module Number Module Title Credits Semester Taught
FOOD2180 Literature Review in Food Science 10 1FOOD2181 Literature Review in Food Science 10 2
45
Elective Modules:Students will be required to study 10 credits of elective modules. Students may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available. YEAR 3: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory module:
YEAR 4: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credit Semester 2 creditsFOOD3010 Food Processing: From Farm to Shop
10 FOOD3041 How Ingredients Interact in Foods
20
FOOD3130 Food Research: Recent Revelations and Disputes
10
FOOD3050 Research Project: Investigation and Discovery 40FOOD3370 Food Product Design and Innovation 30
Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
Examples of Electives known to fit the timetableSemester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology: Traditional and Leading Edge
10 FOOD3070 Advances in Nutrition, Diet and Health
10
FOOD3340 Food and Cancer 10 FOOD3330 Functional Foods 10CSER2202 Commercial Awareness for Employment and Business 10 *DAHS3006 Nutrition and Healthcare 10
LUBS2160 Principles of Marketing 10 GEOG2710 Retail Geography 10Any other elective that fits the timetable may be chosen
Only one level 2 module can be selected in the final year*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2
46
BSc Food Science (Study Abroad: European)Programme code: BS-FOOD/FSN7Duration: 4 Years Total credits: 480Programme manager: Mr. Paul Kajda Contact address: [email protected] requirements: B, B, B to include two science subjects
Our underlying aim is to be a major UK provider of a broad, chemistry centred education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.
We aim to take account of the aspirations of our students for a long term career in the food or other
industries, ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food research,
maintain an active participation of representatives of the food industry in the development and delivery of the curriculum.
offer students the opportunity to work in a non-UK European University and to experience the social and cultural character of that country.
The programme will provide a sound basic training in science with teaching and continual development of transferable skills essential in today's workplace. The opportunity to carry out a major project in an area of interest will be provided. In the European programme the chance to study a foreign language, in addition to the subject specific material, will be provided. Additionally there will be a 6 month placement in a European institution in order to carry out a major piece of research work, and to experience the culture of the host country.
Our objectives are that on completing their studies students will possess: a broad knowledge of food science with the main emphasis on chemistry and biochemistry and
the necessary background understanding of nutrition, physics, mathematics and biology the ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods, the ability to integrate this scientific knowledge with an understanding of food production and
processing, the development of particular student interests and skills through the selection of specialised
options and projects with content influenced by current research thinking in the field, an understanding of the methodology of research investigations by experimental project or by
literature review work, the necessary personal skills to communicate effectively in their future professional activities, the ability to appraise critically the complex factors, including sociological and ethical issues, that
influence the range, quality and acceptability of foods produced in an industrial society. the ability to speak and read a foreign language with a competence sufficient for the student to
pursue laboratory project work in a non-UK European university, an extended range of scientific knowledge beyond that provided by the BSc Food Science
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20MICR1125 Introductory Microbiology 10Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
Examples of Electives known to fit the timetable Semester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10 FOOD1131 Traditional Alcoholic
Beverages10
LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected; unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2045 Innovation & Design Principles for Food 10FOOD2140 Food Analysis 10FOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2100 Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2190 Food Quality and New Product Development (Pre-requisite for FOOD3370) 20
Total credits 60 40
Optional Modules:
48
Candidates will be required to study:20 credits of a suitable language module (not listed) e.g. Spanish, French etc.
YEAR 3: Candidates are required to study 120 credits from:
Compulsory Modules:Candidates will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credit Semester 2 creditsFOOD3010 Food Processing: From Farm to Shop
10 FOOD9150 Research Project: Investigation and Discovery (taken in the European Partner University)
60
FOOD3140 Critical Appraisal of Scientific Literature
20
Total credits 30 60
Optional Modules:Students will be required to study:20 credits of a suitable language module (not listed) should be studied in Semester 1 (e.g. Spanish, French etc.)
Elective Modules:Candidates will be required to study 10 credits of elective modules. Candidates may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
YEAR 4: Candidates are required to study 120 credits from:
Compulsory Modules:Candidates will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credit Semester 2 creditsFOOD3340 Food and Cancer 10 FOOD3070 Advances in Nutrition, Diet
and Health10
FOOD3330 Functional Foods 10FOOD3050 Research Project: Investigation and Discovery 40FOOD3370 Food Product Design and Innovation 30
Total credits 55 45
Optional Modules:Students will be required to study 20 credits from the following recommended optional modules:
SELECTED OPTIONAL MODULESSemester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology: Traditional and Leading Edge
10 FOOD3070 Advances in Nutrition, Diet and Health
10
FOOD3340 Food and Cancer 10 FOOD3330 Functional Foods 10
49
CSER2202 Commercial Awareness for Employment and Business 10 *DAHS3006 Nutrition and Healthcare 10
LUBS2160 Principles of Marketing 10 GEOG2710 Retail Geography 10Any other elective that fits the timetable may be chosen with permission
Only one level 2 module can be selected in the final year*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2BSc Food Science (Study Abroad: International)Programme code: BS-FOOD9Duration: 4 Years Total credits: 480Programme manager: Mr. Paul Kajda Contact address: [email protected]
Entry requirements: B, B, B to include two science subjects.
Our underlying aim is to be a major UK provider of a broad education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.
We aim to take account of the aspirations of our students for a long term career in the food or other
industries, ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food research,
maintain an active participation of representatives of the food industry in the development and delivery of the curriculum.
offer students the opportunity to work in a non- European University and to experience social and cultural character of that country.
The programme will provide a sound basic training in science with teaching and continual development of transferable skills essential in today's workplace. In addition to scientific subject specific studies, students will undertake studies in social and economic food issues and in nutrition and health. The breadth of studies will lead to an appreciation of the position of food in society, in health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and regulation as applied to food. The opportunity to study modules at a non-European University which are complementary to the programme will be provided. Additionally students will have the opportunity to experience a different culture and witness an international perspective on the study of food.
Our objectives are that on completing their studies students will possess: a broad knowledge of food science with some emphasis on the nutritional and biological aspects
and the necessary background understanding of food processing, chemistry, and physical sciences,
the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods,
the ability to integrate this scientific knowledge with an understanding of food production and processing,
the development of particular student interests and skills through the selection of specialised options and projects with content influenced by current research thinking in the field,
an understanding of the methodology of research investigations by experimental project or by literature review work,
the necessary personal skills to communicate effectively in their future professional activities, the ability to appraise critically the complex factors, including sociological and ethical issues, that
influence the range, quality and acceptability of foods produced in an industrial society. To experience different teaching and learning styles of the host institution and experience the
attitudes of the host country to the study of food and the food industry. an extended range of scientific knowledge beyond that provided by the BSc Food Science
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20MICR1125 Introductory Microbiology 10Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
Examples of Electives known to fit the timetable Semester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10 FOOD1131 Traditional Alcoholic
Beverages10
LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected; unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:Candidates are required to study 120 credits from:
Compulsory Modules:Candidates will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2045 Innovation & Design Principles for Food 10FOOD2140 Food Analysis 10FOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2100 Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2190 Food Quality and New Product Development (Pre-requisite for FOOD3370) 20
Total credits 60 40
Optional Modules:Candidates will be required to study 10 credits from one of the following optional modules:Module Number Module Title Credits Semester Taught
FOOD2180 Literature Review in Food Science 10 1FOOD2181 Literature Review in Food Science 10 2
51
Elective Modules:Candidates will be required to study 10 credits of elective modules. Candidates may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available. YEAR 3: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory module:
COMPULSORY MODULESFOOD9360 Year Abroad for Food Students 120 credits
YEAR 4: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credit Semester 2 creditsFOOD3010 Food Processing: From Farm to Shop
10 FOOD3041 How Ingredients Interact in Foods
20
FOOD3130 Food Research: Recent Revelations and Disputes
10
FOOD3050 Research Project: Investigation and Discovery 40FOOD3370 Food Product Design and Innovation 30
Total credits 55 55
Elective Modules:Students will be required to study 10 credits of elective modules
SELECTED ELECTIVE MODULESSemester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology: Traditional and Leading Edge
10 FOOD3070 Advances in Nutrition, Diet and Health
10
FOOD3340 Food and Cancer 10 FOOD3330 Functional Foods 10CSER2202 Commercial Awareness for Employment and Business 10 *DAHS3006 Nutrition and Healthcare 10
LUBS2160 Principles of Marketing 10 GEOG2710 Retail Geography 10Any other elective that fits the timetable may be chosen
Only one level 2 module can be selected in the final year*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2
52
BSc Nutrition Programme code: BS-FOOD/NDuration: 3 Years Total credits: 360Programme manager: Dr C Orfila Contact address: [email protected]
Entry requirements: ABB (to include 2 science subjects - one of which should normally be Biology or Chemistry)
Our underlying aim is to be a major UK provider of a broad education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.
We aim to
take account of the aspirations of our students for a long term career in nutrition in either the food or other industries,
ensure that our graduates have the ability to contribute successfully in their chosen field, and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food, nutrition and health research,
maintain a active participation of representatives of the food industry and of nutrition in the development and delivery of the curriculum.
The programme aims to develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical, biological and social sciences that underpin the relationship between food, diet, health and wellbeing. The programme aims to equip students with a range of subject-specific as well as graduate transferable skills to enable students to become effective professionals within their chosen career. The opportunity to carry out a major research project in an area of interest will be available. Emphasis is placed on independent learning and students are expected to critically evaluate and synthesise complex subject matter in their field. This is a course that produces Nutrition graduates who will know how to change food in order to enhance health benefits.
Our objectives are that on completing their studies students will possess: develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical,
biological and social sciences that underpin the relationship between food, diet, health and wellbeing;
equip students with practical (laboratory- and field-based, numeracy and ICT skills that underpin their scientific knowledge, enabling them to become effective practitioners in the field of nutritional science;
equip students with key and transferable skills which that will allow them to become effective professionals within their chosen career;
equip students with intellectual skills to enable them to engage in critical assessment and intellectual argument of concepts relevant to the nutrition field, encouraging participation in the intellectual development of the subject;
enable students to become life-long learners by providing an environment that encourages continuous professional development.
YEAR 1:Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20
MICR1125 Introductory Microbiology 10
Total credits 55 55
Elective Modules:Students must choose 10 credits of elective modules:
Electives fitting timetableSemester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected, unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2: Students are required to study 120 credits from:
Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2140 Food Analysis 10 FOOD2300 Energy and Obesity 10FOOD2200 Nutrition for Health and Wellbeing 20FOOD 2190 Food Quality and New Product Development 20Total credits 50 50
Optional Modules:Students will be required to study 10 credits from one of the following optional modules:Module Number Module Title Credits Semester Taught
FOOD2180 Literature Review in Food Science 10 1FOOD2181 Literature Review in Food Science 10 2
Elective Modules:Students will be required to study 10 credits of elective modules.
54
Students may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
YEAR 3:Students are required to study 120 credits from:Compulsory Modules:Students will be required to study the following compulsory modules:
FOOD3370 Food Product Design and Innovation 30FOOD3380 Nutrition Policy and Health Promotion 20*FOOD3050 Research Project: Investigation and Discovery (30 credits sem. 1 & 10 credits sem. 2) 40Total credits 65 45
Elective Modules:Students must choose 10 credits of elective modules.
