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BSc Food Quality, Safety and Nutrition

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

BSc Food Quality, Safety and Nutrition

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

Bachelor of Science

Programme Code

FDQ-BSC-S

UCAS Code

DB6K

JACS Code

D620 (DESCR) 100

Criteria for Admissions

A-level:
BBB including Biology and Chemistry + GCSE Mathematics grade C
OR
BBB including Biology and either Home Economics or Nutrition & Food Science + GCSE Biology and 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 and Chemistry 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

BTEC Extended Diploma:
A relevant Food/Science BTEC Extended Diploma with 10 Distinctions and 8 Merits + GCSE Biology and Chemistry grade C or GCSE Double Award Science grades CC + GCSE Mathematics grade C.

Irish Leaving Certificate (Higher Level):
B2B2B2B2CC/B2B2B2B2B2 including Higher Level grade B2 in Biology and Chemistry + if not offered at Higher Level then Ordinary Level grade C in Mathematics
OR
B2B2B2B2B2B2/AB2B2B2B2 including Higher Level grade B2 in Biology + Ordinary Level Chemistry grade C + if not offered at Higher Level then Ordinary Level grade C in Mathematics
OR
B2B2B2B2B2B2/AB2B2B2B2 including Higher Level grade B2 in Chemistry + Ordinary Level Biology grade C + if not offered at Higher Level then Ordinary Level grade C in Mathematics.

International Students
For information on international qualification equivalents, please click on Your Country in the International Students website.

If you are an international student and you do not meet the entrance requirements, you should consider a preparation course at INTO Queen's University Belfast, which will prepare you for successful study on these degree courses. INTO at Queen's is based on the University campus and offers a range of courses including the International Foundation in Engineering and Science.

For students whose first language is not English
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

ATAS Clearance Required

No

Health Check Required

No

Portfolio Required

Interview Required

Mode of Study

Full Time

Type of Programme

Single Honours

Length of Programme

3 Academic Year(s)

Total Credits for Programme

360

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 6

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 Mike Morgan

School of Food Science and Nutrition University of Leeds Leeds LS2 9JT

Dr Anil De Sequeira

School of Society, Enterprise and Environment Faculty of Health and Life Sciences Newton St Loe Bath BA2 9BN

REGULATION INFORMATION

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

None

Programme Specific Regulations

N/A

Students with protected characteristics

The programme does not contain barriers to access for progress 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 the student will be able to:

1. Demonstrate knowledge and understanding of the key scientific disciplines relevant to food and nutrition.

2. Demonstrate an ability to extend knowledge and understanding of food through a scientific approach.

3. Demonstrate an ability to apply and communicate knowledge of food and nutrition to meet the needs of society, industry and the consumer for sustainable food quality including nutrition, safety and security of supply.

4. Demonstrate an ability to apply nutritional information to health status and the interaction between diet, health and disease.

5. Devise, manage and critically evaluate project work.

6. Demonstrate competence in subject specific and key skills, problem solving and a professional approach to work, study and life-long learning.

LEARNING OUTCOMES

Learning Outcomes: Cognitive Skills

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

Recognise and use appropriate theories, concepts and principles from all of the programmes disciplines.

Teaching/Learning Methods and Strategies

Lectures, case studies, directed and independent reading.

Methods of Assessment

Examinations and reports.

Collect and integrate several lines of evidence and apply them in a balanced way in an argument.

Teaching/Learning Methods and Strategies

Project work, case studies, and project work.

Methods of Assessment

Examinations, reports and essays.

Design an experiment, investigation, survey or other means to test an hypothesis or proposition.

Teaching/Learning Methods and Strategies

Practicals and project work.

Methods of Assessment

Reports.

Critically analyse information, synthesising and summarising the outcomes.

Teaching/Learning Methods and Strategies

Practicals, interactive teaching sessions and project work.

Methods of Assessment

Reports, essays and examinations.

Apply knowledge and understanding to address familiar and novel problems.

Teaching/Learning Methods and Strategies

Lectures, practicals, case studies and project work.

Methods of Assessment

Examinations and reports.

Demonstrate awareness of the provisional nature of the facts and principles associated with a field of study,appreciating the difficulties of having incomplete information on which to base decisions;

Teaching/Learning Methods and Strategies

Practicals, lectures, directed and independent reading.

Methods of Assessment

Reports.

Understand the nature of risk.

Teaching/Learning Methods and Strategies

Practicals, lectures, case studies, directed and independent reading.

Methods of Assessment

Reports.

Reflect on and evaluate own performance as an individual and as a team member.

Teaching/Learning Methods and Strategies

Practicals, peer and self review, feedback and group work.

