Final Award. (exit route if applicable for Postgraduate Taught Programmes) D991 JACS Code

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1 Programme Specification ( ) A programme specification is required for any programme on which a student may be registered. All programmes of the University are subject to the University s Quality Assurance and Enhancement processes as set out in the DASA Policies and Procedures Manual. Programme Title Programme Code MSci Food Science and Food Security with Professional Studies AFL- MSCI-P Criteria for Admissions (Please see General Regulations) UCAS Code Final Award (exit route if applicable for Postgraduate Taught Programmes) D991 JACS Code Master of Science D610 For the current general University entry requirements for this programme, see the undergraduate prospectus, For Further Information Refer To The School of Biological Sciences: Tel: Programme Director: MSci Food Science & Food Security School of Biological Sciences Queen s University Belfast BT9 7BL Mode of Study (Full-time, Part-time, other) Full-time Type of Programme Integrated Masters Programme Length of Programme 5 Years Total Credits for Programme 600 Awarding Institution/Body Teaching Institution School/Department Framework for Higher Education Qualification Level Queen s University Belfast Queen s University Belfast School of Biological Sciences Level 7 QAA Benchmark Group Honours degree subjects Agriculture, horticulture, forestry, food and consumer sciences (2009)

2 Collaborative Organisation and form of Collaboration (if applicable) Accreditations (PSRB) ATAS Clearance Not required External Examiner Name: Date of next scheduled accreditation visit External Examiner Institution/Organisation To be confirmed (will be in place by the time of the first student reaches final year projected to be 18/19) Does the Programme have any approved exemptions from the University General Regulations (Please see General Regulations) Programme Specific Regulations Yes No (If yes, please state here any exemptions to regulations which have been approved for this programme) Examinations The programme is governed by University regulations (General regulations, Book 1 of the Calendar). Degree Classification Candidates who have completed an MSci Pathway to the satisfaction of the examiners shall be placed in one of two honours classes, first and second, the second class being in two divisions. For MSci in Food Science & Food Security with Professional Studies: Classification of the MSci is based on the average mark from the 120 CATS. When calculating the classification the following module weightings are used - Stage 1 Stage 2 Professional Stage 3 Stage 4 Studies 5% 10% 10% 25% 50% Students at the end of Stage 4 who do not achieve a 2.2 overall standard may be awarded a BSc degree in Food Science and Security. Students with protected characteristics Are students subject to Fitness to Practise Regulations (Please see General Regulations) Length of Programme The programme does not contain barriers to access or progression among protected groups. Please indicate Yes/No Fitness to Practise programmes are those which permit students to enter a profession which is itself subject to Fitness to Practise rules 5 Years

3 Educational Aims of Programme On completion of the programme the student will be able to: 1. Demonstrate knowledge and understanding of the key scientific disciplines relevant to food science 2. Demonstrate a knowledge, understanding and awareness of the emerging issues in the field of global food security. 3. Demonstrate an ability to extend knowledge and understanding of food through a scientific approach. 4. Demonstrate an ability to apply and communicate knowledge of food science and food security to meet the needs of society, industry and the consumer for sustainable food quality including nutrition, safety and security of supply. 5. Demonstrate an ability to apply scientific information to health status and the interaction between diet, health and disease. 6. Demonstrate an understanding and awareness of approaches to monitor food safety and protect human health 7. Devise, manage and critically evaluate group work and project work. 8. Demonstrate competence in subject specific and key skills, problem solving and a professional approach to work, study and life-long learning. 9. Demonstrate a professional approach to the work environment 10. Demonstrate skills compatible with a career in research, industry or other areas of professional scientific employment 11. Demonstrate an ability to design and perform of a piece of scientific work in an area associated with food science and food security. Learning Outcomes: Cognitive Skills On the completion of this course successful students will be able to: 1. recognising and using appropriate theories, concepts and principles from all of the programmes disciplines; Teaching/Learning Methods and Strategies Lectures, case studies, directed and independent reading. Methods of Assessment 2. collecting and integrating several lines of evidence and applying them in a Project work, case studies and project work. balanced way in an argument; 3. designing an experiment, investigation, survey or other means to test an Practicals and project work. hypothesis or proposition; 4. critically analysing information, synthesising and summarising the outcomes; Practicals, interactive teaching sessions and project work. 5. applying knowledge and understanding to address familiar and novel Lectures, practicals, case studies and project work. problems; 6. demonstrating awareness of the provisional nature of the facts and principles Practicals, lectures, directed and independent reading. associated with a field of study. appreciating the difficulties of having incomplete information on which to base decisions; 7. understanding the nature of risk. Practicals, lectures, case studies, directed and independent reading. 8. reflecting on and evaluating own performance as an individual and as a team Practicals, peer and self review, feedback and group member. work. 9. recognising the moral and ethical issues related to the subject; Lectures, case studies, work placement work, directed and independent reading. 10. analysing and evaluating data obtained from analytical and experimental Practicals, lectures, directed and independent reading. investigations 11. make sound scientific judgments and assessments in the absence of complete data Project work, practicals, lectures, case studies. Examinations, reports and essays. Reports, essays and examinations. Self evaluation and peer evaluation. Reports, dissertations and examinations.

