UNIVERSITY OF CENTRAL LANCASHIRE
Programme Specification
This Programme Specification provides a concise summary of the main features of the programme
and the learning outcomes that a typical student might reasonably be expected to achieve and
demonstrate if he/she takes full advantage of the learning opportunities that are provided.
Sources of information on the programme can be found in Section 17
1. Awarding Institution / Body
University of Central Lancashire
2. Teaching Institution and
Location of Delivery
University of Central Lancashire Preston Campus
3. University School/Centre
School of Sport and Wellbeing
4. External Accreditation
5. Title of Final Award
6. Modes of Attendance offered
MSc Nutrition and Food Sciences
Postgraduate Diploma in Nutrition and Food Sciences
Postgraduate Certificate in Nutrition
Postgraduate Certificate in Food Science
Full/Part-time
7. UCAS Code
8. Relevant Subject Benchmarking
Group(s)
9. Other external influences
10. Date of production/revision of
this form
11. Aims of the Programme
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http://www.qaa.ac.uk/AssuringStandardsAndQuality/subjectguidance/Pages/Master's-degree-benchmarkstatements.aspx
Subjects allied to Medicine
Subjects allied to Business and Management
The Nutrition Society
Institute of Food Science and Technology
Practitioner standards in non-medical subjects
Consumer trends and industry bodies
26/06/2012
To integrate research and develop a critical approach to current developments in the area of
nutrition and food science.
To enable students to understand the principles of food and nutritional science and to apply this
knowledge practically for the benefits of groups, communities and populations.
To provide a learning environment enabling the development of independent study, collaboration
with others in team settings and the capacity for critical thought and reflection.
To develop students research knowledge and skills; and competence in the design and execution
of scientific research.
To support the personal development of students, in relation to career prospects and contribution
in the workplace.
12. Learning Outcomes, Teaching, Learning and Assessment Methods
A. Knowledge and Understanding
A1. Demonstrate an in-depth knowledge and critical application of contemporary issues/theories
relevant to food and nutritional science.
A2. Integrate and apply the concepts from the parent disciplines to new situations in both laboratory
and field based environments.
A3. Debate the key philosophical and ethical issues involved in the study of food and nutritional
science.
A4. Integrate research activity and current developments in the area of nutrition and food science.
Teaching and Learning Methods
Modes of delivery include lectures, self-directed online study, student-led seminars and workshops,
group and individual tutorial sessions, live and recorded web-cast sessions, synchronous and
asynchronous discussion/chat facilities. Student learning is encouraged and supported by eLearn,
reflective practice and study groups.
Assessment methods
Case studies, critical reports, presentations, project proposal and planning, critical and reflective
essays, dissertation.
B. Subject-specific skills
B1. Critically analyse the relationship between nutrition and food.
B2. Apply specialist knowledge, tools and techniques to new situations and manipulate, interpret and
report conclusions related to a range of data and applied problems.
B3. Identify, analyse and evaluate appropriate tests and data critically.
B4. Integrate advanced scientific and professional skills in the context of food and nutritional science.
Teaching and Learning Methods
Modes of delivery include lectures, self-directed online study, student-led seminars and workshops,
group and individual tutorial sessions, live and recorded web-cast sessions, synchronous and
asynchronous discussion/chat facilities. Student learning is encouraged and supported by eLearn,
reflective practice and study groups.
Assessment methods
Case studies, critical reports, presentations, project proposal and planning, critical and reflective
essays, dissertation.
C. Thinking Skills
C1. Integrate and critically evaluate specific theories, concepts and principles in nutrition and food
science.
C2. Evaluate critically a range of data and information derived either experimentally or from within
scientific literature / data banks and evaluate it critically supported by logical and structured argument.
C3. Analyse contemporary, theoretical and methodological issues in relation to current research
literature, including appraisal of design analysis and interpretation of results.
C4. Systematically search, select and critically evaluate literature and material relevant to the chosen
area
Teaching and Learning Methods
Modes of delivery include lectures, self-directed online study, student-led seminars and workshops,
group and individual tutorial sessions, live and recorded web-cast sessions, synchronous and
asynchronous discussion/chat facilities. Student learning is encouraged and supported by eLearn,
reflective practice and study groups.
Assessment methods
Case studies, critical reports, presentations, project proposal and planning, critical and reflective
essays, dissertation.
D. Other skills relevant to employability and personal development
D1. Manage and communicate effectively a programme of research in a logical, precise and coherent
manner.
D2. Assess a range of designs and methods currently used in research in an area of public health.
