On completion of the year/programme students should have provided evidence of being able to:
• demonstrate in-depth specialist knowledge of techniques relevant to food science and nutrition and to demonstrate a sophisticated understanding of concepts, information and techniques at the forefront of the discipline;
• demonstrate an advanced understanding of concepts, information and techniques informed by knowledge across, or in aspects at, the forefront of the discipline;
• exhibit mastery in the exercise of generic and subject-specific intellectual abilities related to food science and nutrition;
• demonstrate an advanced understanding of techniques applicable to research in an area of food science and nutrition;
• proactively formulate ideas and hypotheses and to develop, implement and execute plans by which to evaluate these;
• take a proactive and reflective role in learning and to develop professional relationships with others through team working exercises;
• work effectively in an industrial environment as part of a team;
• proactively formulate ideas and hypotheses and evaluate these; evaluate current issues and research in sustainability and environmental management research.
• critically and creatively evaluate current issues, research and advanced scholarship in areas of food science and nutrition;
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:
• a practical and working understanding of food science and nutrition;
• the skills required to conduct multi-disciplinary research;
• the skills necessary to undertake a higher research degree and/or for employment in a higher capacity in professional practice;
• ability to evaluate their own achievement and that of others;
• self-direction and effective decision making in complex and unpredictable situations;
• independent learning and the ability to work in a way which ensures continuing professional development;
• critical engagement in the development of professional/disciplinary boundaries and norms in food science and nutrition and related areas.
• critical evaluation of their own achievement and that of others through self and per assessment;
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 breadth and/or depth of knowledge to a complex specialist area;
• drawing on a range of perspectives on an area of study;
• the ability to evaluate and criticise received opinion;
• evidence of an ability to conduct independent, in depth enquiry within areas of food science and nutrition;
• evaluating and criticising received opinion;
• work that is typically both evaluative and creative.
• making reasoned judgements whilst understanding the limitations on judgements made in the absence of complete data.
Errors, omissions, failed links etc should be notified to the Catalogue Team