· Web viewProvisional Semester 1 exam timetable on web Friday 9th December Final Semester 1 exam timetable on web ... Friday 3rd February Provisional marks available online for

MSc Student Handbook

Introduction and Welcome!Welcome to the School of Food Science & Nutrition at the University of Leeds. The Staff here hope that you are ready to commence your studies, and that you will find your time here both enjoyable and rewarding.

This MSc Student Handbook is intended to be a source of useful information about the School and how it operates. Included, amongst other things, is full information about the courses and modules available in the School, how student progress is monitored and assessed, and who to contact for assistance. Please read the Handbook carefully, as it will help you get the most out of your studies and time at Leeds.

The Student Handbook can also be downloaded from the School’s website which you can access at www.food.leeds.ac.uk . The School website also contains lots of useful information for current students.

The University Taught Students Handbook is available via your Portal or you may find it at http://www.leeds.ac.uk/qmeu/tsg/

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http://www.leeds.ac.uk/qmeu/tsg/

http://www.food.leeds.ac.uk/

Contents

Introduction and Welcome 1Contents page 2Calendar for Academic Year 3Contact Details for Staff 4School Support Office 8Communications & Where to find Information 9

Email 9School Notice Board 9Student Pigeon Holes 9School Website 9Blackboard VLE 9The Portal 9Central Student Services 10Leeds for Life 10Partnership Agreement 11Social Networking 11

School Organisation 12Head of School 12Director of Student Education 12Personal Tutors 12Timetabling 13Year Group Tutors 13Industrial Placement Coordinator 13Health & Safety Coordinator 14Security 14First Aid 14

Get Involved 15Staff Student Committee 15Year Group Meetings 15Peer Assisted Learning Mentors 16Food Society 16The Edge 16Leeds University Union 16

School and University Services 17School Common Room 17Library 17Careers Service 17Equality & Disability Services 17Student Counselling Service 18

Room Numbers 19Frequently Asked Questions 20Student Education 21

Attendance 21Coursework & Assessment 21Mitigating Circumstances 21Cheating & Plagiarism 22Examinations 23Progression & Degree Classification 24How to Calculate Degree Classifications 25

MSc Programmes of Study 26Module Details 47Appendix 1- Partnership Agreement 91

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Calendar for Academic Year 2011-12

2011Monday 19th September to Friday 23rd September

Introduction Week

Wednesday 21st September University Session BeginsMonday 26th September Semester 1 Teaching beginsFriday 21st October Deadline to change Semester 1 modulesTuesday 15th November Provisional Semester 1 exam timetable on webFriday 9th December Final Semester 1 exam timetable on webFriday 9th December End of Semester 1 teaching. Friday 23rd December 2011 to Monday 2nd January 2012

University Closed for Christmas Holidays

2012Monday 9th to Friday 20th January Semester 1 Examinations. Monday 23rd January Semester 2 teaching begins Wednesday 25th January Deadline to submit any Special Circumstances

relating to Semester 1 teaching and examinationsFriday 3rd February Provisional marks available online for Semester 1

examinationsFriday 17th February Deadline to change Semester 2 modulesWednesday 7th March Provisional Semester 2 exam timetable on webFriday 16th March Last day of teaching before Easter breakMonday 19th March to Friday 13th

AprilStudents Easter Holiday Period

Friday 6th April to Tuesday 10th

AprilUniversity closed for Easter Bank Holiday

Monday 16th April Teaching begins after Easter breakMonday 16th April Final Semester 2 exam timetable available on webFriday 4th May End of Semester 2 TeachingMonday 7th May University Closed – Mayday Bank HolidayTuesday 8th – Friday 11th May Revision WeekMonday 14th – Wednesday 30th May Semester 2 Examination PeriodMonday 4th & Tuesday 5th June University Closed – Bank HolidayWednesday 6th June Deadline to submit any Special Circumstances

relating to Semester 2 teaching and examinationsFriday 15th June End of SessionFriday 29th June Official results available on web via PortalFriday 29th June August resit application information on webMonday 9th – Friday 20th July Degree ceremoniesThursday 19th July Deadline to apply for August resit examinationsWednesday 1st August August Resit examination timetable on PortalTuesday 14th – Friday 24th August August Resit examination periodMonday 27th & Tuesday 28th August University closed - Bank HolidaysFriday 31st August Deadline to submit any Special Circumstances

relating to the August resit examination periodWednesday 12th August August Resit results published online via PortalMonday 17th – Friday 21st September

Introduction Week for Session 2012-13

Wednesday 19th September University Session 2012-13 BeginsMonday 24th September Start of Semester 1 Teaching for session 2012-13

Contact Information3

Below you will find contact details for all School staff.

Academic and Technical Staff

Dr Mahmood Akhtar Mrs Michelle CarterPostdoctoral Research Fellow Research OfficerFood Colloids Nutrition & Public [email protected] [email protected]: 0113 3432970 Tel: 0113 3438908

Dr Nisreen Alwan Dr Jianshe ChenClinical Research Fellow Senior Lecturer in Food [email protected] [email protected] Tel: 0113 3436990 Tel: 0113 3432748

Dr Victoria Burley Dr Andrea DaySenior Lecturer in Nutritional Lecturer in Food ScienceEpidemiology [email protected] [email protected] Tel: 0113 3432965Tel: 0113 3433418

Prof. Janet Cade Dr Tristan DewProfessor of Nutritional Postdoctoral Research FellowEpidemiology & Public Health Food [email protected] [email protected]: 0113 3436946 Tel: 0113 3432979

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mailto:[email protected]








Dr Charlotte Evans Dr Mel HolmesLecturer in Nutritional Lecturer in Food ProcessingEpidemiology Deputy Health & Safety [email protected] [email protected]: 0113 3433956 Tel: 0113 3432950

Dr Rammile Ettelaie Mr Paul KajdaSenior Lecturer in Food Science Director of Student [email protected] First Year/ MSc TutorTel: 0113 3432981 [email protected]

Tel: 0113 3432977

Mr Ian Hardy Dr Santosh KhokharLaboratory Teaching Technician Senior Lecturer in Food BiochemistryFood Technology Laboratory & [email protected] Second Year TutorTel: 0113 3432950 [email protected]

Tel: 0113 3432975

Dr Peter Ho Dr Lisa MarshallLecturer in Food Processing Lecturer in Food [email protected] Industrial Placement Tutor Tel: 0113 3430358 Health & Safety Coordinator

[email protected]: 0113 3431952

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Dr Joanne Maycock Dr Caroline OrfilaLaboratory Teaching Technician Lecturer in NutritionFood Analytical Laboratory Undergraduate Admissions [email protected] [email protected]: 0113 3432977 Tel: 0113 3432966

Miss Susan McCourt Prof Malcolm PoveyLaboratory Assistant Professor of Food PhysicsFood Technology Laboratory [email protected]@leeds.ac.uk Tel: 0113 3432963Tel: 0113 3432950

Prof Mike Morgan Mr Miles RatcliffeHead of School Laboratory Teaching TechnicianProfessor of Food Biochemistry Food Analytical [email protected] Deputy Health & Safety OfficerTel: 0113 3432959 [email protected]

Tel: 0113 3432977

Prof. Brent Murray Mr Neil HancockProfessor of Food Colloids Database ManagerFinal Year Tutor Nutritional Epidemiology Group [email protected] [email protected]: 0113 3432962 Tel: 0113 439570

Ms Camilla Nykjaer Miss Claire WhittleResearch Assistant Research Support OfficerNutritional Epidemiology Group Nutritional Epidemiology [email protected] [email protected]: 0113 3439576 Tel: 0113 3432869

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Prof Gary WilliamsonProfessor of Functional FoodsPostgraduate Research [email protected]: 0113 3438380

School Administrative / Support Staff

Mrs Catherine Roberts Miss Angela MorrisonSchool Administrator Postgraduate (Research)[email protected] Student Support OfficerTel: 0113 3434543 [email protected]

Tel: 0113 3432986

Mrs Nicola Bhuller Miss Debbie SeniorPostgraduate (Taught) Undergraduate Student Support Student Support Officer [email protected] [email protected]: 0113 3430347 Tel: 0113 3432958

Mr Matthew TaylorPA to Head of [email protected]: 0113 3432959

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School Support OfficeThe School Support Office is located in the main foyer. Here you will be able to request information, obtain advice and submit any forms relating to your programme. The support staff are always happy to help with any query, no matter how trivial it may seem. Miss Debbie Senior is the Undergraduate Support Officer, Mrs Nicola Bhuller is the Taught Post Graduate (MSc) Support Officer and Miss Angela Morrison is the Research Post Graduate (PhD) Support Officer. However any of the staff are happy to assist with all questions and queries.

Please note the opening times of the office below:

School Support Office Opening Times

Week Day Opening TimesMonday 9.30am – 3.30pmTuesday 9.30am – 3.30pmWednesday 9.30am – 3.30pmThursday 9.30am – 3.30pmFriday am 9.30am – 12.00 noonFriday pm 1.30pm – 3.30pm

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Communications & Where to Find Information

E-MailThe School of Food Science & Nutrition will regularly send important information, reminders and requests to students via your University email. You are required to check your email on a regular basis and respond to any requests from staff in a timely manner.

Students may have their University email forwarded to a different account if required. See http://iss.leeds.ac.uk/downloads/how46.pdf for details.

As the University allocates only a limited in-box quota students are requested to empty their university email boxes on a regular basis to ensure all emails from staff can be delivered.

Messages for staff may be sent via email. The email addresses for all staff in the School of Food Science & Nutrition can be found in the contacts section of this handbook on page 4.

School Notice Boards You will find information and announcements posted on the School notice boards which are located in the foyer. The School also has an electronic Information Point Board located outside the Reception desk. Please remember to check these boards regularly for up to date news and announcements.

Student Pigeon HolesThere are student pigeon holes located on the ground floor corridor. Any post received for students within the Support Office will be placed in the pigeon holes. These are labelled alphabetically. Lecturers will often return coursework to the pigeon holes in the year group slots. School Web SiteThe School web site can be found at www.food.leeds.ac.uk. Here you will find lots of important information and links to resources for new and current students.

Blackboard VLEThe VLE is used for information and resources for all your modules. Academic staff will post announcements, lecture notes and discussion threads here. You can log onto the VLE via your Portal or at: https://vlebb.leeds.ac.uk/webapps/portal/frameset.jsp

The PortalYou can access all the above resources via your student Portal. The Portal also allows you access to Student Services, the Library, Leeds University Union and many other resources. You can log into the Portal with your username and password at https://leedsportal.leeds.ac.uk/uollogin/login.html

Important Note

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https://leedsportal.leeds.ac.uk/uollogin/login.html

https://vlebb.leeds.ac.uk/webapps/portal/frameset.jsp

http://www.food.leeds.ac.uk/

http://iss.leeds.ac.uk/downloads/how46.pdf

It is your responsibility to check your email and the School notice boards at frequent intervals to make sure you keep up to date with all important announcements and information. Central Student Services CentreThe Student Services Centre is located in the Marjorie & Arnold Ziff Building (campus map building no 77). The Student Services Centre operates a counter service and deals with certain student administration queries that are not dealt with in the School, for example, registration confirmation certificates, council tax exemption certificates, student ID card queries, bursary and grant cheques, copies of official transcripts and certificates and much more. The Student Services Centre also has a cash office where students can pay fees.Please visit http://www.leeds.ac.uk/studentservicescentre/counterservices/index.htm for further information.

Student Services Counter (Ziff Building) Opening Hours

Week Day Main CounterMonday 9am-5pmTuesday 9am-5pmWednesday 10am – 5pmThursday 9am-5pmFriday 9am-5pm

Leeds for LifeLeedsforLife

We want all our students to get the best out of the whole experience of coming to study at the University of Leeds. We want Leeds students and graduates to be distinctive, to stand out from the competition by being able to demonstrate academic excellence and the skills and attributes that fit them for the challenges of the 21st century. Leeds for Life encapsulates that aim; it’s the way we view the Leeds University academic community to which you belong.

Societies, volunteering, internships, sport, work-experience, project work – these are all opportunities which can provide you with really valuable experience and new or enhanced skills that will benefit you while you are at University and when you move on. Funding is available, through the Leeds for Life Foundation, to help you to undertake your own projects.

The Leeds for Life student dashboard gives you easy access to explore the variety of opportunities offered at Leeds and provides you with on-line forms to help you prepare for your personal tutorials. Records of your personal tutorials can be stored in the ‘Living CV’ area of the dashboard alongside your University Transcript, the notes you’ve made about Leeds for Life opportunities and links you want to keep to relevant websites. You’ll be able to draw on this information (and the guidance on developing a CV and career planning which is also provided) when compiling your CV, filling in job applications or asking your tutor for a reference.

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http://www.leeds.ac.uk/studentservicescentre/counterservices/index.htm

To find out more about what Leeds for Life can do for you, log in via the Portal and discuss it with your personal tutor at your first meeting.

Partnership AgreementThe Partnership Agreement is an example of the University’s values in practice as they relate to student education. It describes the shared responsibilities of staff and students, working together as members of a learning community. It was developed jointly by students, represented by LUU, and the University, represented by the Student Education Board. The agreement establishes general principles and guidelines which will be interpreted by individual Schools and disciplines in ways appropriate to their own context. Students should therefore consider the Agreement alongside more detailed information provided by their parent School.A copy of the Partnership Agreement will be posted on the School notice boards and can also be found at: http://www.leeds.ac.uk/partnershipagreement shown in Appendix 1.

Social Networking SitesSocial Networking Sites (SNS), such as Facebook or MySpace, and blogs are becomingly increasingly useful tools. Leeds University Union and even some Schools make frequent use of these for communication purposes. Students are, however, requested to use such sites carefully. Neither the University nor LUU would in any way wish to inhibit freedom of expression, but students are reminded that any libellous, defamatory or personally abusive comments about other students or about staff or the posting of images of individuals without their consent could be viewed as bullying/harassment, and could have legal/disciplinary implications.

