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BSc Food Quality, Safety and Nutrition with Professional Studies

Academic Year 2019/20

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 processes. All degrees are awarded by Queen's University Belfast.

Programme Title BSc Food Quality, Safety and Nutrition with Professional Studies Final Award
(exit route if applicable for Postgraduate Taught Programmes)
Bachelor of Science
Programme Code FDQ-BSC-S UCAS Code BDK6 HECoS Code 100527
ATAS Clearance Required No
Mode of Study Full Time
Type of Programme Single Honours Length of Programme 4 Academic Year(s) Total Credits for Programme 480
Exit Awards available

INSTITUTE INFORMATION

Teaching Institution

Queen's University Belfast

School/Department

Biological Sciences

Framework for Higher Education Qualification Level 
www.qaa.ac.uk

Level 6

QAA Benchmark Group
www.qaa.ac.uk/quality-code/subject-benchmark-statements

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

Accreditations (PSRB)

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 following regulations should be read in conjunction with the University’s General Regulations.
The following module weightings should be used when calculating the honours classification: Stage 1 10%, Stage 2 20%, Professional Studies module 10% and Stage 3 60%.

To be eligible to graduate, in addition to the university requirements, 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.

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 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:

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.

Learning Outcomes: Cognitive Skills

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

Apply, develop and evaluate their use of cognitive skills within the work environment.

Teaching/Learning Methods and Strategies

Workshops, work placement work and self-evaluation of learning.

Methods of Assessment

Placement log books, reports and presentation.

MODULE INFORMATION

Stages and Modules

Module Title Module Code Level/ stage Credits

Availability

Duration Pre-requisite

Assessment

S1 S2 Core Option Coursework % Practical % Examination %
Chemistry and Composition of Foods BIO1303 1 40 YES YES 24 weeks N YES 5% 35% 60%
The World of Microorganisms BIO1301 1 40 YES YES 24 weeks N YES 30% 0% 70%
Fundamentals of Nutrition and Food Policy BIO1302 1 40 YES YES 24 weeks N YES 10% 30% 60%
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 YES YES 24 weeks N YES 50% 0% 50%
Food Commodities, Processing and Hygiene BIO2301 2 40 YES YES 24 weeks N YES 50% 0% 50%
Professional Studies BIO3303 3 120 YES YES 46 weeks N YES 100% 0% 0%
Clinical Nutrition SCM3001 4 20 YES 12 weeks N YES 40% 0% 60%
Food Supply Chain Safety and Security BIO3301 4 40 YES YES 24 weeks N YES 40% 0% 60%
Food Product Development BIO3201 4 20 YES 24 weeks N YES 40% 0% 60%
Project (FQN) BIO3302 4 40 YES YES 24 weeks N YES 100% 0% 0%
Business Innovation and Entrepreneurship BIO3101 4 20 YES 12 weeks N YES 75% 25% 0%

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.

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.