Food Science and Nutrition BSc (Hons) - 2022/3

Awarding body

University of Surrey

Teaching institute

University of Surrey

Framework

FHEQ Level 6

Final award and programme/pathway title

BSc (Hons) Food Science and Nutrition

Subsidiary award(s)

Award Title
Ord Food Science and Nutrition
DipHE Food Science and Nutrition
CertHE Food Science and Nutrition

Professional recognition

Institute of Food Science and Technology (IFST)
Accredited by the Institute of Food Science and Technology (IFST).

Modes of study

Route code Credits and ECTS Credits
Full-time UCF10006 360 credits and 180 ECTS credits
Full-time with PTY UCF10006 480 credits and 240 ECTS credits

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

Programme Leader

BROWN Jonathan (Biosciences)

Date of production/revision of spec

12/09/2023

Educational aims of the programme

  • To provide the opportunity for students to gain an understanding of sciences fundamental to Food Science and to Nutrition.
  • 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 Food Science and Nutrition especially in areas in which the Faculty has achieved distinction in research, enabling development of individual specialisation and enabling a future career in food science or nutrition 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 food science and 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

Year 1 - FHEQ Level 4

Module code Module title Status Credits Semester
BMS1027 FOOD SCIENCE AND NUTRITION Compulsory 15 1
BMS1032 INTRODUCTION TO PRINCIPLES OF PHYSIOLOGY AND PRACTICAL SKILLS Compulsory 15 2
BMS1034 KEY SKILLS FOR NUTRITION AND DIETETICS 1 Compulsory 15 2
BMS1050 BIOCHEMISTRY: THE MANY MOLECULES OF LIFE Compulsory 15 1
BMS1030 BIOCHEMISTRY: BUILDING BLOCKS OF LIFE Compulsory 15 2
BMS1055 PRINCIPLES OF NUTRITION AND HEALTH Compulsory 15 1
BMS1057 PRACTICAL EXPLORATIONS IN FOOD SCIENCE AND NUTRITION Compulsory 15 2
BMS1025 CELL BIOLOGY Compulsory 15 1

Module Selection for Year 1 - FHEQ Level 4

N/A

Year 2 - FHEQ Level 5

Module code Module title Status Credits Semester
BMS2039 HUMAN NUTRITION Compulsory 15 1
BMS2041 FOOD MICROBIOLOGY Compulsory 15 1
BMS2042 FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION Compulsory 15 1
BMS2050 APPLIED NUTRITION Optional 15 2
BMS2052 PATHOLOGY: A METABOLIC PERSPECTIVE Optional 15 2
BMS2053 FOOD ANALYSIS AND QUALITY CONTROL Compulsory 15 2
BMS2054 ANIMAL NUTRITION Optional 15 2
BMS2077 NUTRITIONAL PHYSIOLOGY & METABOLISM Compulsory 15 1
BMS2076 RESEARCH METHODS FOR NUTRITION AND EXERCISE 1 Optional 15 2
BMS2078 NEW PRODUCT DEVELOPMENT Compulsory 15 2

Module Selection for Year 2 - FHEQ Level 5

Choose 2 optional modules from the list in Semester 2.

Year 3 - FHEQ Level 6

Module code Module title Status Credits Semester
BMS3056 ADVANCES IN NUTRITION: ENERGY AND LIPID METABOLISM Optional 15 1
BMS3057 RESEARCH METHODOLOGY FOR NUTRITION AND EXERCISE 2 Compulsory 15 1
BMS3058 INTERNATIONAL AND PUBLIC HEALTH NUTRITION Optional 15 2
BMS3059 FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS Compulsory 15 1
BMS3067 ADVANCES IN NUTRITION: NUTRIENTS IN HEALTH AND DISEASE Optional 15 2
BMS3069 SPORTS AND EXERCISE NUTRITION Optional 15 1
BMS3070 FOOD TECHNOLOGY AND SAFETY Compulsory 15 2
BMS3071 FOOD SECURITY Compulsory 15 2
BMS3076 RESEARCH PROJECT - NUTRITION & EXERCISE Compulsory 30 Year-long
BMS3099 MECHANISTIC TOXICOLOGY AND PHARMACOKINETICS Optional 15 2

Module Selection for Year 3 - FHEQ Level 6

Choose 2 optional modules from the list.

