Staff & Students

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Overview

This degree programme is about gaining the knowledge and understanding of three key areas in relation to food production and consumption.

Food Quality concerns the ‘fitness for purpose’ of our food in terms of appearance (eg colour and surface qualities, texture, flavour and odour) and how these can be improved.

Food Safety considers the physical, microbiological and chemical aspects of our food, which may be harmful to human health and how these can be minimised.

Nutrition concerns the nutrient supply from foods necessary to support the human body in health and during ill health throughout all life stages.

This degree emphasises the inter-relationship between these areas and their equal importance in food production.

Food Quality, Safety and Nutrition Degree highlights

Taught by world leading academic staff who are part of the Institute for Global Food Security.

Professional Accreditations

  • All students undertake the Chartered Institute of Environmental Health Level 3 Award in Food Safety Supervision for Manufacturing as part of the module in Hygienic Food Processing and are considered for the City & Guilds Licentiateship Award from their work placement. Yakult provides prizes for the best overall final year student and the best Honours project in final year. Safe Food also provides a prize for the best essay in the final year module ‘Food Quality and Safety’.

Career Development

  • Upon completion of stage 2, students undertake a one year work placement. For many students this is the most important aspect of the degree, enabling them to experience the types of jobs which are available on graduation and through the preparation of CVs, interviews, etc ensuring they are well prepared for the job market.
When I came to Queen’s I was intrigued to learn more about Food Quality as I had an interest in working in the area of food, particularly within the area of Nutrition. I would really recommend this course at Queen’s, it has given me to opportunity to learn so much and I’m now employed in a local food producer and I’m able to put the knowledge from my course into practice.
Geraldine Renaghan
Food Quality Coordinator – Suki TEA

Course content

Course Structure

Introduction
The subjects studied on this course are wide ranging and include; food (biochemistry, chemistry, commodities, hygiene, marketing, microbiology, policy, processing, product development, psychology, quality and safety), fundamental and clinical nutrition, human physiology, diet and health as well as business innovation and entrepreneurship. Students must take the equivalent of six modules in each stage, including any compulsory modules.
Stage 1
• Chemistry and Composition of Foods
• Fundamentals of Nutrition and Food Policy
• The World of Microorganisms
Stage 2
• Food Commodities, Processing and Hygiene
• Food Choice, Diet and Health
• Principles of Food Quality
Stage 3
• Business Innovation and Entrepreneurship
• Clinical Nutrition
• Food Product Development
• Food Supply Chain Safety and Security
• Research Project
Year Out (Professional Studies)
All students will spend a minimum of 46 weeks in a work placement during which they will carry out some project type work. Students will begin preparations for the placement in the first semester of Stage 2 and the placement will be assessed within the module Professional Studies.

Contact Teaching Times

Large Group Teaching
15 (hours maximum)
Typical values for Stage 1. Includes up to 6 hours practical each week.
Medium Group Teaching
3 (hours maximum)
Typically 3 tutorials of 1 hour duration each week.
Personal Study
22 (hours maximum)
Includes own private study related to topics and coursework.

Learning and Teaching

Students on the BSc in Food Quality, Safety and Nutrition with Professional Studies will be exposed to a range of learning experiences which enable our students to engage with subject experts, develop attributes and perspectives that will equip them for life and work in a global society and make use of innovative technologies and a world class library that enhances their development as independent, lifelong learners. Examples of the opportunities provided for learning on this course are:

Read more

Advisor of Studies

You will be allocated an Advisor of Studies who is responsible for monitoring and advising you on your academic progress throughout your degree.

Certificates/awards

All students undertake the Chartered Institute of Environmental Health Level 3 Award in Food Safety Supervision for Manufacturing as part of the module in Food Commodities, Processing and Hygiene. Students may also have access to industry based training courses during their work placement.

Learning technologies

Information associated with lectures and assignments is often communicated via a Virtual Learning Environment (VLE). A range of e-learning experiences are also embedded in the degree through, for example: interactive group workshops in a flexible learning space; IT and statistics; interactive web-based learning activities; opportunities to use IT programmes associated with practicals, project- based work and work placement.

