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MSci Food Science and Food Security 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 Science and Food Security with Professional Studies

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

Master in Science

Programme Code

AFL-MSCI-P

UCAS Code

D991

JACS Code

D610 (DESCR) 100

Criteria for Admissions

A-level:
AAB including Biology and Chemistry + GCSE Mathematics grade C
OR
AAB including Biology and either Home Economics or Nutrition & Food Science + GCSE Biology and 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 and Chemistry 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

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

Health Check Required

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
www.qaa.ac.uk

Level 7

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

The following regulations should be read in conjunction with the University’s General Regulations.

Degree Classification
For candidates who have completed the MSci Pathway to the satisfaction of the examiners, the following module weightings should be used when calculating the honours classification: Stage 1 5%, Stage 2 10%, Year out 10% Stage 3 25%, Stage 4 50%.

Progression:
The pass mark for all modules at all Stages is 40%. University progression regulations apply and in addition students must have achieved an overall weighted average at the end of Stage 2 of at least 55%. Students with an overall weighted average at Stage 2 lower than 55% will not be able to progress to Stage 3 and will be required to transfer to the BSc Food Quality, Safety and Nutrition degree. At the end of Stage 3, students who meet university regulations and whose overall weighted average at Stage 3 is less than 55%, will not be eligible to proceed to Stage 4 and will graduate with a BSc Honours degree in Food Science and Food Security with Professional Studies. The final degree classification for this programme is calculated as follows: Stage1 10%; Stage 2 20%; Year out 10%; Stage 3 60%.

Transfer to Other Pathways
At any time, normally up to the end of Stage 2, students may transfer to the BSc Food Quality, Safety and Nutrition with Professional Studies degree, provided they have passed all the compulsory modules on the pathway to which they are transferring.

Students with protected characteristics

The programme does not contain barriers to access or progression among protected groups.

Are students subject to Fitness to Practise Regulations

(Please see General Regulations)

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 science

2. Demonstrate a knowledge, understanding and awareness of the emerging issues in the field of global food security.

3. Demonstrate an ability to extend knowledge and understanding of food through a scientific approach.

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

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

6. Demonstrate an understanding and awareness of approaches to monitor food safety and protect human health

7. Devise, manage and critically evaluate group work and project work.

8. Demonstrate competence in subject specific and key skills, problem solving and a professional approach to work, study and life-long learning.

9. Demonstrate a professional approach to the work environment

10. Demonstrate skills compatible with a career in research, industry or other areas of professional scientific employment

11. Demonstrate an ability to design and perform of a piece of scientific work in an area associated with food science and food security.

12. 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. 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.

2. collect and interrogate 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. understand the nature of risk.

Teaching/Learning Methods and Strategies

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

Methods of Assessment

reports.

8. 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.

9. 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.

10. 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.

11. assess available scientific literature to design, plan and execute experimental analysis based on available and most appropriate techniques.

Teaching/Learning Methods and Strategies

project work, practicals, lectures and case studies.

Methods of Assessment

reports, dissertations and examinations.

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. 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.

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. A systematic understanding of knowledge, and a critical awareness of current problems and /or new insights, much of which is at, or informed by, the forefront of the discipline of Food Science and Food Security

Teaching/Learning Methods and Strategies

workshops, meetings, laboratory training and practicals and assessed through project proposals, diaries/notebooks and dissertations

Methods of Assessment

examinations, essays, reports, dissertations.

Learning Outcomes: Subject Specific

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

1. 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.

2. 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

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. plan, conduct, and report on investigations, including the use of secondary data;

Teaching/Learning Methods and Strategies

practicals, project work and case studies.

Methods of Assessment

reports.

5. collect and record information or data in the library, laboratory or field and summarise 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. 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.

7. appreciate and analyse 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. 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.

2. 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.

3. 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.

4. 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.

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. 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.

7. 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

practical reports, presentations and essays.

8. 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.

9. plan, allocate and evaluate the work of self, individuals and teams/groups.

Teaching/Learning Methods and Strategies

presentations

Methods of Assessment

reports and presentations.

10. recognise, respect and evaluat 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. 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.

12. develop 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. identify and work 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. display 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 %
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		20%	20%	60%
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%
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	12 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	100%	0%	0%
Global Issues in Agriculture	BIO3207	4	20		YES	12 weeks	N	YES		40%	0%	60%
Food Safety, Health and Disease	BIO4101	5	20	YES		12 weeks	N	YES		50%	0%	50%
Advanced Food Bioanalysis	BIO4102	5	20	YES		12 weeks	N	YES		100%	0%	0%
Agri-Food Traceability and Fraud	BIO4201	5	20		YES	12 weeks	N	YES		100%	0%	0%
MSci Research Project: Food Science and Food Security	BIO4302	5	60	YES	YES	24 weeks	N	YES		100%	0%	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.

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 Science and Food Security programme.