Undergraduate Student
Handbook
Introduction and Welcome!
Welcome to the School of Food Science & Nutrition at the University of Leeds.
The Staff here hope that you are ready to commence your studies, and that you will find your
time here both enjoyable and rewarding.
This Student Handbook is intended to be a source of useful information about the School
and how it operates. Included, amongst other things, is full information about the courses
and modules available in the School, how student progress is monitored and assessed, and
who to contact for assistance. Please read the Handbook carefully, as it will help you get the
most out of your studies and time at Leeds.
The Student Handbook can also be downloaded from the School‟s website which you can
access at www.food.leeds.ac.uk. The School website also contains lots of useful
information for current students, including the Industrial Placement Job page where you can
search for up to date placement opportunities.
The University Taught Students Handbook is available via your Portal or you may find it at
http://www.leeds.ac.uk/qmeu/tsg/
1
Contents
Introduction and Welcome
Contents page
Calendar for Academic Year
Contact Details for Staff
School Support Office
Communications & Where to find Information
Email
School Notice Board
Student Pigeon Holes
School Website
Blackboard VLE
The Portal
Central Student Services
Leeds for Life
Partnership Agreement
Social Networking
School Organisation
Head of School
Director of Student Education
School Student Education Service Manager
Personal Tutors
Year Group Tutors
Programme Managers
Timetabling
Placement Tutor
Employability Enhancement Officer
Health & Safety Officer
Security
First Aid
FS&N@Parkinson
Get Involved
Staff Student Committee
Programme Meetings
Peer Assisted Learning Mentors
Food Society
The Edge
Leeds University Union
School and University Services
School Common Room
Library
Careers Service
Equality & Disability Services
Student Counselling Service
Room Numbers
Frequently Asked Questions
Student Education
Attendance
Coursework & Assessment
Mitigating Circumstances
Cheating & Plagiarism
Academic Integrity
Examinations
Progression & Degree Classification
How to Calculate Degree Classifications
Undergraduate Programmes of Study
Module Details
2
1
2
3
4
8
9
9
9
9
9
9
9
10
10
11
11
12
12
12
12
13
14
14
14
14
14
15
15
16
16
17
17
17
18
18
18
18
19
19
19
19
19
19
21
23
24
24
24
25
25
25
26
29
30
31
65
Calendar for Academic Year 2013 – 2014
2013
Monday 23rd September to Friday
27th September
Wednesday 25th September
Monday 30th September
Friday 25th October
Friday 15th November
Friday 13th December
Friday 13th December
Tuesday 24th December 2013 to
Wednesday 1st January 2014
Introduction Week for new BSc first year / MSc
students
University Session Begins
Semester 1 Teaching begins
Deadline to change Semester 1 modules
Provisional Semester 1 exam timetable on web
Final Semester 1 exam timetable on web with
venues
End of Semester 1 teaching.
University Closed for Christmas Holidays
Re-opens on Thursday 2nd January 2014
2014
Monday 6th to Friday 10th January
Monday 13th to Friday 24th January
Monday 27th January
Monday 27th January
Friday 21st February
Friday 14th March
Friday 28th March
Monday 31st March to Friday 25th
April
Thursday 17th April to Tuesday 22nd
April
Thursday 17th April
Monday 28th April
Monday 5th May
Friday 9th May
Monday 12th – Friday 16th May
Monday 19th – Friday 6th June
Monday 26th & Tuesday 27th May
Monday 9th June
Friday 20th June
Monday 7th July
Monday 7th July
Friday 11th July
Monday 14th – Friday 25th July
Friday 18th July
Thursday 31st July
Tuesday 12th – Friday 22nd August
Monday 25th & Tuesday 26th August
Wednesday 27th August
Wednesday 10th September
Monday 22nd – Friday 26th
September
Wednesday 24th September
Monday 29th September
Revision Week
Semester 1 Examinations.
Semester 2 teaching begins
Deadline to submit any Special Circumstances
relating to Semester 1 teaching and examinations
Deadline to change Semester 2 modules
Provisional Semester 2 exam timetable on web
Last day of teaching before Easter break
Students Easter Holiday Period
University closed for Easter Bank Holiday
Final Semester 2 exam timetable available on web
Teaching begins after Easter break
University Closed – Mayday Bank Holiday
End of Semester 2 Teaching
Revision Week
Semester 2 Examination Period
University Closed – Bank Holiday
Deadline to submit any Special Circumstances
relating to Semester 2 teaching and examinations
End of Session
Official results available on web via Portal from
9.00am.
August resit application information on web
Deadline for Finalists to apply for August Resits
Deadline for Finalists to accept Ordinary Award
July Degree ceremonies
Deadline for BSc level 1 and 2 and MSc students to
apply for August resit examinations
August Resit examination timetable on Portal
August Resit examination period
University closed - August Bank Holiday
Deadline to submit any Special Circumstances
relating to the August resit examination period
August Resit results published online via Portal
Introduction Week for Session 2013-2014
University Session 2013-2014 Begins
Start of Semester 1 Teaching for session 2014-2015
3
Contact Information
Academic and Technical Staff
Dr Mahmood Akhtar
Research & Teaching Support Officer
Food Colloids
m.akhtar@leeds.ac.uk
Tel: 0113 3432970
Prof. Janet Cade
Professor of Nutritional
Epidemiology & Public Health
j.e.cade@leeds.ac.uk
Tel: 0113 3436946
Dr Nisreen Alwan
Clinical Research Fellow
n.alwan@leeds.ac.uk
Tel: 0113 3436990
Dr Jianshe Chen
Senior Lecturer in Food Science
j.chen@food.leeds.ac.uk
Tel: 0113 3432748
Dr Christine Bösch
Lecturer in Nutrition
c.bosch@leeds.ac.uk
Tel: TBC
Dr Andrea Day
Lecturer in Food Science
a.j.day@leeds.ac.uk
Tel: 0113 3432965
Dr Victoria Burley
Senior Lecturer in Nutritional Epidemiology
Deputy Post Graduate (Research) Tutor
v.j.burley@leeds.ac.uk
Tel: 0113 3433418
Dr Charlotte Evans
Lecturer in Nutritional Epidemiology
c.e.l.evans@.leeds.ac.uk
Tel: 0113 3433956
4
Dr Rammile Ettelaie
Senior Lecturer in Food Science
Post Graduate (Research) Tutor
r.ettelaie@food.leeds.ac.uk
0113 3432981
Ms Jemma Grime
Employability Enhancement Officer
j.s.grime@leeds.ac.uk
Tel: 0113 3436202
Mr Paul Kajda
Director of Student Education
BSc/MSc Food Science & Nutrition
Programme Manager
p.k.kajda@food.leeds.ac.uk
Tel: 0113 3432977
Mr Ian Hardy
Laboratory Teaching Technician
Food Technology Laboratory
i.hardy@food.leeds.ac.uk
Tel: 0113 3432950
Dr Santosh Khokhar
Senior Lecturer in Food Biochemistry
& Nutrition
s.khokhar@leeds.ac.uk
Tel: 0113 3432975
Dr Peter Ho
Lecturer in Food Processing
MSc Food Quality & Innovation Programme Manager
p.ho@leeds.ac.uk
Tel: 0113 3430358
Ms Jemma Levantiz
Laboratory Assistant
Food Technology Laboratory
j.levantiz@leeds.ac.uk
Tel: 0113 3432950
Dr Mel Holmes
Lecturer in Food Processing
Health & Safety Officer
prcmjh@leeds.ac.uk
Tel: 0113 3432950
Dr Lisa Marshall
Lecturer in Food Chemistry
Industrial Placement Tutor
l.j.marshall@leeds.ac.uk
Tel: 0113 3431952
5
Dr Joanne Maycock
Laboratory Teaching Technician
Food Analytical Laboratory
j.maycock@leeds.ac.uk
Tel: 0113 3432977
Prof Malcolm Povey
Professor of Food Physics
m.j.w.povey@food.leeds.ac.uk
Tel: 0113 3432963
Prof Mike Morgan
Head of School
Professor of Food Biochemistry
MSc Food Biotechnology Programme Manager
m.r.a.morgan@leeds.ac.uk
Tel: 0113 3432959
Prof Michael Rappolt
Professor of Lipid Biophysics
m.rappolt@leeds.ac.uk
Tel: 0113 3431931
Prof. Brent Murray
Professor of Food Colloids
Director of Research
BSc/MSc Food Science Programme Manager
b.s.murray@leeds.ac.uk
Tel: 0113 3432962
Mr Miles Ratcliffe
Laboratory Teaching Technician
Food Analytical Laboratory
Deputy Health & Safety Officer
m.ratcliffe@leeds.ac.uk
Tel: 0113 3432977
Dr Caroline Orfila
Lecturer in Nutrition
BSc / MSc Nutrition Programme Manager
c.orfila@leeds.ac.uk
Tel: 0113 3432966
Prof Gary Williamson
Professor of Functional Foods
g.williamson@leeds.ac.uk
Tel: 0113 3438380
6
School Administrative / Support Staff
Mrs Catherine Roberts
School Administrator
c.roberts@food.leeds.ac.uk
Tel: 0113 3434543
Dr Clare Lewis
School Student Education Manager
c.f.lewis@leeds.ac.uk
Tel: 0113 3434647
Mrs Nicola Bhuller
Postgraduate (Taught)
Student Support Officer
n.bhuller@food.leeds.ac.uk
Tel: 0113 3430347
Miss Angela Morrison
Postgraduate (Research)
Student Support Officer
a.j.morrison@food.leeds.ac.uk
Tel: 0113 3432986
Miss Debbie Senior
Undergraduate Student Support Officer
Examinations Support Officer
d.senior@leeds.ac.uk
Tel: 0113 3432958
Mr Matthew Taylor
PA to Head of School
m.i.taylor@leeds.ac.uk
Tel: 0113 3432959
Miss Claire Whittle
Research Support Officer
Nutritional Epidemiology Group
c.whittle@leeds.ac.uk
Tel: 0113 3432869
Mr Neil Hancock
Database Manager
Nutritional Epidemiology Group
n.hancock@leeds.ac.uk
Tel: 0113 439570
7
School Support Office
The School Support Office is located in the main foyer. Here you will be able to request
information, obtain advice and submit any forms relating to your programme. The support
staff are always happy to help with any query, no matter how trivial it may seem. Miss
Debbie Senior is the Undergraduate Support Officer, Mrs Nicola Bhuller is the Taught Post
Graduate (MSc) Support Officer and Miss Angela Morrison is the Research Post Graduate
(PhD) Support Officer. However any of the staff are happy to assist with all questions and
queries.