The University will not seek in anyway to monitor the use of such sites, but if issues of concern are raised by individuals, it has a duty of care to investigate and take and appropriate action. In the first instance, this would typically be a request to remove or amend the relevant text or images. However, if this request does not lead to a resolution, the University reserves the right to take action under the General University Disciplinary Regulations. The individuals concerned might also initiate legal action independently of the University. We are particularly keen that student members of the University do not inadvertently post items that might lead to risk of action.

If students have genuine concerns or complaints about their course or any other provision from the University, the most effective route to having these addressed is to use the established procedures including raising the issue with their personal tutor, Head of School or their Student-Staff Forum. Students may also of course use the University Complaints procedure which can be found at http://campus.leeds.ac.uk/docs/stucompsproc.DOC.

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http://campus.leeds.ac.uk/docs/stucompsproc.DOC

http://www.leeds.ac.uk/partnershipagreement

School Organisation

Head of School

The Head of the School of Food Science & Nutrition is Professor Mike Morgan. Professor Morgan is based in Stead House and is always happy to meet with students. Appointments may be made to see him via his PA, Mr Matthew Taylor, Please see the contacts on page 4 for details. If you wish to leave the University before the end of session you must seek permission from the Head of School.

Director of Student Education

Mr Paul Kajda is the Director of Student Education for the School of Food Science & Nutrition and as such is responsible for all aspects of Student Education Services within the School. Students should first meet with their personal tutor to discuss any issues or concerns, however all students are also welcome to make an appointment to see Mr Kajda for advice regarding progress, examinations, module choices and changes of programme.

Personal TutorsEvery student who is parented by the School of Food Science & Nutrition is allocated a Personal Tutor. This is a member of academic staff and a student will normally stay with the same Personal Tutor for the duration of their studies. The role of a Personal Tutor is to offer help and advice on a range of issues and should be the first point of contact for students who have a problem. Personal Tutoring should:

Support the academic, personal and professional development of the student. Support students and help develop independent learning Raise awareness of opportunities available to students Promote the University values, Student Education Partnership Agreement and the

Leeds for Life initiative.

You will find the name of your Personal Tutor on the School notice board in the foyer and also on Leeds for Life at http://leedsforlife.leeds.ac.uk/ after the start or the academic year.

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http://leedsforlife.leeds.ac.uk/

Students should meet with their Personal Tutor at least three times a year. Appointments will also be made available after the examination results are published.

TimetablingIf you have any clashes with your timetable this should be reported to the Student Support Office as soon as possible. Mrs Catherine Roberts, School Administrator, deals with all aspects of timetabling. The School will not always be able to rearrange module times and students should be aware that if a clash occurs with an elective module, then a different elective may need to be chosen which fits in with the compulsory FOOD modules timetable.

Year Group TutorsThe function of the Year Group Tutor is to ensure the smooth running of the programmes for the year for which they are responsible. There are two group meetings held per year – one in each semester – where all the year’s cohort are invited to attend to discuss any issues or problems that students may have experienced. You may also approach your Year Group Tutor at any other time throughout the year if you have an issue you wish to discuss.The Year Group Tutor’s are:

Year One / MSc Year Two

Mr Paul Kajda Dr Santosh [email protected] [email protected] 3432977 0113 3432975

Finalists

Prof Brent [email protected] 342962

Industrial Placement Coordinator

Dr Lisa Marshall is the Industrial Placement Coordinator and as such coordinates the arrangements for students who take a year out in Industry. Dr Marshall regularly updates the jobs notice board in the foyer with placement and career opportunities and also has a

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website for current opportunities which you may find on the main School webpage at http://www.food.leeds.ac.uk/placement/. Health & Safety Coordinator Dr Lisa Marshall is also the Health & Safety Officer for the School of Food Science & Nutrition. She is happy to address any questions or concerns you may have relating to any health and safety issue. Dr Marshall will deliver a health and safety talk to all new students during Introduction Week. Please see your Intro Week timetable for details. If you miss this talk you must arrange an alternative time with Dr Marshall as you will not be allowed to work in the laboratory until you have attended a Health and Safety talk. There are strict regulations governing laboratory work and these must be adhered to at all times. Please see the Health & Safety website for more information which you may find at: http://www.leeds.ac.uk/safety/index.htm

SecurityThe School operates a rigidly enforced policy concerning arrangements for the use of, and access to the building. This is for both personal safety and general security reasons and students should note the following in particular:

The building is locked outside of the hours of 08.30 and 17.15 Monday to Friday All visitors must be signed in and out of the visitors book, located on the reception

desk, and must be accompanied at all times when in the School You must obtain written permission from either Dr Marshall or Professor Morgan to

work in the School outside of normal working hours You must comply with the rules of the laboratory you are working in and the

regulations set by the laboratory supervisor. Failure to do so may result in you being removed from the laboratory. If in doubt…ask!!!

Lockers are available for students on a first-come-first-serve basis as bags and coats are not allowed in the laboratories. Lockers are located throughout the building on all levels. Students should provide their own padlock, key and label. No valuables should be left in the lockers.

Students should make sure they are aware of all fire safety procedures and evacuation routes and should also familiarise themselves with the School’s First Aiders and the first aid points which are located around the School on each level.

The School operates a strict no smoking policy in accordance with the University’s guidelines and the Health Act 2006 which effectively bans smoking in the workplace and enclosed public buildings.

First AidThe School has a number of fully trained First Aiders who are able to assist in case of injury or students feeling unwell. You will find First Aid boxes located around the School and in every laboratory. The list of First Aiders with contact details will also be located at the side of each box and on the School notice boards. Pease contact your nearest First Aider to request assistance.First Aiders are also located in the main lecture blocks (e.g. Roger Stevens). They can usually be located by contacting the Porter’s office, details of which can be found at the front of each lecture theatre.

Important Note: All mobile phones and electronic devices should be switched off during lectures, tutorials and laboratory classes. The wearing of

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http://www.leeds.ac.uk/safety/index.htm

http://www.food.leeds.ac.uk/placement/

headphones in the School, and especially in the laboratories is strictly forbidden.Get Involved!Here at the School of Food Science & Nutrition we believe that University life is not only about academic achievement! Being at University also offers a great chance to become involved with extracurricular activities, be this academic, sporting, social or otherwise.

Have a Voice!It is important for students to be able to express their views and opinions regarding any aspect of their University experience. As such there are a number of Committees, Societies and forums both within the School and the University which students can get involved in.

Staff-Student Committee The Staff-Student Committee is made up of elected student representatives and members of academic staff. It meets twice a year to discuss issues raised by students. The minutes of these meetings are circulated to all members of academic staff in the School. Issues raised by the Staff-Student Committee are discussed by the School’s Student Education Committee which takes action where appropriate.

Students are invited to put forward their names for consideration for membership of the Committee at the start of each academic session. Each of the following group of students is entitled to representation.

Food Science Year One (1 rep)Food Studies and Nutrition Year One (2 reps) Nutrition Year One (1 rep)

Food Science Year Two (1 rep)Food Studies and Nutrition Year Two (2 reps)Nutrition Year Two (1 rep)Food Science / Food Studies/Nutrition students on European/International programme (1 rep)Food Science / Food Studies/Nutrition students on the Industrial programme (1 rep)

Food Science Finalists (1 rep)Food Studies and Nutrition Finalists (2 reps)

MSc (1 representative per programme)PhD (2 reps)

Year Group Meetings Year Group meetings will take place twice a year where the entire student cohort can meet with their respective year group and Year Group Tutor (see page 13) to discuss any issues or concerns and raise any queries or problems. In previous years’ these meetings have resulted in changes in how the School manages programmes, modules and teaching. Your opinion counts!

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The Food SocietyThe Food Society is the ‘social club’ of the School. It offers the chance to meet students from different years and to share experiences. The Society organises a variety of events, such as team sports, visits of various kinds and an annual dinner. All members of the School are eligible to join. The Society has its own notice board located in the School foyer where details of activities are posted. Watch out for forthcoming events!

The EdgeThe School of Food Science & Nutrition is lucky enough to be located directly opposite the University’s new Sports Hall facilities which compromise:

Leeds' largest indoor sports halls with performance sports floors and lighting a fantastic 25m, 8 lane swimming pool the largest fitness suite of any UK university with state-of-the-art equipment 3 dedicated class studios a performance strength and conditioning facility squash courts climbing wall and a whole range of additional facilities for customers to enjoy 52 weeks of the year

Students can join a number of sporting teams ranging from rugby, football and hockey to lacrosse and water polo. For further information visit: http://sport.leeds.ac.uk/default.asp?section=2&sectionTitle=Home

Leeds University UnionThe Leeds University Union (LUU) is independent of the University and is run by six elected students. The LUU is supported by staff and volunteers and is keen to get all students involved in University life. Students can also obtain help and advice on all aspects of University life, get careers guidance, help with accommodation and join numerous clubs and societies amongst other things. The LUU also houses great bars and places to eat where students can meet to relax and catch up. For further information and to see all the LUU has to offer please visit: http://www.leedsuniversityunion.org.uk/

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http://www.leedsuniversityunion.org.uk/

http://sport.leeds.ac.uk/default.asp?section=2&sectionTitle=Home

http://sport.leeds.ac.uk/default.asp?section=2&sectionTitle=Home

School and University Services

The School Common RoomThe School Common Room is situated on the first floor of the building. All students and staff are welcome to use the Common Room. The Common Room is also used for meetings and seminars so please be aware that there may be occasions when it is out of use. You will always be notified of these times beforehand.

Please Note: The Common Room must be kept clean and tidy by those who use it. Remember others use this facility also. Clean up after yourself!

LibraryThe University boasts an extensive collection of books, journals and manuscripts which are housed throughout the three main libraries on campus. The University libraries also offer an extensive range of electronic resources to help students with their studies. The resources for the School of Food Science & Nutrition may be found mainly in the Edward Boyle Library, although you may also find useful books and journals in both the Brotherton and the Health Sciences Libraries. Please visit http://library.leeds.ac.uk/site/ for further information.

The University also offers a number of study skills lectures and seminars which are designed to enhance transferable skills. A full programme of workshops and on-line tutorials and resources can be found at http://skills.library.leeds.ac.uk/

CareersThe Careers Service at the University is designed to offer a range of services to both new students and those about to graduate. The Careers Services offer help in writing a C.V, completing job applications, work experience and much more. The Careers Service also has drop-in sessions where students can obtain any career related advice. Please visit their website at: http://careerweb.leeds.ac.uk/index.asp

Equality & DisabilityThe University of Leeds is committed to delivering a world class, innovative and flexible learning environment for students as well as a supportive and professional working environment for our staff. Equality issues are absolutely central to delivering on these aims.The Equality Service has two main functions: to promote good practice within the University across the main protected characteristics (race, gender including sexual orientation, religion, disability, pregnancy/maternity, marital status, and age) and assess and co-ordinate the academic support requirements of disabled students.

Please visit the website for further information:

Equality Services http://www.equality.leeds.ac.uk/Disability Services http://www.equality.leeds.ac.uk/for-students/disability/Dyslexia Screening http://www.equality.leeds.ac.uk/for-students/dyslexia-screening/

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http://www.equality.leeds.ac.uk/for-students/dyslexia-screening/

http://www.equality.leeds.ac.uk/for-students/disability/

http://www.equality.leeds.ac.uk/

http://careerweb.leeds.ac.uk/index.asp

http://skills.library.leeds.ac.uk/

http://library.leeds.ac.uk/site/

The School also has a Disability Officer – Miss Debbie Senior, who will be able to assist with information and point students in the right direction with any questions or queries regarding any aspect of equality and disability. If you have any questions please contact Debbie. Student Counselling ServiceThe Student Counselling Service is available to all students. The Counselling Service provides access to self help resources and many other resources to help you cope with the stresses and pressure you might be facing while studying at University. These pressures can intensify at certain times of the year or can occur if unexpected problems arise in our personal lives. Friends and family can be very helpful but sometimes you might feel that you need something more to help you cope or get back on track. You may make an appointment to see a counsellor, or the Counselling Service offers a drop-in session every day at 3.00pm. The service is located at 19 Clarendon Place, Leeds, LS2 9JY. You may also contact them by telephone on 0113 343 4107.

Please visit the Counselling Services website for further information at: http://www.leeds.ac.uk/studentcounselling/

Student Medical PracticeThe University recommends all students register with the Leeds Student Medical Practice on arrival. This is a modern friendly practice designed to fulfil the health needs of students and is located close to the University. The practice offers a range of clinics and surgeries. The Leeds Student Medical Practice is located at 4 Blenheim Court, Blenheim Walk, Leeds, LS2 9AE. You may contact them by telephone on 0113 295 4488.

Please visit the Leeds Student Medical Practice website for details of how to register and other information at: www.leedsstudentmedicalpractice.co.uk

Eating and DrinkingThere are various outlets throughout campus where students may purchase food and drink. The Refectory is based in the LUU building and there are many cafés and bars located on and around campus.Students are very welcome to bring their own food to the School Common Room where there is a microwave and fridge available. Please remember to leave the Common Room clean and tidy!

Computer Clusters, Printing and PhotocopyingComputer clusters are located throughout the University and are available for use by students. There are clusters in each Library and also dedicated computer clusters such as the Bragg Cluster, Manton Cluster and Fourman Cluster. Please see the campus map for directions and locations. You can find the campus map online at http://www.leeds.ac.uk/campusmap

Printer credits are available to purchase, however all new users are given 60 free credits when their username is created. There are several ways to purchase additional printer credits; purchasing credits online with a debit or credit card, using payment stations (also known as money loaders) or by cash purchase at the ISS helpdesk. Credits cost 1p each. Details of the current balance and a list of recent transactions can be seen from the Myprint portal at https://myprint.leeds.ac.uk/portal.

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https://myprint.leeds.ac.uk/portal

http://iss.leeds.ac.uk/info/289/help_desk

http://iss.leeds.ac.uk/info/355/printing/732/buying_printer_credits_from_slot_machines/1

http://iss.leeds.ac.uk/info/355/printing/733/buying_printer_credits_online/1

http://www.leeds.ac.uk/campusmap

http://www.leedsstudentmedicalpractice.co.uk/

http://www.leeds.ac.uk/studentcounselling/

Photocopying facilities are available in the Edward Boyle and Health Sciences libraries. Copying may also be done at the Print & Copy Bureau (located at the bottom of the Roger Stevens Building near the pond) and in the Student Union Stationary shop.