Examples of Electives known to fit the timetableSemester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology 10FOOD3340 Food and Cancer 10 FOOD3130 Food Research: Recent
Revelations and Disputes 10
*DAHS3006 Nutrition and Healthcare 10Any elective that fits the timetable may be chosen
Only one level 2 module can be selected in the final year*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2
55
BSc Nutrition (International)Programme code: BS-FOOD/N9Duration: 4 Years Total credits: 480Programme manager: Dr C Orfila Contact address: [email protected] requirements: ABB (to include 2 science subjects - one of which should normally be Biology or Chemistry)
Our underlying aim is to be a major UK provider of a broad education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.
We aim to
take account of the aspirations of our students for a long term career in nutrition in either the food or other industries,
ensure that our graduates have the ability to contribute successfully in their chosen field, and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food, nutrition and health research,
maintain a active participation of representatives of the food industry and of nutrition in the development and delivery of the curriculum.
offer students the opportunity to work in a non- European University and to experience social and cultural character of that country.
The programme aims to develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical, biological and social sciences that underpin the relationship between food, diet, health and wellbeing. The programme aims to equip students with a range of subject-specific as well as graduate transferable skills to enable students to become effective professionals within their chosen career. The opportunity to carry out a major research project in an area of interest will be available. Emphasis is placed on independent learning and students are expected to critically evaluate and synthesise complex subject matter in their field. This is a course that produces Nutrition graduates who will know how to change food in order to enhance health benefits. The opportunity to study, at a non-European University, modules complementary to the programme will be provided. Additionally students will have the opportunity to experience a different culture and witness an international perspective on the study of food.
Our objectives are that on completing their studies students will possess: develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical,
biological and social sciences that underpin the relationship between food, diet, health and wellbeing;
equip students with practical (laboratory- and field-based, numeracy and ICT skills that underpin their scientific knowledge, enabling them to become effective practitioners in the field of nutritional science;
equip students with key and transferable skills which that will allow them to become effective professionals within their chosen career;
equip students with intellectual skills to enable them to engage in critical assessment and intellectual argument of concepts relevant to the nutrition field, encouraging participation in the intellectual development of the subject;
enable students to become life-long learners by providing an environment that encourages continuous professional development.
To experience different teaching and learning styles of the host institution and experience the attitudes of the host country to the study of food and the food industry.
an extended range of scientific knowledge beyond that provided by the BSc Nutrition programme.
YEAR 1: Students are required to study 120 credits from:Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20
MICR1125 Introductory Microbiology 10
Total credits 55 55
Students must choose 10 credits of elective modules.
Examples of Electives known to fit the timetableSemester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected, unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2: Students are required to study 120 credits from:Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2140 Food Analysis 10 FOOD2300 Energy and Obesity 10FOOD2200 Nutrition for Health and Wellbeing 20FOOD 2190 Food Quality and New Product Development 20Total credits 50 50
Optional Modules:
Students will be required to study 10 credits from one of the following optional modules:Module Number Module Title Credits Semester Taught
FOOD2180 Literature Review in Food Science 10 1FOOD2181 Literature Review in Food Science 10 2
Elective Modules:57
Students will be required to study 10 credits of elective modules. Students may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
YEAR 3: Students are required to study 120 credits from:Compulsory Modules:Students will be required to study the following compulsory module:
COMPULSORY MODULEFOOD9360 Year Abroad for Food Students Total Credits = 120
YEAR 4: Students are required to study 120 credits from:Compulsory Modules:Students will be required to study the following compulsory modules:
FOOD3370 Food Product Design and Innovation 30FOOD3380 Nutrition Policy and Health Promotion 20FOOD3050 Research Project: Investigation and Discovery (30 credits sem. 1 & 10 credits sem. 2) 40Total credits 65 45
Students must choose 10 credits of elective modules.Examples of elective modules known to fit the timetable
Semester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology 10FOOD3340 Food and Cancer 10 FOOD3130 Food Research: Recent
Revelations and Disputes 10
*DAHS3006 Nutrition and Healthcare 10Only one level 2 module can be selected in the final year
Any other elective that fits the timetable may be chosen*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2
58
BSc Nutrition (Industrial) Programme code: BS-FOOD/N4 Duration: 4 Years Total credits: 480 Programme manager: Dr C Orfila Contact address: [email protected] requirements: ABB (to include 2 science subjects - one of which should normally be Biology or Chemistry)
Our underlying aim is to be a major UK provider of a broad education in food science, using the high quality resources of a department and University dedicated to excellence in teaching and research.
We aim to
take account of the aspirations of our students for a long term career in nutrition in either the food or other industries,
ensure that our graduates have the ability to contribute successfully in their chosen field, and an awareness of the roles of other professionals with whom they may work in their future career,
provide a learning environment that encourages independent study and the development of particular student interests and skills with the support from teaching staff active at the forefront of food, nutrition and health research,
maintain a active participation of representatives of the food industry and of nutrition in the development and delivery of the curriculum.
offer students the opportunity to experience the workplace and to give the opportunity to apply their knowledge and skill to problems in the workplace.
The programme aims to develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical, biological and social sciences that underpin the relationship between food, diet, health and wellbeing. The programme aims to equip students with a range of subject-specific as well as graduate transferable skills to enable students to become effective professionals within their chosen career. The opportunity to carry out a major research project in an area of interest will be available. Emphasis is placed on independent learning and students are expected to critically evaluate and synthesise complex subject matter in their field. This is a course that produces Nutrition graduates who will know how to change food in order to enhance health benefits. The opportunity to experience a workplace environment.
Our objectives are that on completing their studies students will possess: develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical,
biological and social sciences that underpin the relationship between food, diet, health and wellbeing;
equip students with practical (laboratory- and field-based, numeracy and ICT skills that underpin their scientific knowledge, enabling them to become effective practitioners in the field of nutritional science;
equip students with key and transferable skills which that will allow them to become effective professionals within their chosen career;
equip students with intellectual skills to enable them to engage in critical assessment and intellectual argument of concepts relevant to the nutrition field, encouraging participation in the intellectual development of the subject;
enable students to become life-long learners by providing an environment that encourages continuous professional development.
the ability to integrate scientific learning and management principles in the work place, an extended range of scientific knowledge beyond that provided by the B Sc Nutrition programme.
Students are required to study 120 credits from:Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD1010 Food: Origins and Form 10 FOOD1040 Key Industrial Processing
Operations20
FOOD1027 Introductory Science for Food and Nutrition Students 30FOOD1145 Key Skills in Food and Nutritional Sciences 20FOOD1150 Principles of Human Physiology and Nutrition 20
MICR1125 Introductory Microbiology 10
Total credits 55 55
Students must choose 10 credits of elective modules.
Examples of Electives known to fit the timetableSemester 1 credits Semester 2 creditsFOOD1130 Traditional Alcoholic Beverages 10LUBS1170 Introduction to Management or other level 1 LUBS module
10
Any module which fits the timetable can be selected, unfortunately due to the complexity of University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2: Students are required to study 120 credits from:Compulsory Modules:Students will be required to study the following compulsory modules:
COMPULSORY MODULESSemester 1 credits Semester 2 creditsFOOD2031 Molecules Controlling Sensory and Nutritional Properties 20FOOD2135 Microbiological and Chemical Food Safety 20FOOD2140 Food Analysis 10 FOOD2300 Energy and Obesity 10FOOD2201 Nutrition and the Life Cycle 20FOOD2190 Food Quality and New Product Development 20Total credits 50 50
Optional Modules:Students will be required to study 10 credits from one of the following optional modules:Module Number Module Title Credits Semester Taught
FOOD2180 Literature Review in Food Science 10 1FOOD2181 Literature Review in Food Science 10 2
Elective Modules:Students will be required to study 10 credits of elective modules. Students may choose from any 10 credit elective which fits into the School of Food Science and Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
60
YEAR 3: Students are required to study 120 credits from:Compulsory Modules:Students will be required to study the following compulsory module:
COMPULSORY MODULEFOOD83500 Industrial Placement Total Credits = 120
YEAR 4: Students are required to study 120 credits from:Compulsory Modules:Students will be required to study the following compulsory modules:
FOOD3370 Food Product Design and Innovation 30FOOD3380 Nutrition Policy and Health Promotion 20FOOD3050 Research Project: Investigation and Discovery (30 credits sem. 1 & 10 credits sem. 2) 40Total credits 65 45
Students must choose 10 credits of elective modules.Examples of Electives known to fit the timetable
Semester 1 credits Semester 2 creditsFOOD3100 Food Biotechnology 10FOOD3340 Food and Cancer 10 FOOD3130 Food Research: Recent
Revelations and Disputes 10
*DAHS3006 Nutrition and Healthcare 10Only one level 2 module can be selected in the final year
Any elective that fits the timetable may be chosen*Cannot be taken if DAHS2019 Nutrition and Healthcare already taken at level 2
61
MODULE DETAILSLevel One Modules
FOOD1010 - Food: origins and form
Module Manager: Dr A J DayEmail: [email protected] Taught: Semester 1 Credits: 10
Pre-requisite qualificationsAn A level science subject (Biology, Chemistry, Physics)
Module summary- We are what we eat?- But what do we eat? - Where does it come from? - What happens to the food from the time it is 'harvested' to the time it arrives in our supermarkets?The introductory module to food will lead you from the history of a food through to the current trends in eating; from basic principles of making foods like cheese and yogurt through to an understanding of why fruits ripen and vegetables do not. Discover the influence that sugar, chocolate, tea and coffee have had on world trade, human poverty and health!
ObjectivesTo survey major sources of food and principles of storage, distribution and pre-processing operations.
Skills outcomes- Training in note taking skills- Examination techniques- Library searching strategy.
Syllabus- Food Sources: Animals, fish, vegetables, fruits and derived products. - Storage and Distribution. - Quality indices, loss and deterioration mechanisms, post harvest physiology, microbiological changes, pre-processing operations.
Teaching methodsDelivery type Number Length hours Student hoursPoster session 1 3.00 3.00Lecture 18 1.00 18.00Private study hours 79.00Total Contact hours 21.00Total hours (100hr per 10 credits) 100.00
Private study- reading for lectures- library search for poster information- reading assessment with lecture.
Module Manager: Professor B S MurrayEmail: [email protected] Taught: Semester 1 and 2 Credits: 30
ObjectivesTo introduce elements of organic chemistry, physical chemistry, biochemistry and molecular biology relevant to the study of food. To then introduce biological chemistry of major food components and essential concepts behind the physics of food processing.Learning outcomesOn completion of this module, students will be able to show an understanding of the basic concepts in organic chemistry, physical chemistry and molecular biology. Students will be able to demonstrate an understanding of the basic principles of the physics involved in food processing and will know the structures and basic biological chemistry of the major food components.SyllabusAtomic structure, electronic configuration and molecular orbitals. Chemical bonding and types of bonds including H-bonding and hydrophobic interactions. Conventions in the drawing of chemical structures and naming of organic compounds. Isomerisation - stereoisomerism - optical activity.Reactive species - nucleophiles - electrophiles - free radicals and classification of organic reactions. Alcohols, ethers and thiols - reactions - relevance in foods. Aldehydes, ketones - reactions- relevance in foods. Carboxyllic acids, esters - reactions- relevance in foods. Amines, amides, reactions - relevance in foods.Basic thermodynamics, physical chemistry of solutions, equilibrium and phase transitions.Prokaryotic and Eukaryotic cell organisation. Organelles and their functions. Nucleic acids - structure and properties. DNA replication. RNA and RNA polymerases. r-RNA, t-RNA and m-RNA. Gene transcription and expression. Control of gene transcription. The Genetic code. Translation. DNA damage and repair.Food Chemistry and Biochemistry: Structure of (macro) molecular components (proteins, lipids, polysaccharides) vitamins and minerals, introduction to enzymes. Physical Principles: energy, heat transfer, states of matter, dimensionsTransferable skillsRecording skills, practical skills in physics and biochemistry, technical writing, numeracy skills.Form of teachingLectures & Seminars 60 hours. Practical work 18 hours. 9hours test/assessment/exams.Private study213 hours
Monitoring of progressAttendance and practical reports throughout the semester.