Please note the opening times of the office below:
School Support Office Opening Times
Week Day
Monday
Tuesday
Wednesday
Thursday
Friday am
Friday pm
Opening Times
9.30am – 3.30pm
9.30am – 3.30pm
9.30am – 3.30pm
9.30am – 3.30pm
9.30am – 12.00 noon
1.30pm – 3.30pm
8
Communications & Where to Find Information
E-Mail
The School of Food Science & Nutrition will regularly send important information, reminders
and requests to students via your University email. You are required to check your email on
a regular basis and respond to any requests from staff in a timely manner.
Students may have their University email forwarded to a different account if required. See
http://iss.leeds.ac.uk/downloads/how46.pdf for details.
As the University allocates only a limited in-box quota students are requested to empty their
university email boxes on a regular basis to ensure all emails from staff can be delivered.
Messages for staff may be sent via email. The email addresses for all staff in the School of
Food Science & Nutrition can be found in the contacts section of this handbook on page 4.
School Notice Boards
You will find information and announcements posted on the School notice boards which are
located in the foyer. Please remember to check these boards regularly for up to date news
and announcements.
Student Pigeon Holes
There are student pigeon holes located on the ground floor corridor. Any post received for
students within the Support Office will be placed in the pigeon holes. These are labelled
alphabetically. Lecturers will often return coursework to the pigeon holes in the year group
slots.
School Web Site
The School web site can be found at www.food.leeds.ac.uk. Here you will find lots of
important information and links to resources for new and current students.
Blackboard VLE
The VLE is used for information and resources for all your modules. Academic staff will post
announcements, lecture notes and discussion threads here. You can log onto the VLE via
your Portal or at: https://vlebb.leeds.ac.uk/webapps/portal/frameset.jsp
The Portal
You can access all the above resources via your student Portal. The Portal also allows you
access to Student Services, the Library, Leeds University Union and many other resources.
You can log into the Portal with your username and password at
https://leedsportal.leeds.ac.uk/uollogin/login.html
Important Note
It is your responsibility to check your email and the School notice boards at
frequent intervals to make sure you keep up to date with all important
announcements and information.
9
Central Student Services Centre
The Student Services Centre is located in the Marjorie & Arnold Ziff Building (campus
map building no 77). The Student Services Centre operates a counter service and deals with
certain student administration queries that are not dealt with in the School, for example,
registration confirmation certificates, council tax exemption certificates, student ID card
queries, bursary and grant cheques, copies of official transcripts and certificates and much
more. The Student Services Centre also has a cash office where students can pay fees.
Please visit http://www.leeds.ac.uk/studentservicescentre/counterservices/index.htm
for further information.
Student Services Counter (Ziff Building) Opening Hours
Week Day
Monday
Tuesday
Wednesday
Thursday
Friday
Main Counter
9am-5pm
9am-5pm
10am – 5pm
9am-5pm
9am-5pm
Leeds for Life
LeedsforLife
We want all our students to get the best out of the whole experience of coming to study at
the University of Leeds. We want Leeds students and graduates to be distinctive, to stand
out from the competition by being able to demonstrate academic excellence and the skills
and attributes that fit them for the challenges of the 21st century. Leeds for Life encapsulates
that aim; it‟s the way we view the Leeds University academic community to which you
belong.
Societies, volunteering, internships, sport, work-experience, project work – these are all
opportunities which can provide you with really valuable experience and new or enhanced
skills that will benefit you while you are at University and when you move on. Funding is
available, through the Leeds for Life Foundation, to help you to undertake your own projects.
The Leeds for Life student dashboard gives you easy access to explore the variety of
opportunities offered at Leeds and provides you with on-line forms to help you prepare for
your personal tutorials. Records of your personal tutorials can be stored in the „Living CV‟
area of the dashboard alongside your University Transcript, the notes you‟ve made about
Leeds for Life opportunities and links you want to keep to relevant websites. You‟ll be able
to draw on this information (and the guidance on developing a CV and career planning which
is also provided) when compiling your CV, filling in job applications or asking your tutor for a
reference.
To find out more about what Leeds for Life can do for you, log in via the Portal and discuss
it with your personal tutor at your first meeting.
10
Partnership Agreement
The Partnership Agreement is an example of the University‟s values in practice as they
relate to student education. It describes the shared responsibilities of staff and students,
working together as members of a learning community. It was developed jointly by students,
represented by LUU, and the University, represented by the Student Education Board. The
agreement establishes general principles and guidelines which will be interpreted by
individual Schools and disciplines in ways appropriate to their own context. Students should
therefore consider the Agreement alongside more detailed information provided by their
parent School.
A copy is included as Appendix 1 at the back of the handbook. A copy of the Partnership
Agreement will be posted on the School notice boards and can also be found at:
http://www.leeds.ac.uk/partnershipagreement
Social Networking Sites
Social Networking Sites (SNS), such as Facebook or MySpace, and blogs are becomingly
increasingly useful tools. Leeds University Union and even some Schools make frequent use
of these for communication purposes. Students are, however, requested to use such sites
carefully. Neither the University nor LUU would in any way wish to inhibit freedom of
expression, but students are reminded that any libellous, defamatory or personally abusive
comments about other students or about staff or the posting of images of individuals without
their consent could be viewed as bullying/harassment, and could have legal/disciplinary
implications.
The University will not seek in anyway to monitor the use of such sites, but if issues of
concern are raised by individuals, it has a duty of care to investigate and take and
appropriate action. In the first instance, this would typically be a request to remove or amend
the relevant text or images. However, if this request does not lead to a resolution, the
University reserves the right to take action under the General University Disciplinary
Regulations. The individuals concerned might also initiate legal action independently of the
University. We are particularly keen that student members of the University do not
inadvertently post items that might lead to risk of action.
If students have genuine concerns or complaints about their course or any other provision
from the University, the most effective route to having these addressed is to use the
established procedures including raising the issue with their personal tutor, Head of School
or their Student-Staff Forum. Students may also of course use the University Complaints
procedure which can be found at http://campus.leeds.ac.uk/docs/stucompsproc.DOC.
11
School Organisation
Head of School
Professor Mike Morgan is the Head of the School of Food Science & Nutrition. Professor
Morgan is based in Stead House and is always happy to meet with students. Appointments
may be made to see him via his PA, Mr Matthew Taylor, Please see the contacts on page 4
for details.
