Undergraduate Programme Specification
BSc Food Quality, Safety and Nutrition with Professional Studies
Academic Year 2021/22
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 - Food science - 50 101018 - Food safety - 50 |
|||||||||
| ATAS Clearance Required | No | |||||||||||||
| Mode of Study | Full Time | |||||||||||||
| Type of Programme | Single Honours | Length of Programme | Full Time - 4 Academic Year(s) | Total Credits for Programme | 480 | |||||||||
| Exit Awards available | ||||||||||||||
Institute Information
Teaching Institution |
Queen's University Belfast |
School/Department |
Biological Sciences |
|
Quality Code Higher Education Credit Framework for England |
Level 6 |
|
Subject Benchmark Statements The Frameworks for Higher Education Qualifications of UK Degree-Awarding Bodies |
Agriculture, horticulture, forestry, food and consumer sciences (2009) |
Accreditations (PSRB) |
|
Regulation Information
Does the Programme have any approved exemptions from the University 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. |
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 SkillsOn 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 & UnderstandingOn 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 SpecificOn 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 SkillsOn 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 |
|
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 SkillsOn 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 | 40% | 0% | 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 Innovation, Diet & Health' | BIO2302 | 2 | 40 | YES | YES | 24 weeks | N | YES | 35% | 15% | 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 | BIO3001 | 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 | 35% | 5% | 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.