Food Science MSc - 2022/3

Awarding body

University of Surrey

Teaching institute

University of Surrey

Framework

FHEQ Level 7

Final award and programme/pathway title

MSc Food Science

Subsidiary award(s)

Award	Title
PGDip	Food Science
PGCert	Food Science

Modes of study

	Route code	Credits and ECTS Credits
Full-time	PCA61004	180 credits and 90 ECTS credits

QAA Subject benchmark statement (if applicable)

Other internal and / or external reference points

N/A

Faculty and Department / School

Faculty of Health and Medical Sciences - School of Biosciences

Programme Leader

BROWN Jonathan (Biosciences)

Date of production/revision of spec

12/09/2023

Educational aims of the programme

To provide a fundamental understanding of the principles of food, nutritional and microbial science, and take a critical and scholarly approach to relevant theory, practice, literature and latest research findings on the importance of food science in society and enabling a future career in food science and related fields in government, research or industry.
To meet with the required programme standards of the Institute of Food Science and Technology
To design, undertake, communicate and defend an original research project in Food Science.
To develop an understanding of research methodology in the area for Food and Nutritional Sciences.
To develop an appreciation of the transformations that occur in foods during processing and their impact on health.
To evaluate the potential, efficacy and scope of traditional, novel and emerging food processing methods in the production of safe, wholesome and nutritious foods.
To explore the fundamental aspects involved in the creation and development of a new food product.
To examine the gastrointestinal system and explore the different diseases that occur in humans and animals and the potential treatments
To provide an understanding of the translation of nutrition science into population health, policies and guidelines.
To develop an understanding of the importance of food and water security in the provision of quality food provision.
To examine the way in which diseases spread, in particular food borne disease, and how this can be controlled.

Programme learning outcomes

	Attributes Developed	Awards	Ref.
The main principles of current food and nutritional science	K	PGCert, PGDip, MSc
The methods and approaches used in food science	K	PGCert, PGDip, MSc
The effects of processing on food safety and quality	K	PGCert, PGDip, MSc
The methods and approaches used in new product development	KC	PGCert, PGDip, MSc
The gastrointestinal system in health and disease and the role of food	K	PGDip, MSc
The main principles of public health in relation to diet and nutrition, both locally and internationally	K	PGDip, MSc
The spread of food borne disease through relevant vectors	K	PGDip, MSc
Find and critically evaluate scientific research literature and other appropriate resources	C	PGCert, PGDip, MSc
Critically evaluate research design and the methods used in food and nutritional research	C	PGCert, PGDip, MSc
Use acquired knowledge and appropriate skills and expertise to make professional judgements	C	PGDip, MSc
Design relevant experiments to test hypotheses. Gather, statistically analyse and interpret qualitative and quantitative data	C	PGDip, MSc
Demonstrate competence in commonly used food and nutritional science methodology	C	PGCert, PGDip, MSc
Plan and execute an investigation/experiment, act autonomously and demonstrate originality	P	MSc
Communicate ideas, principles and theories effectively by oral, written and visual means	T	PGCert, PGDip, MSc

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Programme structure

Full-time

This Master's Degree programme is studied full-time over one academic year, consisting of 180 credits at FHEQ level 7. All modules are semester based and worth 15 credits with the exception of project, practice based and dissertation modules.
Possible exit awards include:
- Postgraduate Diploma (120 credits)
- Postgraduate Certificate (60 credits)

Programme Adjustments (if applicable)

N/A

Modules

Full-time

Year 1 (full-time) - FHEQ Level 7

Module code	Module title	Status	Credits	Semester
MHUM001	FUNDAMENTALS OF HUMAN NUTRITION	Compulsory	15	1
MMIM017	EPIDEMIOLOGY, DISEASE CONTROL AND PUBLIC HEALTH	Compulsory	15	1
MHUM009	RESEARCH PROJECT	Compulsory	60	Year-long
MHUM010	FOOD SECURITY	Compulsory	15	2
MHUM011	NEW PRODUCT DEVELOPMENT AND PROCESSING	Compulsory	15	2
MHUM012	FOOD CHEMISTRY AND HEALTH	Compulsory	15	1
MHUM014	INTERNATIONAL AND PUBLIC HEALTH NUTRITION	Compulsory	15	2
MHUM015	FOOD AND NUTRITION RESEARCH METHODOLOGIES	Compulsory	15	1
MHUM016	GUT HEALTH AND THE ROLE OF FOOD	Compulsory	15	2

Module Selection for Year 1 (full-time) - FHEQ Level 7

N/A

Opportunities for placements / work related learning / collaborative activity

Associate Tutor(s) / Guest Speakers / Visiting Academics	Y
Professional Training Year (PTY)	N
Placement(s) (study or work that are not part of PTY)	N
Clinical Placement(s) (that are not part of the PTY scheme)	N
Study exchange (Level 5)	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 2022/3 academic year.