ROOM NUMBERSSTEAD HOUSE ROOM NUMBERS

Ground FloorG.11 Professor Janet CadeG.13 Dr Victoria Burley / Dr Mel Holmes G.14 Professor Gary WilliamsonG.15 Henry Proctor Meeting Room

First Floor1.17 Dr Nisreen Alwan / Dr Charlotte Evans1.21 Professor Mike Morgan / Mr Matthew Taylor1.23 Professor Eric Dickinson1.24 Professor Brent Murray

FOOD SCIENCE (MAIN BUILDING) ROOM NUMBERS

Ground FloorG.01 School Support Office - Mrs N Bhuller, Miss D Senior, Miss A MorrisonG.02 Ladies Toilets (foyer)G.03 Disabled Toilet (foyer)G.04 Men’s Toilet (foyer)G.05 Locker RoomG.06 Radiochemistry LaboratoryG.07 Nutritional Epidemiology Group LaboratoryG.08 Mass Spectrometry/Food Chemistry Laboratory G.09 Food Technology LaboratoryG.09a Dr Melvin Holmes, Mr Ian Hardy, Miss Susan McCourt

First Floor1.01 Dr Lisa Marshall1.01a Janice Ryley Meeting Room1.02 Dr Peter Ho102a Dr Caroline Orfila1.04 Food Biochemistry Analytical Laboratory1.06 Food Analysis Laboratory1.06a Mr Paul Kajda, Mr Miles Radcliffe, Dr Joanne Maycock1.07 Postgraduate Research Students’ Computer Cluster1.08 School Common Room1.09 Professor Malcolm Povey1.10 Dr Jianshe Chen1.11 Dr Rammile Ettelaie1.12 Dr Santosh Khokhar1.15 Mrs Catherine Roberts – School Administrator1.16 Dr Andrea Day (on corridor between the two buildings)

Second Floor2.01 Food Biochemistry Cell Culture Unit 2.03 Food Biochemistry Laboratory 12.04 Food Biochemistry Annex2.05 Food Biochemistry Laboratory 2

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2.06 Food Colloid Laboratory2.08 Food Physics Laboratory2.09d Mr Paul Kajda (office)

Frequently Asked Questions (FAQ’s)How do I register?Students can register either online or in person. During Introduction week computer clusters will be made available for students to register online. Once fully registered please remember to print out your registration certificate as you will need this to obtain your student id card. Full instructions on how to register will be sent from both the School, and from the Student Services centre before the start of session.

How do I get my student id card?Students can obtain their id card in Introduction Week by taking their registration certificate (see above) and a form of photo identification (passport, driving licence) to the Parkinson building where support officers will be ready to assist.

How do I change my programme?If you feel that you have chosen the wrong programme for you please make an appointment to discuss this with either your personal tutor or the Director of Student Education. Depending on whether you wish to transfer to another Food programme or elsewhere in the University will depend on how the situation can be resolved.

What do I do if I am ill?If you are ill and are unable to attend University you must inform the School Support Office as soon as possible. Students may self certify their illness if they are ill for less than five working days. Forms are available from the School Support Office. A medical note is required if a student is ill and absent from University for five or more working days. If you are ill and unable to attend during an examination you must inform the School Support Office immediately and a medical note must be produced. Full guidelines for what to do if you are absent may be found in the Taught Students Handbook at http://www.leeds.ac.uk/qmeu/tsg/

What if I need to leave the University during term time?Occasions may arise when you need to be away from the University during term time e.g. a family emergency. If this situation arises you need to discuss this with either your Personal Tutor or the Director of Student Education. Arrangements will need to be made for you to catch up on your missed studies. If any student wishes to leave the University before the published end of session date they must obtain written permission from the Head of School.

If you have any other questions please visit the School Support Office or speak to your Personal Tutor who will be happy to help or direct you to the appropriate resource.

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Student Education

Attendance, Coursework & Assessment, Examinations, Degree Classification

AttendanceStudents are expected to attend all teaching activities which includes lectures, laboratory classes, workshops, tutorials (including personal tutorials) and seminars. The University has issued guidelines for Attendance Monitoring for all taught students which can be found at http://www.leeds.ac.uk/studentguide/Attendance_Monitoring_studentguide_2011.pdf

The School of Food Science and Nutrition monitors student attendance in each lecture on a continual basis. Students will be asked to sign the attendance sheet sent round the class by the lecturer and this is then recorded on the University system. All Laboratory sessions are monitored by the Laboratory staff. Any student who is absent for a prolonged period of time without authorisation will be asked to see the Director of Student Education in order to explain this absence. If this problem persists the student will be referred to the Head of School and further action may be taken.

University policy allows for a School to exclude a student from a particular module after serving a series of disciplinary warnings, if that student does not comply with attendance regulations. This exclusion also applies to the examinations for that particular module. If a student persists in continued unauthorised absences this may result in the student being permanently excluded from the University due to unsatisfactory attendance – please see guidelines at: http://www.leeds.ac.uk/AAandR/unsatis_stu_proc.htm

For International students, the University has a legal responsibility to report serious cases of non-attendance to the UK government via the UK Border Agency. This may then affect the student’s visa provisions. Students must therefore give notification of any non-attendance to the School prior to, or as soon as possible after, the absence.

The School code of practice can be found at the School website www.food.leeds.ac.uk

Coursework & AssessmentAll MSc programmes are assessed through written examinations and coursework produced throughout the year - the latter includes reports on practical work and projects, essays and class assignments. At the commencement of teaching the module coordinator will ensure that students are aware of all coursework and assessment requirements for their particular module. This will include the deadline dates when all work (laboratory and assignments) should be submitted. The lecturer will advise students of where and how to hand in the requested piece of work and this should be strictly adhered to. All pieces of coursework should have the assignment/laboratory cover sheet attached and be date and time stamped before being handed in. The cover sheets can be found in the School foyer next to the reception desk along with the date/time stamping machine. Lecturers will arrange directly with students for the return of coursework and the submission of feedback.

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http://www.leeds.ac.uk/AAandR/unsatis_stu_proc.htm

http://www.leeds.ac.uk/studentguide/Attendance_Monitoring_studentguide_2011.pdf

Penalties for Late or Non-Submission of CourseworkThe late submission of coursework and assignments will be penalised by the deduction of 10% of the maximum available mark for each working day the coursework is late, up to a maximum of 10 working days. Failure to attend a class associated with assessed work or to submit coursework or assignments will result in a mark of zero. The coursework will still be required to be submitted even though a zero mark will be recorded. If the coursework is not submitted the student may be excluded from the examination in that module. If the student is allowed to sit the examination only a maximum mark of 50 can be awarded. This may have serious consequences for your final degree classification.

ExemptionsA student may be exempt from any penalties for late or non-submission of coursework if their circumstances have been discussed with the Module Coordinator prior to the deadline and adequate alternative provisions have been made. Penalties will not be incurred if there are medical or other acceptable reasons, however please note that certification of absence does not automatically absolve a student from completing a piece of work.

If you wish to be exempt from an examination due to a conflict with a religious holiday you must report this to the central Student Services Centre by Friday 28th October 2011. If you present notification after this date you will be charged an administration fee of up to £100 and may find your request cannot be accommodated.

Mitigating CircumstancesThere may be some instances where you believe mitigating circumstances have affected your performance either during your course, during the lead up to examinations, or during the examinations themselves. In any such instance you may make a claim for mitigating circumstances. This will then be considered by the School’s Mitigating Circumstances Committee who meet after the semester one and two examination periods. Any such claim must be made in writing (on the University Mitigating Circumstances form) to the School and should be supported by evidence (e.g. medical). Mitigating circumstances forms must be received by the deadline dates which will be published in the School and can also be found on the academic calendar at the front of this handbook. Forms can be obtained at the School Support Office or on-line at: http://www.leeds.ac.uk/qmeu/documents/forms/mitigatingcircumstances.docAny forms received after the deadline dates will not be considered and the student will be directed to the Office of Academic Appeals & Regulations if they wish to submit a claim after this time. If you feel unsure as to whether your circumstances will be considered PLEASE talk to your Personal Tutor, Module Coordinator or School Support Officer as the problems arise. DO NOT LEAVE any issues until after the examinations as this may be too late!

Cheating & PlagiarismThe University regards cheating, plagiarism and any other instance of academic malpractice with the utmost seriousness. Plagiarism is defined by the University as ‘presenting someone else’s work as your own. ‘Work’ means any intellectual output including text, data, images, sound or performance’. Cheating is treated as an absolute offence by both the School and the University. Cheating in University Examinations will result in penalties being issued against the student found to be cheating and in certain cases this will mean the student is permanently excluded from University and can no longer continue their degree programme.

The penalties and procedures against any alleged case of cheating and plagiarism are set out in the Taught Student Guide http://www.leeds.ac.uk/qmeu/tsg/

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http://www.leeds.ac.uk/qmeu/documents/forms/mitigatingcircumstances.doc

ExaminationsUniversity examinations take place in January (semester 1) and May/June (semester 2).

For the 2011-12 Session the examination periods are as follows:

Semester 1Examination period: Monday 9th – Friday 21st January 2012

Semester 2Examination period: Monday 14th May – Wednesday 30th May 2012

Examination timetables will be available online via your Portal. Please check your examination timetable carefully and report any clashes to the Student Support Office immediately.

The official examination results will be released on the web which students can access via their Portal. For Taught Postgraduate students the final 2011-12 official results, along with degree classifications will be available online on Wednesday 21st November 2012 after 12noon. The School will also post both semesters’ results in the School foyer after the School’s Examination Board meetings which take place in February (Semester 1) and September (Semester 2 and project results).

Attendance at Examinations and Resit OpportunitiesAll students are expected to attend and sit all scheduled examinations according to the published examination timetable. You should endeavour to be at the examination before the scheduled start time. If you are more than 60 minutes late you should report to the central Examinations Office in the Marjorie and Arnold Ziff building.

Any absence from an examination must be authorised and certification (e.g. medical note) must be received by the School Support Officer. These circumstances will then be discussed at the School’s Mitigating Circumstances meeting. If acceptable documentation is not received then a mark of zero will be recorded and a resit at the next sitting may be provided only at the School’s discretion.

For Taught Post Graduate (MSc) students only one resit opportunity is allowed and an August resit is not offered. A maximum mark of 50 is available. The resit will take place the following year in either January or May/June depending whether it is a semester one or two module. Any unauthorised absence from a resit examination will automatically mean that a resit opportunity has been lost and a mark of zero will be recorded against that module.

All students must register for resit examinations and a fee is applicable. Details of how to apply for resit examinations will appear on your Portal after the semester two examinations. If you have any questions please refer these to either the School Support Office or the central Student Services Centre.

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During an ExaminationStudents are usually admitted to the examination room a few minutes before the scheduled start although this does depend on the venue. If your name does not appear on the seating list located outside the examination room you must inform the invigilator immediately. They will then add your name, find you a seat and provide you with a question paper. Students will be given instructions by the invigilator and often the module coordinator will be present to advise of any specific instructions. International students may take a paper dictionary into the examination but this must have first been stamped by the Student Services Centre. All dictionaries will be checked by the invigilator and if found not to have been stamped may be removed. In certain examinations calculators may be used but your module coordinator will advise you of this before the examination. Please note: bags, coats, mobile phones and other electronic devices are not allowed in the examination room.

Leaving the ExaminationStudents may only leave an examination early after seeking permission from the invigilator. You may not leave the examination during the first hour or the last ten minutes. Students are advised to check their examination paper before leaving early to ensure they have not missed any question or section.

Examination Hints and Tips Check and double check the date, time and venue of your examination. If you do not

know where the room is make sure you find out beforehand and visit the venue. Not knowing where the examination room is will not count as an excuse if you do not get there on time!

Revise! – Make sure you don’t question spot and that you have fully revised a good range of topics. Attended all revision workshops and seminars given by lecturers beforehand. They often provide hints and tips for the examination that those who do not attend miss out on!

Read around your topics! That extra bit of information may add those extra marks! Reading past examination papers can be useful but do not solely rely on these.

Answering last year’s question will only lose you marks. Read the question paper fully and thoroughly before you even begin to write!

Obvious we know! Pay particular attention to the instructions at the start of the paper especially how

many questions to answer from which section – students have been known to complete all questions when the examiner is only looking for two questions to be answered! This will save you time in the long run and may gain you marks. If a student does answer all questions when only two have been asked for the examiner will only mark the first two questions, so if these are not your best answers you will miss out!

Watch the time! Make sure you give yourself enough time to answer each question. Plan your answers. Usually the instructions will give an idea of how long to spend on specific sections or questions. This is there for a reason so make use of it!

Answer in the correct booklets. If there is a multiple choice section make sure you use the answer sheets provided. If the instructions say answer each question in a separate booklet please do so!

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How to Calculate Your Degree ClassificationIndividual modules are marked, and the final degree classified, according to the following integer scale:

Distinction 70-100Merit 60-69Pass 50-59Fail 00-50

Students are deemed to have passed a module and will gain the credits for that module if they obtain a mark of 50% or more. An average mark (over all modules studied) of 50% is required to achieve the MSc degree. Additionally all compulsory to pass modules must be passed and a minimum of 150 credits achieved in order to be awarded the MSc title.

Although only 150 credits are required, the marks from all 180 credits studied are included in the final classification mark.

The mark obtained for a module is calculated from the marks for each component of the assessment, weighted according to their % contributions. For certain modules the completion of coursework constitutes a course requirement. Any student who has passed the examination but fails to submit the assignments or coursework will not be awarded the credits for such modules until a satisfactory assignment has been submitted in accordance with current University and School procedure. You will not normally be allowed to submit outstanding coursework to improve your mark – only under exceptional circumstances and with the permission of the examiners would this be allowed.

For further details of degree awards and classifications please see the Taught Student Handbook: http://www.leeds.ac.uk/qmeu/tsg/

For full explanation of the rules for degree classification please see: http://www.leeds.ac.uk/secretariat/documents/rules_for_award.pdf

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http://www.leeds.ac.uk/secretariat/documents/rules_for_award.pdf


Taught Postgraduate (MSc) Programmes of StudyThe School of Food Science and Nutrition currently offers five Taught Postgraduate (MSc) degree programmes: MSc Food Science, MSc Food Science (Food Biotechnology), MSc Food Science and Nutrition, MSc Food Quality & Innovation and MSc Nutrition.

