Nutrition and Food Science BSc (Hons) - 2017/8

Awarding body

University of Surrey

Teaching institute

University of Surrey

Framework

FHEQ Level 6

Final award and programme/pathway title

BSc (Hons) Nutrition and Food Science

Subsidary award(s)

Award Title
Ord Biosciences
DipHE Biosciences
CertHE Biosciences

Modes of study

Route code Credits and ECTS Credits
Full-time UCF10001 360 credits and 180 ECTS credits
Full-time with PTY UCF10001 480 credits and 240 ECTS credits

JACs code

B400, D610

QAA Subject benchmark statement (if applicable)

Other internal and / or external reference points

Committee of University Professors in Food Science and Technology, HCPC and BDA, IFST

Faculty and Department / School

Faculty of Health and Medical Sciences - School of Biosciences and Medicine

Programme Leader

BROWN J Dr (Biosc & Med)

Date of production/revision of spec

21/11/2017

Educational aims of the programme

To provide the opportunity for students to gain an understanding of sciences fundamental to Nutrition and to Food Science

To further the students' knowledge of the mechanisms underlying disorders with nutritional aetiologies at both the biochemical and molecular level.

To further the students' knowledge of Nutrition and Food Science especially in areas in which the Faculty has achieved distinction in research, enabling development of individual specialisation and enabling a future career in nutrition or food science in government, research or industry.

To provide the opportunity for students to undertake professional training, further enhancing career development

To provide the appropriate environment to encourage the acquisition of intellectual, scientific, technical and transferable skills to promote self-directed and life-long learning

Programme learning outcomes

Attributes Developed Awards Ref.
An understanding of the application of nutritional concepts at biochemical, organismal and population level and the metabolic basis of food demand through the life cycle. K
Appreciate the nutritional demands of individuals and populations and develop critical awareness of current dietary recommendations K
An understanding of and development of the skills required to perform laboratory-based investigations commonly used to assess nutritional status. K
A knowledge of the nutrient and nutrient content of food and beverages and how they affect health K
An understanding of the chemistry and biochemistry of foodstuffs and the scientific basis of food spoilage, preventative strategies and processes K
Acquire knowledge of analytical procedures for food quality control including UK and European legislation K
Find and critically evaluate scientific literature and other appropriate sources of material C
Critically evaluate research design and the methods commonly used in nutrition research. C
Use acquired knowledge and appropriate skills to make professional judgements C
Demonstrate competence in analytical procedures used for food analysis and quality control P
Gather, analyse and interpret qualitative and quantitative data P
Effectively communicate both orally and in writing P
Learn independently P
Take responsibility for planning and organisation of work, both their own and in a team P
Communicate ideas, principles and theories effectively by oral, written and visual means T
Work effectively and independently on a given project or task T
Work effectively in small groups and teams towards a common goal/outcome T
Apply basic statistical and numerical skills to data T
Use Information Technology e.g. WWW, virtual learning resources, word processors and statistics packages T
Have a firm basis of knowledge in food science and nutrition and an introductory understanding of their application to food safety, food analysis and health. CertHE
Apply the principles and skills learned to support an occupation in the area of food science and nutrition. CertHE
Gain practical skills to obtain further qualifications, enhancing career and employment prospects in the field of food science and nutritional sciences CertHE
Apply knowledge of food and nutritional sciences within a food safety, food analysis and health context DipHE, Ord
Demonstrate a good understanding of the biochemistry of foodstuffs and the scientific basis of the spoilage of food and important preventative strategies/processes DipHE, Ord
Explain the principles of good nutrition in health and the role of diet in health and disease DipHE, Ord
Critically appraise theory, practice, literature and research findings within the field of food science and nutrition DipHE, Ord
Gain practical skills to obtain vocational qualifications, enhancing career and employment prospects in the food science and nutritional sciences field. DipHE, Ord
Demonstrate the skills and knowledge to design, plan and execute an appropriate research project in food science and nutrition BSc (Hons)
Develop technical and transferable skills necessary promote self-directed and life-long learning. BSc (Hons)

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Programme structure

Full-time

This Bachelor's Degree (Honours) programme is studied full-time over three academic years, consisting of 360 credits (120 credits at FHEQ levels 4, 5 and 6). All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
Possible exit awards include:
- Bachelor's Degree (Ordinary) (300 credits)
- Diploma of Higher Education (240 credits)
- Certificate of Higher Education (120 credits)

Full-time with PTY

This Bachelor's Degree (Honours) programme is studied full-time over four academic years, consisting of 480 credits (120 credits at FHEQ levels 4, 5, 6 and the optional professional training year). All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
Possible exit awards include:
- Bachelor's Degree (Ordinary) (300 credits)
- Diploma of Higher Education (240 credits)
- Certificate of Higher Education (120 credits)

Programme Adjustments (if applicable)

N/A

Modules

Professional Training Year (PTY) - Professional Training Year

Module code Module title Status Credits Semester
BMSP007 PROFESSIONAL TRAINING YEAR MODULE (FULL-YEAR WORK) Compulsory 120 Year-long

Optional modules for Professional Training Year (PTY) - Professional Training Year

N/A

Opportunities for placements / work related learning / collaborative activity

Associate Tutor(s) / Guess Speakers / Visiting Academics Y
Professional Training Year (PTY) Y
Placement(s) (study or work that are not part of PTY) N
Clinical Placement(s) (that are not part of the PTY scheme) N
ERASMUS Study (that is not taken during Level P) Y
Study exhange(s) (that are not part of the ERASMUS scheme) N
Dual degree N

Quality assurance

The Regulations and Codes of Practice for taught programmes can be found at:

https://www.surrey.ac.uk/quality-enhancement-standards

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2017/8 academic year.