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Undergraduate Programme Specification

MSci Food Science and Nutrition with Professional Studies

Academic Year 2022/23

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 MSci Food Science 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 HECoS Code 100527 - Food science - 50
101018 - Food safety - 50
ATAS Clearance Required No
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 No

Institute Information

Teaching Institution

Queen's University Belfast

School/Department

Biological Sciences

Quality Code
https://www.qaa.ac.uk/quality-code

Higher Education Credit Framework for England
https://www.qaa.ac.uk/quality-code/higher-education-credit-framework-for-england

Level 7

Subject Benchmark Statements
https://www.qaa.ac.uk/quality-code/subject-benchmark-statements

The Frameworks for Higher Education Qualifications of UK Degree-Awarding Bodies
https://www.qaa.ac.uk/docs/qaa/quality-code/qualifications-frameworks.pdf

Agriculture, Horticulture, Forestry, Food and Consumer Sciences (2019)

Accreditations (PSRB)

No accreditations (PSRB) found.

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:

Demonstrate an integrated scientific understanding of food science and nutrition.

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

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

Recognise, explain and evaluate the moral and ethical issues associated with food science and nutrition, applying professional codes of conduct.

Evaluate the main aspects of the business environment in which agri-food businesses operate, recognising the importance of innovation and entrepreneurship for continued business success.

Demonstrate a digital mind-set through application of analytical and data interpretation skills using digital sources critically and imaginatively for communication and information retrieval.

Demonstrate creative application of food science literature and an appreciation of innovation.

Contribute to food related policy in different sectors and in society.

Devise, conduct, analyse and critique food science and nutrition research work with the capability to propose methods to overcome deficiencies where knowledge is limited.

Demonstrate critical thinking to solve both routine and unfamiliar food science problems confidently and with the ability to challenge what is in place.

Demonstrate competence in subject specific skills and the key skills of communication, leadership and negotiation, resilience, teamwork and collaboration, organisation and time management, flexibility and an eye for detail with a positive attitude and a passion for food.

Demonstrate reflection regarding how their degree learning outcomes can be applied to the workplace, identifying and working towards ambitious targets for personal, career and academic development.

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

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 a 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 with the confidence to challenge what is in place.

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, applying professional codes of conduct.

Teaching/Learning Methods and Strategies

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

Methods of Assessment

Examinations and reports.

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.

Design, plan and manage a significant sized research project.

Teaching/Learning Methods and Strategies

MSci research project.

Methods of Assessment

Project proposal, research diary, interim reports and dissertation.

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/acceptability through the use of sensory evaluation 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.

Evaluate the main aspects of the business environment in which agri-food businesses operate, recognising the importance of innovation & entrepreneurship for continued business success.

Teaching/Learning Methods and Strategies

Lectures, guest speakers, 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.

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

Teaching/Learning Methods and Strategies

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:

Demonstrate an understanding of physiology and biochemistry, relevant to the study of food science and nutrition.

Teaching/Learning Methods and Strategies

Lectures, directed and independent reading.

Methods of Assessment

Examinations and reports.

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.

Evaluate the development, relevance and impact of food, nutrition and health policy locally, nationally and globally with critical insight.

Teaching/Learning Methods and Strategies

Lectures, directed and independent reading.

Methods of Assessment

Examinations and reports.

Assess the legal context, ethics and values of professional practice.

Teaching/Learning Methods and Strategies

Lectures, guest speakers, directed and independent reading.

Methods of Assessment

Examinations and reports.

Recommend, design and/or formulate, and evaluate a diet and/or food product to meet a specification appropriate for a stated situation.

Teaching/Learning Methods and Strategies

Lectures, practicals, directed and independent reading.

Methods of Assessment

Examinations and case study.

Explain characteristics and properties of packaging materials for food products and identify appropriate ethical and sustainable packaging systems.

Teaching/Learning Methods and Strategies

Lectures, directed and independent reading.

Methods of Assessment

Examinations and reports.

Evaluate the impact of food supply chain food processes upon the environment and describe relevant approaches to mitigate impact.

Teaching/Learning Methods and Strategies

Lectures, case studies, guest speakers, 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.

Plan, conduct and report 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.

Collect and record 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.

Devise, plan and undertake 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.

Appreciate and analyse financial and other management information and use it in decision making.

Teaching/Learning Methods and Strategies

Lectures, cases studies 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, interprete and respond to a variety of information sources (e.g. 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 digital tools 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 digital literacy 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, evaluate and reflect on the work of individuals and collaborative 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 to formulate a personal development strategy.

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, flexibility, resilience, 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 ambitious 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.

Module Information

Stages and Modules

Module Title Module Code Level/ stage Credits

Availability

Duration Pre-requisite

Assessment

S1 S2 Core Option Coursework % Practical % Examination %
Composition of Foods BIO1313 1 20 -- YES 12 weeks N YES -- 40% 0% 60%
Fundamentals of Nutrition and Physiology BIO1302 1 40 YES YES 24 weeks N YES -- 40% 0% 60%
Chemistry for Food Scientists BIO1312 1 20 YES -- 12 weeks N YES -- 100% 0% 0%
Sustainable Food Systems BIO1311 1 20 -- YES 12 weeks N YES -- 100% 0% 0%
Microbiology for Food Scientists BIO1310 1 20 YES -- 12 weeks N YES -- 100% 0% 0%
Food Innovation, Diet & 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%
Industrial Food Analysis BIO2201 2 20 -- YES 12 weeks N YES -- 100% 0% 0%
Principles of Food Quality BIO2101 2 20 YES -- 12 weeks N YES -- 100% 0% 0%
Professional Studies BIO3303 3 120 YES YES 46 weeks N YES -- 100% 0% 0%
Research Project BIO3308 4 40 YES YES 24 weeks N YES -- 100% 0% 0%
Business Innovation and Entrepreneurship BIO3101 4 20 YES -- 12 weeks N YES -- 100% 0% 0%
Food Supply Chain Safety and Security BIO3301 4 40 YES YES 24 weeks N YES -- 40% 0% 60%
Nutrition Pathways in Health and Disease BIO3001 4 20 -- YES 12 weeks N YES -- 40% 0% 60%
MSci Research Project: Food Science and Nutrition BIO4303 5 60 YES YES 24 weeks N YES -- 100% 0% 0%
Agri-Food Traceability and Fraud BIO4201 5 20 -- YES 12 weeks N YES -- 100% 0% 0%
Food Safety, Health and Disease BIO4101 5 20 YES -- 12 weeks N YES -- 100% 0% 0%
Advanced Food Bioanalysis BIO4102 5 20 YES -- 12 weeks N YES -- 100% 0% 0%

Notes

Stage 1: Students will take the 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.

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 Science and Nutrition programme.

Stage 3: Students will take the compulsory modules to give a total of 120 CATS.

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