Form of assessmentCourseworkAssessment type Notes % of formal assessment
FOOD1040 - Key industrial processing operations for food
Module Manager: Professor M PoveyEmail: [email protected] Taught: Semester 2 Credits: 20 Pre-requisite qualificationsthe entry requirement for BSc Food Science programmes
ObjectivesTo give an understanding of the principles underlying industrial methods of food preservation and conversion, together with a review of the associated technology.
Skills outcomesEssential food processing laboratory skills, recording scientific data, technical report writing, numeracy skills, use of library for retreval of information.
SyllabusThe objectives and context of industrial food processing. Specialised requirements of food processing plant and factory design. Principles underlying the major preservation and conversion methods and associated technology. Ancillary operations in food processing.
Teaching methodsDelivery type Number Length hours Student hoursLaboratory 11 3.00 33.00Lecture 17 1.00 17.00Private study hours 150.00Total Contact hours 50.00Total hours (100hr per 10 credits) 200.00
Private studyReading for lectures and directed reading - 59 hoursReading for and writing of laboratory reports - 66 hoursPreparation, revision and exams - 25 hours
Module Manager: Dr S KhokharEmail: [email protected] Taught: Semester 2 Credits: 10 Pre-requisite qualificationsA level Chemistry or Biology
This module is mutually exclusive with FOOD1150 Principles of Human Physiology and Nutrition
ObjectivesTo introduce the elements of nutrient function and metabolism, dietary intakes and food sources, deficiency diseases and nutritional requirements, during different stages of life.
Skills outcomesGroup working skills, poster preparation skills.
Syllabus- Digestion, absorption and metabolism of food components- Role of macro (carbohydrates, protein, fat and dietary fibre) and micro nutrients (vitamins and minerals) in human nutrition- Energy balance- Recommended daily allowances and nutrient requirements- Food composition tables and dietary calculations- Food and nutritional requirements during different stages of life- Dietary assessment methods
Teaching methodsDelivery type Number Length hours Student hoursGroup Project 1 15.00 15.00Lecture 22 1.00 22.00Private study hours 63.00Total Contact hours 37.00Total hours (100hr per 10 credits) 100.00
Private studyPrivate study, assignment and project work: 53 hours (15 hours specified below);Preparation and revision for examination: 25 hours.
Progress monitoringattendance at lectures and from progress with assignment/project.
Both modules are available to Food students to enrol as an elective in either semester 1 or semester 2.Module summary- Do you have an interest in wine or beer? Would you like to know how to make alcoholic beverages? - Are you interested in discovering how taste and flavour are affected by ingredients and brewing processes? - Would you like to visit breweries or a vineyard and sample the produce?
The module will consider the history of the production of alcoholic beverages and their place in society, in addition to scientific principles behind the production. Other topics will include how the position of a vineyard affects wine, and how the wine-maker's treatment of the production affects the flavour and quality of the wine.
This 10 credit module is taught with lectures throughout semester 1 (1130) and semester 2 (1131), with coursework worth 30% of the module mark. Brewery and vineyard visits will be early evening or late afternoon.
ObjectivesOn completion of this module, student should be able to:- demonstrate an understanding of the processes used to manufacture traditional ales and wines.- understand the underpinning scientific principles in producing alcoholic beverages.- apply theoretical considerations to the design of processes to produce alcoholic beverages based on industrial visits to a brewery and in designing and brewing a beer style.- demonstrate the ability to work as part of a team.
Skills outcomesRecord keeping, problem solving, planning.
Syllabus- History and principles of production of alcoholic beverages, flavour extraction and relationship between sugar and alcohol concentration. - Traditional English Country wines and development of home brewing practices. - Commercial wine production: grapes and cultivation, red wine, white wine and champagne manufacture. - Traditional brewing process; malting and mashing: boiling process: fermentation and post fermentation treatment. - Use of flow sheets to predict production processes.
Teaching methodsDelivery type Number Length hours Student hoursVisit 1 3.00 3.00Group Project 1 8.00 8.00Lecture 11 1.00 11.00Private study hours 78.00Total Contact hours 22.00Total hours (100hr per 10 credits) 100.00
Private study- Preparation of flow sheets from site visits: 4 hours- Planning and carrying out of brewing exercise + poster: 20 hours- Reading from lectures: 29 hours- Preparation and revision for exams: 25 hours
Progress monitoringAttendance at lectures and from flow sheets produced from site visit and from group project throughout the semester.
Methods of assessment
CourseworkAssessment type Notes % of formal
assessmentGroup Project Design and brew beer and poster 30.00Total percentage (Assessment Coursework) 30.00
ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 1 hr 00 mins 70.00
Total percentage (Assessment Exams) 70.00
Reading listThe reading list is available from the Library website
FOOD1145 – Key Skills in Food and Nutritional Sciences
Module Manager: Mr. P KajdaEmail: [email protected] Taught: Semester 1 Credits: 20 ObjectivesTo introduce students to the food chemistry and technology laboratories and equipment, to develop appropriate skills in experimentation, develop evaluation and writing skills.
On completion of this module, students should be able to:i) work safely in chemical and food processing laboratoriesii) use basic pieces of laboratory equipment and be familiar with generic laboratory methodsiii) keep appropriate records of experimental workiv) record data and appreciate the limitations of data - to assess precision and accuracyv) aware of the importance of evaluating data correctlyvi) write in a scientific stylevii) understand methods of library searchesviii) understand statistics as applicable to Food Scienceix) to use Excel spreadsheetsx) to evaluate scientific content and media coverage of food issues.
Learning outcomesOn completion of this module students:- should be able to work safely in laboratories, to be competent in essential laboratory skills and to be able to accurately report experimentation;- will further have an understanding of the use of statistics in Food Science and will be able to manipulate Excel spreadsheets;- will be competent with basic library searches and will be familiar with referencing styles and types of plagiarism.
Skills outcomesIntroduction to record keeping, risk assessment, technical writing, practical skills, numeracy skills.
Syllabusi) safety in the laboratory; COSHH and good laboratory practiceii) hygiene requirements in food processingiii) an introduction to taste panels and basic food processing operationsiv) an introduction to basic analytical techniquesv) an introduction to scientific writing and report writingvi) an introduction to data evaluation techniques - assessment of precision and accuracyvii) an introduction to library skillsviii) an introduction to statisticsix) an introduction to use of Excel in Food Sciencex) an introduction to evaluating media coverage and portryal of food issues.
Teaching methodsDelivery type Number Length hours Student hoursLaboratory 10 3.00 30.00Poster session 1 3.00 3.00Library Session 1 2.00 2.00Induction Session 1 3.00 3.00Lecture 22 1.00 22.00Private study hours 140.00Total Contact hours 60.00Total hours (100hr per 10 credits) 200.00
ObjectivesThe module aims to:- introduce students to scientific principles underpinning nutritional science, including the biochemistry of nutrients and non-nutrients and their metabolism by the human body- provide an overview of human physiological systems with relevance to human nutrition- provide an overview of nutrient sources in the diet- provide an overview of the recommendations for optimal nutrition of the general population- introduce students to methodology related to diet/food composition and dietary and health assessment- introduce students to the factors that affect personal food habits, including cultural and socio-economic determinants of food choice.
Learning outcomesUpon completion of the module, students should be able to: - recognise the structure of nutrients and non-nutrients and identify sources of these nutrients in the diet;- explain the processes of ingestion, digestion, absorption, metabolism and excretion for all macro and micronutrients, as well as non-nutrients such as alcohol;- explain the physiological processes that govern human health, including endocrine, circulatory, respiratory and immune systems;- recall current nutritional recommendations for the general population and apply them to evaluate the adequacy of diets;- explain how food composition data is obtained and discuss the advantages and disadvantages of this data in diet evaluation;- apply basic nutritional assessment techniques (eg basic anthropometry) and discuss the advantages and disadvantages of their use to evaluate health status;- explain the role of culture and socio-economic factors on the food habits and food choice
Skills outcomes- Use of food composition tables- Use of basic nutritional assessment techniques.
Syllabus- Nutrient structure and function, sources of nutrients and non-nutrients in the diet, fate of food components in the gastro-intestinal tract, including ingestion, digestion, absorption and excretion. - Other physiological systems in the body including the endocrine, circulatory, respiratory and immune systems. - Basic nutrient metabolism. - Nutritional Guidelines, basic nutritional assessment techniques. - Role of culture and socio-economic factors on the food habits and food choice.
Teaching methodsDelivery type Number Length hours Student hoursPresentation 1 0.50 0.50Class tests, exams and assessment 1 2.00 2.00Lecture 40 1.00 40.00Private study hours 157.50Total Contact hours 42.50Total hours (100hr per 10 credits) 200.00
Private study- Directed reading for lectures: 68 hours- Additional reading/study: 41.5 hours- Preparation of diet-evaluation assignment (25% of module): 15 hours- Preparation of group presentation (25% of module): 15 hours - Preparation and revision for exams (50% of module): 18 hours.
Progress monitoringProgress will be formally monitored through course-work assignments (summative assessment). General feedback on assignment performance will be posted on the VLE, while individual feedback will also be provided upon marking of the assignment.It is envisaged that feedback from the first assignment will help students prepare for the second assignment and for the exam.
Methods of assessment
Coursework Assessment type Notes % of formal
assessmentPresentation 20 minute group presentation 25.00Assignment 1,500 word report on diet evaluation 25.00Total percentage (Assessment Coursework) 50.00
Exams Exam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 2 hr 50.00
Total percentage (Assessment Exams) 50.00
Reading listThe reading list is available from the Library website
FOOD2031- Molecules Controlling Sensory and Nutritional Properties
Module Manager: Professor B MurrayEmail: [email protected] Taught: Semester 1 and 2 Credits: 20 Pre-requisites FOOD1027 Introductory Science for Food and Nutrition Students
This module is not approved as an Elective
ObjectivesOn completion of this module students should:(i) have an understanding of the chemistry and biochemistry associated with the structure and function of food proteins, carbohydrates, lipids and low molecular weight components such as flavour, taste and colour molecules;(ii) understand how controlling these molecules effects the sensory perception of the food we eat and the nutritional property of the food;(iii) have further understanding of nutrient metabolism.
Learning outcomesOn completion of this module students should:(i) have an understanding of the structure of water and how it interacts with ions in solution;(ii) have knowledge and understanding of charge-pH relationships for amino acids and proteins;(iii) have an understanding of the structure of lipids and the fundamentals of crystallisation;(iv) understand the term solid fat content and use this knowledge to understand both the sensory properties of fats and how margarine is made;(v) have knowledge of lipid degradation and mechanisms of antioxidant action and be able to relate this to the nutritional status of foods;(vi) recognise the importance of colour and flavour in food in terms of sensory perception and have knowledge of the sources, structure, stability and nutritional importance of these small molecules;(vii) have an understanding of the structure of proteins and polysaccharides and be able to relate structure to biological function;(viii) have knowledge of how processing affects protein and polysaccharide stability causing sensory and nutritional changes;(ix) have knowledge of the functional properties of proteins and polysaccharides in particular in relation to aggregation, thickening and gelling behaviour;(x) understand food enzyme action;(xi) have an understanding of the mechanisms of non-enzymic browning reactions in foods;(xii) explain the process of metabolism of specific nutrients;(xiii) be able to practice laboratory skills in food chemistry and biochemistry; (xiv) have further developed both their numeracy skills and data evaluation techniques.