Year 1 (with PTY) - FHEQ Level 4

Module code Module title Status Credits Semester
BMS1027 FOOD SCIENCE AND NUTRITION Compulsory 15 1
BMS1032 INTRODUCTION TO PRINCIPLES OF PHYSIOLOGY AND PRACTICAL SKILLS Compulsory 15 2
BMS1034 KEY SKILLS FOR NUTRITION AND DIETETICS 1 Compulsory 15 2
BMS1050 BIOCHEMISTRY: THE MANY MOLECULES OF LIFE Compulsory 15 1
BMS1030 BIOCHEMISTRY: BUILDING BLOCKS OF LIFE Compulsory 15 2
BMS1055 PRINCIPLES OF NUTRITION AND HEALTH Compulsory 15 1
BMS1057 PRACTICAL EXPLORATIONS IN FOOD SCIENCE AND NUTRITION Compulsory 15 2
BMS1025 CELL BIOLOGY Compulsory 15 1

Module Selection for Year 1 (with PTY) - FHEQ Level 4

N/A

Year 2 (with PTY) - FHEQ Level 5

Module code Module title Status Credits Semester
BMS2039 HUMAN NUTRITION Compulsory 15 1
BMS2041 FOOD MICROBIOLOGY Compulsory 15 1
BMS2042 FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION Compulsory 15 1
BMS2050 APPLIED NUTRITION Optional 15 2
BMS2052 PATHOLOGY: A METABOLIC PERSPECTIVE Optional 15 2
BMS2053 FOOD ANALYSIS AND QUALITY CONTROL Compulsory 15 2
BMS2054 ANIMAL NUTRITION Optional 15 2
BMS2077 NUTRITIONAL PHYSIOLOGY & METABOLISM Compulsory 15 1
BMS2076 RESEARCH METHODS FOR NUTRITION AND EXERCISE 1 Optional 15 2
BMS2078 NEW PRODUCT DEVELOPMENT Compulsory 15 2

Module Selection for Year 2 (with PTY) - FHEQ Level 5

Choose 2 optional modules from the list in Semester 2.

Year 3 (with PTY) - FHEQ Level 6

Module code Module title Status Credits Semester
BMS3056 ADVANCES IN NUTRITION: ENERGY AND LIPID METABOLISM Optional 15 1
BMS3057 RESEARCH METHODOLOGY FOR NUTRITION AND EXERCISE 2 Compulsory 15 1
BMS3058 INTERNATIONAL AND PUBLIC HEALTH NUTRITION Optional 15 2
BMS3059 FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS Compulsory 15 1
BMS3067 ADVANCES IN NUTRITION: NUTRIENTS IN HEALTH AND DISEASE Optional 15 2
BMS3069 SPORTS AND EXERCISE NUTRITION Optional 15 1
BMS3070 FOOD TECHNOLOGY AND SAFETY Compulsory 15 2
BMS3071 FOOD SECURITY Compulsory 15 2
BMS3076 RESEARCH PROJECT - NUTRITION & EXERCISE Compulsory 30 Year-long
BMS3099 MECHANISTIC TOXICOLOGY AND PHARMACOKINETICS Optional 15 2

Module Selection for Year 3 (with PTY) - FHEQ Level 6

Choose 2 optional modules from the list.

Professional Training Year (PTY) -

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

Module Selection for Professional Training Year (PTY) -

N/A

Opportunities for placements / work related learning / collaborative activity

Associate Tutor(s) / Guest 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
Study exchange (Level 5) Y
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.