The MSc programmes are taught at a postgraduate level – this means that a high degree of autonomous learning is expected from MSc students. It is also expected that MSc students will develop good communication and other transferable skills and exhibit high levels of understanding of subject matter. There is a requirement for a considerable amount of ‘reading around’ the subject area in addition to some directed reading.

The MSc Food Science programmes, as with others in the University, are arranged in modules. Single modules (10 credits) normally require around 100 hours of study, preparation and revision, and attract a final weighting of 100 marks. All modules are weighted according to the number of credits. The research project module (60 credits) normally requires 600 hours. The research project module is taken at the end of semester 2 and extends to early August. There may be opportunities for research projects to be carried out in collaboration with industry, or at approved institutions overseas.

Students are advised to attend the library study skills lectures and seminars which will help to get the most out of lectures, workshops and tutorials and will also provide a skills base students will find useful. http://skills.library.leeds.ac.uk/ All our MSc programmes comprise a set of compulsory modules which have been carefully designed to cover the material fundamental to an understanding of your programme.

The remainder of this handbook contains the Programme descriptions for each Taught Postgraduate (MSc) course offered in the School of Food Science and Nutrition and information relating to each module offered within the School.

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http://skills.library.leeds.ac.uk/

MSc Food Science

Programme code: MSC-FOODDuration: 12 Months Method of Attendance: Full TimeProgramme manager: Mr Paul Kajda Contact address: [email protected]

Total credits: 180

Entry requirements: A minimum of a 2.2 or equivalent (certain advanced diplomas awarded by overseas

institutions fulfil this requirement) in a suitable first degree programme.

English requirement for international students is IELTS 6.0 or above, with at least 5.5 in listening and reading, and at least 5.0 in speaking and writing; or TOEFL (internet based test) of at least 83 with at least 18 in listening, 20 in reading, 20 in speaking and 21 in writing.

School/Unit responsible for the parenting of students and programme:School of Food Science and Nutrition

Examination board through which the programme will be considered:School of Food Science and Nutrition Examiners Board

Programme specification:The programme will extend scientific knowledge to areas outside of the first degree discipline, and enable application of first degree knowledge appropriate to a future career in the food industry.

The programme will deliver a broad knowledge of food science with an emphasis on chemistry and biochemistry and the necessary background understanding of physics, mathematics, nutrition and biology and the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods. Students should gain the ability to integrate this scientific knowledge with an understanding of food technology and particular student interests and skills developed through specialised options and projects with content influenced by current research thinking in the field.

The programme will give an understanding of the methodology of research investigations by experimental project and the necessary personal skills to communicate effectively in future professional activities. The programme will also deliver the ability to appraise critically the complex factors, including sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrialised society.

Assessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.

The programme is offered as a full time course of twelve months duration with standard School and Faculty norms of progression and assessment being applied. The pass mark for each module is 50%. To pass the programme, modules totalling 150 credits must be passed and these must include 140 compulsory modules. All marks from all modules (passed and failed) are included in the final classification mark, which must be at least a 50% weighted average. Classification is based on pass (50 - 59%), merit (60-60%) and distinction (70% and above).

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Learning outcomesOn completion of the programme students should have shown evidence of being able:

to demonstrate an understanding of concepts, information and techniques in the field of food science as informed by research/scholarship in the discipline, including knowledge of:

the techniques and role of food preservation and processing operations

the biochemical and chemical attributes and reactions of the major food components

the role of food colloids in dairy science

the effects of texture and structure on sensory properties

the factors impacting on food safety

the effect of food processing on nutritional quality and understanding of the role of processed foods in the diet

physical chemical aspects of foods and the food matrix. The chemistry of food flavours and colourings.

to exhibit competence in the exercise of generic and subject-specific intellectual abilities, including the ability to

critically evaluate current research, research and advanced scholarship relevant to food science using concepts from scholarly reviews and primary sources of information

demonstrate an understanding of the provisional nature of information and allow for competing and alternative explanations

demonstrate an understanding of the scientific method of enquiry and understand the principles of hypothesis-lead research

apply this understanding to the planning and implementation of an individual research project in a relevant research area

apply their knowledge and understanding to solving complex problems by collecting and evaluating appropriate information, and use it creatively to suggest innovations or make decisions.

To demonstrate ability in the use and evaluation of research methods and techniques standard to the food science discipline, including a theoretical and practical understanding of: laboratory methods used in understanding nutrient content of foods, and the effect of

processing on nutrient content laboratory methods used in understanding the composition of foods

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Health and Safety practices, including risk assessment in laboratory settings

to apply research skills to generate complex primary data as part of an individual research project

to take a proactive and self-reflective role in working and to develop professional relationships with others, including

self-evaluation of skills and competences leading to a personal development plan in terms of Generic graduate skills.

Additional specialist knowledge and skills will be directed by option choices.

Transferable (key) skillsStudents will have had the opportunity to acquire the following abilities as defined in the modules specified for the programme:

the skills necessary to undertake a higher research degree in aspects of Food Science or relevant discipline and/or for employment in a higher capacity in the food industry including demonstration of:

autonomy, self direction, initiative and effective decision making in complex and unpredictable situations

effective self-planning in order to prioritise and manage time and resources effective team work and leadership where applicable effective communication with individuals or groups using a range of methods and

media effective use of ICT methods for gathering, evaluating, analysing and presenting

information and data effective dissemination of research findings though an individual dissertation thesis,

an oral presentation and an oral examination evaluating their own achievement using reflective practice 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.

AssessmentAchievement for the degree of Master (taught programme) will be assessed by a variety of methods in accordance with the learning outcomes of the modules specified for the year/programme and will involve the achievement of the students in evidencing an ability to conduct independent in-depth enquiry within the discipline.

This will be evidenced through:the undertaking of an independent research project;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;evaluating and criticising received opinion;

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making reasoned judgements whilst understanding the limitations on judgements made in the absence of complete data;generation, analysis and evaluation of complex research primary data, assessed though the writing of an individual research thesis, an oral presentation and an oral examination.

Learning contextThe learning context will include the analysis of, and decision making in, complex and unpredictable situations. The structure of the programme will provide breadth and/or depth of study and opportunities for drawing upon appropriate resources and techniques.

Opportunities will be provided for students to develop: interests and informed opinions their involvement in the design and management of their learning activities their communication of their conclusions

Students will be expected to progress to fully autonomous study and work.

Candidates will be required to study 180 credits. Candidates are required to pass 150 credits to include the compulsory to pass modules.

Compulsory modules:

Candidates are expected to study the following 180 credits of compulsory modules and need to pass 150 credits to include the compulsory to pass modules (PFP).

FOOD5016M Physical Aspects of FoodCo-requisite for: FOOD 5115M

10 credits Semester 1

FOOD5045M Microbiological and Chemical Food Safety 20 credits

Semesters 1 & 2 PFP

FOOD5055M Food Processing 20 credits

Semesters 1 & 2 PFP

FOOD5071M Research Project 60 credits Semester 2 PFP

FOOD5115M Colloid and Dairy Science 10 credits Semester 2

FOOD5241M Structure and Function of Food Components 20 credits

Semesters 1 & 2 PFP

FOOD5270M Food Analysis 10 credits Semester 2

FOOD5405M Professional Development for Employment and Research

20 credits Semester 1

FOOD5470M Sensory Properties, Food Texture and Structure 10 credits Semester 2 PFP

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MSc Food Science (Food Biotechnology)

Programme code: MSC-FOOD/BIODuration: 12 Months Method of Attendance: Full TimeProgramme manager: Mr Paul Kajda Contact address: [email protected]

Total credits: 180

Entry requirements: A minimum of a 2.2 or equivalent (certain advanced diplomas awarded by overseas

institutions fulfil this requirement) in a suitable first degree programme. English requirement for international students is IELTS 6.0 or above, with at least 5.5

in listening and reading, and at least 5.0 in speaking and writing; or TOEFL (internet based test) of at least 83 with at least 18 in listening, 20 in reading, 20 in speaking and 21 in writing.


Examination board through which the programme will be considered:School of Food Science and Nutrition Examiners Committee

Programme specification:The programme will extend scientific knowledge to areas outside of the first degree discipline, and enable application of first degree knowledge appropriate to a future career in the food industry.

The programme will deliver a broad knowledge of food science with the necessary background understanding of chemistry, biochemistry, physics, mathematics and Biology with a main emphasis on its application to food biotechnology. Students will develop the ability to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods. Students should gain the ability to integrate this scientific knowledge with an understanding of food technology and particular student interests and skills developed through specialised options and projects with content influenced by current research thinking in the field.

The programme will give an understanding of the methodology of research investigations by experimental project and the necessary personal skills to communicate effectively in future professional activities. The programme will also deliver the ability to appraise critically the

31


complex factors, including sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrialised society.

Assessment is by a range of methods, including formal examination, in-class tests, laboratory practical reports, example sheets, problem solving, project work and verbal presentations.

The programme is offered as a full time course of twelve months duration with standard Departmental and Faculty norms of progression and assessment being applied. The pass mark for each module is 50%. To pass the programme, modules totalling 150 credits must be passed and these must include 140 compulsory modules. All marks from all modules (passed and failed) are included in the final classification mark, which must be at least a 50% weighted average. Classification is based on pass (50 - 59%), merit (60-60%) and distinction (70% and above).

Learning outcomesOn completion of the programme students should have shown evidence of being able to demonstrate an understanding of concepts, information and techniques in the field of food science and food biotechnology as informed by research/scholarship in the discipline, including knowledge of:

the techniques and role of food preservation and processing operations the biochemical and chemical attributes and reactions of the major food components

the factors impacting on food safety


traditional and novel uses of biotechnology in food production, GMOs and use of antibodies

types of food allergy, detection and trends;

To exhibit competence in the exercise of generic and subject-specific intellectual abilities, including the ability to:

critically evaluate current research, research and advanced scholarship relevant to food science using concepts from scholarly reviews and primary sources of information


demonstrate an understanding of the scientific method of enquiry and understand the principles of hypothesis-lead research; apply this understanding to the planning and implementation of an individual research project in a relevant research area


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To demonstrate ability in the use and evaluation of research methods and techniques standard to the food science and food biotechnology discipline, including a theoretical and practical understanding of:

laboratory methods used in understanding nutrient content of foods, and the effect of processing on nutrient content;

laboratory methods used in understanding the composition of foods;

Health and Safety practices, including risk assessment in laboratory settings;to apply research skills to generate complex primary data as part of an individual research project;

To take a proactive and self-reflective role in working and to develop professional relationships with others, including:

self-evaluation of skills and competences leading to a personal development plan in terms of:

generic graduate skills.

Transferable (key) skillsStudents will have had the opportunity to acquire the following abilities as defined in the modules specified for the programme:

The skills necessary to undertake a higher research degree in aspects of Food Science or relevant discipline and/or for employment in a higher capacity in the food industry, including demonstration of:


effective self-planning in order to prioritise and manage time and resources

effectively; effective team work and leadership where applicable

effective communication with individuals or groups using a range of methods and media

effective use of ICT methods for gathering, evaluating, analysing and presenting information and data

effective dissemination of research findings though an individual dissertation thesis, an oral presentation and an oral examination

evaluating their own achievement using reflective practice

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.

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AssessmentAchievement for the degree of Master (taught programme) will be assessed by a variety of methods in accordance with the learning outcomes of the modules specified for the year/programme and will involve the achievement of the students in evidencing an ability to conduct independent in-depth enquiry within the discipline.

This will be evidenced through: the undertaking of an independent research project 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

evaluating and criticising received opinion

making reasoned judgements whilst understanding the limitations on judgements made in the absence of complete data

generation, analysis and evaluation of complex research primary data, assessed though the writing of an individual research thesis, an oral presentation and an oral examination.

Learning contextFor Masters (Taught), Postgraduate Diploma and Postgraduate Certificate students the learning context will include the analysis of, and decision making in, complex and unpredictable situations. The structure of the programme will provide breadth and/or depth of study and opportunities for drawing upon appropriate resources and techniques.

Opportunities will be provided for students to develop:- interests and informed opinions- their involvement in the design and management of their learning activities - their communication of their conclusions.


Compulsory modules:



Semesters 1 & 2 PFP


Semesters 1 & 2 PFP


FOOD5125M Food Biotechnology 10 credits Semester 2 PFP

FOOD5196M Impacts of Food Processing on Nutritional Quality 10 credits Semester 2

FOOD5206M GMOs, Antibodies and PCR 10 credits Semester 2 PFP

FOOD5235M Food and the Allergic Reaction 10 Semester 1

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credits


Semesters 1 & 2 PFP

FOOD5405M Professional Development for Employment and Research 20 credits Semester 1

MSc Food Science and Nutrition

Programme code: MSC-FOOD/FSNDuration: 12 Months Method of Attendance: Full TimeProgramme manager: Mr Paul Kajda Contact address: [email protected]

Total credits: 180

Entry requirements: A first degree in a science based subject with at least the equivalent of a lower

second class honours English requirement for international students is IELTS 6.0 or above, with at least 5.5



Examination board through which the programme will be considered:School of Food Science and Nutrition

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Relevant QAA Subject Benchmark Groups:Although Masters degrees are not included in the benchmarks, this programme fulfils a large part of the benchmarks for

Programme specification:This programme will enable students to:

develop an in-depth understanding of food science, food processing and composition in relation to nutritional quality

critically appraise the chemical, physical and quantitative changes in nutrients and non-nutrients during food processing and manufacture, distribution and storage

understand the concept of food quality and relevance of nutritional quality to total food quality

develop an understanding of the functions of food components and nutrients and strengthen the understanding of global issues related to nutrition and health of individuals and population subgroups

develop a capacity to critically analyse a problem, action plan and scientific investigation

develop skills such as effective communication and presentation.

The programme aims to develop an understanding of nutrition from an international perspective and encourages the development of research projects that satisfy both the course requirements and the interests of individual students.

