Module manager: Dr Joanne Brown
Email: j.h.brown@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2026/27
FOOD2175
This module is not approved as a discovery module
The module is designed to enhance your research approaches and problem-solving skills. It will develop your ability to critically evaluate literature, define clear research question(s) and select appropriate methods that align with your research goal(s). Through the exploration of research-related skills, the module aims to further your knowledge and competencies to prepare you for your final year project but also supporting your personal development for career readiness.
The objectives of this module are to:
- Introduce students to the expression of significant lines of questioning that can be investigated through the collection, organization, critique and analysis of current scientific literature and data within the framework of their main area of study.
- Develop in students an appreciation for published data, with focus on the ability to evaluate the quality, reliability and limitations of data and methods employed for data acquisition.
- Introduce students to the different avenues available to them to conduct appropriate research within the School of FS&N, including ethical implications of research.
- Introduction to their final year Capstone Project.
- Enable students to identify how they can surface their research skills.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Conduct specific in-depth literature searching using relevant databases and critically assess the material arising from these searches.
2. Demonstrate an understanding of the skills required for research, including evidence gap identification.
3. Formulate clear research questions and propose appropriate research methodologies to explore/address these.
4. Demonstrate awareness of IFST and/or AfN competence standards for Food Scientists and/or Associate Registered Nutritionists.
Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
5. Technical skills: subject specific skills, e.g., formulating a research question and appropriate methodologies.
6. Work ready skills: time management, planning & organisation, technical/IT skills, problem solving & analytical skills, critical thinking, active learning, core literacies, decision making (WR1,4,5,9,12,13,16)
7. Sustainable skills: anticipatory/future thinking, critical thinking, Ethical, information searching (SS2,3,9,10)
8. Academic skills: reflection, critical thinking, academic writing, academic language, information searching, appraising & summarising the literature, academic integrity, referencing (AS1,2,4,5,8-10)
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Supervision | 2 | 0.5 | 1 |
| Lecture | 7 | 1 | 7 |
| Practical | 2 | 1.5 | 3 |
| Practical | 5 | 2 | 10 |
| Seminar | 2 | 1.5 | 3 |
| Private study hours | 76 | ||
| Total Contact hours | 24 | ||
| Total hours (100hr per 10 credits) | 100 | ||
Proposal: Students will engage with the following workshops where they can gain feedback:
- Bring and share their project topic where students will be asked to discuss their ideas with peers before choosing their final topic
- Peer review of draft proposal
- 2 x meetings with supervisor
Skills development: skills student will be asked to peer review their CVs for feedback – this will be a formative task.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Coursework | 100 |
| Coursework | Coursework – pass for progression | |
| Total percentage (Assessment Coursework) | 100 | |
The pass for progression assessment is important to demonstrate awareness of IFST and/or AfN competence standards for Food Scientists and/or Associate Registered Nutritionists.
Check the module area in Minerva for your reading list
Last updated: 30/04/2026
Errors, omissions, failed links etc should be notified to the Catalogue Team