D3. Evaluate research methods employed to answer a range of research questions.
D4. Communicate in an advanced way via reports and presentations to transmit ideas and
conclusions.
Teaching and Learning Methods
Modes of delivery include lectures, self-directed online study, student-led seminars and workshops,
group and individual tutorial sessions, live and recorded web-cast sessions, synchronous and
asynchronous discussion/chat facilities. Student learning is encouraged and supported by eLearn,
reflective practice and study groups.
Assessment methods
Case studies, critical reports, presentations, project proposal and planning, critical and reflective
essays, dissertation.
13. Programme Structures*
Level
Level 7
Module
Module Title
Code
XS4900
Research Project
XS4034
Research Methods*#
XS4600
Advanced Human Nutrition*
XS4035
Applied Food Science#
Optional Modules
MW4109 Maternal and Child Nutrition:
Biocultural Perspectives
XS4031
International Food Law
XS4601
Contemporary Issues in
Nutrition
14. Awards and Credits*
Credit
rating
60
20
40
40
20
20
20
Masters Degree Nutrition and
Food Sciences
Requires 180 credits at Level 7.
Postgraduate Diploma Nutrition
and Food Science
Requires 120 credits at Level 7
Postgraduate Certificate
Nutrition
Requires 60 credits* at Level 7
Postgraduate Certificate Food
Science
Requires 60 credits# at Level 7
15. Personal Development Planning
Personal Development Planning (PDP) is a core learning process for all levels of higher education,
work-based learning and continuing professional development. The University is committed to PDP
being a part of every course at all levels. PDP at postgraduate level is about students continuing to
develop, for example, skills of reflection on their academic, personal and professional development,
and self-awareness of their skills and attitudes. PDP is about students improving their learning and
performance by taking responsibility for their development, and developing independent learning
skills. It is important, therefore, for students to identify their strengths and weaknesses, set goal and
action plans for developing, and compile their own records of learning experiences and achievements.
A further aspect of PDP is related to students reviewing their progress and managing their future
career development and lifelong learning.
Students will be briefed and given written guidelines to support their PDP. The guidelines include, for
example, self-assessment exercises, planning tasks, and examples of record keeping. Students are
encouraged to use the information to engage in PDP at course and/or module level. Web resources
at the University (e.g. careers service, help and support sites) are also given. Students can access
further information and exercises on PDP at www.uclan.ac.uk/ldu/resources/pdp.
16. Admissions criteria
Programme Specifications include minimum entry requirements, including academic qualifications,
together with appropriate experience and skills required for entry to study. These criteria may be
expressed as a range rather than a specific grade. Amendments to entry requirements may have
been made after these documents were published and you should consult the University’s website for
the most up to date information.
Students will be informed of their personal minimum entry criteria in their offer letter.
A minimum of an upper second class honours degree of a UK university or its equivalent in a
discipline associated with Food and Nutritional Science. In exceptional circumstances students with a
relevant lower second class honours degree may be considered for entry. Students should have
studied a substantial amount of nutrition/biochemistry/food science during undergraduate studies,
allied to the study of research methods.
A qualification or experience deemed to be equivalent to the above.
Those applicants seeking entry with appropriate experiences will be required to demonstrate the
suitability of this experience both on application and at interview.
AND, for students whose first language is not English:
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17.
A grade C in the Cambridge Proficiency Certificate in English, or
An minimum score of 6.5 in the IELTS/British Council examinations, or
A score of 600 in TOEFL, with an average 4.0 in the test for written English.
Key sources of information about the programme
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Main UCLan website www.uclan.ac.uk
Fact sheet
Prospectus
APPENDIX 21 - CDG
18. Curriculum Skills Map
Please tick in the relevant boxes where individual Programme Learning Outcomes are being assessed
Programme Learning Outcomes
Core (C),
Compulsory
Module
(COMP) or
Knowledge and
Subject-specific
Level Code
Module Title
Option (O)
understanding
Skills
Thinking Skills
A1
A2
A3
C
C
C
C
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O
O
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O
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A4
Other skills relevant
to employability and
personal
development
B1
B2
B3
B4
C1
C2
C3
C4
D1
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D2
D3
D4
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LEVEL 7
XS4900 Research Project
Note:
XS4034
XS4600
XS4035
MW4109
Research Methods
Advanced Human Nutrition
Applied Food Science
Maternal and Child Nutrition:
Biocultural Perspectives
XS4031 International Food Law
XS4601 Contemporary Issues in
Nutrition
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Mapping to other external frameworks, e.g. professional/statutory bodies, will be included within Student Course Handbooks
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