4 12. assess available scientific literature to design, plan and execute experimental analysis based on available and most appropriate techniques; Learning Outcomes: Transferable Skills On the completion of this course successful students will be able to: On successful completion of this course students will develop their transferable skills to a NQF M-level standard The programme provides opportunities for students to achieve the following outcomes: Numeracy skills 1. preparing, processing, interpreting and presenting data, using appropriate qualitative and quantitative techniques and packages; appreciating issues of sample selection, accuracy, precision 2. solving numerical problems using computer-based and non-computer based techniques Communication skills Project work, practicals, lectures and case studies. Teaching/Learning Methods and Strategies Practicals, case studies, group and individual projects. Practicals, computer sessions and project work. Reports, dissertations and examinations. Methods of Assessment 3. receiving, evaluating and responding to a variety of information sources (eg Practicals and project work. electronic, textual, numerical, verbal, graphical); 4. communicating accurately, clearly, concisely, confidently and appropriately Directed and independent reading, interactive sessions, Examinations, presentations, reports and essays. to a variety of audiences in written, verbal and graphical forms practicals and case studies. 5. contributing constructively to group discussions; Presentations, interactive sessions, coursework feedback. Presentations, reports and peer review. ICT skills 6. using the internet critically as a means of communication and a source of information retrieval 7. demonstrating competence in the use of computer-based information handling and data processing tools; 8. using computer packages to create effective ways to communicate information Interpersonal and teamwork skills Interactive sessions, group work, (pairs to large groups). Computer instruction and coursework feedback. Computer instruction practicals. Presentations and reports. Assessed through practical reports, presentations and essays. Essays, reports and presentations. 9. planning, allocating and evaluating the work of self, individuals and Presentations. Reports and presentations. teams/groups; 10. recognising, respecting and evaluating the views and opinions of other Coursework self evaluation, coursework deadlines, peer Coursework feedback, peer review and portfolio team/group members; review, cross student assessment and work placement. 11. reflecting on and evaluating own performance as an individual and as a Interactive sessions, group work and practicals. Peer review. team member 12. developing the skills necessary for self-managed and lifelong learning (e.g. Mock interview and feedback, group work, work placement Peer review, mock interview and portfolio. working independently, adaptability, time management and organisational skills) reflection 13. identifying and working towards targets for personal, academic and career Coursework and work placement Through overall success on the programme. development; 14. displaying the potential for competence, behaviour and attitudes required in Tutorial system and career development sessions. Not assessed.

5 a professional working life including initiative, leadership, team skills and appreciating the need for professional codes of conduct where applicable Learning Outcomes: Knowledge and Understanding On the completion of this course successful students will be able to: 1. Describe and understand the biochemical, chemical, physical and biological factors underlying the behaviour (during processing and storage), synthesis and metabolism of food materials. 2. Understand the role of diet, foods and nutrients in the maintenance of health and the prevention or causation of disease or dysfunction throughout the lifecycle. 3. Explain and safely use methods of chemical and microbiological analysis of relevance to food. 4. Describe and evaluate the principles and practice of food processing operations and food preservation systems and packaging. Teaching/Learning Methods and Strategies Lectures, practicals and interactive sessions, directed and independent reading. Lectures, case studies, directed and independent reading. Practicals, directed and independent reading. Lectures, case studies, practicals, visits, directed and independent reading. Methods of Assessment Examinations, essays, reports, presentations and practical reports. Examinations, essays and reports. Practical reports and examinations. Examinations, essays and reports. 5. Understand and be able to assess food quality Lectures, case studies, directed and independent reading. Examinations, practical reports, presentations and reports. 6. Demonstrate an understanding of food legislation, risk, hygiene and waste management systems Lectures, case studies, practicals, directed and independent reading. Examinations, reports and essays. 7. Describe the main aspects of the business environment in which food businesses operate and recognise the impact of management principles on the decision making process 8. Be familiar with nutritional physiology and biochemistry, including: control of food intake and choice; bio-availability and choice; energy and nutrient balance; nutrient turnover and storage; nutrient-gene interactions; body composition; fertility, reproduction and lactation; homeostasis and homeorrhesis; adaptation and its limits; immunity and allergy 9. Demonstrate an understanding of food security from both a local and a global context, specifically: the economic, social and behavioural factors which influence food supply, choice, access and consumption Lectures, visits, business games, case studies, directed and independent reading. Lectures, practicals, case studies, directed and independent reading. Lectures, case studies, interactive sessions, directed and independent reading Examinations, essays and reports. 10. Apply knowledge to a range of work-related situations Case studies and work based learning. Reports and portfolio. 11. Demonstrate an understanding of current and emerging issues relating to food safety and traceability 12. Select and apply analytical tools in a logical and scientific manner to monitor and maintain food quality, integrity and traceability 13. A systematic understanding of knowledge, and a critical awareness of current problems and /or new insights, much of which is at, or informed by, the forefront of the discipline of Food Science and Food Security Lectures, seminars, case studies and industrial visits. Lectures, practicals and interactive sessions, directed and independent reading. Workshops, meetings, laboratory training and practicals Examinations, essays, reports, presentations and practical reports. Project proposals, diaries/notebooks and dissertations.

