(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 science and chemistry and of the implications of the interactions of food components;
- 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 sensory analysis;
- demonstrate a conceptual understanding and to present a structured and coherent argument on current issues and recent research in a food science topic and to be able to defend the position taken;
- demonstrate the ability to research material as part of a team to produce and present structured and clearly articulated lectures about named products from farm to fork;
- appreciate the uncertainty, ambiguity and limitations of knowledge in the study of food science;
- be able to critically evaluate current issues, research and advanced scholarship in specific food science topics from primary sources and scholarly reviews;
- apply their knowledge and understanding to initiiate, design, develop, implement and execute research plans using techniques as appropriate;
- 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 scientific principles underlying the composition, structure, and properties of food and their changes during processing and storage.
2 Demonstrate Understanding of food production and food safety. this includes knowledge of quality assurance and control systems, ethical and professional standards of the Institute of Food Science and Technology.
3. Design, formulate, and develop new food products that meet specified requirements such as nutritional value, safety, quality, and sustainability.
4. Apply laboratory techniques related to food analysis and food processing with appropriate support.
5 Effectively communicate scientific and technical information to a variety of audiences with appropriate support if needed.
6 Apply scientific knowledge and critical thinking skills to solve problems in food science and technology.
If the chosen pathway includes an industrial placement –
7. Demonstrate ability to direct, monitor and evaluate their work, by seeking/accepting feedback, within a workplace context, using appropriate support as necessary.
8. 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 -
9. Collaborate effectively with other people in a new environment and successfully completes a period of work or study in another country.
10. 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 science;
- 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 statistics, project management, process problem solving and new product development.
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 Science;
- 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 Science;
- work that is typically both evaluative and creative.
Errors, omissions, failed links etc should be notified to the Catalogue Team