If you wish to leave the University before the end of session you must seek
permission from the Head of School.
Director of Student Education
Mr Paul Kajda is the Director of Student Education for the School of Food Science &
Nutrition and as such is responsible for all aspects of Student Education Services within the
School. Students should first meet with their personal tutor to discuss any issues or
concerns, however all students are also welcome to make an appointment to see Mr Kajda
for advice regarding progress, examinations, module choices and changes of programme.
School Student Education Service Manager
Dr Clare Lewis is the School Student Education Service Manager for the School of Food
Science & Nutrition and as such is responsible for all aspects of Student Support in the
school. Dr Lewis is the first point of contact for students who need advice or would like to
discuss any issues regarding Student Support.
12
Personal Tutors
Every student who is parented by the School of Food Science & Nutrition is allocated a
Personal Tutor. This is a member of academic staff and a student will normally stay with the
same Personal Tutor for the duration of their studies. The role of a Personal Tutor is to offer
help and advice on a range of issues and should be the first point of contact for students who
have a problem.
Personal Tutoring should:
 Support the academic, personal and professional development of the student.
 Support students and help develop independent learning
 Raise awareness of opportunities available to students
 Promote the University values, Student Education Partnership Agreement and the
Leeds for Life initiative.
You will find the name of your Personal Tutor on the School notice board in the foyer and
also on Leeds for Life at http://leedsforlife.leeds.ac.uk/ after the start or the academic
year.
Students should meet with their Personal Tutor at least three times a year. Appointments will
also be made available after the examination results are published.
Year Group Tutors
The function of the Year Group Tutor is to ensure the students in the year for which they are
responsible have no problems or concerns. There are two group meetings held per year –
one in each semester – where all the year‟s cohort are invited to attend to discuss any issues
or problems that students may have experienced. You may also approach your Year Group
Tutor at any other time throughout the year if you have an issue you wish to discuss.
The Year Group Tutor‟s are:
Year One
Year Two
Finalists
Mr Paul Kajda
p.k.kajda@food.leeds.ac.uk
0113 3432977
Dr Santosh Khokhar
s.khokhar@food.leeds.ac.uk
0113 3432975
Prof Brent Murray
b.s.murray@leeds.ac.uk
0113 342962
13
BSc Programme Managers
The function of the Programme Manager is to ensure the smooth running of the programmes
for which they are responsible. There will be two programme meetings held per year – one in
each semester – which all the students from each programme will be invited to attend to
discuss any issues or problems that they may have experienced. You may also approach
your Programme Manager at any other time throughout the year if you have an issue you
wish to discuss.
The BSc Programme Managers are:
BSc Food Science
BSc Nutrition
BSc Food Studies
& Nutrition
Prof Brent Murray
b.s.murray@leeds.ac.uk
Tel: 0113 3432962
Dr Caroline Orfila
c.orfila@leeds.ac.uk
Tel: 0113 3432966
Mr Paul Kajda
p.k.kajda@food.leeds.ac.uk
Tel: 0113 3432977
Placement Programmes Manager
Dr Lisa Marshall is the Placement Programmes Manager and as such is responsible for the
arrangements for students who take a year out in Industry and abroad. Dr Marshall will be
happy to discuss the opportunities for year abroad placements that are available and will
explain the processes involved.
Employability Enhancement Officer
Ms Jemma Grime is the Employability Enhancement Officer for the School of Food Science
& Nutriiton. Jemma will be happy to discuss the requirements and opportunities for Industrial
placements and will explain the processes involved for students wishing to follow the
Industrial year out option. Jemma will also be able to assist and advise students on
application requirements and techniques. There is a website for current opportunities which
you may find on the main School webpage at:
http://www.food.leeds.ac.uk/placement/.
14
Timetabling
If you have any clashes with your timetable this should be reported to the Student Support
Office as soon as possible. Mrs Catherine Roberts, School Administrator, deals with all
aspects of timetabling. The School will not always be able to rearrange module times and
students should be aware that if a clash occurs with an elective module, then a different
elective may need to be chosen which fits in with the compulsory FOOD modules timetable.
Health & Safety Officer
Dr Mel Holmes is the Health & Safety Officer for the School of Food Science & Nutrition. He
is happy to address any questions or concerns you may have relating to any health and
safety issue. Dr Holmes will deliver a health and safety talk to all new students during
Introduction Week. Please see your Intro Week timetable for details. If you miss this talk you
must arrange an alternative time with Dr Holmes as you will not be allowed to work in the
laboratory until you have attended a Health and Safety talk.
There are strict regulations governing laboratory work and these must be adhered to at all
times. Please see the Health & Safety website for more information which you may find at:
http://www.leeds.ac.uk/safety/index.htm
Security
The School operates a rigidly enforced policy concerning arrangements for the use of, and
access to the building. This is for both personal safety and general security reasons and
students should note the following in particular:
 The building is locked outside of the hours of 08.30 and 17.15 Monday to Friday
 All visitors must be signed in and out of the visitors book, located on the reception
desk, and must be accompanied at all times when in the School
 You must obtain written permission from either Dr Holmes or Professor Morgan to
work in the School outside of normal working hours
 You must comply with the rules of the laboratory you are working in and the
regulations set by the laboratory supervisor. Failure to do so may result in you being
removed from the laboratory. If in doubt…ask!!!
 Lockers are available for students on a first-come-first-serve basis as bags and coats
are not allowed in the laboratories. Lockers are located throughout the building on all
levels. Students should provide their own padlock, key and label. No valuables
should be left in the lockers. Please keep the areas around the lockers clean and tidy.
Students should make sure they are aware of all fire safety procedures and evacuation
routes and should also familiarise themselves with the School‟s First Aiders and the first aid
points which are located around the School on each level.
15
The School operates a strict no smoking policy in accordance with the University‟s guidelines
and the Health Act 2006, which effectively bans smoking from public buildings. There should
be no smoking within 5 metres of the entrances to the Food Science building. Please use
litter bins and do not discard used cigarettes near the entrances to the School.
First Aid
The School has a number of fully trained First Aiders who are able to assist in case of injury
or students feeling unwell. You will find First Aid boxes located around the School and in
every laboratory. The list of First Aiders, detailed below, will be located at the side of each
box and on the School notice boards along with their contact numbers. Please contact your
nearest First Aider to request assistance.
First Aiders are also located in the main lecture blocks (e.g. Roger Stevens). They can
usually be located by contacting the Porter‟s office, details of which can be found at the front
of each lecture theatre.
Contact Information for First Aiders in the School
Name
Debbie Senior
Ian Hardy
Mel Holmes
Miles Ratcliffe
Clare Lewis
Gary Williamson
Claire McLoughlin
Andrea Day
Joana Encarnacao
Nicolai Kraut
Heidi Lai
Location
School Support Office (G.01)
Food Technology Laboratory (G.09b)
Laboratories (G.09b/2.08)
Food Analytical Laboratory (1.06a)
Office 1.16
Office Stead House G.14
Nutritional Epidemiology Laboratory G.07
FS&N @ Parkinson Office 2.32
Lab 2.03 / Cluster 1.07
Lab 2.03 / Cluster 1.07
FS&N @ Parkinson / Cluster 1.07
Extension no.
32958
32950
32950/32980
32977
34647
38380
32869
32965
32957
32957
30265
FS&N@Parkinson
The School of Food Science & Nutrition also has space in the Parkinson Building where we
have offices and laboratories on level two. PhD students and Post-Doctoral Fellows mainly
work in the laboratories and there is a dedicated human study room for research purposes.
The following staff members have their offices located in this area:
Dr Andrea Day
Dr Caroline Orfila
Prof Michael Rappolt
Dr Christine Bösch
Prof Mike Morgan also has a satellite office in the Parkinson building as well as in the main
School.
All room numbers for FS&N@Parkinson can be found on page 21.
Important Note: All mobile phones and electronic devices should be
switched off during lectures, tutorials and laboratory classes. The wearing of
headphones in the School, and especially in the laboratories is strictly
forbidden.
16
Get Involved!
Here at the School of Food Science & Nutrition we believe that University life is not only
about academic achievement! Being at University also offers a great chance to become
involved with extracurricular activities, be this academic, sporting, social or otherwise.
Have a Voice!
It is important for students to be able to express their views and opinions regarding any
aspect of their University experience. As such there are a number of Committees, Societies
and forums both within the School and the University which students can get involved in.
