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MSc (T) Advanced Food Safety

Academic Year 2017/18

A programme specification is required for any programme on which a student may be registered. All programmes of the University are subject to the University's Quality Assurance and Enhancement processes as set out in the DASA Policies and Procedures Manual.

Programme Title

MSc (T) Advanced Food Safety

Final Award
(exit route if applicable for Postgraduate Taught Programmes)

Master of Science

Programme Code

AFL-MSC-AF

UCAS Code

JACS Code

D620 (DESCR) 100

Criteria for Admissions

Normally a 2.2 Honours degree or above in a relevant area of science or equivalent qualification acceptable to the University. Applicants with qualifications below 2.2 Honours degree standard (or equivalent qualification acceptable to the University) will be considered on a case-by-case basis, if they can demonstrate appropriate experience, acceptable to the School.

INTERNATIONAL QUALIFICATIONS For information on international qualification equivalents please select Your Country from the list on our International Students website.

ADDITIONAL INFORMATION FOR INTERNATIONAL STUDENTS
International students wishing to apply to Queen's University Belfast (and for whom English is not their first language), must be able to demonstrate their proficiency in English in order to benefit fully from their course of study or research. Non-EEA nationals must also satisfy UK Visas and Immigration (UKVI) immigration requirements for English language for visa purposes. Evidence of an IELTS* score of 6.0, with not less than 5.5 in any component, or an equivalent qualification acceptable to the University is required (*taken within the last 2 years).

ATAS Clearance Required

No

Health Check Required

No

Portfolio Required

Interview Required

Mode of Study

Full Time

Type of Programme

Postgraduate

Length of Programme

1 Academic Year(s)

Total Credits for Programme

180

Exit Awards available

INSTITUTE INFORMATION

Awarding Institution/Body

Queen's University Belfast

Teaching Institution

Queen's University Belfast

School/Department

Biological Sciences

Framework for Higher Education Qualification Level 
http://www.qaa.ac.uk/publications/information-and-guidance

Level 7

QAA Benchmark Group
http://www.qaa.ac.uk/assuring-standards-and-quality/the-quality-code/subject-benchmark-statements

Agriculture, horticulture, forestry, food and consumer sciences (2009)

Accreditations (PSRB)

External Examiner Name:

External Examiner Institution/Organisation

Professor Richard Frazier

University of Reading

REGULATION INFORMATION

Does the Programme have any approved exemptions from the University General Regulations
(Please see General Regulations)

N/A

Programme Specific Regulations

Awards, Credits & Progression of Learning Outcomes Research project topics will be introduced in the second semester and some initial work undertaken by students before officially proceeding to the Research project after the end of Semester 2. Students will normally have obtained 120 CATS points in the taught modules before undertaking a Research project. All Research projects will be assessed by internal examiners and moderated by the external examiner. Research project

Students with protected characteristics

The programme does not contain barriers to access or progression among protected groups.

Are students subject to Fitness to Practise Regulations

(Please see General Regulations)

No

EDUCATIONAL AIMS OF PROGRAMME

On completion of the programme students will be able to:
• Critically apply their knowledge and skills to evaluate current and emerging risks to food safety and relate these to potential threats to human / animal health and global food security
• Identify and critically evaluate the range of risks that may be introduced during food production and manufacture systems and determine their potential impact on food safety and consumer health
• Critically assess the appropriateness and usefulness of the analytical methods currently available to monitor for and detect risks to animal feed and food safety, and their effectiveness in food safety control
• Critically evaluate the principles behind advanced modern analytical methods and assess those techniques most feasible to be adopted for risk management procedure control under different situations and scenarios
• Apply an in-depth understanding of the range and types of food fraud affecting food safety, traceability and authenticity, and an awareness of the regulatory requirements to challenges in the maintenance of food quality/safety
• Develop, plan and undertake a substantial piece of self-directed critical scientific writing within the field of food safety and communicate conclusions made through this work to specialist and non-specialist audiences
• Position themselves to pursue a career in research, industry or other areas of professional scientific employment related to aspects of food safety and food security

LEARNING OUTCOMES

Learning Outcomes: Cognitive Skills

On the completion of this course successful students will be able to:

Apply new knowledge to critically assess and reflect on specific food-related issues and select appropriate strategies to address these issues

Teaching/Learning Methods and Strategies

Students will develop the cognitive skills of critical analysis and evaluation through teaching on a number of key modules.

