(Award available for year: Master of Science)
1. Develop an awareness of food legislation and understanding of the links between food production and sustainability, including originality in tackling and solving global sustainable food systems challenges.
2. Develop an appreciation of the fundamental relationship between chemical reactions at a molecular level and food microstructure, their measurement and the effect of food processing on food structure and composition, safety, and nutritional aspects of food.
3. Demonstrate a multidisciplinary scientific approach towards solving food product design challenges by applying appropriate procedures and scientific techniques.
4. Understand the complex relationship between food quality, nutrition, food safety, food processing and consumer food choice and preferences in selecting and applying diverse methods and techniques used in food product development in developing consumer centred food products.
5. Develop key skills for collecting, analysing, interpreting and presenting data within a clearly defined context and audience, including the use of digital tools where appropriate.
6. Demonstrate self-direction and an aptitude for reflective, life-long learning for the continued advancement of knowledge, understanding, and skills development within fields of food science.
7. Demonstrate ethical and professional practice by being aware of and upholding professional standards in food science.
Skills Learning Outcomes
Students will have had the opportunity to acquire skills in the following categories, as defined in the modules specified for the programme with a key emphasis of this programme being on team-working skills:
1 1. Work Ready Skills: Through the modules assessments and coursework, students will develop key skills including time management, planning and organisation, collaboration teamwork, problem solving and problem solving and analytical skills, leadership, creativity, communication and decision making.
2. Academic Skills: Student will develop key skills including critical thinking, reflection, presentations skills,ethics and time management.
3. Digital Skills: Student will develop key skills in digital creation, problem-solving and innovation, information, data and media literacies, digital communication, collaboration and participation
4. Sustainability Skills – student will develop skills in integrated problem solving, Systems thinking and collaboration
Competence Standards
1. Use knowledge of the scientific principles and mechanisms underpinning the chemical reactions and their interactions to explain changes that can occur to food components.
2. Apply knowledge of appropriate analytical methods in the chemical, nutritional and sensory characterisation of food.
3. Demonstrate understanding of the importance food legislation and the wider context of sustainability in food production.
4. Apply knowledge in food quality, nutrition, food safety, food processing and consumer food choice and preferences in solving food product development challenges.
5. Collaborate with others for the purpose of developing new product design concepts and food products that meet industrial quality and safety standards using appropriate support as necessary.
6. Use appropriate statistical methods and software to analyse data and appropriately communicate results with a variety of formats that suit the context and audience using appropriate support as necessary.
7. Understand the importance of ethical and professional standards of the Institute of Food Science and Technology and how to apply them in own professional development.
A variety of traditional and authentic formative and summative assessment approaches are used to support learning and progression through the course, measure attainment of the learning outcomes and develop skills. Assessments are designed to reflect real-world needs and challenges encountered in the workplace, while accommodating the various learning styles and embedding equitable and inclusive practices to ensure a supportive and fair assessment framework is presented. As such, assessments range in format and may include, for example, report writing, mini critical review and oral and visual presentation. In so doing, skills attained would include, for example, communication, problem solving, critical thinking, and team working, in addition to the core technical skills specific to your degree.
Throughout the course, you'll receive formative feedback, which will provide an opportunity to think critically and reflect on your performance, as you progress and learn.
Errors, omissions, failed links etc should be notified to the Catalogue Team