Food Science and Food Security with Professional Studies

Course Structure

Introduction	The overall vision is to provide a dynamic learning environment committed to excellence in teaching and research, that contributes to national and global efforts, to provide the world‘s growing population with a sustainable, safe and secure supply of high-quality food. In doing so Queen‘s seeks to prepare internationally-recognised graduates for leading roles in the production and supply of safe and nutritious food. 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 • Global Issues in Agriculture • Food Product Development • Food Supply Chain Safety and Security • Honours Project
Stage 4	• Food Safety Health and Disease • Advanced Food Bioanalysis • MSci Research Project • Agri Food Traceability and Fraud
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.

• 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.
• 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 through the stages of your degree.
• 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 Stage 3 you will be expected to carry out a significant piece of research [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. At Stage 4 you will carry out a second research project [60CATS] where you will have greater autonomy and responsibility for your own work. You will also be required to show higher levels of critical analysis in your project report.
• Work placements
  Students taking MSci Food Science and Food Security with Professional Studies undertake a compulsory work-placement of at least 46 weeks between Stages 2 and 3 of their degree. This is a significant learning and employability enhancement opportunity. The placement is assessed and contributes 10% to your degree classification. You will be responsible for attaining your placement, supported by a dedicated Work Placement and Careers officer 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 on Cv’s, 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 an external commercial Sensory analysis unit and to make bread and ice cream in the food processing facilities at Loughry campus of CAFRE.

• The way in which you are assessed will vary according to the Learning outcomes of each module. Some modules are assessed solely through project work or written assignments. Others are assessed through a combination of coursework and end of semester examinations. Details of how each module is assessed are shown in the Student Handbook which is provided to all students during their first year induction.

• Feedback provided via formal written comments and marks relating to work that you, as an individual or as part of a group, have submitted.
• 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.

Entrance requirements

A level requirements AAB including Biology and Chemistry + GCSE Mathematics grade C OR AAB 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 AAB 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 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.

Irish leaving certificate requirements H2H3H3H3H3H3 including Higher Level grade H3 in Biology and Chemistry + if not offered at Higher Level then Ordinary Level grade O4 in Mathematics OR H2H2H3H3H3H3 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 H2H2H3H3H3H3 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 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.

Further information MSci applicants will automatically be considered for admission to the BSc Food Quality, Safety and Nutrition degree if they are not eligible for entry to the MSci, both at initial offermaking stage and when results are received.

Option to transfer Transfers between BSc Food Quality, Safety and Nutrition and MSci may be possible at the end of Stage 2.

Career Prospects

Introduction
Nationally and internationally there is a shortage of food science graduates with higher level research skills and technical expertise. These degrees are designed to produce graduates ideally suited to high level careers in research, R&D, industry, education, and also for PhD study.

The Food Science and Food Security MSci degree programme is entirely new and we anticipate that prospective employers of graduates with Masters-level qualifications will range from multinational corporations, global research institutes, universities and local companies.

The School and the Institute for Global Food Security are well connected both locally and internationally and unique project and employment opportunities arise on a regular basis. 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
www.prospects.ac.uk

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.

PLACEMENT EMPLOYERS

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.

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.

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.

Tuition Fees

Northern Ireland (NI)	£4,275
England, Scotland or Wales (GB)	£9,250
Other (non-UK) EU	£4,275
International	£20,100

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

Food Science and Food Security with Professional Studies costs

Year 1 students are required to buy a laboratory coat at a cost of £10 and an E-Book at a cost of £25 and a Food Hygiene text book for £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/.

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 2019 from 1 September 2018.

Advisory closing date: 15 January 2019 (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 2019.
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.

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