Methods of Assessment

Cognitive skills are assessed throughout programme modules based on completion of continuous assessment assignments and the Research project.

Analyse and critically evaluate data obtained from analytical and experimental investigations

Teaching/Learning Methods and Strategies

Students will develop appropriate skills through practical demonstrations within the modules and research project. Skills in judgement of evidence and synthesis are practised and demonstrated through learning activities and problem-based exercises

Methods of Assessment

Evaluation and analysis skills are emphasized in the problem based and case study coursework and are specifically mentioned in the marking criteria for the Research project.

Make sound scientific judgments and assessments in the absence of complete data

Teaching/Learning Methods and Strategies

The Research project module requires students to work independently, guided by a supervisor or tutor. Students practise bibliographic search skills through a comparison of different online databases.

Methods of Assessment

Completion of case studies and Research project.

Learning Outcomes: Transferable Skills

On the completion of this course successful students will be able to:

Develop their transferable skills to a NQF M-level standard. These skills can be subdivided as:
a) Application of numerical skills

Teaching/Learning Methods and Strategies

Students develop numerical skills through discussions of the evidence underlying different pieces of scientific research (in lectures and seminars), and through applied practice through completion of a research project.

Methods of Assessment

Continuous assessment tasks and Research Project dissertation

b) Continuous assessment tasks and Research Project dissertation.

Teaching/Learning Methods and Strategies

Students practise and develop communication skills throughout the course. Skills development is facilitated through feedback. Students prepare work for different audiences. Communication skills include the preparation of slides for scientific presentations.

Methods of Assessment

Feedback and assessment on performance in continuous assessment group tasks is given by teaching staff.

c) Information technology skills

Teaching/Learning Methods and Strategies

Learning is generally supported through IT based resources. Students therefore develop skills in internet searching for literature and other web-based material. Email is used to communicate with the students and use of this resource is covered (along with online databases and use of library catalogues) in the Foundations for Research in the Biosciences. Students produce coursework assessments using different packages (word-processing, graphics, statistical).

Methods of Assessment

Assessment is carried out in formative and summative contexts.

d) Improved own learning and performance

Teaching/Learning Methods and Strategies

Students are encouraged to reflect on their learning through feedback given formally and informally. Research projects and literature reviews are chosen following discussion and reflection on personal goals and motivation for different types of research. Personal goals and effectiveness are discussed as part of the teaching in Foundations for Research in the
Biosciences and students are expected to assess their own performance using evidence from course work and interactions with peers and teaching staff.

Methods of Assessment

Continuous assessment, Literature review and Research Project dissertation.

e) Problem solving

Teaching/Learning Methods and Strategies

Problem solving is practised in course work assignments and in the research project. Intellectual and practical flexibility, along with creativity, are necessary for much scientific research. Addressing food safety issues within the Advanced Food
Bioanalysis module will involve a problem-based approach (e.g. how can useful data be collected, how can resource use issues be reconciled, what analytical methods should be utilised in various situations?).
Students are directed to generic sources of assistance and guidance within the University.

Methods of Assessment

Continuous assessment and Research Project dissertation

f) Working with others

Teaching/Learning Methods and Strategies

Working in different modes, on individual research and in collaborative groups is discussed with students at various points in the programme. Different elements of course work within various modules contain aspects of group-based activities.

Methods of Assessment

Feedback and assessment on performance in group tasks is given by teaching staff.