Skills outcomes- Laboratory skills in food chemistry and biochemistry- Use of a scientific diary- Technical report writing- Library retrieval of information- Team working- Data evaluation- Numeracy skills.
Syllabus- Structure of water and it interaction with ions in solution- Charge-pH relationships for amino acids and proteins- Measurement of pH in food systems- Food lipid structure, function and analysis- Lipid degradation, mechanisms of antioxidant action and the nutritional status of foods- Sensory perception of colour and flavour in food- Sources, structure, stability and nutritional importance of colour and flavour molecules- Structure and function of food proteins and polysaccharides- Processing affects on protein and polysaccharide stability causing sensory and nutritional changes- Aggregation, thickening and gelation behaviour of food macromolecules- Food enzyme action- Mechanisms of non-enzymic browning reactions generating flavour and colour in different food types- Nutrient metabolism.
Teaching methodsDelivery type Number Length hours Student hoursClass tests, exams and assessment 1 3.00 3.00Lecture 37 1.00 37.00Practical 7 3.00 21.00Seminar 10 1.00 10.00Private study hours 129.00Total Contact hours 71.00Total hours (100hr per 10 credits) 200.00
Private study- Reading for lectures/study: 71 hours- Writing of laboratory reports: 28 hours- Preparation for seminars: 10 hours- Preparation and revision for exams: 20 hours.
Progress monitoring- Students will have the opportunity to carry out self-assessment (formative assessment) during the seminar sessions. - Progress will be formally monitored through laboratory assignments (summative assessment).- Individual feedback is given upon marking of each assignment allowing for continual improvement throughout the practical part of the module.
FOOD2045: Innovation and Design Principles for Foods
Module manager: Professor. M PoveyEmail: [email protected] Taught Semester 1 Credits: 10
Pre-requisite qualificationsCompletion of year 1 of a BSc Food programme
This module is approved as an Elective
Module summaryComputer Aided Design for complex materials such as food products is within the reach of the product designer. This module teaches the basic principles of Comsol Multiphysics using a practical, project oriented approach. Combined unsteady state heat and microwave transfer can be modelled for complex shapes and desktop experiments conducted in order to optimise a design. The student will learn how to use the Comsol Multiphysics modelling environment and apply it to interesting problems and challenges. An example from food is the design of a heating process for a battered chip which combines unsteady state heat transfer with mass transfer computation of the moisture changes in the chip. The student can choose projects which are not necessarily food related, since the approach is quite generic. Whilst challenging and at the cutting edge of computer modelling, three years’ experience of teaching the module to food scientists has shown that students from a wide variety of backgrounds can benefit from and enjoy this module. The learning outcome is the ability to evaluate and use the very latest computer modelling tool, a versatile and valuable skill for anyone interested in working in product and process development.
ObjectivesTo introduce principles underlying the analysis of food processing operations and their application to process and product design.
Learning outcomesOn completion of the module, students will:- develop an awareness of the mathematics underpinning discretisation giving confidence to tackle new problems and problem areas, and address industrially relevant problems through use of the modelling tool COMSOL Multiphysics;- be able to adopt abstract, quantitative, and mathematical understanding of complex problems in food processing operations.
Skills outcomesSkills in numeracy, computer design tools, design and problem solving.
SyllabusSteady State heat transfer by conduction convection and radiation. Unsteady State Heat transfer. Mass transfer analysis. Application to sterilisation, heating, freezing and dehydration.
Teaching methodsDelivery type Number Length hours Student hoursGroup learning 16 1.00 16.00Lecture 13 1.00 13.00Private study hours 71.00Total Contact hours 29.00Total hours (100hr per 10 credits) 100.00
Private studyDirected reading, preparation for examples, computer classes and project - 25 hours.Reading for lecture - 21 hours.preparation and revision for exams - 25 hours
Progress monitoringcontinuous assessment at examples classes and computer classes.
Methods of assessment
CourseworkAssessment type Notes % of formal
assessmentIn-course Assessment
Continuous assessment of numerical examples 40.00
Total percentage (Assessment Coursework) 40.00
ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 2 hr 00 mins 60.00
Total percentage (Assessment Exams) 60.00
Reading listThe reading list is available from the Library website
FOOD2100 - Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods
Module Manager: Dr R EttelaieEmail: [email protected] Taught: Semester 1 and 2 Credits: 20
ObjectivesTo introduce the physico-chemical principles of colloid and interface science, and to illustrate the application of the colloid science approach to the processing of a range of food systems with particular emphasis on dairy products.
Skills outcomesLibrary searching and retrieval for specific information, essay organisation and writing.
SyllabusTypes of colloidal instability: sedimentation, creaming, coagulation, flocculation; electrical double-layer; adsorption of surfactants and polymers; steric stabilisation; emulsifiers and stabilizers; protein adsorbed layers; bulk and interfacial rheology; colloidal aspects of various foods such as milk, cream, butter, ice-cream and mayonnaise.
Teaching methodsDelivery type Number Length hours Student hoursLecture 25 1.00 25.00Seminar 8 1.00 8.00Private study hours 167.00Total Contact hours 33.00Total hours (100hr per 10 credits) 200.00
Private studyReading for lectures: 76 hoursPreparation for seminars: 16 hoursAssignment/ Essay: 50 hoursPreparation and revision for exams: 25 hours
Progress monitoringattendance at lecture and contribution to seminars.
Methods of assessment
CourseworkAssessment type Notes % of formal
assessmentIn-course Assessment
Test 10.00
Total percentage (Assessment Coursework) 10.00
ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 2 hr 00 mins 90.00
Total percentage (Assessment Exams) 90.00
Reading listThe reading list is available from the Library website
FOOD2135 - Microbiological and Chemical Food Safety
Module Manager: Professor M MorganEmail: [email protected] Taught: Semester 1 and 2 Credits: 20 Pre-requisite qualificationsPass at 1st year level in suitable biological/chemical science
This module is approved as an Elective
Module summaryThis module has contributions from industrial experts in the field of food safety.
- What are the micro-organisms responsible for food poisoning and how do outbreaks occur? - How does hygiene affect micro-organism growth and survival and how can this be predicted? - What is HACCP and how does it aid food safety? - Which toxicants are naturally present in foods? - What chemical contaminants can occur in foods, how does it happen and how is it controlled? - Which toxins can be produced in foods on cooking?
The module will include case studies from industry, and recent and breaking food scares will be addressed in the lectures.
This 20 credit module is taught by a series of lectures and seminars throughout both semesters.
ObjectivesOn completion of this module, students should:(a) have an understanding of the important microbiological safety issues in food and the scientific basis of the key approaches used by the industry in order to minimise risk to consumers, and(b) understand the range of chemical safety issues in food, how they are minimised and regulated.
SyllabusThe key food poisoning microorganisms; microbial ecology of foods; process hygiene - engineering and microbiology; predictive modelling of microbial growth and survival; hazard analysis and critical control point techniques (HACCP)Modern analytical techniques in microbiology.
Inherent (natural) food toxicants, their production and properties; mycotoxins (trichothecenes, ochratoxins and fumonisims), their production, properties and regulation; food contaminants (pesticides, veterinary drug residues, dioxins/PCBs) hazard and regulation; food additives, hazard and regulation; Acrylamide in food, a new safety issue?
Teaching methodsDelivery type Number Length hours Student hoursLecture 27 1.00 27.00Seminar 4 1.00 4.00Private study hours 169.00Total Contact hours 31.00Total hours (100hr per 10 credits) 200.00
Private study- Private study of lecture material, directed reading and examination preparation: 161 hours- Preparation for seminars: 8 hours.
Module Manager: Mr. P KajdaEmail: [email protected] Taught: Semester 1 Credits: 10 Module summary- Have you ever wondered how the information for a food nutritional label is produced? - How can the protein, fat and sugar content of a food be found? - How are minerals and vitamin levels in a food measured? - How do we know if a food has pesticide residues or contaminants? - Is the food legal? - How do you know if your beef burger is made from beef?
ObjectivesOn completion of this module, students:- should understand the overall composition of food with regard to its principal components, trace components, additives and contaminants, the need for chemical analysis in food production, and the application of analytical procedures to comply with legal requirements. - will be able to design an analytical protocol and apply this to selected instrumental and chromatographic procedures. - will have learnt how to analyse the major components of food, ie carbohydrates, proteins and fats, and will have had practical experience of planning and carrying out representative investigations selected from the material taught in the lectures.
Skills outcomes- Laboratory skills in analysis- Skills in method choice appropriate to problems- Problem solving skills- Recording of scientific data and use of laboratory diary- Observation skills- Group working skills- Numeracy skills- Technical report writing skills- Time management and planning skills.
Syllabus- Composition of foods (proximate and trace components, additives, contaminants)- Needs for analysis (nutritional evaluation, quality in raw and finished products, legal aspects including the measurement for limits and detection of banned substances- Concept of the analytical plan, importance of stages, factors in the choice of methodology, sampling problems, quality of data and data handling (means of calibration, evaluation and validity); introduction to spectroscopic techniques, basic principles of molecular and atomic spectroscopy- Introduction to chromatographic techniques- Basic principles of paper- Thin layer, high performance liquid and gas-liquid chromatography- Estimation of carbohydrates, proteins and fats.
Teaching methodsDelivery type Number Length hours Student hoursLecture 20 1.00 20.00Practical 9 3.00 27.00Seminar 3 1.00 3.00Private study hours 50.00Total Contact hours 50.00Total hours (100hr per 10 credits) 100.00
Module manager Professor Mike MorganEmail: [email protected] Taught Semester 1 Credits: 10
Pre-requisite qualificationsCompletion of Year 1 of a BSc Food Science or other undergraduate science programme
ObjectivesOn completion of this module, students should be able to understand the elements and concepts of food allergy from immunology to food labelling regulations, from plant biotechnology to diagnosis and clinical science, and the human responses to food allergy.
In addition, students should have an appreciation of how the food industry and regulatory authorities can strive to minimise the presence of 'hidden allergies' in food products.
SyllabusThe module will begin by looking at myths associated with food allergy before explaining the molecular nature of food allergens, the molecular and cellular nature of the allergic response, how food allergy is caused and is diagnosed, and who suffers (and dies) from it.
Detection of allergens will be described. The perceived risks of GMOs and biotechnology will be contrasted with possible beneficial aspects of biotechnology.
Teaching methodsDelivery type Number Length hours Student hoursLecture 20 1.00 20.00Seminar 2 1.00 2.00Private study hours 78.00Total Contact hours 22.00Total hours (100hr per 10 credits) 100.00
Private study- Directed reading and reading for lectures - 53 hours- Preparation and revision for exams - 25 hours
Methods of assessment
ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 2 hr 00 mins 100.00
Total percentage (Assessment Exams) 100.00
Reading listThe reading list is available from the Library website
FOOD2160 - Nutrition in the Prevention and Treatment of Disease
Module Manager: Dr S KhokharEmail: [email protected] Taught: Semesters 1 & 2 Credits: 20 Pre-requisite qualificationsA pass in year one in a suitable University programme or taking FOOD1050
Module summaryHow is the relation between disease and nutrition studied? What are biomarkers and epidemiology and how can they help us in understanding the links between diet and diseases? What are the links between disease and nutrition? How is nutrition used in the prevention and treatment of specific diseases? Can diet help control Diabetes Mellitus, can a poor diet result in Diabetes? How is obesity linked to nutrition and disease? Can diet prevent or treat diseases of the GI tract? Can diet affect hypertension and heart disease? How is nutrition linked to severe stress conditions? How could diet be used as a complete therapy in maintaining health? What is the role of diet in exercise? What is the effect of specialized diets? vegetarian, vegan, the diets of ethnic minorities?