Methods of Assessment

Self evaluation and peer evaluation.

Recognise the moral and ethical issues related to the subject.

Teaching/Learning Methods and Strategies

Lectures, case studies, work placement work, directed and independent reading.

Methods of Assessment

Examinations and reports.

Learning Outcomes: Knowledge & Understanding

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

Describe and understand the biochemical, chemical, physical and biological factors underlying the behaviour (during processing and storage), synthesis and metabolism of food materials.

Teaching/Learning Methods and Strategies

Lectures, practicals and interactive sessions, directed and independent reading.

Methods of Assessment

Examinations, essays, reports, presentations and practical reports.

Understand the role of diet, foods and nutrients in the maintenance of health and the prevention or causation of disease or dysfunction throughout the lifecycle.

Teaching/Learning Methods and Strategies

Lectures, case studies, directed and independent reading.

Methods of Assessment

Examinations, essays and reports.

Explain and safely use methods of chemical and microbiological analysis of relevance to food.

Teaching/Learning Methods and Strategies

Practicals, directed and independent reading.

Methods of Assessment

Practical reports and examinations.

Describe and evaluate the principles and practice of food processing operations and food preservation systems and packaging.

Teaching/Learning Methods and Strategies

Lectures, case studies, practicals, visits, directed and independent reading.

Methods of Assessment

Examinations, essays and reports.

Understand and be able to assess food quality through the use of sensory and other techniques.

Teaching/Learning Methods and Strategies

Lectures, case studies, practicals, directed and independent reading.

Methods of Assessment

Examinations, practical reports, presentations and reports.

Demonstrate an understanding of food legislation, risk [from chemical and allergenic compounds], hygiene and waste management systems.

Teaching/Learning Methods and Strategies

Lectures, case studies, directed and independent reading.

Methods of Assessment

Examinations, reports and essays .

Describe the main aspects of the business environment in which food businesses operate and recognise the impact of management principles on the decision making process.

Teaching/Learning Methods and Strategies

Lectures, visits, business games, case studies, directed and independent reading.

Methods of Assessment

Examination and reports.

Understand the economic, social and behavioural factors that influence food supply, choice, access and consumption.

Teaching/Learning Methods and Strategies

Lectures, case studies, interactive sessions, directed and independent reading.

Methods of Assessment

Examinations, essays and reports.

Apply knowledge gained to a range of work-related situations.

Teaching/Learning Methods and Strategies

Case studies and work based learning.

Methods of Assessment

Reports and portfolio.

Learning Outcomes: Subject Specific

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

Understand the derivation and purpose of dietary reference values, and sources and uses of standards and other reference data.

Teaching/Learning Methods and Strategies

Lectures, practicals, directed and independent reading

Methods of Assessment

Examinations and reports.

Understand links between evidence and action as a basis for policy concerned with food and nutrition in relation to public health.

Teaching/Learning Methods and Strategies

Case studies, directed and independent reading.

Methods of Assessment

Examinations and reports.

Construct, review and critically appraise HACCP plans for food processes.

Teaching/Learning Methods and Strategies

Project work and case studies.

Methods of Assessment

Reports and examinations.

Planning, conducting, and reporting on investigations, including the use of secondary data;

Teaching/Learning Methods and Strategies

Practicals, case studies, project work and computer sessions.

Methods of Assessment

Reports.

Collecting and recording information or data in the library, laboratory or field and summarising it using appropriate qualitative and/or quantitative techniques;

Teaching/Learning Methods and Strategies

Practicals, case studies, project work and computer sessions.

Methods of Assessment

Reports.

Devising, planning and undertaking field and laboratory investigations in a responsible and safe manner, paying due attention to risk assessment, rights of access, relevant health and safety regulations, legal requirements and sensitivity to the impact of investigations on the environment and stakeholders;

Teaching/Learning Methods and Strategies

Lectures, practicals, work placement work and project work.

Methods of Assessment

Reports, portfolio and examinations.

Appreciating and analysing financial and other management information and using it in decision making.

Teaching/Learning Methods and Strategies

Lectures, cases studies, management games and work placement work.

Methods of Assessment

Reports, portfolio and examinations.

Learning Outcomes: Transferable Skills

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

Prepare, process, interpret and present data, using appropriate qualitative and quantitative techniques and packages; appreciating issues of sample selection, accuracy, precision (ALL MODULES).

Teaching/Learning Methods and Strategies

Practicals, cases studies, group and individual projects.

Methods of Assessment

Reports.

Solve numerical problems using computer-based and non-computer based techniques.

Teaching/Learning Methods and Strategies

Practicals, computer sessions and project work.

Methods of Assessment

Reports.