Lectures

introduce basic information about new topics as a starting point for further self-directed private study/reading. Lectures also provide opportunities to ask questions and gain general feedback and advice on assessments. In many cases lecture notes are available prior to the lectures via the university VLE].

Personal Tutor

You will be allocated a Personal Tutor normally from the academic staff on your course, who will meet with you on several occasions during Stages 1 and 2 to support your academic development. Further details are shown in the section on the Student Guidance Centre.

Practicals

Where you will have opportunities to develop technical skills and apply theoretical principles from the module to real-life or practical contexts. In some cases you will design your own practical and evaluate your success. You will be expected to attend up to 2 practicals per week for a module depending on the content.

Self-directed study

This is a significant part of learning as a Queen’s student, when important private reading, engagement with e-learning resources, reflection on feedback to date and assignment research and preparation work is carried out. This learning activity forms the major time component of all modules and increases as you progress form Stage 1 to 3.

Seminars/tutorials

Teaching is also carried out in small groups (typically 10-20 students), which provides an invaluable opportunity for you to engage with academic staff who have specialist knowledge of the topic, to ask questions of them and to assess your own progress and understanding with the support of peers. You should expect to make presentations and other contributions to these groups.

Supervised projects

In final year, you will be expected to carry out either a significant piece of literature research or a practical investigation [40CATS] on a relevant topic. You will receive support through a series of workshops and from a supervisor who will guide you in terms of how to carry out your research and will provide feedback to you on at least 2 occasions during the report write up stage.

Work placements

Students taking Food Quality, Safety and Nutrition with Professional Studies undertake a compulsory work-placement of at least 46 weeks between Stage 2 and Stage 3 of their degree. This is a significant learning and employability enhancement opportunity. The placement is assessed and contributes 10% of your degree classification. You will be responsible for attaining your placement, supported by a Work placement and careers advisor and a programme of workshops. For many students this is the most important aspect of the degree. It enables you to experience the types of jobs which are available on graduation and through the preparation of CVs, interviews etc. ensures you are well prepared for the job market on graduation. See the section on Careers for example placement hosts.

Work-Related learning/Field Trips/Study Tours

In modules throughout the degree, external experts are invited to give lectures, workshops or tutorials to enhance the learning opportunities of students. These guest speakers include representatives from Sainsbury’s, the Food Standards Agency and Campden BRI who bring a real life context to your studies and emphasise the current relevance of the degree. Visits are also arranged to support theoretical learning, i.e. to external commercial Sensory analysis facilities and to make bread and ice cream in the food processing facilities at Loughry campus of CAFRE.

Assessment

The way in which you are assessed will vary according to the Learning outcomes of each module. Details of how each module is assessed are shown in the Student Handbook which is provided to all students during their first year induction.

Read more

Some modules are assessed solely through project work or written assignments.

Others are assessed through a combination of coursework and end of semester examinations.

Feedback

As you progress through your course you will receive general and specific feedback about your work from a variety of sources including lecturers, module co-ordinators, placement supervisors, personal tutors, advisers of study and your peers.
As a university student, you will be expected to take a greater role in reflecting on this and taking the initiative in continuously improving the quality of your work.

Read more

Feedback may be provided to you in a variety of forms including: formal written comments, face to face comments, placement employer comments or references, online or emailed feedback, pre-submission advice, feedback and outcomes from practical classes, and others.

Face to face comment. This may include occasions when you make use of the lecturers’ advertised “office hours” to help you to address a specific query.

Placement employer comments or references.

Online or emailed comment.

General comments or question and answer opportunities at the end of a lecture, seminar or tutorial.

Pre-submission advice regarding the standards you should aim for and common pitfalls to avoid. In some instances, this may be provided in the form of model answers or exemplars which you can review in your own time.

Feedback and outcomes from practical classes.

Comment and guidance provided by staff from specialist support services such as, Careers, Employability and Skills or the Learning Development Service.

Once you have reviewed your feedback, you will be encouraged to identify and implement further improvements to the quality of your work.