ObjectivesOn completion of this module, students should be able to develop an appreciation and understanding of the role of nutrition in human health and disease. Students will acquire in-depth understanding of diet as a means of health promotion of individuals, populations and specific groups such as children, elderly, women and ethnic minority groups. Students will gain skills and experience of components of clinical assessment and anthropometric measurements in specific disease states and will gain knowledge of the diagnosis of nutrition-related diseases in theory and practice.
Skills outcomesLaboratory and practical problem solving skills; recording of scientific data and use of a laboratory diary; technical report writing skills; time management and numeracy skills.
Syllabus Tools and techniques for the understanding of occurrence and risk of nutrition-related
diseases; Biomarkers and anthropometric measurements in specific disease states; Interpretation of cause and effect in nutrition epidemiology; study designs, and obstacles in
measuring association of dietary intakes and disease risk; impact of nutrition intervention programmes and of nutrition education and tools to facilitate eating behaviour change.
Disease - specific interventions: prevention and treatment; Dietary management of diabetes mellitus. Risk factors and treatment of obesity. Dietary components, hypertension and cardiovascular disease. Nutrition in GI tract disorders such as constipation, diarrhoea and dehydration, irritable bowel syndrome and celiac disease. Nutrition and liver disorders such as fatty liver, hepatitis and cirrhosis; renal disorders such as kidney stones and renal failure, kidney transplant and diet. Nutrition in severe stress.
Overall disease prevention and nutrition as treatment; Diet as a complete therapy and nutrition guidelines to maintain health.
Specific groups and situations: Vegetarians and vegans, ethnic minorities, diet and exercise.
Teaching methodsDelivery type Number Length hours Student hoursLecture 44 1.00 44.00Practical 6 3.00 18.00Private study hours 138.00Total Contact hours 62.00Total hours (100hr per 10 credits) 200.00
FOOD2165 - Nutrition in the Prevention and Treatment of Disease
Module Manager: Dr S KhokharEmail: [email protected]: Semester 2 Credits: 10 Pre-requisite qualifications: Pass at level 1 in bioscience/science subject.
This module is mutually exclusive with FOOD2160 Nutrition in the Prevention and Treatment of Disease
This module is approved as an Elective
Module summary- How is nutrition used in the prevention and treatment of specific diseases?- Can diet help control Diabetes Mellitus, can a poor diet result in Diabetes? - How is obesity linked to nutrition and disease? - Can diet prevent or treat diseases of the GI tract? - Can diet affect hypertension and heart disease? - How is nutrition linked to severe stress conditions? - How could diet be used as a complete therapy in maintaining health? - What is the role of diet in exercise? - What is the effect of specialized diets - vegetarian, vegan, the diets of ethnic minorities?
ObjectivesOn completion of this module, students:- should be able to develop an appreciation and understanding of the role of nutrition in human health and disease;- will acquire in-depth understanding of diet as a means of health promotion of individuals, populations and specific groups such as children, elderly, women and ethnic minority groups;- will gain knowledge of the diagnosis of nutrition-related diseases in theory.
SyllabusDisease - specific interventions: prevention and treatment; Dietary management of diabetes mellitus. Risk factors and treatment of obesity. Dietary components, hypertension and cardivascular disease. Nutrition in GI tract disorders such as constipation, diarrhoea and dehydration, irritable bowel syndrome and celiac disease. Nutrition in severe stress. Nutrition, cancer and HIV infections.Overall disease prevention and nutrition as treatment; Diet as a complete therapy and nutrition guidelines to maintain health. Specific groups and situations: vegetarians and vegans, ethnic minorities, diet and exercise.
Teaching methodsDelivery type Number Length hours Student hoursLecture 22 1.00 22.00Private study hours 78.00Total Contact hours 22.00Total hours (100hr per 10 credits) 100.00
FOOD2170 - Literature Review in Nutrition and Health (semester 1)FOOD2171 - Literature Review in Nutrition and Health (semester 2)
Module Manager: Mr. P KajdaEmail: [email protected] Taught: FOOD2170 - Semester 1 Credits: 10
FOOD2171 - Semester 2 Credits: 10
Students will choose to take this module in either semester 1 (2170) or semester 2 (2171). ObjectivesOn completion of this module, students will have carried out an in depth review of the application of fundamental scientific principles to the study of a given problem in the field of food studies, nutrition, diet and health. Students will be able to critically assess scientific material.
Skills outcomesLibrary skills for searching and retrieval of specific information; communication skills; technical and scientific writing skills; interpretation and assessment of data and published research work.
SyllabusStudents will usually be given training in library searching techniques. Students will be given a limited choice of subjects, which are topics in food studies, nutrition, diet and health. Further training will help define the scope of the review and to provide summaries and critical accounts of aspects of the subject.
Teaching methodsDelivery type Number Length hours Student hoursLecture 2 1.00 2.00Seminar 5 1.00 5.00Private study hours 93.00Total Contact hours 7.00Total hours (100hr per 10 credits) 100.00
Private studyLiterature searching, associated reading and preparation of report.
Progress monitoringProgress checks in associated seminars.
Methods of assessment
CourseworkAssessment type Notes % of formal
assessmentLiterature Review
. 90.00
Written Work literature plan 5.00Written Work literature review diary and draft notes 5.00Total percentage (Assessment Coursework) 100.00
Reading listThe reading list is available from the Library website
FOOD2180 - Literature Review in Food Science (Semester 1)FOOD2181 - Literature Review in Food Science (Semester 2)
Module Manager: Mr. P KajdaEmail: [email protected] Taught: FOOD2180 - Semester 1 Credits: 10
FOOD2181 - Semester 2 Credits: 10
Students will choose to take this module in either semester 1 (2180) or semester 2 (2181).
ObjectivesOn completion of this module, students will have carried out an in depth review of the application of fundamental scientific principles to the study of a given problem in the field of food science. Students will be able to critically assess scientific material.
Skills outcomesLibrary skills for searching and retrieval of specific information; communication skills; technical and scientific writing skills; interpretation and assessment of data and published research work.
SyllabusStudents will usually be given training in library searching techniques. Students will be given a limited choice of subjects, which are topics in food science. Further training will help define the scope of the review and to provide summaries and critical accounts of aspects of the subject.
Teaching methodsDelivery type Number Length hours Student hoursLecture 2 1.00 2.00Seminar 5 1.00 5.00Private study hours 93.00Total Contact hours 7.00Total hours (100hr per 10 credits) 100.00
Private studyLiterature searching associated reading and preparation of report.
Progress monitoringProgress checks in associated seminars.
Methods of assessment
CourseworkAssessment type Notes % of formal
assessmentLiterature Review
. 90.00
Written Work literature plan 5.00Written Work literature review diary and draft notes 5.00Total percentage (Assessment Coursework) 100.00
Reading listThe reading list is available from the Library website
FOOD2190 - Food Quality and New Product Development
Module Manger – Dr Peter HoEmail: [email protected]: Semester 1 and 2 Credits: 20
ObjectivesOn completion of this module students will be better able to:
understand the principles and current practices of food processing techniques and assess their effects on product and nutritional quality;
explain the importance of quality assurance and management systems, HACCP and Good Manufacturing Practice in food production and the monitoring and control of the quality and safety of food;
understand and describe the principles and techniques involved in a product development process;
design, apply and interpret statistically valid sensory analysis methods to access food quality and consumer preferences.
Syllabus- Effects of processing, packaging and storage conditions on product and nutritional quality- Shelf-life of food- Effect of processing and storage on food spoilage and food safety- Reducing losses in product and nutritional quality- Sensory analysis techniques- Measuring and analysing sensory data- Planning, designing and conducting sensory tests- Difference and preference tests- Sensory descriptive analysis- Instrumental techniques for measuring and monitoring food quality- Quality assurance- Statistical methods of quality control- Good manufacturing Practice- Hazard Analysis Critical Control Points (HACCP)- Total Quality Management- ISO9000 and ISO22000- Techniques and stages in new product development- Sensory testing and Consumers in product development- Quality Function Deployment- The Stage-Gate® process.
Teaching methodsDelivery type Number Length hours Student hoursOn-line Learning 4 1.00 4.00Computer Class 7 1.00 7.00Group Project 1 10.00 10.00Class tests, exams and assessment 26 0.50 13.00Group learning 6 2.00 12.00Lecture 37 1.00 37.00Practical 5 2.00 10.00Seminar 10 1.00 10.00Tutorial 2 1.00 2.00Independent online learning hours 14.00Private study hours 81.00Total Contact hours 105.00Total hours (100hr per 10 credits) 200.00
Private study- Research, directed reading and reading for lectures - 39 hours- Preparation for seminars - 10 hours- Report writing for project, tutorials and practicals - 17 hours- Preparation and revision for exams - 15 hours.- Independent learning on VLE - 14 hours.
Progress monitoring- Practical and tutorial reports completed in groups, 1st semester examination- Poster and verbal presentations of group assignments- Peer and self assessment during group activities- Independent self assessment for independent online learning activities.
Methods of assessment
Coursework Assessment type Notes % of formal
assessmentGroup Project Report and dissertation 15.00Practical Report Report 15.00Computer Exercise
Report with scripts & solutions to problems 10.00
Tutorial Performance
Short report 2.50
Self/Peer Assessment
Scoring rubric on peer performance 2.50
Case Study Report and seminar presentation 15.00Online Assessment
Online MCQ 5.00
In-course Assessment
Questions at the end of assignment 5.00
Total percentage (Assessment Coursework) 70.00
Exams Exam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 1 hr 15.00
Unseen exam (MCQ, essays, etc.) 1 hr 15.00
Total percentage (Assessment Exams) 30.00
Reading listThere is no reading list for this module
Pre-requisite qualificationssuccessfully pass level 1 BSc Nutrition or equivalent qualificationFOOD1150 Principles of Human Physiology and Nutrition
This module is not approved as an Elective
Module summaryIt is well recognised that humans need a healthy balanced diet to maintain health and well being. The metabolic demand for different nutrients varies during the lifecycle, with higher demands during periods of rapid growth, for example during pregnancy, infancy and adolescence. Other stages of the life cycle have demands associated with repair, for example during the ageing process. This module will allow students to gain knowledge and understanding of the science behind the role of diet at different stages of the life cycle and evaluate the adequacy of diets for particular groups of individuals. The theory will be applied to the formulation of a diet/menu for a specific group of the population. Barriers that prevent individuals from adopting healthy diets will be discussed. The module will use case-studies to illustrate the complex relationship between diet and health outcomes. Knowledge and skills will be assessed thought coursework (essay and case-study assignment) and exam.
ObjectivesThe module aims to:
develop students knowledge and understanding of the role of diet, foods and nutrients in the maintenance of health and well-being throughout the human lifecycle;
introduce students to research literature in nutritional science and promote awareness of the evidence base for developing practice in nutrition;
initiate students ability to propose sustainable solutions to real-life nutritional situations.