6 Learning Outcomes: Subject Specific Skills On the completion of this course successful students will be able to 1. Understanding of the derivation and purpose of dietary reference values, and sources and uses of standards and other reference data. 2. An understanding of links between evidence and action as a basis for policy concerned with food and nutrition in relation to public health. Practical skills 3. planning, conducting, and reporting on investigations, including the use of secondary data; 4. collecting and recording information or data in the library, laboratory or field and summarising it using appropriate qualitative and/or quantitative techniques; 5. devising, planning and undertaking field and laboratory investigations in a responsible and safe manner, paying due attention to risk assessment, rights of access, relevant health and safety regulations, legal requirements and sensitivity to the impact of investigations on the environment and stakeholders; 6. appreciating and analysing financial and other management information and using it in decision making. 7. appreciate a range of current and emerging methodologies used in modern food safety analysis and research and communicate the principles behind the use of these methods 8. critically assess analytical techniques used for food analysis in terms of their practical application, strengths, weaknesses and appropriateness for use in different situations. Teaching/Learning Methods and Strategies Lectures, practicals, directed and independent reading. Case studies, directed and independent reading. Practicals, project work and case studies. Practicals, case studies, project work and computer sessions. Practicals, project work and case studies. Lectures, case studies, management games and work placement work. Practicals, project work and case studies. Practicals, group work, project work and case studies. Methods of Assessment Reports, portfolio and examinations.

7 Programme Requirements Stage 1: Students will take the following compulsory modules. Module Title Module Code Level/ stage Credits Availability Duration Pre-requisite Assessment Fundamental Nutrition ALU Minimum Grade D GCSE, A'Level Biology or Chemistry S1 S2 Core Option Coursework % Examination % Poster 10% Practical 10% Composition of Foods ALU Presentation 10% Practical Write-up 20% Nutritional Biochemistry and Physiology ALU A Level Chemistry or Biology or equivalent: GCSE 70% 70% Practical 30% 70% Food Microbiology ALU CA 25% 60% Group Work 10% Class Test 5% Introductory Skills for BSC CA 60% Timed exam on Biosciences Chemistry for the Biological Sciences Stage 2: CHM weeks Practical reports 25 computer 40% 75 Students will take the compulsory modules (80 CATS and a further 40 CATS normally from the list below. Students will start preparation for their work placement in Stage 2. Hygienic Food Processing ALU weeks Practical reports 15 Problem solving 5 Visit report 10 Class test 10 Food Appearance & Texture ALU weeks Practical reports 20 Case study 5 Presentation

8 Diet & Health ALU weeks Essay 10 Group Presentation 4 Practical Report 16 Psychology of Food Choice ALU weeks Essay 40 Report 10 Food Policy and Marketing ALU weeks Essay 20 Oral 10 Poster 10 Food commodities ALU weeks Practical reports 20 Individual reports 60 Group reports 20 Work Placement ALU weeks Pre-Placement Assessment 20 Presentation 20 Portfolio 60 Hygienic Food Processing ALU weeks Practical reports 15 Problem solving 5 Visit report 10 Class test 10 Year Work Placement Students undertake a minimum of 46 weeks work placement assessed in module ALU3013 Professional studies. Students will register for this module. Professional Studies ALU Pre-Placement Assessment 10% Presentation 20% Portfolio 70% Stage 3: Students will take the compulsory modules and optional modules to give a total of 120 CATS, normally from the list below Project (FQN) ALU Dissertation 55% Individual Contribution 25% Presentation 15% Research Proposal 5% Food Quality & Safety ALU Essay 20% Group Work 20% Global Issues in Agriculture ALU Practical Writeup Advanced Food Testing Methods 25% ALU Practical Writeup 50% 60% 75% 50%

9 Business Innovation and Entrepreneurship ALU Only stage 3 students in the School of Biological Sciences Group Presentation 30% Report 70% Food Product Development ALU Case Study 20% Essay 15% Oral 5% Stage 4: 60% Students will take the following compulsory modules. Food Safety, Health and ALU CA 50% 50% Disease Advanced Food Bioanalysis ALU CA 100% Agri-food Traceability and Fraud ALU CA 50% 50% Literature Review ALU CA 100% MSci Research Project ALU CA 100% Approved by Director of Education: Print Name: Dr David Timson Signature: Date: 05/12/2014

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