(Award available for year: Bachelor of Science)
On completion of the year/programme students should have provided evidence of being able to:
- understand and demonstrate coherent and detailed subject knowledge in unit operations in food processing and application of knowledge base in food innovation;
- understand and demonstrate coherent and detailed subject knowledge in food nutrition and dietary factors;
- understand the application of Good Manufacturing practice, ISO standards, HACCP and the techniques to evaluate quality in food innovations;
- deploy accurately standard techniques of analysis and industry standard tools in project management and new product development;
- demonstrate a conceptual understanding and to present a structured and coherent argument on current issues and recent research in a food topic and to be able to defend the position taken;
- appreciate the uncertainty, ambiguity and limitations of knowledge in the study of food science, nutrition and food-related health;
- critically evaluate current issues, research and advanced scholarship in specific food topics from primary sources and scholarly reviews;
- apply their knowledge and understanding to initiate, design, develop, implement and execute research plans using techniques as appropriate;
- communicate complex scientific ideas and concepts effectively;
- take a proactive and reflective role in learning and to develop professional relationships with others through team working exercises;
- conform to professional boundaries and norms where applicable.
Competence Standards
1.Demonstrate understanding of the basic concepts and principles in the fields of chemistry, biochemistry and molecular biology and their application in food science and in nutrition.
2. Demonstrate understanding of basic statistical concepts, measures, models and their interpretation when analysing data and select appropriate statistical methods for data analysis
3.Demonstrate understanding of essential food safety and hygiene standards, basic HACCP ((hazard analysis and critical control point) ) processes, food allergen safety, food microbiology and basic preservation methods
4.Explain the basic concepts of safety and risk assessment with respect to good laboratory work, good laboratory skills including sustainable laboratory practices and laboratory safety
5. Demonstrate understanding of the history, economic, and social context of the production and processing of basic foodstuffs in the UK and globally. 6.Effectively communicate scientific and technical information through a variety of methods with appropriate support if needed.
7. Reflect on own professional development while adhering to Institute of Food Science and Technology (IFT) ethical and professional standards.
If the chosen pathway includes an industrial placement –
8. Demonstrate ability to direct, monitor and evaluate their work, by seeking/accepting feedback, within a workplace context, using appropriate support as necessary.
9. Demonstrate an awareness of own strengths and development needs and the need for ongoing learning and proactive continuing professional development.
If the chosen pathway includes an international placement -
10. Collaborate effectively with other people in a new environment and successfully completes a period of work or study in another country.
11. Demonstrate self-awareness relating to personal and academic/professional development through successfully completing a period of work or study in another country.
Students will have had the opportunity to acquire, as defined in the modules specified for the programme:
- the transferable/key/generic skills necessary for employment related to food studies and nutrition;
- the exercise of initiative and personal responsibility;
- the deployment of decision making skills in complex and unpredictable situations;
- the communication of information, ideas, problems and solutions of an extended piece of research work/scholarly review and of a team research exercise to a variety of audiences;
- the ability to undertake appropriate further training of a professional or equivalent nature;
- independent learning and self and peer assessment;
- familiarity with industry standard tools in new product development and project management.
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 Food Studies and Nutrition;
- 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 Food Studies and Nutrition;
- work that is typically both evaluative and creative.
Errors, omissions, failed links etc should be notified to the Catalogue Team