Learning outcomesUpon completion of the module, students should be able to:
explain the role of nutrients in key physiological processes underpinning human growth, development and repair at different stages of the lifecycle;
explain the relationship between physiological status and nutritional demand;
evaluate the tools used for nutritional assessment (dietary assessment and nutritional status) at different stages of the lifecycle;
confidently use composition data (in paper or electronic format) and dietary reference values to formulate diets and menus suitable for specific population groups;
explain the rationale behind dietary supplementation and fortification of groups at risk of deficiency;
identify possible barriers (e.g. socio-economic, cultural) that may prevent individuals from adopting recommendations.
Skills outcomes- Ability to analyse and evaluate food intake records, recipes and diets manually or using computer programmes- Ability to interpret nutritional assessment (diet evaluation and nutritional status) information in relation to an individual's goals and preferences, and how to modify dietary intake taking into account
occupation, individual preference, religious and cultural practices- Ability to use a scientific evidence base to develop practice in nutrition.
Reading listThe reading list is available from the Library website
Syllabus- Human physiology and nutrient biochemistry associated with stages in the lifecycle including conception, pregnancy, lactation, infancy, adolescence, adulthood and old age.- Concepts of nutrient balance, homeostasis and homeorrhesis.- Adaptation to altered demand.- Assessment of nutritional status at different stages of the lifecycle (e.g. growth curves, metabolic markers, clinical markers).- Formulation and evaluation of diets using dietary reference values and other reference data.- Use of dietary fortification, supplementation in groups at risk of deficiency, barriers to dietary change
Teaching methodsDelivery type Number Length hours Student hoursComputer Class 2 2.00 4.00Class tests, exams and assessment 1 2.00 2.00Lecture 40 1.00 40.00Seminar 4 1.00 4.00Independent online learning hours 4.00Private study hours 146.00Total Contact hours 50.00Total hours (100hr per 10 credits) 200.00
Private study- Independent online learning using material from VLE: 4 hours - Directed reading for lectures: 64 hours- Additional reading/study: 40 hours- Preparation for seminars: 8 hours- Writing of essay: 8 hours- Writing of case-study assignment: 8 hours - Preparation and revision for exams: 18 hours
Progress monitoring- Students will have opportunities to obtain formative feedback during the seminar sessions. Progress will be formally monitored through course-work assignments (summative assessment). - General feedback on assignment performance will be posted on the VLE, while individual feedback will also be provided upon marking of the assignment. - feedback from the first assignment will help students prepare for the second assignment and exam.
Methods of assessment
CourseworkAssessment type Notes % of formal
assessmentEssay 1,000 words 20.00Case Study 1,000 words 20.00Total percentage (Assessment Coursework) 40.00
Module summaryThe obesity epidemic is an international problem, affecting people of all ages. Obesity is the consequence of an imbalance in energy intake versus energy expenditure, resulting in fat storage. Obesity increases disease risk in relation to diabetes, hypertension and cardiovascular disease.
This module will deal with how energy metabolism is regulated by the human body and will introduce the strategies that exist for sustainable weight change. The module with also discuss the effect of physical activity and exercise on energy metabolism, health and wellbeing.
ObjectivesThe module aims to:
develop students knowledge and understanding of the principles of energy metabolism and energy balance in relation to metabolic demand and physical activity
develop students ability to interpret data related to body composition, energy intake and expenditure
initiate students ability to plan a suitable nutritional intervention in the context of energy balance
raise awareness of the current issues surrounding the obesity epidemic in developed and developing countries, including causes and treatment of obesity.
Learning outcomesUpon completion of the module, students should be able to:
explain the physiological mechanisms underlying energy demand, utilisation and storage explain the role of physical activity and exercise on energy metabolism and demand for
energy and nutrients
explain the effect of obesity on health parameters, including discussion of the metabolic syndrome
explain how energy intake is regulated including physiological and psychological aspects of appetite, satiety and satiation
interpret experimental data related to body composition, energy expenditure and energy balance
discuss the issues surrounding the obesity epidemic in developed and developing countries including strategies for prevention and treatment
plan an intervention to influence energy balance that takes into account individuals needs and preferences.
Skills outcomes- Undertaking and interpretation of nutritional assessment information in relation to body composition and energy balance- Planning of an intervention to influence energy balance.
Syllabus- Review of energy metabolism including cellular mechanisms of energy production (concepts introduced in first year). Physiological regulation of energy intake, utilisation and storage including hormonal control. - Physiological and psychological aspects on appetite, satiety and satiation. - Effect of physical activity and exercise on energy and nutrient demand. - Causes and consequences of obesity, including the metabolic syndrome: diabetes, hypertension and cardiovascular disease. - Treatment of obesity using lifestyle and clinical approaches, including discussion of costs to society and barriers to change.- Methods for assessment of body composition including advanced anthropometry.
Teaching methodsDelivery type Number Length hours Student hoursClass tests, exams and assessment 1 2.00 2.00Lecture 20 1.00 20.00Practical 1 3.00 3.00Seminar 4 1.00 4.00Private study hours 71.00Total Contact hours 29.00Total hours (100hr per 10 credits) 100.00
Private study- Directed reading for lectures: 22 hours- Additional reading/study: 16 hours- Preparation for seminars: 8 hours- Preparation for practical: 4 hours- Writing of practical report: 12 hours- Preparation and revision for exams: 9 hours.
Progress monitoring- Students will have opportunities to obtain formative feedback during the seminar sessions. - Progress will be formally monitored through course-work assignments (summative assessment). - General feedback on assignment performance will be posted on the VLE, while individual feedback will also be provided upon marking of the assignment. It is envisaged that feedback from the first assignment will help students prepare for the second assignment and for the exam.
Methods of assessment
CourseworkAssessment type Notes % of formal
assessment
95
Practical Report 1,500 words 40.00Total percentage (Assessment Coursework) 40.00
ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 2 hr 60.00
Total percentage (Assessment Exams) 60.00
Reading listThe reading list is available from the Library website
Level Three ModulesFOOD3010 - Food Processing: from Farm to Shop
Module Manager: Dr J ChenEmail: [email protected] Taught: Semester 1 Credits: 10 Pre-requisite qualifications: FOOD1040; FOOD2031 or FOOD1050 or equivalent
ObjectivesOn completion of this module students will:- be able to explain the concept of integrating unit operations into complete process lines for the manufacture of food products;- have developed an understanding of how the selection of processing procedures and conditions is related to the chemical, biochemical and physical changes in food during processing
Syllabus- Unit operations and their integration into process lines- Operations involved in converting raw materials into food products, taking as examples meat, fish, milk, sugar, fruit, vegetables, coffee, fat-derived products.
Teaching methodsDelivery type Number Length hours Student hours
Lecture 14 1.00 14.00
Seminar 2 1.00 2.00
Private study hours 84.00
Total Contact hours 16.00
Total hours (100hr per 10 credits) 100.00
Private study- Directed reading and reading for lectures - 53 hours- Preparation for seminars - 6 hours- Preparation and revision for exams - 25 hours.
Progress monitoringFrom attendance at lectures and contribution to seminars.
ExamsExam type Exam duration % of formal assessment
Unseen exam (MCQ, essays, etc.) 2 hr 00 mins 90.00
Total percentage (Assessment Exams) 90.00
Reading listThe reading list is available from the Library website
FOOD3041 - How Ingredients Interact in Foods
Module Manager: Dr A DayEmail: [email protected] Taught: Semester 2 Credits: 20 Pre-requisites FOOD2031 Molecules Controlling Sensory and Nutritional Properties
ObjectivesOn completion of this module students should:
have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork;
have presented a lecture on the interactions of food components and the effects of processing of a specific food commodity using the knowledge gained throughout the course.
Learning outcomesOn completion of this module students should:
have an understanding of the mechanisms of non-enzymic browning reactions in foods;be able to apply their knowledge of the Maillard reaction to determine the pathway for the formation of key chocolate flavour volatiles;
have an advanced understanding of the interactions of food components and the effects of processing in relation to the texture, colour, flavour and quality of a range of food products from farm to fork such as chocolate, wheat, tea, potato, milk and meat;
have acted autonomously in planning and implementing a lecture on a given food commodity;have applied the knowledge gained from previous modules studied to a given food commodity to enable them to explain the interactions of the food components and to describe the effects processing has on the quality of the final product.
Skills outcomesStudents will:
be able to exercise critical judgement in choosing the appropriate literature to summarise in a lecture
be confident in relaying scientific information to their peers
be able to participate in peer-review.
SyllabusMechanisms of non-enzymic browning reactions generating flavour and colour in different food types e.g. caramelisation, ascorbic acid browning, lipid browning, the Maillard reaction; specific interactions between different classes of food constituents and the chemical and biochemical changes in the
production and processing of various foods such as meat and meat products, milk and milk products, chocolate, tea, cereals and baked products, potato and potato products.
Teaching methodsDelivery type Number Length hours Student hoursStudent-led discussion 6 1.00 6.00Class tests, exams and assessment 1 3.00 3.00Group learning 12 1.00 12.00Lecture 16 1.00 16.00Tutorial 3 1.00 3.00Private study hours 160.00Total Contact hours 40.00Total hours (100hr per 10 credits) 200.00
Private studyReading for lectures - 60 hoursIndependent reading and preparation for student lecture - 75 hoursPreparation for seminars - 4 hoursPreparation and revision for exams - 20 hoursPrivate study in feedback and peer-assessing group work - 1 hour
Progress monitoringStudents are continuously assessed through the module. The continuous assessment mark (20%) is made up of several components: attendance at peer-group organised meetings (2%), progression monitoring during lectures (2%), preparation and progress monitoring during seminars (4%), content and presentation of lecture (8%), and peer-assessment feedback (4%). Students are also guided in their development of a lecture through commodity-specific tutor-led seminars (2 x 1 hour), where questions can be raised (submitted to tutor beforehand by email) and progress will be monitored.
ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 3 hr 00 mins 80.00
Total percentage (Assessment Exams) 80.00
98
Reading listThere is no reading list for this module
FOOD3050 - Research Project: Investigation and Discovery
Module Manager: Professor B S MurrayEmail: [email protected] Taught: Semesters 1 & 2 Credits: 40 Pre-requisite qualificationsSuccessful completion of Year 2 of BSc Food Science, BSc Food Studies and Nutrition, BSc Nutrition
This module is not approved as an Elective
ObjectivesOn completion of this module, students will have been trained in the application of fundamental scientific principles to solve problems in food research.
SyllabusStudents will be given a choice of research topics relevant to the research activity of the Department, and in some cases suggested by industrial companies. The approach will involve a literature review followed by an original piece of experimental work based within the food chemistry, food analysis, food biochemistry, food colloids, physical measurements or food process engineering laboratories, and/or using the computing facilities. The work will be written up and presented in the form of a poster, seminar and dissertation.
Teaching methodsDelivery type Number Length hours Student hoursPractical 1 4.00 4.00Practical 61 3.00 183.00Seminar 10 1.00 10.00Tutorial 3 1.00 3.00Private study hours 200.00Total Contact hours 200.00Total hours (100hr per 10 credits) 400.00
Private studyPrivate study, report, poster and presentation preparation
Progress monitoringThrough seminars, tutorial and by supervisor in laboratory.
Reading listThe reading list is available from the Library website
FOOD3070 - Advances in Nutrition, Diet, and Health
Module Manager: Dr A DayEmail: [email protected] Taught: Semester 2 Credits: 10 Pre-requisite qualificationsPass at 2nd year level in suitable University science programme
This module is approved as an Elective
Module summaryAfter smoking, diet has the greatest influence on the preventable nature of diseases such as cancers and heart disease.