Learning Outcomes: Knowledge & Understanding

On the completion of this course successful students will be able to:

Demonstrate and critically apply subject specific knowledge surrounding current issues relating to food safety and traceability, it’s monitoring and enforcement

Teaching/Learning Methods and Strategies

Subject-specific knowledge is principally obtained through taught specialist modules. In-depth knowledge of a specific area is developed through the supervised dissertation.

Methods of Assessment

Assessed via continuous assessment including MCQ’s, and dissertation.

Identify a range of current and emerging methodologies used in modern food safety analysis and critically research and communicate the principles behind the use of these methods

Teaching/Learning Methods and Strategies

Lectures, videos, seminars, supported by directed reading of textbooks and journal articles.

Methods of Assessment

Continuous assessment, practical method reports

Critically assess analytical techniques used for food safety analysis in terms of their practical application, strengths, weaknesses and appropriateness for use in different situations

Teaching/Learning Methods and Strategies

Lectures, videos, seminars, supported by directed reading of textbooks and journal articles.

Methods of Assessment

Continuous assessment, including case studies.

Evaluate the potential risks (safety and economic) related to incidents of compromised food integrity and authenticity and identify best practice to avoid such events

Teaching/Learning Methods and Strategies

Lectures, videos, seminars, supported by directed reading of textbooks and journal articles

Methods of Assessment

Continuous assessment, including case studies.

Critically apply knowledge and understanding gained to design and synthesise a body of work related to a food safety topic, and carry out, collate and critically evaluate and interpret qualitative and/or quantitative data and information

Teaching/Learning Methods and Strategies

Directed and self-directed reading, learning resources, reflective practice, academic/tutor feedback/supervision.

Methods of Assessment

Informal progress reports, and dissertation

Learning Outcomes: Subject Specific

On the completion of this course successful students will be able to:

Make sound scientific judgements based on proper analysis of available data and information

Teaching/Learning Methods and Strategies

Through demonstration, students will obtain working knowledge of a range of analytical techniques and technologies which can be applied to the monitoring of food safety and integrity. Case studies will enable students to learn discrimination techniques

Methods of Assessment

Continuous assessment and Research project

Communicate observations and conclusions clearly to specialist and non-specialist audiences

Teaching/Learning Methods and Strategies

Continuous assessment tasks based on self-directed learning, Literature review, Research project

Methods of Assessment

Continuous assessment and Research project.

Demonstrate personal initiative, independence and use team-oriented skills to tackle and solve problems

Teaching/Learning Methods and Strategies

Continuous assessment tasks based on self-directed learning, Research project.

Methods of Assessment

Continuous assessment and Research project

Demonstrate the ability for independent learning required for continuing professional development

Teaching/Learning Methods and Strategies

Continuous assessment tasks based on self-directed learning, Research project.

Methods of Assessment

Continuous assessment and Research project

MODULE INFORMATION

Programme Requirements

Module Title

Module Code

Level/ stage

Credits

Availability

Duration

Pre-requisite

 

Assessment

 

 

 

 

S1

S2

 

 

Core

Option

Coursework %

Practical %

Examination %

Foundations for Research in the Biosciences

BBC8042

7

20

YES

15 weeks

N

YES

100%

0%

0%

Food Safety, Health and Disease

ALU8001

7

20

YES

15 weeks

N

YES

100%

0%

0%

Advanced Food Bioanalysis

ALU8002

7

20

YES

15 weeks

N

YES

100%

0%

0%

Agri-Food Traceability and Fraud

ALU8003

7

20

YES

15 weeks

N

YES

100%

0%

0%

Bio-entrepreneurship and Advanced Skills

BBC8047

7

20

YES

15 weeks

N

YES

100%

0%

0%

Research Project: Advanced Food Safety

BIO8307

7

60

15 weeks

N

YES

100%

0%

0%

Literature Review: Advanced Food Safety

BIO8303

7

20

15 weeks

N

YES

100%

0%

0%

Notes