Undergraduate Programme Specification
BSc Food Science and Nutrition
Academic Year 2023/24
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 Science and Nutrition | Final Award (exit route if applicable for Postgraduate Taught Programmes) |
Bachelor of Science | |||||||||||
| Programme Code | FDQ-BSC-N | UCAS Code | DB6K | HECoS Code |
100527 - Food science - 50 101018 - Food safety - 50 |
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| ATAS Clearance Required | No | |||||||||||||
| Mode of Study | Full Time | |||||||||||||
| Type of Programme | Single Honours | Length of Programme |
Full Time - 3 Academic Years |
Total Credits for Programme | 360 | |||||||||
| Exit Awards available | No | |||||||||||||
Institute Information
Teaching Institution |
Queen's University Belfast |
School/Department |
Biological Sciences |
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Quality Code Higher Education Credit Framework for England |
Level 6 |
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Subject Benchmark Statements The Frameworks for Higher Education Qualifications of UK Degree-Awarding Bodies |
Agriculture, horticulture, forestry, food and consumer sciences (2009) |
Accreditations (PSRB) |
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No accreditations (PSRB) found. | |
Regulation Information
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Does the Programme have any approved exemptions from the University General Regulations None |
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Programme Specific Regulations N/A |
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Students with protected characteristics The programme does not contain barriers to access for progress among protected groups. |
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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 an integrated scientific understanding of food science and nutrition
2. 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
3. Demonstrate and ability to apply nutritional information according to health status and the interaction between diet, health and disease;
4. Recognise, explain and evaluate the moral and ethical issues associated with food science and nutrition, applying professional codes of conduct
5. 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
6. Demonstrate a digital mind-set through application of analytical and data interpretations skills using digital sources critically and imaginatively for communication and information retrieval
7. Demonstrate creative applicats of food science literature and an appreciation of innovation
8. Contribute to food related policy in different sectors and in society
9. Devise, conduct, analyse and critique food science and nutrition research work with the capability to propose methods to overcome deficiencies where knowledge is limited
11. 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
12. 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.
Learning Outcomes
Learning Outcomes: Cognitive SkillsOn the completion of this course successful students will be able to: |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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Understand the nature of risk. |
Teaching/Learning Methods and Strategies Practicals, lectures, case studies, directed and independent reading. Methods of Assessment Reports. |
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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. |
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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. |
Learning Outcomes: Knowledge & UnderstandingOn the completion of this course successful students will be able to: |
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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. |
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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 |
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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 |
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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. |
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Understand and be able to assess food quality 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. |
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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 . |
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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. |
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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. |
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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 SpecificOn the completion of this course successful students will be able to: |
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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. |
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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. |
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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. |
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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. |
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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. |
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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 reports. |
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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. |
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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. |
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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 |
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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 |
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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. |
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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 SkillsOn the completion of this course successful students will be able to: |
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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 |
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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 |
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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 |
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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. |
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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. |
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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. |
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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 |
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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 |
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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. |
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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. |
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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. |
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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. |
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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 |
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| S1 | S2 | Core | Option | Coursework % | Practical % | Examination % | ||||||
| Fundamentals of Nutrition and Physiology | BIO1302 | 1 | 40 | YES | YES | 20 weeks | N | YES | -- | 40% | 0% | 60% |
| Composition of Foods | BIO1313 | 1 | 20 | -- | YES | 20 weeks | N | YES | -- | 40% | 0% | 60% |
| Chemistry for Food Scientists | BIO1312 | 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% |
| Sustainable Food Systems | BIO1311 | 1 | 20 | -- | YES | 12 weeks | N | YES | -- | 100% | 0% | 0% |
| Work Placement | BIO2303 | 2 | 20 | YES | YES | 24 weeks | N | -- | YES | 100% | 0% | 0% |
| 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% |
| Food Innovation, Diet & Health | BIO2302 | 2 | 40 | YES | YES | 24 weeks | N | YES | -- | 50% | 0% | 50% |
| Principles of Food Quality | BIO2101 | 2 | 20 | YES | -- | 12 weeks | N | YES | -- | 100% | 0% | 0% |
| Research Project | BIO3308 | 3 | 40 | YES | YES | 24 weeks | N | YES | -- | 100% | 0% | 0% |
| Business Innovation and Entrepreneurship | BIO3101 | 3 | 20 | YES | -- | 12 weeks | N | YES | -- | 100% | 0% | 0% |
| Nutrition Pathways in Health and Disease | BIO3001 | 3 | 20 | -- | YES | 12 weeks | N | YES | -- | 40% | 0% | 60% |
| Food Supply Chain Safety and Security | BIO3301 | 3 | 40 | YES | YES | 24 weeks | N | YES | -- | 40% | 0% | 60% |
Notes
Stage 1: Students will take the 5 compulsory modules listed (120 CATS)
Teaching weeks only. Examinations are held at end of Semester 1 and Semester 2
Stage 2: Students will take the listed compulsory modules equivalent to 100CATS and 1 optional module equivalent to 20CATS
Stage 3: Students will take the 4 compulsory modules equivalent to 120CATS