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MSci Food Quality, Safety and Nutrition with Professional Studies

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

MSci Food Quality, Safety and Nutrition with Professional Studies

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

Master in Science

Programme Code

FQS-MSCI-P

UCAS Code

BD46

JACS Code

D600 (DESCR) 100

Criteria for Admissions

A-level:
AAB including Biology and Chemistry + GCSE Mathematics grade C
OR
AAA 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 140 credits at Distinction and 40 credits at Merit + GCSE Biology and Chemistry grade C or GCSE Double Award Science grades CC + GCSE Mathematics grade C.

Irish Leaving Certificate (Higher Level):
AB2B2B2B2B2 including Higher Level grade A and B2 in any order in Biology and Chemistry + if not offered at Higher Level then Ordinary Level grade C in Mathematics
OR
AAB2B2B2B2 including Higher Level grade A or B2 in Biology + Ordinary Level Chemistry grade C + if not offered at Higher Level then Ordinary Level grade C in Mathematics
OR
AAB2B2B2B2 including Higher Level grade A or B2 in Chemistry + Ordinary Level Biology grade C + if not offered at Higher Level then Ordinary Level grade C in Mathematics.

Note: applicants for the MSci degree will automatically be considered for admission to the BSc degree if they are not eligible for entry to the MSci degree both at initial offer making stage and when results are received.

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

Undergraduate Master

Length of Programme

5 Academic Year(s)

Total Credits for Programme

600

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 Mike Morgan

School of Food Science and Nutrition

Dr Anil De Sequeira

School of Society, Enterprise and Environment

REGULATION INFORMATION

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

None

Programme Specific Regulations

The following regulations should be read in conjunction with the University’s General Regulations.
Transfers to and from the programme
Students enrolled on BSc in Food Quality, Safety and Nutrition with Professional Studies may transfer into this programme at any stage provided they have a weighted mean mark of at least 60%. Students enrolled on this pathway may transfer to BSc in Food Quality, Safety and Nutrition with Professional Studies up until the end of Stage 3.

Progression
To progress into Stage 4, students must obtain a weighted mean mark across Stage 1, 2 and 3 of at least 60% and attain a minimum mark of 60% in the Honours project module. Students who do not meet these requirements will be required to transfer to the BSc in Food Quality, Safety and Nutrition with Professional Studies.

Degree Classification
The following module weightings should be used when calculating the honours classification: Stage 1 5%, Stage 2 10%, Professional Studies module 10%, Stage 3 25%, Stage 4 50%.
To be eligible to graduate, students must pass the module Professional Studies. Students who fail the module Professional Studies will automatically be transferred to the same named degree without Professional Studies in the degree title.

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.

7. Demonstrate the ability to propose, plan and carry out high quality research work in the discipline.

8. Demonstrate how their degree learning outcomes can be applied to the workplace and show evidence of career management planning.

LEARNING OUTCOMES

Learning Outcomes: Cognitive Skills

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

1. recognising and using 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.

2. collecting and integrating several lines of evidence and applying 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.

3. designing 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.

4. critically analysing 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.

5. applying 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.

6. demonstrating 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.

7. understanding the nature of risk.

Teaching/Learning Methods and Strategies

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

Methods of Assessment

reports.

8. reflecting on and evaluating 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.

9. recognising 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.

10. Design, plan and manage a significant sized research project

Teaching/Learning Methods and Strategies

Through their MSci research project

Methods of Assessment

Project proposal, research diary, interim reports and dissertation.

11. Demonstrate the ability to evaluate, problem solve and make decisions based on their own and others evidence.

Teaching/Learning Methods and Strategies

Review of own and others work, through literature and practice.

Methods of Assessment

Project proposal, interim reports, presentation.

Learning Outcomes: Knowledge & Understanding

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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 .

7. 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.

8. Understanding of 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.

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

Teaching/Learning Methods and Strategies

case studies and work based learning.

Methods of Assessment

reports and portfolio.

10. Show in-depth knowledge and understanding of a specific aspect of the subject

Teaching/Learning Methods and Strategies

Through the MSci project

Methods of Assessment

Interim reports, dissertation and presentation for MSci project

Learning Outcomes: Subject Specific

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

1. Understanding of 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.

2. An understanding of 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

cases studies, directed and independent reading.

Methods of Assessment

examinations and reports.

3. 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.

4. planning, conducting, and reporting on investigations, including the use of secondary data;

Teaching/Learning Methods and Strategies

practicals, project work and case studies.

Methods of Assessment

reports.

5. 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.

6. 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.

7. 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:

1. preparing, processing, interpreting and presenting 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.

2. solving 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.

3. receiving, evaluating and responding 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.

4. communicating 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.

5. contributing constructively to group discussions; (ALL MODULES).

Teaching/Learning Methods and Strategies

presentations, interactive sessions, coursework feedback.

Methods of Assessment

presentations, reports and peer review.

6. using 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.

7. demonstrating 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.

8. using 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.

9. planning, allocating and evaluating the work of self, individuals and teams/groups.

Teaching/Learning Methods and Strategies

presentations

Methods of Assessment

reports and presentations.

10. recognising, respecting and evaluating 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.

11. reflecting on and evaluating 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.

12. developing the skills necessary for self-managed and lifelong learning (e.g. working independently, adaptability, 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, mock interview and portfolio.

13. identifying and working towards targets for personal, academic and career development.

Teaching/Learning Methods and Strategies

coursework and work placement.

Methods of Assessment

overall success on the programme.

14. displaying the potential for 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

4

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%

Research Project (MSci)

BIO4301

5

120

24 weeks

N

YES

100%

0%

0%

Principles of Food Quality

BIO2101

2

20

YES

12 weeks

N

YES

100%

0%

0%

Instrumental Food Analysis

BIO2201

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

4

40

24 weeks

N

YES

40%

0%

60%

Food Product Development

BIO3201

4

20

YES

12 weeks

N

YES

40%

0%

60%

Project (FQN)

BIO3302

4

40

24 weeks

N

YES

100%

0%

0%

Professional Studies

BIO3303

3

120

24 weeks

N

YES

100%

0%

0%

Business Innovation and Entrepreneurship

BIO3101

4

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 equivalent to 120CATS Teaching weeks only. Examinations are held at the end of semester 2.

Stage 2: Students will take the compulsory modules listed 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.

Stage 4: Students will take the compulsory modules listed equivalent to 120CATS

Year out: 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, BIO3303. Students unable to secure a year placement will be transferred to the BSc Food Quality, Safety and Nutrition programme.