Learning outcomesOn completion of the programme students should have shown evidence of being able:

To demonstrate an understanding of concepts, information and techniques in the field of food science and nutrition as informed by research/scholarship in the discipline, including knowledge of:

the techniques and role of food preservation and processing operations the biochemical and chemical attributes and reactions of the major food components the factors impacting on food safety


analysis of nutrients and in vitro techniques

role of functional foods and polyphenols in the diet.

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To exhibit competence in the exercise of generic and subject-specific intellectual abilities, including the ability to:

critically evaluate current research, research and advanced scholarship relevant to food science and nutrition using concepts from scholarly reviews and primary sources of information




To demonstrate ability in the use and evaluation of research methods and techniques standard to the food science and nutrition discipline, including a theoretical and practical understanding of:

laboratory methods used in understanding nutrient content of foods, and the effect of processing on nutrient content;

laboratory methods used in understanding the composition of foods;

Health and Safety practices, including risk assessment in laboratory settings;

to apply research skills to generate complex primary data as part of an individual research project;

to be aware of ethical issues and developments in understanding of nutrition.

To take a proactive and self-reflective role in working and to develop professional relationships with others, including Self-evaluation of skills and competences leading to a personal development plan in terms of:

generic graduate skills;

Transferable (key) skillsStudents will have had the opportunity to acquire the following abilities as defined in the modules specified for the programme the skills necessary to undertake a higher research degree in aspects of Food Science and Nutrition or relevant discipline and/or for employment in a higher capacity in the food industry, including demonstration of:


effective self-planning in order to prioritise and manage time and resources effective team work and leadership where applicable

37




evaluating their own achievement using reflective practice independent learning and the ability to work in a way which ensures continuing


norms.AssessmentAchievement for the degree of Master (taught programme) will be assessed by a variety of methods in accordance with the learning outcomes of the modules specified for the year/programme and will involve the achievement of the students in:evidencing an ability to conduct independent in-depth enquiry within the discipline. This will be evidenced through:

the undertaking of an independent research project 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




Learning contextFor Masters (Taught), Postgraduate Diploma and Postgraduate Certificate students the learning context will include the analysis of, and decision making in, complex and unpredictable situations. The structure of the programme will provide breadth and/or depth of study and opportunities for drawing upon appropriate resources and techniques.

Opportunities will be provided for students to develop: interests and informed opinions their involvement in the design and management of their learning activities their communication of their conclusions.

Compulsory modules:


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Semesters 1 & 2 PFP


Semesters 1 & 2 PFP


FOOD5145M Nutrition and Health 10 credits Semester 2 PFP

FOOD5196M Impacts of Food Processing on Nutritional Quality 10 credits Semester 2 PFP


Semesters 1 & 2 PFP



FOOD5425M Personalised Nutrition 10 credits Semester 1

MSc Food Quality and Innovation

Programme code: MSC-FOOD/Q&IDuration: 12 Months Method of Attendance: Full TimeProgramme manager: Dr Peter Ho Contact address: [email protected]

Total credits: 180

Entry requirements:

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BSc qualification in a Food programme or equivalent in relevant science subject Minimum qualification 2ii.

English requirement for international students is IELTS 6.0 or above, with at least 5.5 in listening and reading, and at least 5.0 in speaking and writing; or TOEFL (internet based test) of at least 83 with at least 18 in listening, 20 in reading, 20 in speaking and 21 in writing.


Examination board through which the programme will be considered:School of Food Science and Nutrition MSc Exam Board

Programme specification:At the end of the programme students should:

demonstrate in-depth knowledge of the scientific principles underpinning the relationship between food quality, food safety and product design and new product development;

critically evaluate key issues in food legislation and novel developments pertinent to food quality and safety that include the ISO standards for quality and food safety management systems;

demonstrate research skills including literature evaluations, method design, project planning, data analysis and result dissemination;

be confident in their own professional abilities and be aware of their limitations, be self-evaluative, reflective practitioners and lifelong learners.

The programme will provide students with a learning environment that immerses them into real-world situations in food product development and quality assurance through the use of group-based learning activities that requires them to use their knowledge and skills attained through multi-disciplinary learning modules in various scientific fields (that includes applied food sciences, engineering and mathematical sciences, management studies).

The programme has 100 credits of modules addressing the following:

A 10 credit module (specific to this programme) in food safety and quality management will examine ISO quality management systems (ISO9000, ISO22000), the application of Hazard Analysis Critical Control Point (HACCP) systems, statistical process control.

A 10 credit module that addresses methods for measuring sensory, texture, rheology and food structure and their application in research and industry. Students will receive practical training in sensory evaluation and the use of industry standard computerised sensory tools.

A 20 credit module (specific to this programme) that will examine novel techniques used in industry for new product development (The Stage-Gate® process, Quality Function Deployment) and application of experimental design techniques and Kansei engineering. Students will be introduce to management tools used in project management, assemble a product design concept and formulate product design specification that integrates consumer needs and expectations.A 60 credit group project (specific to this programme) that will provide students with an experience in tackling different aspects of a product development process from product conception through to product launch. Students will apply knowledge and skills to produce a product meeting product quality and safety requirements, conformance to food legislation and addressing consumer preferences.

Learning outcomes

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On completion of the programme students should have shown evidence of being able to demonstrate in-depth, specialist knowledge and mastery of techniques relevant to the scientific disciplines of Food Quality, Food Safety, Product design and new product development and/or to demonstrate a sophisticated understanding of concepts, information and techniques at the forefront of these disciplines, that includes a knowledge of:

the principles of quality, quality assurance and quality management and the application of quality tools and techniques in solving food quality control problemsprocedures for implementing a Hazard Analysis Critical Control Point (HACCP) system

Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) prerequisite programmes

instrumental techniques for monitoring food quality and safety

key issues in food legislation in the UK and internationally and its implementation in control and management of food quality and safety

important microbiological safety issues in food and the scientific basis of key approaches used by the industry in order to minimise risk to consumers

the range of chemical safety issues in food, how they are minimised and regulatedprocedures for the design, application and interpretation of statistically valid sensory analysis methods for assessing food quality, consumer choice and preferences

scientific principles and methods for measuring food texture, structure and rheological properties and their application in the food industry and for research

principles and techniques involved in a food product development process

the application of product design, sensory analysis and project management techniques in product development

experimental design techniques in product design, optimisation and product formulation

the principles underlying industrial food processing for preservation and conversion of food commodities

relevant heat transfer and fluid flow theory

the theoretical basis and technology of the major food processing operations.

To exhibit mastery in the exercise of generic and subject-specific intellectual abilities including the ability to:

carry out basic chemical and microbiological risk assessments, understand the principles of audits and discuss the use of different audit tools in a

quality assurance programme identify, select and apply appropriate statistical process control techniques for

monitoring food quality and safety outline appropriate procedures in conducting a hazard analysis, and identify potential

hazards and Critical Control Points (CCPs) in a food production process describe sensory properties of food and select sensory analysis techniques for

measuring sensory attributes (e.g., appearance, flavour, texture)

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outline instrumental measurement techniques for food texture and discuss the relationship between sensory and food texture attributes

describe the use of rheology to describe the mechanical properties of solids and liquids, characteristic behaviour of solutions, gels and dispersion

describe how food structure can be measured and how it relates to texture, flavour and sensory perception of food

describe sensory properties of food and select sensory analysis techniques for measuring sensory attributes (e.g., appearance, flavour, texture)

understand the mechanisms and principles governing food oral processingrecognise and apply appropriate.

To demonstrate a comprehensive understanding of techniques applicable to their own research or advanced scholarship, including the ability to:

formulate a product design specification that integrates the 'voice of the consumer' by using the Quality Function Deployment method

employ sensory techniques for characterising sensory attributes and determining consumer preferences.

Transferable (key) skills

Students will have had the opportunity to acquire the following abilities as defined in the modules specified for the programme.The skills necessary to undertake a higher research degree in Food Science and/or for employment in a higher capacity in the food industry or area of professional practice which may include the demonstration of:


effective self-planning in order to prioritise and manage time and resources effectively

effective team work and leadership where applicable




ability to use computerised sensory tools to plan and design sensory tests

ability to use statistical programs for experimental design and analysis of experimental data.

evaluating their own achievement by developing a capacity for self-audit and that of others by participating in peer-review

self direction and effective decision making in complex and unpredictable situations

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Independent learning and the ability to work in a way which ensures continuing professional development, which includes the ability to:

work together to compose and summarise real world situations in product development in written and oral forms as part of a team

work as part of a team to solve real world food quality and safety problems

critical engagement in the development of professional/disciplinary boundaries and norms.

AssessmentAchievement for the degree of Master (taught programme) will be assessed by a variety of methods in accordance with the learning outcomes of the modules specified for the year/programme and will involve the achievement of the students in:

evidencing an ability to conduct in-depth enquiry as a team in the area of food quality, food safety, product design and new product development

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


making reasoned judgements whilst understanding the limitations on judgements made in the absence of complete data.

Learning contextFor Masters (Taught), Postgraduate Diploma and Postgraduate Certificate students the learning context will include the analysis of and decision making in, complex and unpredictable situations. The structure of the programme will provide breadth and/or depth of study and opportunities for drawing upon appropriate resources and techniques.

Opportunities will be provided for students to develop: interests and informed opinions their involvement in the design and management of their learning activities

their communication of their conclusions


Candidates will be required to study 180 credits.

Compulsory modules:



Semesters 1 & 2 PFP


Semesters 1 & 2 PFP


FOOD5280M Functional Foods 10 Semester 2

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credits


FOOD5450M Industrial Project: Food Innovation 60 credits Semester 2 PFP

FOOD5460M Food Product Design and Development 20 credits

Semesters 1 & 2 PFP

FOOD5470M Sensory Properties, Food Texture and Structure 10 credits Semester 2 PFP

FOOD5480M Monitoring and Control of Food Quality and Safety (Food Safety and Quality Management)

10 credits Semester 1 PFP

MSc Nutrition

Programme code: MSC-FOOD/NDuration: 12 Months Method of Attendance: Full TimeProgramme manager: Dr Caroline Orfila Contact address: [email protected]

Total credits: 180

Entry requirements: BSc qualification or equivalent in a relevant Biological, Health or Food-related

science subject Minimum qualification 2ii English requirement for international students is IELTS 6.0 or above, with at least 5.5



Examination board through which the programme will be considered:School of Food Science and Nutrition MSc Examination Board

Relevant QAA Subject Benchmark Groups:There are no QAA Benchmarks available for programmes at MSc level.A HESA consultation document discussing MSc benchmarks was consulted.

Programme specification:At the end of the programme students should be able to:

demonstrate in-depth knowledge of the scientific principles underpinning the relationship between diet, human health and wellbeing

critically evaluate the current issues and developments pertinent to the nutrition discipline, and propose new insights and solutions to diet-related problems

demonstrate research skills including literature evaluation, method design, project planning, data analysis and result dissemination

be confident in their own professional abilities and be aware of their limitations, be self-evaluative, reflective practitioners and lifelong learners.

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Distinctiveness of the programmeThe programme will produce postgraduate graduates with the knowledge, competences and skills to tackle situations and problems in the field of nutrition and nutritional science. The programme is designed to equip students with subject-specific and generic graduate skills to be successful in future graduate employment.

The syllabus has been designed according to accreditation guidelines set by the UK Voluntary Register of Nutritionists, and we will seek accreditation as soon as possible (generally after one year of the programme being active/recruiting). Accreditation will enhance employment prospects of graduates, and will be a distinctive feature of the programme, as only a few MSc programmes (8) are accredited in the UK.

The programme will foster student’s ability to be self-evaluative and reflective practitioners, with knowledge of their competences and skills, but also of their limitations and their training needs. This concept will be initiated in the FOOD5400M graduate skills module, where students will develop their own training and development plan in terms of generic skills, and also in FOOD5410M Nutrition: Policy and Practice, where students will reflect on their knowledge and skills as relevant to nutritional practice, but the approach will be embedded throughout the programme.

The programme will use a research-led approach to deliver knowledge and skills at the forefront of the discipline. This approach will be used throughout the programme but will be most apparent in the FOOD5440M Advances in Food Science and Nutrition module. In this module, students will choose a research area relevant to the research grouping of the School (Food Colloids and Processing, Food Chemistry and Biochemistry, Nutrition) and will, with the help of an academic tutor, undertake a critical evaluation of the literature and write a research proposal to answer a research question, as identified by the student and the tutor.

The project (60 credits) will be undertaken in one of the research laboratories, or within the context of a work-based placement. The emphasis will be placed on the generation of primary data, and the discussion of research results in the context of current knowledge and opinions in the field.

The programme has 50 credits of core modules that will deliver essential knowledge, competence and skill, as required for accreditation purposes (FOOD5420M Personalised Nutrition (20 credits), FOOD5410M Nutrition: Policy and Practice (20 credits) and FOOD5195M Food Processing and Nutritional Quality (10 credits)). The programme incorporates 20 credits of collaborative provision through the ICON5001M Research Methods in Human Nutrition module, taught by staff from the Nutrition Epidemiology Group, Faculty of Medicine and Health.

Learning outcomesOn completion of the programme students should have shown evidence of being able to demonstrate an advanced understanding of concepts, information and techniques in the field of nutrition as informed by recent research/scholarship in the discipline, including knowledge of:


the biochemical and physiological basis underlying the link between diet/nutrients, health and disease

the scientific principles underlying nutrient requirements of individuals at different stages of the life cycle and the concept of personalised nutrition

the factors that influence food consumption

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the scientific, social and economic principles which inform the development of policy and the drivers and barriers that affect policy implementation;

Exhibit competence in the exercise of generic and subject-specific intellectual abilities, including the ability to:

critically evaluate current research, research and advanced scholarship relevant to nutrition using concepts from scholarly reviews and primary sources of information

and use this information to write an original review of the literature and identify research needs




Demonstrate ability in the use and evaluation of research methods and techniques standard to the nutrition discipline, including a theoretical and practical understanding of:

the principles of nutritional epidemiology and survey-type approaches to investigate food and nutrient consumption, nutrient intakes, dietary habits and health/nutritional status of individuals and populations

laboratory methods and database methods used in understanding nutrient content of foods and diets, and the effect of processing on nutrient contentlaboratory methods used in biomarker analysis as relevant to nutritionanthropometric methods as relevant to nutritional/health assessment

Health and Safety practices, including risk assessment in laboratory settingsethical considerations in relation to nutritional research

apply research skills to generate complex primary data as part of an individual research project.