Entry Requirements

Entrance requirements

A level requirements
BBB including Biology and Chemistry + GCSE Mathematics grade C
OR
BBB including Biology and either Home Economics or Nutrition & Food Science + GCSE Chemistry grade C or GCSE Double Award Science grades CC + GCSE Mathematics grade C.
OR
BBB including Chemistry and either Home Economics or Nutrition & Food Science + GCSE Biology grade C or GCSE Double Award Science grades CC + GCSE Mathematics grade C.
OR
ABB including Biology or Chemistry or Double Award Applied Science + GCSE Biology and Chemistry grade C or GCSE Double Award Science grades CC + GCSE Mathematics grade C.

Irish leaving certificate requirements
H3H3H3H3H4H4/H3H3H3H3H3 including Higher Level grade H3 in Biology and Chemistry + if not offered at Higher Level then Ordinary Level grade O4 in Mathematics
OR
H3H3H3H3H3H3/H2H3H3H3H3 including Higher Level grade H3 in Biology + Ordinary Level Chemistry grade O4 + if not offered at Higher Level then Ordinary Level grade O4 in Mathematics
OR
H3H3H3H3H3H3/H2H3H3H3H3 including Higher Level grade H3 in Chemistry + Ordinary Level Biology grade O4 + if not offered at Higher Level then Ordinary Level grade O4 in Mathematics

BTEC Extended diploma
A relevant Food/Science BTEC Extended Diploma with 100 credits at Distinction and 80 credits at Merit + GCSE Biology and Chemistry grade C or GCSE Double Award Science grades CC + GCSE Mathematics grade C.

Access/Foundation Course
Successful completion of Access Course with an average of 80% with no less than 70% in any module including sufficient relevant modules in Biology and Chemistry. GCSE Mathematics grade C or equivalent in Access Course.

Selection Criteria

In addition, to the entrance requirements above, it is essential that you read our guidance notes on 'How we choose our students' prior to submitting your UCAS application. The information relates to 2017 entry and will be updated for 2018 entry as soon as possible.

How we choose our students

Applications are dealt with centrally by the Admissions and Access Service rather than by the Institute of Agri-Food and Land Use. Once your on-line form has been processed by UCAS and forwarded to Queen's, an acknowledgement is normally sent within two weeks of its receipt at the University.

Selection is on the basis of the information provided on your UCAS form, which is considered by the Selector for the Food Quality, Safety and Nutrition degree along with a member of administrative staff from the Admissions and Access Service. Decisions are made on an ongoing basis and will be notified to you via UCAS.

For entry last year, applicants for the Food Quality, Safety and Nutrition degree must have had, or been able to achieve, a minimum of five GCSE passes at grade C or better (to include English Language and Mathematics), though this profile may change from year to year depending on the demand for places. The Selector also checks that any specific entry requirements in terms of GCSE and/or A-level subjects can be fulfilled.

Offers are normally made on the basis of three A-levels. Two subjects at A-level plus two at AS would also be considered. The minimum acceptable is two subjects at A-level plus one at AS though candidates offering this combination will be considered on an individual basis depending on the degree for which they have applied. The offer for repeat candidates is normally the same as the offer for first time applicants. Grades may be held from the previous year.

Applicants offering other qualifications, such as Edexcel National and Higher National Certificates and Diplomas, the International Baccalaureate, Irish Leaving Certificate or an Access course, will also be considered. The same GCSE profile is usually expected of those candidates offering other qualifications.

For applicants offering a relevant HNC, the current requirements are successful completion of the HNC with 1 Distinction and remainder Merits.

For those offering a relevant Higher National Diploma, there may be the possibility of advanced entry to Stage 2 depending on relevance of the HND and first year results (at least half of the first year units must be at Merit grade). Where offers are made for entry to Stage 2 students would be required to achieve 2 Distinctions and remainder Merits in all units assessed in final year. Those not eligible for entry to Stage 2 would be considered for entry to Stage 1 provided at least one first year unit is at Merit grade. Students would be required to achieve Merits in all units assessed in final year.

For those offering a HNC or HND, some flexibility may be allowed in terms of GCSE profile.

Candidates offering Access/Certificate in Foundation Studies courses will be considered individually on their own merits.

The information provided in the personal statement section and the academic reference together with predicted grades are noted but, in the case of degree courses in the Food Quality, Safety and Nutrition degree, these are not the final deciding factors in whether or not a conditional offer can be made. However, they may be reconsidered in a tie break situation in August.

