Module code: MHUM015

Module Overview

This Module provides a broadly-based review of current methods employed in experimental food and nutritional sciences, with hands on practical aspects in statistics, epidemiology, study design, and dietary intake measurements as well as experience in scientific writing and critical reviews. Statistics will be at the level of simple (e.g. descriptives and correlations) and more complex (t-test, Mann Whitney U test, Wilcoxon Matched Pairs, ANOVA, Friedman Test, Repeated Measures ANOVA and Regression). Statistics will be assessed through a piece of coursework analyzing data from a Nutrition & Bone Health dataset from original published papers. These are necessary skills needed for the Research project module (MHUM009) and for preparing scientific manuscripts.

The Module will also provide an opportunity to develop professional skills, attributes, and awareness of appropriate conduct/practice crucial to working in the sectors of Food and Nutrition. This module will also help with preparation for employability, including presentations and discussions on career options. Both professional skills and employability will be assessed through a piece of coursework on Case Studies and a digital LinkedIn page. Each Coursework will be worth 50% of the marks.


Module provider

School of Biosciences

Module Leader

OLOYEDE Bolanle (Biosciences)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 7

Module cap (Maximum number of students): N/A

Overall student workload

Workshop Hours: 5

Independent Learning Hours: 67

Lecture Hours: 10

Tutorial Hours: 12

Practical/Performance Hours: 20

Guided Learning: 12

Captured Content: 24

Module Availability

Semester 1

Prerequisites / Co-requisites


Module content

  • Overview of key aspects of scientific study design.

  • Description and practical application of epidemiological studies

  • Be able to undertake a critical analysis of the design and implementation of intervention projects and statistical analysis of datasets.

  • Understand the application and background to epidemiology and it’s implications for public health nutrition and physical activity

  • Assessment and practical experience of dietary assessment tools

  • Overview and practical use of different experimental techniques in food and nutritional sciences including practical Statistical Coursework feedback and revision tutorials.

  • To prepare students for employability. Key concepts will include professional skills, employability readiness, self-awareness, impression management, individual brand, physical digital brand of the self.  

  • This module includes integrated teaching with other module/content (e.g. BMS3057 - Application of Research and professional skills in nutrition, food and exercise sciences and MHUM013 – Nutrition professionalism in Practice). Alongside external speakers, including current practitioners and the professional body (IFST and AfN). 

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework Coursework assignment on applied statistics 50
Coursework Coursework assignment on Professionalism in Practice 50

Alternative Assessment


Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate critical thinking, understanding of the taught topics and extra reading

Thus, the summative assessment strategy for this Module consists of:

  1. Coursework Practical on Statistics (Submission of 1000 word report with practical analysis of a dataset and simple/applied Statistics in Food & Nutritional Sciences). Marked by Professor SA Lanham-New, who teaches all the statistics sessions. Submission deadline 3 weeks after the lecture/practical has run. Worth 50%

  2. Coursework on Professional Skills with respect to how they will align to the requirements and code of conduct of their professionalism:  1) Case Studies and 2) Digital Linked-In Profile.  Marked by members of the Module Team and PGR Demonstrators. Submission deadline.  During January Examination



Formative assessment and feedback:

Feedback on Case Study Answers, Linked-In Page, and Statistics coursework - (one-to-one feedback, as requested) Generic post-coursework feedback (on-line)

Module aims

  • To provide a broadly-based review of current methods employed in experimental food and nutritional sciences including experience in scientific writing and critical reviews
  • To provide an understanding of the terms epidemiology and nutritional epidemiology, introduce the important scientific concepts in study design, research protocol development and calibration of methods of investigation as well as practical experience in dietary intake assessment
  • To introduce the important design strategies and interpretation of nutritional epidemiological studies and other relevant data and databases together with an understanding of key statistical issues including sampling, study size and statistical power, application of statistical methods for analysis and evaluation of data.
  • To prepare students for employability. Key concepts to include professional skills, employability readiness, self-awareness, impression management, individual brand, physical digital brand of the self.

Learning outcomes

Attributes Developed
001 Appreciate the limitations of presently available experimental methods used for nutritional sciences. KCT
002 Be able to undertake a critical analysis of the design and implementation of interventions; and understand fully the importance of critical reviews KCT
003 Appreciate and understand the important design strategies of nutrition epidemiology studies and the correct procedures for interpretation and presentation of data. KCT
004 To develop professional awareness of evidence based practice for their discipline, and the skills and attributes needed to be employment ready. KP

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

Provide pre-recorded lectures by research and practical active experts in the field of research methods and professional skills.

Consolidating knowledge, expanding, and connecting content with weekly tutorial sessions.


The learning and teaching methods include:

Pre-recorded lectures available on-demand via SurreyLearn Weekly tutorials

Careers workshops tailored to the Degree discipline Food Science

Sessions for advice on scientific writing, data analysis and visualization, and the critical appraisal of evidence

Practical training on presentation of physical and digital self

  • Use of external speakers, including current practitioners and the professional body (IFST)


Role plays and scenario/case study discussions related to the discipline

Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.

Reading list
Upon accessing the reading list, please search for the module using the module code: MHUM015

Other information

Employability: This module from an employability perspective will provide the student with key skills in analytical methods (such as how to assess an individual's dietary intake and physical activity levels); quantitative analysis (using datasets from actual published scientific work) and it will also teach them in the areas of critical thinking and scientific writing. These combined, will equip them with important skill sets for future employment and will boast their employability prospects. In addition, the Module will hold career discussion opportunities with key stakeholders in their respective disciplines. This will enable the student to identify the different pathways that are open to them in scientific and health-related roles for future employment.    


Global and cultural capabilities: The programme and module has a strong cohort from around the world; with a mix of students from different ethnic and cultural backgrounds. Students will be integrating through the module and engaging with one another giving them an opportunity to learn about different cultures and peoples. The analytical and statistical methods studied are based on globally accepted protocols that could be encountered in industry.


Digital capabilities: Students will become proficient in the use of a number of digital tools.   These include experience of using statistical programmes for analysis of data and appropriate graphical packages as well scientific publication platforms such as PubMed and Embase through our teaching of methods for systematic reviews and meta-analysis. These will also use dietary assessment packages (such as Nutritics) and learn what are the most update digital platforms for assessing food patterns, dietary intake and physical activity levels. Thus, students will become competent at using these tools and platforms.


Resourcefulness and resilience: Students will develop their resourcefulness (independent critical thinking) and resilience within this Module. There is a clear focus on critically analysing datasets within the Module through the Coursework Assessment, and within the Written Examination with respect to specific questions on critical reviews of scientific papers and analytical methods. For these individual assessments, students will be supported by formative feedback and will be fully supported by group drop-in sessions and 1:1 coaching. This will assist them through the challenging areas to support their growth in resourcefulness and resilience. Therefore, they will be better prepared for roles in food science and nutrition, as Health Professionals or working within Industry, Government or Charity organizations


Sustainability: Issues surrounding sustainability of scientific research and data collection and the impact of these activities will be covered in the Module. Taking this understanding into the workplace (such as the Food Industry, the Health Service, Government and Charity Organizations, Education  [primary/secondary] sets the scene for better equipped students in scientific and health professional employment roles.

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Food Science MSc 1 Compulsory Each unit of assessment must be passed at 50% to pass the module

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 2025/6 academic year.