Take a proactive and self-reflective role in working and to develop professional relationships with others, including self-evaluation of skills and competences leading to a personal development plan in terms of:

generic graduate skills subject specific skills and competences as specified by the UK Voluntary

Register of Nutritionists, including an understanding of legal and ethical boundaries of the profession

demonstrate an understanding of the analysis of food composition.

Transferable (key) skillsStudents will have had the opportunity to acquire the following abilities as defined in the modules specified for the programme and the skills necessary to undertake a higher research degree in nutrition or other relevant discipline and/or for employment in a higher capacity in the food/health/leisure industry or as a professional nutritionist, including demonstration of:


effective self-planning in order to prioritise and manage time and resources effectively

effective team work and leadership where applicable

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effective use of ICT methods for gathering, evaluating, analysing and presenting information and data, as relevant to the nutrition discipline


evaluating their own achievement using reflective practice independent learning and the ability to work in a way which ensures continuing


norms, particularly though a review of the literature in a relevant subject area, and the undertaking of an independent research project.

AssessmentAchievement for the degree of Master (taught programme) will be assessed by a variety of methods in accordance with the learning outcomes of the modules specified for the year/programme and will involve the achievement of the students in evidencing an ability to conduct independent in-depth enquiry within the discipline. This will be evidenced through:

the undertaking of an independent research project 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




Learning contextFor Masters (Taught) students the learning context will include the analysis of and decision making in, complex and unpredictable situations. The structure of the programme will provide breadth and/or depth of study and opportunities for drawing upon appropriate resources and techniques.

Opportunities will be provided for students to develop: interests and informed opinions their involvement in the design and management of their learning activities

their communication of their conclusions.


Compulsory modules:Candidates are expected to study the following 180 credits of compulsory modules and need to pass 150 credits to include the compulsory to pass modules (PFP).FOOD5071M Research Project 60 credits Semester 2 PFP

FOOD5145M Nutrition and Health 10 credits Semester 2

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FOOD5196M Impacts of Food Processing on Nutritional Quality 10 credits Semester 2



FOOD5410M Nutrition: Policy and Practice 20 credits Semesters 1 & 2 PFP

FOOD5425M Personalised Nutrition 10 credits Semester 1 PFP

FOOD5445M Nutrition and Health Research 10 credits Semester 2 PFP

ICON5011M Introduction to Public Health Nutrition 15 credits Semester 1 PFP

ICON5013M Introduction to Nutritional Epidemiology 15 credits Semester 2 PFP

Module Details for MSc ProgrammesFOOD5016M: Physical Aspects of Food10 credits

Module manager Dr R EttelaieEmail: [email protected]

Taught Semester 1

Pre-requisite qualifications:A BSc degree in chemistry, biochemistry, biological sciences or related science, or chemical engineering.

Objectives To explain the nature of food as a medium for chemical reactions and the effects of

electrolytes, non-electrolytes, pH and dispersed phases on the structures and reactivities of food components

To examine in detail the mechanisms of non-enzymic browning, food additive-food component reactions, and methods of control.

Syllabus General description of the aqueous and non-aqueous environment in food Specific and general effects of electrolytes and non-electrolytes on equilibria in

concentrated systems

Mechanisms of reactions of sulphite and sorbic acid with food components

Measurements and significance of pH in food; ionisation of proteins

Distribution of ions between aqueous and protein gel phases

Effects of surfactants on the activity and reactivity of preservatives

Applications in Food Systems

Teaching methodsDelivery type Number Length hours Student hoursLecture 11 1.00 11.00Practical 1 3.00 3.00

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Tutorial 2 1.00 2.00Private study hours 84.00Total Contact hours 16.00Total hours (100hr per 10 credits) 100.00

Private study 6 hours: practical report 20 hours: preparation for tutorial and exercises

33 hours: reading for lectures

25 hours: examination and preparation.

Progress monitoringPractical classes and contributions to tutorials.

Methods of assessment

CourseworkAssessment type

Notes % of formal assessment

In-course Assessment

Numerical examples class work - continuous assessment 10.00


Laboratory class work - continuous assessment 5.00

Total percentage (Assessment Coursework) 15.00

ExaminationsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 1 hr 30 mins 85.00

Total percentage (Assessment Exams) 85.00

Reading listThe reading list is available from the Library website

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http://www.leeds.ac.uk/cgi-bin/library/moddirect.pl?s=wc&res=rlist&mod=FOOD-5016M-01

FOOD5045M: Microbiological and Chemical Food Safety20 credits

Module manager Professor Mike MorganEmail: [email protected]

Taught Semesters 1 & 2

Pre-requisite qualificationsA BSc degree in chemistry, biochemistry, biological sciences or related science, or chemical engineering

ObjectivesOn completion of the module, students should:

have an understanding of the important microbiological safety issues in food and the scientific basis of the key approaches used by the industry in order to minimize risk to consumers

understand the range of chemical safety issues in food, how they are minimized and regulated. In both areas, students will be expected to be knowledgeable on the relative risks and to be able to carry out basic risk assessments.

Syllabus The key food poisoning microorganisms; microbial ecology of foods; process hygiene

- engineering and microbiology Predictive modelling of microbial growth and survival

Hazard analysis and critical control point techniques (HACCP)

Inherent (natural) food toxicants, their production and properties

Mycotoxins (aflatoxins, trichothecenes, ochratoxins, and fumonisins), their production, properties and regulation

Food contaminants (pesticides, veterinary drug residues), hazard and regulation

Food additives, hazard and regulation; acrylamide in food, a new safety issue?

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Teaching methodsDelivery type Number Length hours Student hoursLecture 26 1.00 26.00Seminar 4 1.00 4.00Private study hours 170.00Total Contact hours 30.00Total hours (100hr per 10 credits) 200.00

Private study Private study on lecture material, directed reading and preparation for examinations:

160 hours Preparation for seminars: 10 hours.

Progress monitoring Through mid-session submitted multiple choice test 2 x 1,000 word essays.


ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 3 hr 00 mins 100.00



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FOOD5055M: Food Processing20 credits

Module manager Dr J ChenEmail: [email protected]


Pre-requisite qualificationsAcceptance onto MSc Programme

ObjectivesOn completion of this module, students should be able to:

understand the principles underlying industrial food processing for preservation and conversion of food commodities

understand relevant heat transfer and fluid flow theory understand the theoretical basis and technology of the major food processing

operations.

Syllabus Introduction to industrial food processing, including hygienic design and operation of

plant preparation of foods for processing Basic fluid flow and heat transfer theory Liquid/liquid and liquid/solid separation processes Size reduction processes Theory and practice of food dehydration, freezing, chilling, concentration, thermal

sterilisation, extrusion cooking, packaging Preservation by additives Packaging Integration of unit operations (dairy product, fruit, coffee and a baked product).

Teaching methods

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Delivery type Number Length hours Student hoursRevision Class 1 1.00 1.00Class tests, exams and assessment 2 1.00 2.00Lecture 1 1.00 1.00Lecture 32 1.00 32.00Practical 11 3.00 33.00Tutorial 2 1.00 2.00Private study hours 129.00Total Contact hours 71.00Total hours (100hr per 10 credits) 200.00

Private study Practical reports: 30 hours Preparation for tests: 10 hours Background reading for lectures: 64 hours

Preparation for examination: 25 hours.

Progress monitoringMonitoring of progress will be through continuously assessed practical reports, from mid-semester tests and from tutorial work.





Assessment 1 at end of semester 1 15.00

Report Practical reports 25.00Total percentage (Assessment Coursework) 40.00

ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, 3 hr 00 mins 60.00

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etc.)Total percentage (Assessment Exams) 60.00


FOOD5071M: Research Project60 credits

Module manager Prof Gary WilliamsonEmail: [email protected]

Taught Semester 2

Pre-requisite qualifications: A BSc degree in chemistry, biochemistry, biological sciences or related science, or chemical engineering.

ObjectivesThe application of fundamental scientific principles to solve problems in food and nutrition research.

Learning outcomesOn completion of this module, students will have:

completed a laboratory research project or a computer based research project oral survey based project

gained experience in the collation, analysis and presentation of scientific data, including the use of computer packages

prepared and submitted a research paper, in a scientifically acceptable format;developed skills in the appropriate and selective use of library resources, including computer based search tools including online databases such as ISI Web of knowledge, Medline and PubMed

the competence to read critically a scientific paper and to identify the key features of the study

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the competence to interpret data presented in scientific papers and to assess them critically in order to draw appropriate conclusions

gained an understanding of a broad range of subject areas in food science, food chemistry or in nutrition.

SyllabusThe application of fundamental scientific principles to solve problems in food or nutrition research. Students will be given a choice of research topics relevant to the research activity of the School and, in some cases, suggested by industrial companies.

Teaching methodsPrivate study hours 600.00Total Contact hours 0.00Total hours (100hr per 10 credits) 600.00

Private studyLibrary-based literature review equivalent to 7.5 credits in second semester followed by supervised laboratory-based individual experimental research project until after the end of semester 2.




Research Proposal

Assessment of literature review 9.00


Continuous assessment of laboratory work 35.00

Investigative Project

Dissertation at end of study 43.00

Oral Presentation

Oral examination in August 13.00



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FOOD5115M: Colloid and Dairy Science10 credits

Module manager Dr Rammile EttelaieEmail: [email protected]

Taught Semester 2

Pre-requisite qualificationsBSc Food Chemistry or related discipline.

ObjectivesTo understand the principles and practice of colloid science with particular reference to the stability, structure and texture of dairy-based oil and water systems.

Syllabus Terminology and concepts of colloid science; creaming, aggregation, gelation Stabilisation by adsorbed protein; role of emulsifiers and hydrocolloids; colloidal

aspects of milk and cream; emulsion and foam formation

Fat crystallisation and texture of water-in-oil emulsions; margarine; butter; ice-cream; cream liqueurs.

Teaching methodsDelivery type Number Length hours Student hoursLecture 18 1.00 18.00Seminar 7 1.00 7.00

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Private study hours 75.00Total Contact hours 25.00Total hours (100hr per 10 credits) 100.00

Private study 36 hours reading for lectures 14 hours preparation for seminars

25 hour exam preparation.

Progress monitoringThrough attendance at lectures and attendance and contribution to seminars.





FOOD5125M: Food Biotechnology10 credits

Module manager Professor G WilliamsonEmail: [email protected]

Taught Semester 2

Pre-requisite qualificationsBSc in a science or engineering subject

ObjectivesTo provide an understanding of biotechnology as it relates to the food industry.

Syllabus Origins of Biotechnology Genetic manipulation of organisms involved in food manufacture

Legislation and social issues related to biotechnology in food.

Teaching methodsDelivery type Number Length hours Student hoursLaboratory 2 3.00 6.00

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Lecture 16 1.00 16.00Seminar 2 1.00 2.00Private study hours 76.00Total Contact hours 24.00Total hours (100hr per 10 credits) 100.00

Private study Essay: 10 hours Preparation for seminars: 3 hours

Laboratory reports: 6 hours

Background reading: 32 hours

Examination and preparation for examination: 25 hours.

Progress monitoringAttendance at lectures and laboratory classes and from contributions at seminars.










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FOOD5145M: Nutrition and Health10 credits

Module manager Dr A J DayEmail: [email protected]

Taught Semester 2

Pre-requisite qualifications: BSc in a science subject

ObjectivesTo gain knowledge and understanding of the functions of food and nutrients and their relationship to health and disease.

Syllabus Dietary minerals and health Functional foods

Dietary supplements

Nutrition from an international perspective

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Polyphenols and health

Antioxidants and their health benefits

Diabetes, obesity & heart disease

Appetite control and obesity

Dietary assessment methods.

Teaching methodsDelivery type Number Length hours Student hoursLaboratory 4 3.00 12.00Lecture 15 1.00 15.00Private study hours 73.00Total Contact hours 27.00Total hours (100hr per 10 credits) 100.00

Private study: 30 hours: reading for lectures 9 hours: laboratory

9 hours: preparation of essay


Progress monitoring:Attendance at lectures and from laboratory reports.Methods of assessment







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FOOD5196M: Impacts of Food Processing on Nutritional Quality10 credits

Module manager Dr Santosh KhokharEmail: [email protected]

Taught Semester 2

Pre-requisite qualificationsFirst degree in a science subject

ObjectivesOn completion of this module students should be able to evaluate physical and chemical effects of food processing techniques on the nutritional quality of raw materials and food products.

Syllabus

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Nutritional significance of processed foods in the diet; effects of food processing on nutritional quality; losses and gains of both macro and micronutrients in the food chain

Fortification during processing and manufacturing; nutrition labelling and nutrition claims

Functional foods; manufacturing and claims

Catering technology and nutritional quality

Kinetics of specific nutrient losses.

Teaching methodsDelivery type Number Length hours Student hoursLecture 17 1.00 17.00Practical 3 3.00 9.00Private study hours 74.00Total Contact hours 26.00Total hours (100hr per 10 credits) 100.00

Private study 9 hours: laboratory reports 30 hours: reading for lectures 10 hours: essay preparation

25 hours: examination and preparation

Progress monitoringAttendance at lectures and progress in laboratory sessions and seminars.





Experimental work 20.00


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FOOD5206M: GMOs, Antibodies and PCR10 credits

Module manager Professor M MorganEmail: [email protected]

Taught Semester 2

Pre-requisite qualificationsFirst degree in a science subject

Pre-requisites

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FOOD5125M Food Biotechnology

ObjectivesOn completion of this module student’s should be able to:

understand the principles of PCR understand the principles of polyclonal, monoclonal and recombinant antibody

production

understand the uses and limitations of antibodies in food protein analysis

understand the uses and limitations of PCR in food analysis

understand the principles behind detection of GMOs in food using antibodies and PCR.