A-level General Studies and A-level Critical Thinking would not normally be considered as part of a three A-level offer and, although they may be excluded where an applicant is taking four A-level subjects, the grade achieved could be taken into account if necessary in August/September.

Candidates are not normally asked to attend for interview.

If you are made an offer then you may be invited to a School Visit Day, which is usually held in the second semester. This will allow you the opportunity to visit the University and to find out more about the degree programme of your choice and the facilities on offer. It also gives you a flavour of the academic and social life at Queen's.

If you cannot find the information you need here, please contact the University Admissions and Access Service (admissions@qub.ac.uk), giving full details of your qualifications and educational background.

INTERNATIONAL STUDENTS

For information on international qualification equivalents, please check the specific information for your country.

English Language Requirements

An IELTS score of 6.5 with a minimum of 5.5 in each test component or an equivalent acceptable qualification, details of which are available at: http://go.qub.ac.uk/EnglishLanguageReqs

If you need to improve your English language skills before you enter this degree programme, INTO Queen's University Belfast offers a range of English language courses. These intensive and flexible courses are designed to improve your English ability for admission to this degree.

  • English for University Study: an intensive English language and study skills course for successful university study at degree level
  • Pre-sessional English: a short intensive academic English course for students starting a degree programme at Queen's University Belfast and who need to improve their English.

INTERNATIONAL STUDENTS - FOUNDATION AND INTERNATIONAL YEAR ONE PROGRAMMES

INTO Queen's offers a range of academic and English language programmes to help prepare international students for undergraduate study at Queen's University. You will learn from experienced teachers in a dedicated international study centre on campus, and will have full access to the University's world-class facilities.

These programmes are designed for international students who do not meet the required academic and English language requirements for direct entry.

INTO - English Language Course(QSIS ELEMENT IS EMPTY)

Careers

Career Prospects

Introduction
Studying for a Food Quality, Safety and Nutrition with Professional Studies degree at Queen’s will assist you in developing the core skills and employment-related experiences that are valued by employers, professional organisations and academic institutions.

Although the majority of our graduates are interested in pursuing careers in the food industry or health promotion, some develop careers in a wide range of other sectors. The following is a list of the major career sectors that have attracted our graduates in recent years:

• Food industry – graduate recruitment schemes
• Food industry – new product development
• Food industry – technical areas
• Food industry – quality management
• Charities – health promotion
• Nutrition – assistant dietician in a hospital trust
• Teaching – home economics [PGCE needed]
• Research – industry research association
• Research – PhD studies

Employment Links
We regularly consult and develop links with a large number of employers including all those who provide work placement opportunities. These range from multinationals such as Moy Park and Sainsbury’s to local companies such as Irwin's and Tayto.
Many companies provide support for the course and students through repeatedly offering 16-week work placements. A number of such placements lead to employment for the students when they graduate.

PLACEMENT EMPLOYERS

Our past students have also gained work placement with organisations such as: Sainsbury’s, Marks & Spencer, Kerry group, Kraft foods, Moy Park, Tayto, Ulster Cancer Foundation, hospital trusts and many more.

What employers say

We have taken three placements students from Queen’s in the past and we have found the quality of the students to be very high. We have recently recruited students from this course to fill a business need for a dedicated Food Quality Coordinator.

We find that students from this course have training and knowledge which make them best placed to help improve areas of our business and provide new ideas and thinking to help meet our future plans for the business.

Annie Rooney
Suki TEA (Northern Ireland)

Additional Awards Gained(QSIS ELEMENT IS EMPTY)

Prizes and Awards(QSIS ELEMENT IS EMPTY)

Degree plus award for extra-curricular skills

In addition to your degree programme, at Queen's you can have the opportunity to gain wider life, academic and employability skills. For example, placements, voluntary work, clubs, societies, sports and lots more. So not only do you graduate with a degree recognised from a world leading university, you'll have practical national and international experience plus a wider exposure to life overall. We call this Degree Plus. It's what makes studying at Queen's University Belfast special.

Fees and Funding

Tuition Fees

The tuition fee rates for undergraduate students who first enrol at the University in the academic year 2018-19 have not been agreed. Tuition fees for 2018-19 will be based on 2017-18 levels, normally increased by inflation and these are set out below.