- Where does the evidence come from that initiated world-wide campaigns such as '5-a-day'?- What is the French Paradox? - Does a Mediterranean diet really benefit everyone, or is it just all to do with the sunshine?
Advances in Nutrition, Diet and Health will start by discussing epidemiology in relation to diet and health, putting into context the implications of reducing disease risk by improved diets.
The antioxidant hypothesis will be investigated, with evidence for and against proposed. Optimum nutrition will be addressed, particularly in relation to the use of supplementation. Phytochemicals, such as the flavonoids (in red wine, tea and chocolate), glucosinolates (in broccoli) and isoflavones (in soya) are highly biologically active compounds. Using examples from recent research, the influence of these dietary components on health will be discussed and perhaps sampled! Finally the significance of diet-gene interactions will be summarised.
ObjectivesOn completion of this module, students will have gained knowledge and understanding of the functions of food and nutrients and their relationship to health and disease, and will be aware of recent advances in specific topics.
Syllabus- Calcium and bone health, iron overload and cancer- Detrimental effects of salt in the diet- Dietary supplements. Nutrition from an international perspective- Gene - diet interaction and disease- Phytochemicals and cardiovascular disease- Folate, Slimming diets- Nutrition and the brain
- Appetite control and obesity- Antioxidant vitamins and disease prevention- Phytoestrogens and health- Modelling in nutrition.
Teaching methodsDelivery type Number Length hours Student hoursLecture 19 1.00 19.00Seminar 6 1.00 6.00Private study hours 75.00Total Contact hours 25.00Total hours (100hr per 10 credits) 100.00
Private study- Private study on lecture material, directed reading and examination preparation: 54 hours- Directed reading with seminar presentation with a written report: 15 hours- Preparation for seminars: 6 hours.
Progress monitoringattendance at lectures throughout the semester.
FOOD3100 - Biotechnology: traditional and leading edge
Module Manager: Professor G WilliamsonEmail: [email protected]: Semester 2 Credits: 10 Pre-requisite qualificationsSuccessful completion of Year 2 of a BSc Food Science programme or Year 2 of a BSc programme in biological sciences.Module summary
What is biotechnology? How has biotechnology been used in food operations such as brewing?
How can natural food flavours and colours be produced using cell cultures?
How can biotechnological growth of cells in bioreactors be useful in food production?
What are the innovative uses and future uses of biotechnology in food production?
What are the social issues and economic implications of using biotechnology in food production?
ObjectivesOn completion of this module, students will understand the principles and practices of biotechnology in the food industry.
Syllabus Introduction to biotechnology in food production Genetic information in plant and animal cells
Expression of genetic material
Production of flavours and colours by cultured cells
Private studyPreparation for seminar and essays - 55 hoursPreparation and revision for exams - 25 hours
Progress monitoringAttendance at lectures and participation during tutorials.
Methods of assessment
ExamsExam type Exam duration % of formal assessment
Unseen exam (MCQ, essays, etc.) 2 hr 00 mins 100.00
Total percentage (Assessment Exams) 100.00
Reading listThe reading list is available from the Library website
FOOD3130 - Food Research: recent revelations and disputes
Module Manager: Dr Rammile EttelaieEmail: [email protected] Taught: Semester 2 Credits: 10 This module is not approved as an Elective
ObjectivesOn completion of this module, students will have carried out an in-depth review of the application of fundamental scientific principles to the study of a given problem in food production or research.
SyllabusStudents will be given a choice of subjects which are topics in food production or current food research. The aim of the training will be to define the scope of the review and to provide an authoritative account of specific aspects, eg: methodology, strengths and weaknesses of chosen approaches, relevant advances in understanding.
Teaching methodsDelivery type Number Length hours Student hoursTutorial 10 1.00 10.00Private study hours 190.00Total Contact hours 10.00Total hours (100hr per 10 credits) 200.00
Private studyStudy and essay preparation and presentation preparation 190 hours.
Reading listThe reading list is available from the Library website
FOOD3140 - Critical appraisal of scientific literature
Module Manager: Professor B S MurrayEmail: [email protected] Taught: Semester 1 Credits: 20
ObjectivesOn completion of this module students’ will have carried out an in-depth review of the application of fundamental scientific principles to the study of a given problem in food production or research.
SyllabusStudents will be given a choice of subjects which are topics in food production or current food research. The aim of the training will be to define the scope of the review and to provide an authoritative account of specific aspects, e.g. methodology, strengths and weaknesses of chosen approaches, relevant advances in understanding.
Teaching methodsDelivery type Number Length hours Student hoursTutorial 10 1.00 10.00Private study hours 190.00Total Contact hours 10.00Total hours (100hr per 10 credits) 200.00
Private studyStudy and essay preparation and presentation preparation 190 hours.
Progress monitoringFrom tutorials with supervisor throughout the semester.
Reading listThe reading list is available from the Library website
FOOD3330 - Functional Foods
Module Manager: Professor M MorganEmail: [email protected] Taught: Semester 2 Credits: 10 Pre-requisite qualificationsSuccessful completion of a second year University science programme
Module summaryWhat is a functional food, and what is the future for such foods? What is the dietary significance of functional foods and bioactive food components? How can bioactive components be delivered in manufactured foods? How do Probiotics and Prebiotics influence health? What are novel fats and what affect can they have on health? Is the consumption of functional foods beneficial to health? What do manufacturers claim and how can they advertise health affects of functional foods?
ObjectivesOn completion of this module, students will have an understanding of the health, scientific, regulatory an economic issues raised by 'functional foods'. Students will be able to combine scientific understanding gained in this and other modules with 'real world' interests in improving health and in generating added value in the food industry.
SyllabusDefinitions of functional foods - regulatory and international aspects. The economic importance of functional foods. Delivery of bioactive food components. Probiotics. Probiotics and health. Novel fats. Novel fats and health. Minerals and micronutrients. Functional foods and obesity. Flavonoids and functional foods. Flavonoids and health. GMOs as functional foods? Advertising of functional foods.
Teaching methodsDelivery type Number Length hours Student hoursGroup learning 2 1.00 2.00
Lecture 16 1.00 16.00Private study hours 82.00Total Contact hours 18.00Total hours (100hr per 10 credits) 100.00
Private study16 x 3 hours reading per lecture: 48 hours;2 x 5 hours preparation for debates: 10 hours;Private study and preparation for examinations: 24 hours.
Progress monitoringPerformance will be monitored by performance in the two debates.
Methods of assessment
ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 2 hr 00 mins 100.00
Total percentage (Assessment Exams) 100.00
Reading listThe reading list is available from the Library website
FOOD3340 - Food and Cancer
Module Manager: Professor M MorganEmail: [email protected] Taught: Semester 1 Credits: 10 Pre-requisite qualificationsPasses at 1st and 2nd year level in suitable biological science.
Module summary What is cancer and the mechanisms of cancer? How do environmental factors affect cancer risk?
Can food components cause cancers?
Can food components protect against cancers?
What is the evidence for the role of food components in causing or protecting against cancers?
Can meat in the diet cause cancer?
What is the evidence that Brassicas, garlic, onions, tea, soya, fruit and vegetables offer protection against cancers?
Is 5 a day the way forward for protection and health?
ObjectivesOn completion of this module, students should be able to:
understand the central role of the diet in non-smoking related cancer, both in causative and protective roles
understand the contributions of different forms of evidence (eg epidemiology, in vitro studies and mechanistic studies) and understand the basis of current dietary advice with regard to cancer prevention
link nutritional information with in vivo biochemistry, and be able to differentiate between unbased claims, hypotheses and experimentally validated conclusions.
Syllabus What is cancer? The normal and cancerous cell Diet and cancer - causative and protective activity Mechanisms of carcinogenesis The contribution of genetic factors and the environment Epidemiology, food and cancer Genetics, food and cancer Dietary carcinogens Aflatoxins Dioxins/PCBs Regulations The evidence for and against meat as a carcinogen The role of p53 protein Defence mechanisms against cancer Direct and indirect antioxidant activity Nutrients and protective factors The Antioxidant Hypothesis - an examination of experimental evidence Dietary agents protective against cancer Dietary fibre Brassicas, glucosinolates and cancer Onions and garlic and cancer Soya, phytoestrogens and cancer Tea, catechins and flavonoids and protection against cancer The role of supplements Is 5 a day the way forward?
Teaching methodsDelivery type Number Length hours Student hoursPresentation 2 1.00 2.00Lecture 18 1.00 18.00Private study hours 80.00Total Contact hours 20.00Total hours (100hr per 10 credits) 100.00
Private study
Private study and examination preparation: 54 hours Preparation for presentations: 10 hours
Directed reading: 16 hours.
Progress monitoringProgress would be checked through performance at oral presentations.
ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 2 hr 00 mins 80.00
Total percentage (Assessment Exams) 80.00
Reading listThe reading list is available from the Library website
FOOD3370 - Food Product Design and Innovation
Module manager Dr Peter HoEmail: [email protected] Taught Semesters 1 & 2 Credits: 30
Pre-requisites FOOD2190 Food Quality and New Product Development
ObjectivesOn completion of this module students’ will be better able to:
apply the principles and techniques of quality design, sensory analysis, quality assurance and project management in the design and development of new food products;
evaluate and select appropriate food unit operations and packaging system in the design of food production systems to satisfy shelf-life, food quality and safety requirements;
understand the basic principles and practices of cleaning and sanitation in food processing operations and the importance of hygiene design of food processing equipment;
recognise European and International food regulations required for the manufacture and sale of food product and assess the performance of a food process and the conformance of food to product specifications and appropriate legislation;
use appropriate quality assurance and management systems, HACCP and Good Manufacturing Practice in evaluating product quality and safety specifications.
Learning outcomesOn completion of this module students will be better able to:
apply basic project management tools for managing a food product development project and proposing a product feasibility and project plan
use Quality Function Development in the product development process by constructing a House of Quality and determining product design specifications that takes into consideration consumer choice and preferences
use techniques of design of experiments (DOE) in different stages of a product development process
use appropriate sensory analysis techniques for evaluating the quality and determining consumer preferences
recognise product marketing requirements in product development understand requirements and procedures for a product launch and product launch review propose and illustrate an appropriate food production process, appropriate food processing
and packaging equipment propose a product and process specifications for a new food production process choose appropriate methods for assessing the shelf-life of a food product propose criteria for adequate food plant sanitation and develop guidelines for the production
of safe and quality food. evaluate a food production process and the conformance of a food product to appropriate
food national, European and international legislation apply Good Manufacturing Practice (GMP) and develop a Hazard Analysis Critical Control
Points (HACCP) prerequisite programme for a new food production process and ensuring compliance to international (ISO) standards used in the food industry
apply the principles of HACCP, by conducting a hazard analysis and identifying Critical Control Points (CCPs) for a new food production process
propose an appropriate statistical quality control programme for monitoring quality and safety for a new food production process.
SyllabusStudents will work in teams on the development of a food product, with individual contributions to specific aspects of the required process.
Laboratory work will be carried out in the food technology and food analysis laboratories and, where appropriate, in research laboratories.
Application of project management and product development tools. Blended learning and reflective portfolio in different subject areas dependant on individual learning requirements.