SyllabusThe immune system; the in vitro use of antibodies; antibody production; antibody structure; recombinant antibodies; antibody-targeted interactions; ELISA and applications in analysis of food proteins; production of GMOs; the PCR reaction; and its use in analysis; detection of GMOs by antibody and PCR methods; Nobel Prize winners in immunoassay and PCR.

Teaching methodsDelivery type Number Length hours Student hoursLecture 12 1.00 12.00Practical 2 3.00 6.00Seminar 3 1.00 3.00Private study hours 79.00Total Contact hours 21.00Total hours (100hr per 10 credits) 100.00

Private study 32 hours: reading for lectures 14 hours: reports for practicals

8 hours: report writing


Progress monitoringThrough practicals and attendance at lectures and seminars.


Coursework

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http://webprod1.leeds.ac.uk/catalogue/dynmodules.asp?Y=201112&M=FOOD-5125M

Assessment type


Written Work 1 x 1,000 word written exercise 10.00Total percentage (Assessment Coursework) 10.00




FOOD5235M: Food and the Allergic Reaction10 credits

Module manager Professor Mike MorganEmail: [email protected]

Taught Semester 1

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Pre-requisite qualificationsEntry to a MSc Food Science scheme

ObjectivesOn completion of this module, students should be able to understand the elements and concepts of food allergy from immunology to food labelling regulations, from plant biotechnology to diagnosis and clinical science, and the human responses to food allergy.

In addition, students should have an appreciation of how the food industry and regulatory authorities can strive to minimise the presence of 'hidden allergens' in food products, and how biotechnology plays a key role in scientific possibilities (positive) and public perception (negative).

SyllabusThe module will begin by looking at myths associated with food allergy before explaining the molecular nature of food allergens, the molecular and cellular nature of the allergic response, how food allergy is caused and is diagnosed, and who suffers (and dies) from it.

Detection of allergens will be described.

The perceived risks of GMOs and biotechnology will be contrasted with possible beneficial aspects of biotechnology.

Assessment of novel food proteins for allergenic potential will be described.

Teaching methodsDelivery type Number Length hours Student hoursLecture 12 1.00 12.00Practical 1 3.00 3.00Seminar 2 1.00 2.00Private study hours 83.00Total Contact hours 17.00Total hours (100hr per 10 credits) 100.00

Private study 17 hours: directed reading and essay 6 hours: laboratory report 5 hours: preparation for seminars

25 hours: examination and preparation

30 hours: reading for lectures.

Progress monitoringAttendance at lectures, contributions to seminars and from essay writing.

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Report Essay and practical report 10.00Total percentage (Assessment Coursework) 10.00




FOOD5241M: Structure and Function of Food Components20 credits

Module manager Professor B.S. MurrayEmail: [email protected]

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ObjectivesOn completion of this module, students should:

be able to understand the structure of protein, carbohydrate, and lipids be able to understand the functional properties of these molecules in foods and relate

structure to functionality

understand the nature and properties of enzymes, especially of these oxidising enzymes, proteolytic enzymes, esterases and other hydroltytic enzymes important in foods

understand the relation of structure to colour

know of the chemical contribution to flavour

also be able to understand the physical properties of micronutrients and their chemical reactivity.

Learning outcomesOn completion of this module, students will know and understand:

about the structure of proximate food components and be able to relate this to function within the food

about enzyme action and how enzymes are involved in producing food properties and use in foods

about the chemical nature of food colour and flavour

about the physical properties of micronutrients and their chemical reactivity.

Syllabus

Protein structure, types of protein structure in foods, relationship of 2 degree & 3 degree structure to 1 degree structure

Amino acid side chain interactions. Food processing affects on protein structure and interactions in food matrix. Functional properties of proteins, denaturation, aggregation and gelation

Monosaccharide and polysaccharide structures. Gelation properties. Modification of starch and effects on properties

Lipid structure and classification. Crystallisation, crystal structure and polymorphism

Physical importance and measurement of solid fat content. Microbiological stability, texture, mouthfeel, taste, spreadability, colour and physical stability of margarine

Enzyme kinetics and denaturation. Proteolytic enzymes in foods. Oxidising enzymes and Micronutrients, physical properties and chemical reactivity.

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Private study 33 hours: Practical reports 6 hours: Directed reading

102 hours: Background reading, preparation and examination

Progress monitoringWeekly laboratory reports




Practical Laboratory class work 25.00Total percentage (Assessment Coursework) 25.00




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FOOD5270M: Food Analysis10 credits

Module manager Paul KajdaEmail: [email protected]

Taught Semester 2

ObjectivesOn completion of this module, students:

should be able to analyse a food for major nutrients, and understand the limitations of the procedures

will understand chemical methods used to assess bioavailabilty, and will gain laboratory experience in some procedures to assess bioavailability

will understand HPLC and GLC techniques, their role and limitations in analysis of nutrients

will be able to design an analytical protocol and apply this in the laboratory

will gain laboratory experience in analysis of nutrients, and in planning laboratory experimentation.

Skills outcomes Laboratory skills Planning skills

Presentation and problem solving

Group working

Numeracy and data evaluation skills

Recording and use of analytical data

Technical report writing skills.

Syllabus

Introduction and analytical planning Methods of calibration and assessment of errors

Theory and practice of selected techniques used in food analysis including spectroscopic, chromatographic, electrophoretic, and immunological methods

Chemical methods used to assess bioavailability of selected nutrients

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The practical component will provide experience of some techniques described in lectures and will include an open ended problem requiring analytical planning.


Private study 10 hours: prep work for practical assignment 15 hours: report writing 18 hours: reading for lectures

22 hours: examination work

Progress monitoringProgress is monitored through attendance and periodic laboratory reports and prep work for practical exercise.




Practical Practical component 20.00Total percentage (Assessment Coursework) 20.00




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FOOD5280M: Functional Foods10 credits

Module manager Professor M. MorganEmail: [email protected]

Taught Semester 2

ObjectivesOn completion of this module, students will have an understanding of the health, scientific, regulatory and economic issues raised by 'functional foods'.

Students will be able to combine scientific understanding gained in this and other modules with 'real world' interests in improving health and in generating added value in the food industry.

Syllabus

Definitions of functional foods - regulatory and international aspects The economic importance of functional foods

Delivery of bioactive food components

Probiotics

Probiotics and health

Novel fats

Novel fats and health

Minerals and micronutrients

Functional foods and obesity

Flavonoids and functional foods

Flavonoids and health

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GMOs as functional foods

Advertising of functional foods

Investigation into functional components of commercially available functional foods.

Teaching methodsDelivery type Number Length hours Student hoursLecture 16 1.00 16.00Private study hours 84.00Total Contact hours 16.00Total hours (100hr per 10 credits) 100.00

Private study

32 hours: 16 x 2 hours reading per lecture 16 hours: directed reading and preparation12 hours: Assignment 1500 words -

investigation of functional components

24 hours: Private study and preparation for examinations.

Progress monitoringFrom assignment and attendance at lectures




Assignment . 20.00Total percentage (Assessment Coursework) 20.00

ExamsExam type Exam duration % of formal assessmentUnseen exam (MCQ, essays, etc.) 2 hr 80.00


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FOOD5405M: Professional Development for Employment and Research20 credits

Module manager Dr Caroline OrfilaEmail: [email protected]

Taught Semester 1

Pre-requisite qualificationsRelevant undergraduate qualification

Module summaryThis module will allow students to assess their own training needs in terms of subject specific and interpersonal skills that essential for a career in food science and nutrition. This module will demonstrate the importance of the scientific method and research design for successful problem solving.

By the end of the module, students will be confident in information retrieval, literature evaluation, scientific writing.

The module will also cover the principles and applications of scientific design (including hypothesis testing) and practical experimentation, data analysis and basic statistics, as relevant to the discipline.

ObjectivesThe module aims to:

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foster students ability to be self-evaluative and to identify their training needs through completion a personal development plan

develop academic graduate skills relevant to research and graduate employment in food science and nutrition, including information retrieval and evaluation, scientific writing, oral presentation, research design and hypothesis testing, generic laboratory skills, data analysis and manipulation, and basic statistics.

Learning outcomesUpon completion of the module, students should be able to:

evaluate their own competencies and skills and indentify needs for further training as part of a personal development plan

demonstrate information retrieval skills, including the use of literature databases and critically evaluate information provided by primary and secondary sources of information

apply the scientific method of hypothesis-led research and select an appropriate research design to investigate a relevant issue/problem

demonstrate practical laboratory skills generic to the food and nutrition discipline

demonstrate data analysis skills including methods in data manipulation and basic statistics, the use of IT database, data handling and statistical software

demonstrate written communication and oral skills in the context of scientific dissemination.

Skills outcomes Practical and numeracy relevant to research/employment in food science and

nutrition Information retrieval and evaluation

Scientific writing

Qualitative and quantitative methods of data analysis

IT and statistical tools relevant to research/employment in food science and nutrition.

SyllabusStudents will identify their own needs for training but will need to demonstrate competency and skill in all areas of the syllabus.

The module will be taught through a series of workshops that will include: literature retrieval and how to avoid plagiarism, literature evaluation, scientific writing, the scientific method and scientific design, hypothesis testing, practical experimentation, data analysis and basis statistics, study skills.

Teaching methodsDelivery type Number Length hours Student hours

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Computer Class 5 3.00 15.00Practical 3 3.00 9.00Seminar 8 2.00 16.00Tutorial 2 0.50 1.00Independent online learning hours 12.00Private study hours 147.00Total Contact hours 41.00Total hours (100hr per 10 credits) 200.00

Private study- Preparation of personal development plan, and end of module review: 6 hours- Preparation for seminars and tutorials: 20 hours- Preparation for practicals: 3 hours- Completion of literature evaluation workbook (30%): 36 hours - Completion of data analysis workbook (30%): 36 hours - Completion of practical workbook (30%): 36 hours.- Preparation for presentation (10%): 10 hours

Progress monitoringThe training needs will be discussed individually with personal tutors during the scheduled tutorials, one at the start and one at the end of the module.

Formative feedback will be provided during training sessions, and written feedback will be provided upon marking of the workbooks.




Literature Review

Literature review workbook 30.00

Computer Exercise

IT workbook 30.00

Practical Practical workbook 30.00Oral Presentation

7 min 10.00



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FOOD5410M: Nutrition: Policy and Practice20 credits

Module manager Dr Caroline OrfilaEmail: [email protected]


Pre-requisite qualificationsRelevant undergraduate qualification

Module summary Why is eating 5 portions of fruit and vegetables good for health? What is the evidence to support this recommendation and what has been the impact

of the 5-a-day campaign on the health of the UK population? What would happen to the UK fish stocks if everyone ate 2 portions of fish per week?

Should there be a 'fat tax'?This module deals with how scientific information is used to develop policies and recommendations that may have far-reaching consequences, not only on the health of the

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individuals, but also on other aspects of society.

The module will review the role of nutritionists as health professionals, including a personal review of abilities and limitations within the practice setting.


introduce students to the legislative and advisory bodies that inform, formulate and implement nutritional policy

enable students to evaluate the scientific evidence that supports the policy-making process and discuss the impact of policies on populations and individuals

enable students to carry out simple surveys relating to food consumption habits and nutritional status

promote students' ability to effectively communicate health policy and health promotion messages to a relevant audience

allow students to reflect on their individual knowledge, skills, abilities and competences as relevant to the nutrition profession.


discuss the role of scientists, industry, government and consumers in the policy making process

critically evaluate the scientific evidence supporting policy including a discussion of the advantages, disadvantages and limitations of different experimental approaches and the need for periodic review

discuss the impact of particular policies on the health and wellbeing of populations and individuals with an appreciation of the difficulties involved in implementing food policy due to socio-economic, environmental, ethical and cultural constraints

design material to be used in health promotion aimed to communicate nutritional policy to a range of audiences

evaluate the effectiveness of a health promotion campaign using a questionnaire-based survey.

Skills outcomes Ability to use a scientific evidence base to develop practice in nutrition Ability to design a questionnaire-based survey

Ability to communicate complex scientific information to a lay-audience

Awareness of ethical issues in relation to survey work, consent and use of human data

Awareness of the code of practice for the UK voluntary register of nutritionists.

SyllabusNutritional Policy is ever-evolving, with new policy being developed as new evidence

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emerges. Therefore, the syllabus will evolve accordingly and relevant policies will be discussed according to their timely relevance.

Role of various bodies in national and international policy development (e.g. WHO, UNICEF, Scientific Advisory Committee on Nutrition, Department of Health, Food Standards Agency, DEFRA, Industrial Councils, Academics and Medics etc).

Review of the scientific evidence supporting current policies (e.g. School Meals, 5-a-day, Maternal nutrition, Supplementation, Fortification, Salt recommendations etc) and their impact on their target groups (e.g. children, adults etc) and other relevant groups (e.g. schools, NHS etc).

The different scientific approaches used in nutritional research (e.g. epidemiology, cell culture, in vivo vs in vitro etc) will be discussed in terms of their advantages, disadvantages and limitations.

Principles of questionnaire design and ethical considerations relating to consent and use of human information.

The impact of policy on wider aspects of society will also be discussed.

Methods for dissemination and implementation of health messages (e.g. mass media, GP practices, school advisors etc) will be reviewed in relation to their effectiveness in translating policy into messages that can be unambiguously interpreted and understood by the general population.

Food labelling legislation will also be discussed in relation to its impact on population food choice.

The module will also allow students to undertake a reflective assessment of their knowledge, skills and competences relevant to the nutrition profession and nutrition practice.

Teaching methodsDelivery type Number Length hours Student hoursLectures 10 1.00 10.00Seminar 5 1.00 5.00Tutorial 1 0.50 0.50Private study hours 184.50Total Contact hours 15.50Total hours (100hr per 10 credits) 200.00

Private study Directed reading for lectures: 30 hours

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Additional reading/study: 49.5 hours Preparation for seminars: 15 hours Preparation of portfolio assignments: 30 hours

Preparation and evaluation of health promotion campaign: 30 hours

Preparation of reflective journal: 30 hours.

Progress monitoringStudents will have opportunities to obtain formative feedback during the seminar sessions. Progress will be formally monitored through course-work assignments (summative assessment). General feedback on assignment performance will be posted on the VLE, while individual feedback will also be provided upon marking of the assignment. It is envisaged that feedback from the first assignment will help students prepare for the second assignment.