Northern Ireland (NI) £4,030
England, Scotland or Wales (GB) £9,250
Other (non-UK) EU £4,030
International £18,800

Tuition fee rates are calculated based on a student’s tuition fee status and generally increase annually by inflation. How tuition fees are determined is set out in the Student Finance Framework.

Additional course costs

All Students

Depending on the programme of study, there may be extra costs which are not covered by tuition fees, which students will need to consider when planning their studies.

Read more

Students can borrow books and access online learning resources from any Queen's library.

If students wish to purchase recommended texts, rather than borrow them from the University Library, prices per text can range from £30 to £100. A programme may have up to 6 modules per year, each with a recommended text.  

Students should also budget between £30 to £75 per year for photocopying, memory sticks and printing charges.  

Students undertaking a period of work placement or study abroad, as either a compulsory or optional part of their programme, should be aware that they will have to fund additional travel and living costs.

If a final year includes a major project or dissertation, there may be costs associated with transport, accommodation and/or materials. The amount will depend on the project chosen. There may also be additional costs for printing and binding.

Students may wish to consider purchasing an electronic device; costs will vary depending on the specification of the model chosen.

There are also additional charges for graduation ceremonies, examination resits and library fines.

Food Quality, Safety and Nutrition costs

Year 1 students are required to buy a laboratory coat at a cost of £10, an E-Book at a cost of £25 and a Food Hygiene text book at a cost of £15. Students undertake a placement in year 3 and are responsible for funding travel, accommodation and subsistence costs. These costs vary depending on the location and duration of the placement. Students may receive payment from their placement provider during their placement year.

How do I fund my study?

There are different tuition fee and student financial support arrangements for students from Northern Ireland, those from England, Scotland and Wales (Great Britain), and those from the rest of the European Union.

Information on funding options and financial assistance for undergraduate students is available at http://www.qub.ac.uk/Study/Undergraduate/Fees-and-scholarships/.

Scholarships

Each year, we offer a range of scholarships and prizes for new students. Information on scholarships available.

International Scholarships

Information on scholarships for international students, is available at http://www.qub.ac.uk/International/International-students/International-scholarships/.

* information shown is for 2017-18 and should be used as a guide until 2018-19 scholarships are confirmed.

How and When to Apply

How to Apply

Application for admission to full-time undergraduate and sandwich courses at the University should normally be made through the Universities and Colleges Admissions Service (UCAS).  Full information can be obtained from the UCAS website at: www.ucas.com/apply.

When to Apply
UCAS will start processing applications for entry in autumn 2018 from 1 September 2017.

Advisory closing date: 15 January 2018 (18:00).

Late applications are, in practice, accepted by UCAS throughout the remainder of the application cycle, but you should understand that they are considered by institutions at their discretion, and there can be no guarantee that they will be given the same full level of consideration as applications received by the advisory closing date.

Applicants are encouraged to apply as early as is consistent with having made a careful and considered choice of institutions and courses.

The Institution code for Queen's is QBELF and the institution code is Q75.

Further information on applying to study at Queen's is available at: http://www.qub.ac.uk/Study/Undergraduate/How-to-apply/

Apply via UCAS
After an offer is made this will be notified to applicants through UCAS. Confirmation will be emailed by the Admissions and Access Service and this communication will also include Terms and Conditions (www.qub.ac.uk/Study/TermsandConditions) which applicants should read carefully in advance of replying to their offer(s) on UCAS Track.

Additional Information for International (non-EU) Students

  1. Applying through UCAS
    Most students make their applications through UCAS (Universities and Colleges Admissions Service) for full-time undergraduate degree programmes at Queen's. The UCAS application deadline for international students is 30 June 2018.
  2. Applying direct
    The Direct Entry Application form is to be used by international applicants who wish to apply directly, and only, to Queen's or who have been asked to provide information in advance of submitting a formal UCAS application. Find out more.
  3. Applying through agents and partners
    The University’s in-country representatives can assist you to submit a UCAS application or a direct application. Please consult the Agent List to find an agent in your country who will help you with your application to Queen’s University.

Download a prospectus

Keywords

FOOD

FOOD QUALITY

FOOD SAFETY

FOOD SECURITY

NUTRITION

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