Staff-Student Forum
The Staff-Student Committee is made up of elected student representatives and members of
academic staff. It meets twice a year to discuss issues raised by students. The minutes of
these meetings are circulated to all members of academic staff in the School. Issues raised
by the Staff-Student Committee are discussed by the School‟s Student Education Committee
which takes action where appropriate. At the first meeting the Head of School will chair the
meeting and then subsequent meetings will be arranged and chaired by the elected
students.
Students are invited to put forward their names for consideration for membership of the
Committee at the start of each academic session. Each of the following group of students is
entitled to representation.
Food Science Year One (1 rep)
Food Studies and Nutrition Year One (1 rep)
Nutrition Year One (1 rep)
Food Science Year Two (1 rep)
Food Studies and Nutrition Year Two (1 rep)
Nutrition Year Two (1 rep)
Placement Rep for all programmes (1 rep)
Food Science Finalists (1 rep)
Food Studies and Nutrition Finalists (1 reps)
Nutrition Finalists (1 rep)
MSc (1 representative per programme)
PhD (2 reps)
Programme Group Meetings
Programme Group meetings will take place twice a year where the entire student cohort can
meet with their respective programme year group and Programme Group Tutor (see page
13) to discuss any issues or concerns and raise any queries or problems. In previous years‟
these meetings have resulted in changes in how the School manages programmes, modules
and teaching. Your opinion counts!
17
PAL Mentors
The School of Food Science & Nutrition is involved with the Faculty of MaPS Peer Assisted
Learning scheme (PAL). The PAL scheme is intended to complement lectures and give
practical help to first year students. The second and third year students act as mentors to our
new first year students. The PAL mentors are not there to give the answers to coursework or
assignments but are there to help to facilitate discussion. All first year students will be
allocated a PAL mentor on arrival – usually mentors work in pairs and are fully trained before
taking on the volunteer role.
The Food Society
The Food Society is the „social club‟ of the School. It offers the chance to meet students from
different years and to share experiences. The Society organises a variety of events, such as
team sports, visits of various kinds and an annual dinner. All members of the School are
eligible to join. The Society has its own notice board located in the School foyer where
details of activities are posted. Watch out for forthcoming events!
The Edge
The School of Food Science & Nutrition is lucky enough to be located directly opposite the
University‟s new Sports Hall facility which compromises:
 Leeds' largest indoor sports halls with performance sports floors and lighting
 a fantastic 25m, 8 lane swimming pool
 the largest fitness suite of any UK university with state-of-the-art equipment
 3 dedicated class studios
 a performance strength and conditioning facility
 squash courts
 climbing wall
 and a whole range of additional facilities for customers to enjoy 52 weeks of the year
Students can join a number of sporting teams ranging from rugby, football and hockey to
lacrosse and water polo. For further information visit:
http://sport.leeds.ac.uk/default.asp?section=2&sectionTitle=Home
Leeds University Union
The Leeds University Union (LUU) is independent of the University and is run by six elected
students. The LUU is supported by staff and volunteers and is keen to get all students
involved in University life. Students can also obtain help and advice on all aspects of
University life, get careers guidance, help with accommodation and join numerous clubs and
societies amongst other things. The LUU also houses great bars and places to eat where
students can meet to relax and catch up. For further information and to see all the LUU has
to offer please visit: http://www.leedsuniversityunion.org.uk/
18
School and University Services
The School Common Room
The School Common Room is situated on the first floor of the building. All students and staff
are welcome to use the common room. The Common Room is also used for meetings and
seminars so please be aware that there may be occasions when it is out of use. You will
always be notified of these times beforehand.
Please Note: The Common Room must be kept clean and tidy by those who
use it. Remember others use this facility also. Clean up after yourself!
Library
The University boasts an extensive collection of books, journals and manuscripts which are
housed throughout the three main libraries on campus. The University libraries also offer an
extensive range of electronic resources to help students with their studies. The resources for
the School of Food Science & Nutrition may be found mainly in the Edward Boyle Library,
although you may also find useful books and journals in both the Brotherton and the Health
Sciences Libraries. Please visit http://library.leeds.ac.uk/site/ for further information.
The University also offers a number of study skills lectures and seminars which are designed
to enhance transferable skills. A full programme of workshops and on-line tutorials and
resources can be found at http://skills.library.leeds.ac.uk/
Careers
The Careers Service at the University is designed to offer a range of services to both new
students and those about to graduate. The Careers Services offer help in writing a C.V,
completing job applications, work experience and much more. The Careers Service also has
drop-in sessions where students can obtain any career related advice.
Please visit their website at: http://careerweb.leeds.ac.uk/index.asp
Equality & Disability
The University of Leeds is committed to delivering a world class, innovative and flexible
learning environment for students as well as a supportive and professional working
environment for our staff. Equality issues are absolutely central to delivering on these aims.
The Equality Service has two main functions: to promote good practice within the University
across the main protected characteristics (race, gender including sexual orientation, religion,
disability, pregnancy/maternity, marital status, and age) and assess and co-ordinate the
academic support requirements of disabled students.
Please visit the website for further information:
Equality Services: http://www.equality.leeds.ac.uk/
Disability Services: http://www.equality.leeds.ac.uk/disabled-students/
Dyslexia screening:
http://www.equality.leeds.ac.uk/disabled-students/dyslexia-screening/
The School also has a Disability Officer – Miss Debbie Senior, who will be able to assist with
information and point students in the right direction with any questions or queries regarding
any aspect of equality and disability. If you have any questions please contact Debbie.
19
Student Counselling Service
The Student Counselling Service is available to all students. The Counselling Service
provides access to self help resources and many other resources to help you cope with the
stresses and pressure you might be facing while studying at University. These pressures
can intensify at certain times of the year or can occur if unexpected problems arise in our
personal lives. Friends and family can be very helpful but sometimes you might feel that you
need something more to help you cope or get back on track.
You may make an appointment to see a counsellor, or the Counselling Service offers a dropin session every day at 3.00pm. The service is located at 19 Clarendon Place, Leeds, LS2
9JY. You may also contact them by telephone on 0113 343 4107.
Please visit the Counselling Services website for further information at:
http://www.leeds.ac.uk/studentcounselling/
Student Medical Practice
The University recommends all students register with the Leeds Student Medical Practice on
arrival. This is a modern friendly practice designed to fulfil the health needs of students and
is located close to the University. The practice offers a range of clinics and surgeries.
The Leeds Student Medical Practice is located at 4 Blenheim Court, Blenheim Walk, Leeds,
LS2 9AE. You may contact them by telephone on 0113 295 4488.
Please visit the Leeds Student Medical Practice website for details of how to register and
other information at: www.leedsstudentmedicalpractice.co.uk
Eating and Drinking
There are various outlets throughout campus where students may purchase food and drink.
The Refectory is based in the LUU building and there are many cafés and bars located on
and around campus.
Students are very welcome to bring their own food to the School Common Room where
there is a microwave and fridge available. Please remember to leave the Common Room
clean and tidy!
Computer Clusters, Printing and Photocopying
Computer clusters are located throughout the University and are available for use by
students. There are clusters in each Library and also dedicated computer clusters such as
the Bragg Cluster, Manton Cluster and Fourman Cluster. Please see the campus map for
directions
and
locations.
You
can
find
the
campus
map
online
at
http://www.leeds.ac.uk/campusmap
Printer credits are available to purchase, however all new users are given 60 free credits
when their username is created. There are several ways to purchase additional printer
credits; purchasing credits online with a debit or credit card, using payment stations (also
known as money loaders) or by cash purchase at the ISS helpdesk. Credits cost 1p each.
Details of the current balance and a list of recent transactions can be seen from the Myprint
portal at https://myprint.leeds.ac.uk/portal.
Photocopying facilities are available in the Edward Boyle and Health Sciences libraries.
Copying may also be done at the Print & Copy Bureau (located at the bottom of the Roger
Stevens Building near the pond) and in the Student Union Stationary shop.