Receive, evaluate and respond to a variety of information sources (eg electronic, textual, numerical, verbal, graphical); (ALL MODULES).

Teaching/Learning Methods and Strategies

Practicals and project work.

Methods of Assessment

Reports.

Communicate accurately, clearly, concisely, confidently and appropriately to a variety of audiences in written, verbal and graphical forms; (ALL MODULES).

Teaching/Learning Methods and Strategies

Directed and independent reading, interactive sessions, practicals and case studies.

Methods of Assessment

Examinations, presentations, reports and essays.

Contribute constructively to group discussions; (ALL MODULES).

Teaching/Learning Methods and Strategies

Presentations, interactive sessions, coursework feedback.

Methods of Assessment

Presentations, reports and peer review.

Use the internet critically as a means of communication and information retrieval; (ALL MODULES).

Teaching/Learning Methods and Strategies

Interactive sessions, group work, (pairs to larger groups).

Methods of Assessment

Presentations and reports.

Demonstrate competence in the use of computer-based information handling and software packages including data processing tools.

Teaching/Learning Methods and Strategies

Computer instruction and coursework feedback.

Methods of Assessment

Assessed through
practical reports, presentations and essays.

Use computer packages to create effective ways to communicate information (ALL MODULES).

Teaching/Learning Methods and Strategies

Computer instruction practicals.

Methods of Assessment

Essays, reports and presentations.

Plan, allocate and evaluate the work of self, individuals and teams/groups.

Teaching/Learning Methods and Strategies

Presentations

Methods of Assessment

Reports and presentations.

Recognise, respect and evaluate the views and opinions of other team/group members.

Teaching/Learning Methods and Strategies

Coursework self evaluation, coursework deadlines, peer review, cross student assessment and work placement.

Methods of Assessment

Coursework feedback, peer review and portfolio.

Reflect on and evaluate own performance as an individual and as a team member.

Teaching/Learning Methods and Strategies

Interactive sessions, groups work and practicals.

Methods of Assessment

Peer review.

Develop the skills necessary for self-managed and lifelong learning (e.g. working independently, adaptably, time management and organisational skills) (ALL MODULES).

Teaching/Learning Methods and Strategies

Mock interview and feedback, group work, work placement reflection.

Methods of Assessment

Peer review and portfolio.

Identify and work towards targets for personal, academic and career development.

Teaching/Learning Methods and Strategies

Coursework and work placement.

Methods of Assessment

Placement portfolio and overall success on the programme.

Display the competence, behaviour and attitudes required in a professional working life including initiative, leadership, team skills and appreciating the need for professional codes of conduct where applicable.

Teaching/Learning Methods and Strategies

Tutorial system, career development sessions, group work and work placement.

Methods of Assessment

Assessed through placement host assessment and portfolio in work placement.

MODULE INFORMATION

Programme Requirements

Module Title

Module Code

Level/ stage

Credits

Availability

Duration

Pre-requisite

 

Assessment

 

 

 

 

S1

S2

 

 

Core

Option

Coursework %

Practical %

Examination %

Clinical Nutrition

SCM3001

3

20

YES

12 weeks

N

YES

40%

0%

60%

Chemistry and Composition of Foods

BIO1303

1

40

24 weeks

N

YES

5%

35%

60%

The World of Microorganisms

BIO1301

1

40

24 weeks

N

YES

20%

20%

60%

Fundamentals of Nutrition and Food Policy

BIO1302

1

40

24 weeks

N

YES

10%

30%

60%

Principles of Food Quality

BIO2101

2

20

YES

12 weeks

N

YES

100%

0%

0%

Food Choice, Diet and Health

BIO2302

2

40

24 weeks

N

YES

50%

0%

50%

Food Supply Chain Safety and Security

BIO3301

3

40

24 weeks

N

YES

40%

0%

60%

Food Product Development

BIO3201

3

20

YES

12 weeks

N

YES

40%

0%

60%

Project (FQN)

BIO3302

3

40

24 weeks

N

YES

100%

0%

0%

Work Placement

BIO2303

2

20

24 weeks

N

YES

100%

0%

0%

Business Innovation and Entrepreneurship

BIO3101

3

20

YES

12 weeks

N

YES

100%

0%

0%

Food Commodities, Processing and Hygiene

BIO2301

2

40

24 weeks

N

YES

50%

0%

50%

Notes

Stage 1: Students will take the 3 compulsory modules listed (120 CATS) Teaching weeks only. Examinations are held at the end of semester 2

Stage 2: Students will take the listed compulsory modules equivalent to 120CATS

Stage 3: Students will take the 3 compulsory modules [100 CATS] and 1 optional module [20 CATS] to give a total of 120 CATS.