(Award available for year: Bachelor of Science)
On completion of the year/programme students should have provided evidence of being able to:
• demonstrate coherent and detailed understanding of subject knowledge and professional competencies some of which will be informed by recent research/scholarship in the discipline, including knowledge of:
• the biochemical basis underlying the link between diet and disease;
• the scientific principles underlying personalised nutrition and nutrient-gene interactions;
• the role of specific diets and nutrients in the treatment of disease with an appreciation of nutrient bioavailability and food-drug interactions.
• demonstrate a critical understanding of the policy development process that affects the nutrition discipline and demonstrate a conceptual understanding which enables the development and sustaining of an argument within the context of policy development and implementation;
• demonstrate understanding of the application of Good Manufacturing practice, ISO standards, HACCP and the techniques to evaluate quality in food innovations.
• demonstrate ability in critical evaluation of current issues, research and advanced scholarship relevant to nutrition using concepts from scholarly reviews and primary sources relevant to nutrition;
• demonstrate an understanding of the provisional nature of information and allow for competing and alternative explanations within the nutrition discipline;
• apply their knowledge and understanding to solving standard and novel problems by collecting, analysing, and evaluating appropriate information, and use it creatively to suggest innovations or make decisions;
• demonstrate ability in the use and evaluation of analytical techniques standard to the nutrition discipline;
• demonstrate ability in the use of industry standard project management tools;
• demonstrate ability to communicate complex scientific ideas and concepts effectively, using a range of media, and aimed at a variety of audiences;
• take a proactive and reflective role in learning and to develop professional relationships with others through team working exercises;
• demonstrate ability in the use and evaluation of statistical methods relevant to nutritional research;
• exhibit ownership of some aspects of the defining elements of the discipline as a result of an in-depth study of the literature and the undertaking of a research project;
• apply their knowledge and understanding in order to initiate, plan and carry out an extended piece of work or project, using principles based on the scientific method of hypothesis-driven research, and taking into consideration the safety and ethical issues pertinent to the work undertaken;
• conform to professional boundaries as set by the UK Voluntary Register of Nutritionists.
Students will have had the opportunity to acquire, as defined in the modules specified for the programme:
• qualities and transferable skills necessary for good academic practice and employment in the food and nutrition industry and in food and nutrition research.
Transferable skills developed in years 1 and 2 will be further developed to include:
• the exercise of initiative and personal responsibility which will be best demonstrated through the undertaking of an extended piece of an independent research project;
• team working to include the deployment of decision making skills in complex and unpredictable situations which will be best demonstrated through a multidisciplinary team project in new food product development and a specialist team project in health promotion;
• the communication of information, ideas, problems and solutions in a variety of ways to a variety of audiences;
• ICT skills to include tools used in industry (statistics, project planning)
• the ability to undertake appropriate further training of a professional or equivalent nature (Life-long learning);
• self-management will be further encouraged through more complex project work that involve a variety of tasks with self-imposed milestones; independent learning will be at the core of most modules;
• qualities in analytical and critical thinking will be further developed including synthesis of opinions and the questioning of the boundaries of knowledge within the discipline;
• social and cultural sensitivity will be further developed though tasks involving real-life problems and situations;
Achievement will be assessed by a variety of methods in accordance with the learning outcomes of the modules specified for the year/programme and will include:
• demonstrating the ability to apply a broad range of aspects of the Nutrition discipline;
• work that draws on a wide variety of material;
• the ability to evaluate and criticise received opinion;
• evidence of an ability to conduct independent, in depth enquiry within the discipline;
• work that is typically both evaluative and creative.
Errors, omissions, failed links etc should be notified to the Catalogue Team