20
ROOM NUMBERS
STEAD HOUSE ROOM NUMBERS
Ground Floor
G.11
Professor Janet Cade
G.13
Dr Victoria Burley / Dr Mel Holmes
G.14
Professor Gary Williamson
G.15
Henry Proctor Meeting Room
First Floor
1.17
1.21
1.23
1.24
Dr Nisreen Alwan / Dr Charlotte Evans
Professor Mike Morgan / Mr Matthew Taylor
Professor Eric Dickinson
Professor Brent Murray
FOOD SCIENCE (MAIN BUILDING) ROOM NUMBERS
Ground Floor
G.01
School Support Office (Mrs N Bhuller, Miss A Morrison, Miss D Senior)
G.02
Ladies Toilets (foyer)
G.03
Disabled Toilet (foyer)
G.04
Men‟s Toilet (foyer)
G.05
Locker Room
G.06
Radiochemistry Laboratory
G.07
Nutritional Epidemiology Group Laboratory
G.08
Mass Spectrometry/Food Chemistry Laboratory
G.09
Food Technology Laboratory
G.09a
Food Technology Office (Mr I Hardy, Miss J Levantiz, Dr M Holmes)
First Floor
1.01
1.01a
1.02
102a
1.04
1.06
1.06a
1.07
1.08
1.09
1.10
1.11
1.12
1.15
1.16
Dr Clare Lewis
Janice Ryley Meeting Room
Dr Peter Ho
Dr Lisa Marshall
Food Biochemistry Analytical Laboratory
Food Analysis Laboratory
Food Analysis Office (Mr P Kajda, Mr M Ratcliffe, Dr J Maycock)
Postgraduate Research Students‟ Computer Cluster
School Common Room
Professor Malcolm Povey
Dr Jianshe Chen
Dr Rammile Ettelaie
Dr Santosh Khokhar
Mrs Catherine Roberts – School Administrator
Ms Jemma Grime (on corridor between the two buildings)
Second Floor
2.01
Food Biochemistry Cell Culture Unit
2.03
Food Biochemistry Laboratory 1
2.04
Food Biochemistry Annex
2.05
Food Biochemistry Laboratory 2
2.06
Food Colloid Laboratory
2.08
Food Physics Laboratory
2.09d
Mr Paul Kajda
21
ROOM NUMBERS (cont)
FS&N @ PARKINSON ROOM NUMBERS
2.19
2.20
2.22
2.23
2.24a
2.24b
2.25
2.30
2.32
2.33
2.36
TBC
Laboratory 1
Professor Michael Rappolt
Laboratory 2
Common Room
Dr Nik Watson, Dr Martin Pick, Prof Malcolm Povey
Prof Mike Morgan, Mrs Catherine Roberts, Miss Angela Morrison
Laboratory 3
Human Study Room
Dr Andrea Day
Dr Caroline Orfila
PhD Study Cluster@Parkinson
Dr Christine Bösch
22
Frequently Asked Questions (FAQ’s)
How do I register?
Students can register either online or in person. During Introduction week computer clusters
will be made available for students to register online. Once fully registered please remember
to print out your registration certificate as you will need this to obtain your student id card.
Full instructions on how to register will be sent from both the School, and from the Student
Services centre before the start of session.
How do I get my student id card?
Students can obtain their id card in Introduction Week by taking their registration certificate
(see above) and a form of photo identification (passport, driving licence) to the Parkinson
building where support officers will be ready to assist.
How do I change my programme?
If you feel that you have chosen the wrong programme for you please make an appointment
to discuss this with your personal tutor or the Director of Student Education. Depending on
whether you wish to transfer to another Food programme or elsewhere in the University will
depend on how the situation can be resolved.
How do I change an elective module?
If you have enrolled on an elective module online but then changed your mind, you may
amend your choice (see the calendar at the front of the handbook for the change of
programme deadline dates for each semester). You need to collect a Change of Module form
from the School Support Office. If you are wanting to enrol on a module which is run in
another School you will need to have the form signed by that School (which means they
agree to your enrolment in that particular module). The form then needs to be returned to the
Food Science Support Office where the amendments will be applied to your student record.
What do I do if I am ill during term time?
If you are ill and are unable to attend University during term time you must inform the School
Support Office as soon as possible. Students may self certify their illness if they are ill for
less than seven working days. Forms are available from the School Support Office. A
medical note is required if a student is ill and absent from University for seven or more
working days.
If you are ill and unable to attend during an examination you must inform the School Support
Office immediately and a medical note must be produced.
Full guidelines for what to do if you are absent may be found in the Taught Students
Handbook at http://www.leeds.ac.uk/qmeu/tsg/
What if I need to leave the University during term time?
Occasions may arise when you need to be away from the University during term time e.g. a
family emergency. If this situation arises you need to discuss this with either your Personal
Tutor or the Director of Student Education. Arrangements will need to be made for you to
catch up on your missed studies.
Students also need to be aware that the University session does not end with the final exam.
Usually session ends on the 20th June 2014. Students should remain in Leeds in case the
School needs to contact them regarding the examinations. If any student wishes to leave
the University before the published end of session date they must obtain written
permission from the Head of School.
If you have any other questions please visit the School Support Office or speak to your
Personal Tutor who will be happy to help or direct you to the appropriate resource.
23
Student Education
Attendance,
Coursework
&
Assessment,
Progression & Degree Classification
Examinations,
Attendance
Students are expected to attend all teaching activities which includes lectures, laboratory
classes, workshops, tutorials (including personal tutorials) and seminars. The University has
issued guidelines for Attendance Monitoring for all taught students which can be found at
http://www.leeds.ac.uk/studentguide/Attendance_Monitoring_studentguide_2011.pdf
The School of Food Science and Nutrition monitors student attendance in each lecture on a
continual basis. Students will be asked to sign the attendance sheet sent round the class by
the lecturer and this is then recorded on the University system. All Laboratory sessions are
monitored by the Laboratory staff. Any student who is absent for a prolonged period of time
without authorisation will be asked to see the Director of Student Education in order to
explain these absences. If the problem persists the student will be referred to the Head of
School and further action may be taken.
University policy allows for a School to exclude a student from a particular module after
serving a series of disciplinary warnings, if that student does not comply with attendance
regulations. This exclusion also applies to the examinations for that particular module. If a
student persists in continued unauthorised absences this may result in the student being
permanently excluded from the University due to unsatisfactory attendance – please see
guidelines at: http://www.leeds.ac.uk/AAandR/unsatis_stu_proc.htm
For International students, the University has a legal responsibility to report serious cases of
non-attendance to the UK government via the UK Border Agency. This may then affect the
student‟s visa provisions. International students must therefore give notification of any nonattendance to the School prior to, or as soon as possible after, the absence.
The School Code of Practice on Assessment can be found on the School website
www.food.leeds.ac.uk
Coursework & Assessment
At the commencement of teaching the module Manager will ensure that students are aware
of all coursework and assessment requirements for their particular module. This will include
the deadline dates when all work (laboratory and assignments) should be submitted. The
lecturer will advise students of where and how to hand in the requested piece of work and
this should be strictly adhered to. All pieces of coursework should have an
assignment/laboratory cover sheet attached and be date and time stamped before being
handed in. The cover sheets can be found in the School foyer next to the reception desk
along with the date/time stamping machine. Lecturers will arrange directly with students for
the return of coursework and the submission of feedback.
Penalties for Late or Non-Submission of Coursework
The late submission of coursework and assignments will be penalised by the deduction of
5% of the maximum available mark for each working day the coursework is late, up to a
maximum of 10 working days.
Failure to attend a class associated with assessed work or to submit coursework or
assignments will result in a mark of zero. The coursework will still be required to be
submitted even though a zero mark will be recorded. If the coursework is not submitted the
student may be excluded from the examination in that module. If the student is allowed to sit
the examination only a maximum mark of 40 can be awarded. This may have serious
consequences for your progress and final degree classification.
24
Exemptions
A student may be exempt from any penalties for late or non-submission of coursework if their
circumstances have been discussed with the Module Coordinator prior to the deadline and
adequate alternative provisions have been made. Penalties will not be incurred if there are
medical or other acceptable reasons, however please note that certification of absence does
not automatically absolve a student from completing a piece of work.
Mitigating Circumstances
There may be some instances where you believe mitigating circumstances have affected
your performance either during your course, during the lead up to examinations, or during
the examinations themselves. In any such instance you may make a claim for mitigating
circumstances. This will then be considered by the School‟s Mitigating Circumstances
Committee who meet after the semester one and two examination periods and after the
August resit period. Any such claim must be made in writing (on the University Mitigating
Circumstances form) to the School and should be supported by evidence (e.g. medical).
Mitigating circumstances forms must be received by the deadline dates which will be
published in the School and can also be found on the academic calendar at the front of this
handbook.
Forms can be obtained at the School Support Office or on-line at
http://www.leeds.ac.uk/qmeu/documents/forms/mitigatingcircumstances.doc
Any forms received after the deadline dates will not be considered and the student will be
directed to the Office of Academic Appeals & Regulations if they wish to submit a claim after
this time. If you feel unsure as to whether your circumstances will be considered PLEASE
talk to your Personal Tutor, School Student Education Service Manager, or School Support
Officer as the problems arise. DO NOT LEAVE any issues until after the examinations as
this may be too late!