Teaching methodsDelivery type Number Length hours Student hoursGroup Project 36 4.00 144.00Class tests, exams and assessment 41 1.00 41.00Group learning 11 4.00 44.00Lecture 12 1.00 12.00Tutorial 10 2.00 20.00Private study hours 39.00Total Contact hours 261.00
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Total hours (100hr per 10 credits) 300.00
Private study- Research, group project discussion meetings: 12 hours.- Report writing for project: 27 hours.
Progress monitoringFor each of 5 stages of the project: - Project practical performance assessment and group management meetings- Verbal presentations of project progress- peer and self assessments- Project reports.
Methods of assessmentCoursework Assessment type Notes % of formal
assessmentProject Project reports 60.00Group Project scoring rubric for performance and project management 10.00Self/Peer Assessment
Pre-requisite qualificationsSuccessfully completed level 2 of BSc Nutrition course or equivalent qualification
Why is eating 5 portions of fruit and vegetables good for health? What is the evidence to support this recommendation and what has been the impact of the 5-
a-day campaign on the health of the UK population?
What would happen to the UK fish stocks if everyone ate 2 portions of fish per week?
Should there be a fat tax?This module deals with how scientific information is used to develop policies and recommendations that may have far-reaching consequences, not only on the health of the individuals, but also on other aspects of society.
introduce students to the legislative and advisory bodies that inform, formulate and implement nutrition policy.
enable students to evaluate the scientific evidence that supports the policy-making process and discuss the impact of policies on populations and individuals.
enable students to carry out simple surveys relating to food consumption habits and nutritional status.
promote students ability to effectively communicate health policy and health promotion messages to a relevant audience.
Learning outcomesUpon completion of the module, students should be able to:
discuss the role of scientists, industry, government and consumers in the policy making process;
critically evaluate the scientific evidence supporting policy including a discussion of the advantages, disadvantages and limitations of different experimental approaches and the need for periodic review;
discuss the impact of particular policies on the health and wellbeing of populations and individuals with an appreciation of the difficulties involved in implementing food policy due to socio-economic, environmental, ethical and cultural constraints;
carry out a simple questionnaire-based nutritional survey to assess the link between food habits and nutritional status;
design promotional material to be used in health promotion aimed to communicate nutritional policy to a lay-audience.
Skills outcomesAbility to:
use a scientific evidence base to develop practice in nutrition design a questionnaire-based survey communicate complex scientific information to a lay-audience
awareness of ethical issues in relation to survey work, consent and use of human data.
SyllabusNutrition Policy is ever-evolving, with new policy being developed as new evidence emerges. As such the syllabus will evolve accordingly with relevant policies being discussed according to their timely relevance.
Role of various bodies in national and international policy development (e.g. WHO, UNICEF, Scientific Advisory Committee on Nutrition, Department of Health, Food Standards Agency, DEFRA, Industrial Councils, Academics and Medics etc).
Review of the scientific evidence supporting current policies (e.g. School Meals, 5-a-day, Maternal nutrition, Supplementation, Salt recommendations etc) and their impact on their target groups (eg children, adults etc) and other relevant groups (e.g. schools, NHS etc).
The different scientific approaches used in nutritional research (e.g. epidemiology, cell culture, in vivo vs. in vitro etc) will be discussed in terms of their advantages, disadvantages and limitations.
Principles of questionnaire design and ethical considerations relating to consent and use of human information. The impact of policy on wider aspects of society will also be discussed.Methods for dissemination and implementation of health messages (e.g. mass media, GP practices, school advisors etc) will be reviewed in relation to their effectiveness in translating policy into messages that can be unambiguously interpreted and understood by the general population.
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Food labelling legislation will be discussed in relation to its impact on population food choice.
Teaching methodsDelivery type Number Length hours Student hours
Class tests, exams and assessment 1 0.50 0.50
Lecture 30 1.00 30.00
Seminar 10 1.00 10.00
Private study hours 159.50
Total Contact hours 40.50
Total hours (100hr per 10 credits) 200.00
Private studyDirected reading for lectures: 69 hoursAdditional reading/study: 30.5 hoursPreparation for seminars: 20 hoursPreparation of portfolio: 20 hoursResearch for group presentation: 15 hoursPreparation of group presentation: 5 hours
Progress monitoringStudents will have opportunities to obtain formative feedback during the seminar sessions. Progress will be formally monitored through course-work assignments (summative assessment). General feedback on assignment performance will be posted on the VLE, while individual feedback will also be provided upon marking of the assignment. It is envisaged that feedback from the first assignment will help students prepare for the second assignment.
Methods of assessment
CourseworkAssessment type Notes % of formal
assessment
Presentation verbal group 30 minutes 25.00
Portfolio 2,000 words 50.00
Investigative Project
1,000 word report - survey invest 25.00
Total percentage (Assessment Coursework) 100.00
Reading listThe reading list is available from the Library website
FOOD8350 - Industrial Placement
Module manager Dr Lisa MarshallEmail: [email protected] Taught Semesters 1 & 2 Credits: 120
Pre-requisite qualificationsSuccessful completion of Year 2 of the BSc Food Science, Food Studies & Nutrition or Nutrition (Industrial Placement) programme and a suitable placement found in industry or industrial research institute.
ObjectivesOn completion of this module, students will have experienced an opportunity for applying their knowledge of food science in an industrial environment. They would have gained experience of working practice and relations in an industry. They would have developed a number of new key skills, including identification of objectives, negotiating strategy and resources for achievement of such objectives, better knowledge of team working practices and a set of oral and written communication skills of relevance to modern food industry.
Learning outcomesThe main knowledge outcome will be through the application of theoretical principles in the workplace. Also to gain industry specific knowledge of specific industrial processes and production of specific foodstuffs. Knowledge of company structure and operation will be gained in addition to principles of management (dependent on placement).
Skills outcomesStudents will develop skills in time and man-management as part of the company’s schemes - so dependent on company. Through exposure to industrial problems will develop strategies to deal with problems relying on knowledge gained from years 1 and 2. In the placement many students will be part of a team within the organisation and will develop working practices as such. Communication within the team, with company employees, between other teams and with mangers will be relied upon on a daily basis. Written reports and verbal presentations during the course of employment will further develop those skills.
SyllabusStudents will be offered a one year placement position with an industrial company or industrial related institute. The broad aspect of the program of work will be agreed prior to the placement by the department, the student and the relevant company. The work can involve a single project or a set of shorter interrelated projects, but should fulfil the objectives set above. During the project the students will apply their knowledge and experience as food scientists/ food studies students to one or more aspects of food business. Students will be encouraged to maintain a personal progress report to record and review their progress and achievements throughout the placement period. The student will give an interim presentation at the host company during the visit of the academic supervisor. Similarly, the students will give a seminar to the department and the industrial supervisor on their final report upon completion of heir placement programme.
Teaching methodsDelivery type Number Length hours Student hoursPlacement 22 40.00 880.00Seminar 3 1.00 3.00Private study hours 317.00Total Contact hours 883.00Total hours (100hr per 10 credits) 1,200.00
Private studyDuring the Industrial Placement, the student will be undertaking full time employment. Within the employment there will be various in house training courses dependent on the company. Students will be expected to keep a log of their experiences and training received. Students will be expected to keep abreast of advances in the field in which they have gained employment
Progress monitoringFrom supervisor reports. Review of personal progress file and log and from visits from staff during the placement. From oral presentation at place of employment.
Methods of assessment
Coursework
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Assessment type Notes % of formal assessment
Report report at the start of year 4 50.00Oral Presentation
at company 20.00
Oral Presentation
at Leeds 20.00
Placement Assessment
by industrial supervisor 10.00
Total percentage (Assessment Coursework) 100.00
Reading listThe reading list is available from the Library website
FOOD9150 - Research Project: Investigation and discovery (European Programme)
Module Manager: Mr. P KajdaEmail: [email protected] Taught: Semester 2 Credits: 60
Pre-requisite qualificationsSuccessful completion of Year 2 of BSc Food Science (European) or BSc Food Studies and Nutrition (European)Programme; competence in appropriate foreign language.
ObjectivesOn completion of this module students will have been trained in the application of fundamental scientific principles to solve problems in food research and gained experience in working in a University in another European country.
SyllabusStudents will be given a choice of research topics relevant to the research activity of the Department in which they are to work. The approach will involve an original piece of experimental work based within food chemistry, food analysis, food biochemistry, food colloids, physical measurements or food process engineering laboratories, and/or using computing facilities; the work to be written up as a dissertation.
Students will be expected to contribute to the research activity (eg seminars) of the host institution.
Teaching methodsDelivery type Number Length hours Student hoursPlacement 1 400.00 400.00Private study hours 200.00Total Contact hours 400.00Total hours (100hr per 10 credits) 600.00
Private study200 hours - Study and preparation of dissertation, oral examination and seminars.
Methods of assessment
CourseworkAssessment type Notes % of formal
assessmentIn-course Assessment
Continuous assessment by supervisor 10.00
Oral Presentation
Oral Examination 15.00
Written Work Seminar 15.00Essay or Dissertation
Dissertation submitted by August of Year 3. 60.00
Total percentage (Assessment Coursework) 100.00
Reading listThere is no reading list for this module
FOOD9360 - Year Abroad for Food Students
Module manager: Mr. P.K.KajdaEmail: [email protected]: Semester 1 and 2 Credits: 120
Pre-requisite qualificationsa pass at level 2 in a Food degree programme with a weighted 2.1 year average
Module summaryThis module is assessed on a Pass/Fail basis. The mark does not contribute to degree classification. Modules from the host institution must be agreed with the School before departure - any changes made once at the host institution must be agreed by the School.
ObjectivesOn completion of this module, students should be able to:- illustrate commitment to study in an institution abroad;- experience and contrast approaches and styles of learning and teaching at a non European English speaking university;- experience a new culture and show self-reliance;- successfully complete a selection of agreed food related modules of the International University at the appropriate level;- develop a wide range of new skills, established a broader view of food related subject areas.
Learning outcomesThe essential individual nature of the Year Abroad modules means that each student may have different learning experiences, but it is expected that students will develop a wide range of new skills, and establish a broader view of food related subject areas from the perspective of the host institution. Students will show the ability to adapt to a new learning environment in a different culture.
Skills outcomesSkills outcomes will be determined by the modules selected and agreed by the student and the department - and so will also be dependent on host institution - but it is expected that students will develop a wide range of new skills, and establish a broader view of food related subject areas from the perspective of the host institution.
Students will show the ability to adapt to a new learning environment in a different culture.
SyllabusThe syllabus will depend on the institute attended, and will be agreed from the courses offered by the host institute. Modules that complement and supplement the Leeds programme as shown from experience of previous students, information from personal staff contacts at partner institutes will be used as a guide to enrolment.
Teaching methodsDelivery type Number Length hours Student hoursSupport by Host Establishment 0 0.00 1,200.00Private study hours 0.00Total Contact hours 1,200.00Total hours (100hr per 10 credits) 1,200.00
Private studylectures, seminars and private studied will be detailed by module selection at the partner institute
Progress monitoringStudents will follow the assessment arrangements of the host institution - only taught modules to be taken and the student would be treated as the home students on that programme. Monitoring of non-academic progress would be by the Advisor at the host institution, and through regular (email) contact with the student's placement mentor in Leeds. There will be direct e-mail contact between students and the module leader and Dr Murray. contacts at the partner institutions will be contacted for information on progress.
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Methods of assessment
CourseworkAssessment type Notes % of formal
assessmentIn-course Assessment
coursework is decided by module choice at partner institute 100.00
Total percentage (Assessment Coursework) 100.00
Reading listThe reading list is available from the Library website