Reflective log 1,500 words 20.00Portfolio 4,000 40.00Group Project Various Media 40.00Total percentage (Assessment Coursework) 100.00


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FOOD5425M: Personalised Nutrition10 credits

Module manager Professor Janet CadeEmail: [email protected]

Taught Semester 1


develop knowledge and understanding of the scientific principles underpinning the relationship between diet/food/nutrients and lifestyle

develop knowledge and understanding of the concept of personalised nutrition, including the role of diet-gene interactions, and the role of the environment on nutritional health outcomes

develop understanding of the relationship between physical activity and nutrition in the context of weight management

raise awareness of the role and limitations of the nutrition professional in the context of healthcare strategies.


explain the consequence of nutrient deficiencies and excess and their relation to human health/wellbeing and disease

explain the role of diet and physical activity in weight management

use dietary assessment techniques and dietary reference values to evaluate diets of individuals and formulate strategies to improve diets, according to recommendations and personal circumstances and preferences, setting achievable targets for health improvement

discuss how nutrients may affect individuals/groups of individuals though diet-gene interactions

discuss the effect of the environment, including geopolitical, cultural and socioeconomic factors, on diets, food consumption and health patterns.

Skills outcomes

Diet evaluation techniques Health assessment, physical and clinical symptoms of diet-related disease

Counselling skills

Use of dietary reference values.

SyllabusGenetics: - taste genetics, nutrigenomics, epigenetics, hemochromatosis.

Lifestyle: - diet and activity, causes of obesity, functional foods, diet intervention.

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Advice:- counselling skills, ethics, registered nutritionist status, case study.

Teaching methodsDelivery type Number Length hours Student hoursIn Course Assessment 1 20.00 20.00Case Study 1 20.00 20.00Lecture 15 1.00 15.00Practical 1 2.00 2.00Private study hours 43.00Total Contact hours 57.00Total hours (100hr per 10 credits) 100.00

Private study43 hours: directed reading for lectures

Progress monitoringStudents will have opportunities to obtain formative feedback during the lectures. Progress will be formally monitored through course-work assignment and group case study.




Case Study Group case study 50.00Assignment Individual 2,000 word report 50.00Total percentage (Assessment Coursework) 100.00


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FOOD5445M: Nutrition and Health Research10 credits

Module manager Dr Nisreen AlwanEmail: [email protected]

Taught Semester 2

Pre-requisites FOOD5405M Professional Development for Employment and Research

Module summaryThe module will use a research-led approach to deliver knowledge and skills at the forefront of the discipline. Students will undertake a critical evaluation of the literature, and write a literature review to answer a research question.


develop an advanced understanding of concepts, information and research methods in the field of population health research in relation to nutrition

to develop students ability to critically evaluate research literature

develop understanding of the provisional nature of information and allow for competing and alternative explanations

develop understanding of the scientific method of enquiry in population health research and epidemiology and apply its principles to formulate a hypothesis and write a research proposal to address hypothesis

develop awareness of the limitations of scientific research

develop awareness of the ethical considerations that have to be taken into account during study design

provide examples of top-class research in the field of nutrition and health.


critically evaluate current research findings using information from academic presentations and primary literature

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understand the limitations of scientific research and propose research to address key gaps in knowledge

gather information from primary and secondary research to review the available research evidence and make appropriate practice-related conclusions

plan a research programme to investigate a particular area of research

carry out health and safety and ethical risk assessments relevant to the research programme.

Skills outcomes Awareness of the evidence hierarchy in population research and the strengths and

limitations of different epidemiological study designs Evaluation of research findings Ethical risk assessment

summarising the literature

Research planning.

SyllabusStudents will attend a series of seminars which will introduce students to key concepts and methodology in relations to the module’s objectives. The seminars will also introduce students to research funding mechanisms, and general principles relating to the writing of literature reviews, research proposals, including planning and costing of research, and critical appraisal of existing research. Ethical considerations relating to research will also be discussed.

Teaching methodsDelivery type Number Length hours Student hoursLecture 10 1.00 10.00Seminar 3 0.50 1.50Seminar 3 2.00 6.00Tutorial 3 0.50 1.50Private study hours 81.00Total Contact hours 19.00Total hours (100hr per 10 credits) 100.00

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Private studyDirected reading for Seminars: 20 hoursIndependent learning and preparation of assignments: 61 hours

Progress monitoringStudents will have opportunities to obtain formative feedback during the tutorials.




Literature Review

4,000 words 60.00

Critique of research papers 40.00Total percentage (Assessment Coursework) 100.00

Reading listThere is no reading list for this module

FOOD5450M: Industrial Project: Food Innovation60 credits

Module manager Dr Peter HoEmail: [email protected]

Taught Semester 2

Pre-requisites FOOD5460M Food Product Design and DevelopmentFOOD5470M Sensory Properties, Food Texture and Structure

FOOD5480M Monitoring and Control of Food Quality and Safety (Food Safety and Quality Management)

ObjectivesOn completion of this module students’ will be better able to:

apply the principles and techniques of quality design, sensory analysis, quality assurance and project management in the design and development of new food products

evaluate and select appropriate food unit operations and packaging system in the design of food production systems to satisfy shelf-life, food quality and safety requirements

understand the basic principles and practices of cleaning and sanitation in food processing operations and the importance of hygiene design of food processing equipment

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recognise European and International food regulations required for the manufacture and sale of food product and assess the performance of a food process and the conformance of food to product specifications and appropriate legislation

use appropriate quality assurance and management systems, HACCP and Good Manufacturing Practice in evaluating product quality and safety specifications.

Learning outcomesOn completion of this module students will be better able to:

manage a food product development project using basic project management tools;use experimental design techniques for product reformulation and optimisation

identify critical process parameters affecting food quality and safety

employ sensory techniques for characterising sensory attributes and determining consumer preferences

recognise product marketing requirements in product development

understand requirements and procedures for a product launch and product launch review

propose and illustrate an appropriate food production process, appropriate food processing and packaging equipment

propose a product and process specifications for a new food production process

choose appropriate methods for assessing the shelf-life of a food product

propose criteria for adequate food plant sanitation and develop guidelines for the production of safe and quality food

evaluate a food production process and the conformance of a food product to appropriate food national, European and international legislation

apply Good Manufacturing Practice (GMP), Good Hygiene Practice (GHP) and develop a Hazard Analysis Critical Control Points (HACCP) prerequisite programme for a new food production process and ensuring compliance to international (ISO) standards used in the food industry

apply the principles of HACCP, by conducting a hazard analysis and identifying Critical Control Points (CCPs) for a new food production process

propose an appropriate quality control programme for monitoring quality and safety for a new food production process.

Skills outcomesOn completion of this module students will be better able to:

work together as a team to address real world situations in product development use computerised sensory tools to plan and design sensory tests

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use statistical programs for experimental design and analysis of experimental data

participate in peer-review and develop a capacity for self-audit.

SyllabusStudents will work in teams on the development of a name food product, which will include product reformulation and optimisation, designing an industrial process line, identifying critical process parameters affecting food quality and safety, preliminary optimisation of process parameters and/or quality factors, designing a quality control and quality assurance system that includes a HACCP assessment of the production process.

Students will also be given an individual research assignment.

Teaching methodsDelivery type Number Length hours Student hoursGroup Project 1 570.00 570.00Class tests, exams and assessment 6 1.00 6.00Tutorial 6 4.00 24.00Private study hours 0.00Total Contact hours 600.00Total hours (100hr per 10 credits) 600.00

Progress monitoringTeam will be required to prepare a project management report and hold project team meetings and discuss progress with project supervisors; Blog and group wiki entries on VLE




Project 10 page report addressing learning outcomes 50.00Group Project Scoring rubric for performance and project management 10.00Oral Presentation

Individual presenations 15.00

Presentation Presentation of final product to assessment panel 15.00Self/Peer Assessment

Scoring rubric on peer performance 10.00

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FOOD5460M: Food Product Design and Development20 credits



ObjectivesThe main aims of this module is to:

outline principles and techniques involved in a food product development process demonstrate the application of product design and project management techniques in

product development

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apply experimental design techniques in product design, optimisation and product formulation.


understand the principles and techniques applied in the design and product development process

assemble a product design concept and propose a product feasibility study

plan, organise and manage product development projects with project management and product design tools

formulate a product design specification that integrates the 'voice of the consumer' by using the Quality Function Development method

recognise and apply appropriate experimental design techniques in a product development process

evaluate experimental designs using appropriate statistical analysis techniques.

Skills outcomesOn completion of this module students will be better able to:work together to as a team to address real world situations in product development use statistical programs for experimental design and analysis of experimental dataparticipate in peer-review and develop a capacity for self-audit.

Syllabus Techniques and stages in new product development Sensory testing and Consumers in product development

Quality Function Deployment

The Stage-Gate® process

Project management

Experimental designs in product development

Response surface methodology

Mixture designs

Robust parameter design

Kansei Engineering.

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Teaching methodsDelivery type Number Length hours Student hoursComputer Class 6 2.00 12.00Group Project 11 6.00 66.00Class tests, exams and assessment 3 1.00 3.00Lecture 11 2.00 22.00Seminar 5 2.00 10.00Private study hours 87.00Total Contact hours 113.00Total hours (100hr per 10 credits) 200.00

Private studyReading and writing reports, reflective log.




Project 10 page limit for report 50.00Group Project Scoring rubrics for performance and project management 10.00Reflective log On-line Individual wiki assignment 10.00Presentation Report and seminar presentation 20.00Self/Peer Assessment

Scoring rubric on peer performance 10.00



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FOOD5470M: Sensory Properties, Food Texture and Structure10 credits


Taught Semester 2


outline the design, application and interpretation of statistically valid sensory analysis methods for assessing food quality, consumer choice and preferences

describe the scientific principles and methods for measuring food texture, structure and rheological properties and their application in the food industry and for research.


describe sensory properties of food and select sensory analysis techniques for measuring sensory attributes (e.g., appearance, flavour, texture)

design and conduct statistically valid sensory tests using appropriate experimental design and statistical techniques for selecting sensory assessors, sample preparation, and for the collection, analysis and interpretation of sensory data

outline instrumental measurement techniques for food texture and discuss the relationship between sensory and food texture attributes

describe the use of rheology to describe the mechanical properties of solids and liquids, characteristic behaviour of solutions, gels and dispersions

describe how food structure can be measured and how it relates to texture, flavour and sensory perception of food

understand the mechanisms and principles governing food oral processing.

Skills outcomesOn completion of this module students will be better able to:

use computerised sensory tools to plan and design sensory tests use statistical packages to analyse data from a range of different sensory analysis

tests used in quality control, new product development and research.

Syllabus Principles and techniques for measuring sensory data Experimental design and statistical methods for analysing sensory data Overall and attribute difference tests

Sensory affective tests

Sensory descriptive analysis techniques

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Methods for measuring food texture and rheological properties in foods and on-line measurements

Measuring food structure

Oral processing and sensory perception.

Teaching methodsDelivery type Number Length hours Student hoursComputer Class 7 2.00 14.00Class tests, exams and assessment 1 2.00 2.00Lecture 18 1.00 18.00Practical 3 2.00 6.00Private study hours 60.00Total Contact hours 40.00Total hours (100hr per 10 credits) 100.00

Private studyReading and writing reports: 38 hours.Preparation for exams: 22 hours.

Progress monitoringFrom attendance and practical reports throughout the semester




Practical Group Reports 20.00Computer Exercise

Group Report with scripts & solutions to problems 10.00




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FOOD5480M: Monitoring and Control of Food Quality and Safety (Food Safety and Quality Management)10 credits


Taught Semester 1


discuss principles of quality, quality assurance and quality management and the application of quality tools and techniques in solving food quality control problems

outline procedures for implementing a Hazard Analysis Critical Control Point (HACCP) system

review Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) prerequisite programmes

describe instrumental techniques for monitoring food quality and safety

outline key issues in food legislation and its implementation in control and management of food quality and safety.

Learning outcomesOn completion of this module students will be better able to

recognise differences between quality control, quality assurance and quality management system

understand the principles of audits and discuss the use of different audit tools in a quality assurance programme

identify, select and apply appropriate statistical process control techniques for monitoring food quality and safety

describe different instrumental techniques and their application in detection, monitoring and the control of food quality and safety problems

outline the role of Good Manufacturing Practice (GMP) and Good Hygienic Practice (GHP) prerequisite programmes in food safety management with specific reference to international (ISO) standards used in the food industry

explain the use of HACCP principles, outline appropriate procedures in conducting a hazard analysis, and identify potential hazards and Critical Control Points (CCPs) in a food production process

understand how food legislation is enacted and enforced, in the UK and internationally.

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Skills outcomesOn completion of this module students will be better able to work as part of a team to solve real world food quality and safety problems.

Syllabus Concepts of Quality, Quality control and Quality assurance systems Case studies in Quality Assurance Statistical process control

Good manufacturing Practice

Food Hygiene

Hazard Analysis Critical Control Point (HACCP)

Total Quality Management

ISO Standards (ISO9000, ISO22000, ISO22005)

Food Legislation

Rapid detection methods in food microbiology

Rapid methods for on-line quality measurement

Instrumental techniques for measuring quality

Teaching methodsDelivery type Number Length hours Student hoursComputer Class 3 2.00 6.00Class tests, exams and assessment 1 2.00 2.00Lecture 11 2.00 22.00Seminar 5 2.00 10.00Tutorial 3 2.00 6.00Private study hours 54.00Total Contact hours 46.00Total hours (100hr per 10 credits) 100.00

Private studyReading and writing reports: 34 hoursPreparation for exams: 20 hours

Progress monitoringFrom attendance and practical reports throughout the semester


CourseworkAssessment Notes % of formal

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type assessmentComputer Exercise

Group Report with scripts & solutions to problems 5.00

Tutorial Performance

Group HACCP Report 20.00

Presentation Report and seminar presentation 15.00Total percentage (Assessment Coursework) 40.00




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Documents

· Web viewProvisional Semester 1 exam timetable on web Friday 9th December Final Semester 1 exam timetable on web ... Friday 3rd February Provisional marks available online for