Cheating & Plagiarism
The University regards cheating, plagiarism and any other instance of academic malpractice
with the utmost seriousness.
Plagiarism is defined by the University as „presenting someone else‟s work as your own.
„Work‟ means any intellectual output including text, data, images, sound or performance‟.
Cheating is treated as an absolute offence by both the School and the University. Cheating
in University Examinations will result in penalties being issued against the student found to
be cheating and in certain cases this will mean the student is permanently excluded from
University and can no longer continue their degree programme.
The penalties and procedures against any alleged case of cheating and plagiarism are set
out in the Taught Student Guide http://www.leeds.ac.uk/qmeu/tsg/
Academic Integrity
Work submitted for assessment must be entirely your own. You must not submit the same
work for more than one assessment. If you use other people's work, you must acknowledge
it in accordance with required referencing conventions. There are serious consequences for
students who are found to be in breach of these requirements. Full details can be found at:
www.leeds.ac.uk/aaandr/cpff.htm
The School has an Academic Integrity Officer, Dr Clare Lewis, who is responsible for
ensuring consistency within the School in relation to the implementation of plagiarism
procedures. She will also investigate suspected cases of plagiarism to ensure the equity of
treatment of students. Please see Dr Lewis if you have any questions regarding academic
integrity.
25
Examinations
University examinations take place in January and May/June with resit examinations held in
August.
For the 2013 - 2014 Session the examination periods are as follows:
Semester 1
Examination period: Monday 13th to Friday 24th January 2014
Semester 2
Examination period: Monday 19th May to Friday 6th June 2014
August Resit
Examination period: Tuesday 12th – Friday 22nd August 2014
Examination timetables will be available online via your Portal. Please check your
examination timetable carefully and report any clashes to the Student Support Office
immediately.
The official examination results will be released on the web which students can access via
their Portal. For the 2013-2014 session, the official results will be available online on
Monday 7th July 2014 from 9.00am.
Religious Holidays Conflicting with Examination Periods
If you wish to be exempt from an examination due to a conflict with a religious holiday you
must report this to the central Student Services Centre by Friday 25th October 2013. If you
present notification after this date you will be charged an administration fee of up to £100
and may find your request cannot be accommodated.
Attendance at Examinations
All students are expected to attend and sit all scheduled examinations according to the
published examination timetable. You should endeavour to be at the examination before the
scheduled start time. If you are more than 60 minutes late you should report to the central
Examinations Office in the Marjorie and Arnold Ziff building.
Any absence from an examination must be authorised and certification (e.g. medical note)
must be received by the School Support Officer. The student must then submit Mitigating
Circumstances to the School detailing the reason for the absence. These circumstances will
then be discussed at the School‟s Mitigating Circumstances meeting. If acceptable
documentation is not received then a mark of zero will be recorded and a resit in the August
period may be provided only at the School‟s discretion.
Resit Opportunities
For a second and third (final) attempt resit the maximum mark available is 40 for
Undergraduate students. Any unauthorised absence from a resit examination will
automatically mean that a resit opportunity has been lost.
All UG students in level one and two, where academically appropriate, have two resit
opportunities, one in August and then a final one at the next opportunity (either January or
May/June depending if it is a semester one or two module).
Final year students have one resit attempt in August. This will then mean that the student is
unable to graduate until the December of that academic year.
All students must register for resit examinations and a fee is applicable. Details of how to
apply for resit examinations will appear on your Portal after the 7th July 2014. If you have any
questions please refer these to either the School Support Office or the central Student
Services Centre in the Marjorie and Arnold Ziff Building.
26
Resit Fees
For any module you have applied to resit, resit fees will be charged to your University
student account. If your application is submitted by the deadline (see Student Services Exam
Section), the fees are: £2 per credit plus a single administration fee of £50.
(Note: If you have been granted a ‘first attempt’ resit, fees do not apply)
Late Application for Resits
The deadline for submitting resit applications can be found on the Student Services Exam
Section, after which access to the online resit application page is removed. If you have not
submitted your application by this date, you must apply to your Taught Student
Administration contact (www.leeds.ac.uk/ssc/contacts.htm). Applications received after the
deadline will be subject to resit fees of: £2 per credit plus an increased administration fee
of £100.
(Note: If you have been granted a ‘first attempt’ resit; only the increased administration fee of
£100 applies)
International Resit Opportunities
In certain cases International students may be permitted to take their August resit
examinations in their home country. Please note that students who are permitted to take their
resit exams abroad will have to pay an overseas resit fee of £50 to the University of Leeds
for the arrangement of the exam and will also be responsible for paying for any fees levied
by the hosting institution overseas. These fees are in addition to the standard resit exam
fees of £2 per credit (i.e. £20 for a 10 credit module) + £50 administration fee (increased to
£100 after the deadline for resit applications).
Any „First Attempt‟ resit examination MUST be taken in Leeds and cannot, under any
circumstances, be taken overseas.
If you require further information, please contact the Examinations Section, Taught Student
Administration. (examinationsconf@leeds.ac.uk)
During an Examination
Students are usually admitted to the examination room a few minutes before the scheduled
start although this does depend on the venue. If your name does not appear on the seating
list located outside the examination room you must inform the invigilator immediately. They
will then add your name, find you a seat and provide you with a question paper. Students will
be given instructions by the invigilator and often the module manager will be present to
advise of any specific instructions. International students may take a paper dictionary into the
examination but this must have first been stamped by the Student Services Centre. All
dictionaries will be checked by the invigilator and if found not to have been stamped may be
removed. In certain examinations calculators may be used but your module Manager will
advise you of this before the examination. The calculators may not be pre-programmed.
Leaving the Examination
Students may only leave an examination early after seeking permission from the invigilator.
You may not leave the examination during the first hour or the last ten minutes. Students are
advised to check their examination paper before leaving early to ensure they have not
missed any question or section.
27
Examination Hints and Tips
 Check and double check the date, time and venue of your examination. If you do not
know where the room is make sure you find out beforehand and visit the venue. Not
knowing where the examination room is will not count as an excuse if you do not get
there on time!
 Revise! – Make sure you don‟t question spot and that you have fully revised a good
range of topics. Attended all revision workshops and seminars given by lecturers
beforehand. They often provide hints and tips for the examination that those who do
not attend miss out on!
 Read around your topics! That extra bit of information may add those extra marks!
 Reading past examination papers can be useful but do not solely rely on these.
Answering last year‟s question will only lose you marks.
 Read the question paper fully and thoroughly before you even begin to write! Obvious
we know!
 Pay particular attention to the instructions at the start of the paper especially how
many questions to answer from which section – students have been known to
complete all questions when the examiner is only looking for two questions to be
answered! This will save you time in the long run and may gain you marks. If a
student does answer all questions when only two have been asked for the examiner
will only mark the first two questions, so if these are not your best answers you will
miss out!
 Watch the time! Make sure you give yourself enough time to answer each question.
Plan your answers. Usually the instructions will give an idea of how long to spend on
specific sections or questions. This is there for a reason so make use of it!
 Answer in the correct booklets. If there is a multiple choice section make sure you
use the answer sheets provided. If the instructions say answer each question in a
separate booklet please do so!
28
Progression & Degree Classification
Students will take 120 credits in each year of study. In certain circumstances the Director of
Student Education may agree for a student to take 130 credits in either the first or second
year. The Industrial and International years are based on a pass/fail mark for the year in
industry or at the international institution.
Enrolment
Students MUST ensure they are enrolled on 120 credits each year. The Undergraduate
Support Officer will email any student who has not fully enrolled but it is the student‟s
responsibility to make sure they have the correct number of credits each year. BE AWARE:
not having enough credits will affect your final degree classification.
Progression
Students may progress to the next year of their degree programme according to the following
regulations:
 In order to continue on an Honours programme students must have passed at least
100 credits
 Students are required to pass any PFP (pass for progress) modules which are
prerequisites for any compulsory module in the next year of the programme
 Students may continue on an Ordinary programme providing they have passed at
least 80 credits
 Students on the Ordinary programme may transfer and continue on the Honours
programme providing they achieve the required number of credits
All University regulations regarding student progression may be found in the Taught
Students Handbook http://www.leeds.ac.uk/qmeu/tsg/
If you have only passed the required 100 credits to progress, the School will strongly advise
that you resit one or more of the failed modules. This will strengthen your position and will
give you the opportunity to achieve the best degree classification possible.
The marks from the second year will count towards your final degree classification.
Poor marks may result in a lower classification than you had hoped for. Please
remember each year of study is important to your final outcome. A good performance
in your second year can improve your overall degree classification.
If you do not obtain at least 80 credits after the August resits you will be required to resit the
necessary examinations as an external student in the following session.
Rules for Degree Classifications
Students should note that the University makes a clear distinction between levels of study
and years of study. Years of study are defined as the academic year of a programme e.g.
year 1, year 2 etc. Levels of study are defined as the level of a module:
e.g. FOOD1010 is a level 1 module, FOOD2031 is a level 2 module and FOOD3041 is a
level 3 module. Students must ensure they have not only obtained the sufficient number of
credits to progress to the next year (this may be made up of one or more levels of modules)
but have also obtained the correct number of credits at each level of study.
To be eligible for an Honours degree in a BSc Food Programme students have to obtain 100
credits at level 3. Your overall classification average must be at least 40.
Electives taken in years 2 and 3 also count towards your final classification so do not
dismiss them as insignificant.
29
How to Calculate Your Degree Classification
The classification grade for all modules counting towards your degree will normally be your
module mark divided by 10 (so a mark of 60 would be 6.0).
If you obtain a mark below 30 it will be converted into a classification grade between 2.0 and
3.0.
If you obtain a mark above 80 it will be converted into a classification grade between 8.0 and
9.0.
If your mark is recorded as ABS (Absent) the classification grade is 0.
If you are recorded as NSA (No Significant Attempt) the classification grade is 1.0
Your best resit mark counts, but the maximum resit mark is 40, a classification grade of 4.0
Two overall averages are calculated from the module classification marks:
1) The „1:1 Upper Level Average‟ – an overall average, weighted according to the
module credit rating (so a 20 credit module has twice the weight of a 10 credit
module), of all Year 2 and Final Year modules.
2) The „1:2 Upper Level Average‟ – is an overall average weighted according to the
number of credits and in addition giving double weight to your final year modules.
Your „Classification Average‟ is the higher of the two „Upper Level Averages‟. It is this
average that is used to determine your degree classification.
The awards for the classification average translate as:
6.85 and above
Class 1
5.90-6.84
Class 2.1
4.95-5.89
Class 2.2
4.00-4.94
Class 3
For further details of degree awards and classifications please see the Taught Student
Handbook: http://www.leeds.ac.uk/qmeu/tsg/
For full explanation of the rules for degree classification please see:
http://www.leeds.ac.uk/secretariat/documents/rules_for_award.pdf
30
Undergraduate Programmes of Study
The School of Food Science and Nutrition offers three Undergraduate degree programmes,
BSc Food Science (D610), BSc Food Science and Nutrition (DB64) and BSc Nutrition
(B400). All students study a common first year and transfer between programmes may be
allowed depending on the student‟s achievement in the first year and the agreement of the
Director of Student Education.
All programmes offer an optional Industrial year out which students undertake in the third
year of study. Students will find a work placement for a year usually in their chosen area of
study. This placement is marked on a pass/fail basis. The student will then return in the
fourth year to complete the degree programme.
All programmes offer an optional International year out whereby students will study for 12
months at an international university. Previous students have studied in Australia, Canada
and the USA. This year out is marked on a pass/fail basis. The student will then return in the
fourth year to complete the degree programme. Students may only enrol on the International
programme if they achieve a mark which equates to a 2:1 classification in their second year
examination results.
The BSc Food Science and BSc Food Science and Nutrition programmes offer a European
variant in the third year. Students will study the first semester in Leeds and will then
complete the second semester at a European University and complete a project with their
European supervisor. This project will be marked by the European supervisor and the
student will give a presentation and written report on their return to Leeds which is also
assessed. The student will then return in the fourth year to complete the degree programme.
Previous students have studied in France, Germany and Spain.
For administrative reasons all students will be enrolled on the Industrial variant at the
commencement of their programme. This can be changed at any time by completing a
Change of Programme form which can be obtained at the Student Support Office.
Students are advised to attend the library study skills lectures and seminars which will help
to get the most out of lectures, workshops and tutorials and will also provide a skills base
students will find useful. http://skills.library.leeds.ac.uk/
The remainder of this handbook contains the Programme descriptions for each course
offered in the School of Food Science and Nutrition and information relating to each module
offered within the School.
31
BSc Food Science and Nutrition
Programme code: BS-FOOD/FS&N
JACS Code: DB64
Duration: 3 Years
Total credits: 360
Programme manager: Mr. Paul Kajda
Contact address: P.k.kajda@food.leeds.ac.uk
Entry requirements: A, B, B to include one science subject
Our underlying aim is to be a major UK provider of a broad education in food science, using the high
quality resources of a department and University dedicated to excellence in teaching and research.
We aim to
 take account of the aspirations of our students for a long term career in the food or other
industries,
 ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their
future career,
 provide a learning environment that encourages independent study and the development
of particular student interests and skills with the support from teaching staff active at the
forefront of food research,
 maintain a active participation of representatives of the food industry in the development
and delivery of the curriculum.
The programme will provide a sound basic training in science with teaching and continual
development of transferable skills essential in today's workplace. In addition to scientific subject
specific studies, students will undertake studies in social and economic food issues and in nutrition
and health. The breadth of studies will lead to an appreciation of the position of food in society, in
health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and
regulation as applied to food. The opportunity to carry out a major project in an area of interest will be
provided.
Our objectives are that on completing their studies students will possess:
 a broad knowledge of food science with some emphasis on the nutritional and biological
aspects and the necessary background understanding of food processing, chemistry, and
physical sciences,
 the ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods,
 the ability to integrate this scientific knowledge with an understanding of food production and
processing,
 the development of particular student interests and skills through the selection of specialised
options and projects with content influenced by current research thinking in the field,
 an understanding of the methodology of research investigations by experimental project or by
literature review work,
 the necessary personal skills to communicate effectively in their future professional activities,
 the ability to appraise critically the complex factors, including sociological and ethical issues,
that influence the range, quality and acceptability of foods produced in an industrial society.
32
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD1010 Food: Origins and Form
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
MICR1125 Introductory Microbiology
10
Total credits
55
credits
20
30
20
20
55
Elective Modules:
Students will be required to study 10 credits of elective modules
Any module which fits the timetable can be selected; unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD2150 Food & the Allergic Reaction
10
FOOD2140 Food Analysis
10
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2135 Microbiological and Chemical Food Safety
FOOD2160 Nutrition in the Prevention of Disease
FOOD2190 Food Product Development
10
Food2195 Quality Assurance and
Sensory Analysis
Total credits
60
credits
20
20
20
10
40
Optional Modules:
Students will be required to study 10 credits from one of the following optional modules:
Module Number Module Title
credits
FOOD2170
Literature Review in Nutrition and Health
10
FOOD2171
Literature Review in Nutrition and Health
10
Semester Taught
1
2
Elective Modules:
Students will be required to study 10 credits of elective modules.
Students may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
33
YEAR 3:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
Credits
Semester 2
FOOD3010 Food Processing: From Farm
10
FOOD3071 Diet and Cardiovascular
to Shop
Health
FOOD3340 Food and Cancer
10
FOOD3330 Functional Foods
FOOD3050 Research Project: Investigation and Discovery
FOOD3370 Food Product Design and Innovation
Total credits
55
Students must choose 10 credits of elective modules:
Any elective that fits the timetable may be chosen
Only one level 2 module can be selected in the final year
34
Credits
10
10
40
30
55
BSc Food Science and Nutrition (Industrial Placement)
Programme code: BS-FOOD/FSN4
JACS Code: DB64
Duration: 4 Years
Total credits: 480
Programme manager: Mr. Paul Kajda
Contact address: P.k.kajda@food.leeds.ac.uk
Entry requirements: A, B, B to include one science subject
Our underlying aim is to be a major UK provider of a broad education in food science, using the high
quality resources of a department and University dedicated to excellence in teaching and research.
We aim to
 take account of the aspirations of our students for a long term career in the food or other
industries,
 ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their
future career,
 provide a learning environment that encourages independent study and the development
of particular student interests and skills with the support from teaching staff active at the
forefront of food research,
 maintain a active participation of representatives of the food industry in the development
and delivery of the curriculum.
 give students the experience of working in an industrial environment and to extend their food
studies by providing training in business and management skills.
The programme will provide a sound basic training in science with teaching and continual
development of transferable skills essential in today's workplace. In addition to scientific subject
specific studies, students will undertake studies in social and economic food issues and in nutrition
and health. The breadth of studies will lead to an appreciation of the position of food in society, in
health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and
regulation as applied to food. The opportunity to carry out a major project in an area of interest will be
provided. In the Industrial programme students will additionally undertake a year‟s placement in
Industry along with further business training.
Our objectives are that on completing their studies students will possess:
 a broad knowledge of food science with some emphasis on the nutritional and biological
aspects and the necessary background understanding of food processing, chemistry, and
physical sciences,
 the ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods,
 the ability to integrate this scientific knowledge with an understanding of food production and
processing,
 the development of particular student interests and skills through the selection of specialised
options and projects with content influenced by current research thinking in the field,
 an understanding of the methodology of research investigations by experimental project or by
literature review work,
 the necessary personal skills to communicate effectively in their future professional activities,
 the ability to appraise critically the complex factors, including sociological and ethical issues,
that influence the range, quality and acceptability of foods produced in an industrial society.
 an understanding of principles and techniques in the three primary areas of management:
people, finance and marketing,
 familiarity with business and technical problems faced by the food industry through a
year’s placement in Industry,
 the ability to integrate scientific learning and management principles in the work place,
 an extended range of scientific knowledge beyond that provided by the BSc Food
Science and Nutrition programme.
35
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD1010 Food: Origins and Form
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
10
MICR1125 Introductory Microbiology
Total credits
55
credits
20
30
20
20
55
Elective Modules:
Students will be required to study 10 credits of elective modules
Any module which fits the timetable can be selected; unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD2150 Food & the Allergic Reaction
10
FOOD2140 Food Analysis
10
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2135 Microbiological and Chemical Food Safety
FOOD2160 Nutrition in the Prevention of Disease
FOOD2191 Food Product Development
10
FOOD2195 Quality Assurance and
Sensory Analysis
Total credits
60
credits
20
20
20
10
40
Optional Modules:
Students will be required to study 10 credits from one of the following optional modules:
Module Number Module Title
Credits
FOOD2170
Literature Review in Nutrition and Health
10
FOOD2171
Literature Review in Nutrition and Health
10
Semester Taught
1
2
Elective Modules:
Students will be required to study 10 credits of elective modules.
Students may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
36
YEAR 3:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory module:
COMPULSORY MODULES
FOOD8350 Industrial Placement. Total credits = 120
YEAR 4:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credit Semester 2
FOOD3010 Food Processing: From Farm to
10
FOOD3071 Diet and Cardiovascular
Shop
Health
FOOD3340 Food and Cancer
10
FOOD3330 Functional Foods
FOOD3050 Research Project: Investigation and Discovery
FOOD3370 Food Product Design and Innovation
Total credits
55
Optional Modules:
Students will be required to study 10 credits from the following optional modules:
Only one level 2 module can be selected in the final year
Any elective that fits the timetable may be chosen
37
credits
10
10
40
30
55
BSc Food Science and Nutrition (Study Abroad: European)
Programme code: BS-FOOD/FSN7
Duration: 4 Years
Total credits: 480
Contact address: P.K.Kajda@leeds.ac.uk
Programme manager: Mr. Paul Kajda
Entry requirements: A, B, B to include one science subject
Our underlying aim is to be a major UK provider of a broad education in food science, using the high
quality resources of a department and University dedicated to excellence in teaching and research.
We aim to
 take account of the aspirations of our students for a long term career in the food or other
industries,
 ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their
future career,
 provide a learning environment that encourages independent study and the development
of particular student interests and skills with the support from teaching staff active at the
forefront of food research,
 maintain an active participation of representatives of the food industry in the development
and delivery of the curriculum.
 offer students the opportunity to work in a non-UK European University and to
experience social and cultural character of that country.
The programme will provide a sound basic training in science with teaching and continual
development of transferable skills essential in today's workplace. In addition to scientific subject
specific studies, students will undertake studies in social and economic food issues and in nutrition
and health. The breadth of studies will lead to an appreciation of the position of food in society, in
health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and
regulation as applied to food. The opportunity to carry out a major project in an area of interest will be
provided. In the European programme the chance to study a foreign language, in addition to the
subject specific material, will be provided. Additionally there will be a 6 month placement in a
European institution in order to carry out a major piece of research work, and to experience the culture
of the host country.
Our objectives are that on completing their studies students will possess:
 a broad knowledge of food science with some emphasis on the nutritional and biological
aspects and the necessary background understanding of food processing, chemistry, and
physical sciences,
 the ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods,
 the ability to integrate this scientific knowledge with an understanding of food production and
processing,
 the development of particular student interests and skills through the selection of specialised
options and projects with content influenced by current research thinking in the field,
 an understanding of the methodology of research investigations by experimental project or by
literature review work,
 the necessary personal skills to communicate effectively in their future professional activities,
 the ability to appraise critically the complex factors, including sociological and ethical issues,
that influence the range, quality and acceptability of foods produced in an industrial society.
 the ability to speak and read a foreign language with a competence sufficient for the
student to pursue laboratory project work in a non-UK European university,
 an extended range of scientific knowledge beyond that provided by the BSc Food
Studies and Nutrition programme.
38
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD1010 Food: Origins and Form
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
MICR1125 Introductory Microbiology
10
Total credits
55
credits
20
30
20
20
55
Elective Modules:
Students will be required to study 10 credits of elective modules
Any module which fits the timetable can be selected; unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD2150 Food & the Allergic Reaction
10
FOOD2140 Food Analysis
10
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2135 Microbiological and Chemical Food Safety
FOOD2160 Nutrition in the Prevention of Disease
FOOD2191 Food Product Development
10
FOOD2195 Quality Assurance and
Sensory Analysis
Total credits
60
Optional Modules:
Candidates will be required to study:
20 credits of a suitable language module (not listed) e.g. Spanish, French etc.
39
credits
20
20
20
10
40
YEAR 3:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits
Semester 2
FOOD3010 Food Processing: From Farm to
10
FOOD9150 Research Project:
Shop
Investigation and Discovery (taken in the
European Partner University)
FOOD3140 Critical Appraisal of Scientific
20
Literature
Total credits
30
credits
60
60
Optional Modules:
Students will be required to study:
20 credits of a suitable language module (not listed) should be studied in Semester 1 (e.g.
Spanish, French etc.)
Elective Modules:
Students will be required to study 10 credits of elective modules in Semester 1.
Students may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
YEAR 4:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credit Semester 2
FOOD3340 Food and Cancer
10
FOOD3071 Diet and Cardiovascular
Health
FOOD3330 Functional Foods
FOOD3050 Research Project: Investigation and Discovery
FOOD3370 Food Product Design and Innovation
Total credits
45
Optional Modules:
Students will be required to study 20 credits from the following recommended optional modules:
Only one level 2 module can be selected in the final year
Any other elective that fits the timetable may be chosen with permission
40
credits
10
10
40
30
55
BSc Food Science and Nutrition (Study Abroad: International)
Programme code: BS-FOOD/FSN9
JACS Code: DB64
Duration: 4 Years
Total credits: 480
Programme manager: Mr. Paul Kajda
Contact address: P.k.kajda@food.leeds.ac.uk
Entry requirements: A, B, B to include one science subject
Our underlying aim is to be a major UK provider of a broad education in food science, using the high
quality resources of a department and University dedicated to excellence in teaching and research.
We aim to
 take account of the aspirations of our students for a long term career in the food or other
industries,
 ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their
future career,
 provide a learning environment that encourages independent study and the development
of particular student interests and skills with the support from teaching staff active at the
forefront of food research,
 maintain an active participation of representatives of the food industry in the development
and delivery of the curriculum.
 offer students the opportunity to work in a non- European University and to
experience social and cultural character of that country.
The programme will provide a sound basic training in science with teaching and continual
development of transferable skills essential in today's workplace. In addition to scientific subject
specific studies, students will undertake studies in social and economic food issues and in nutrition
and health. The breadth of studies will lead to an appreciation of the position of food in society, in
health, in the manufacture, marketing and retailing of foods, and an appreciation of the law and
regulation as applied to food. The opportunity to study modules at non-European University which are
complementary to the programme will be provided. Additionally students will have the opportunity to
experience a different culture and witness an international perspective on the study of food.
Our objectives are that on completing their studies students will possess:
 a broad knowledge of food science with some emphasis on the nutritional and biological
aspects and the necessary background understanding of food processing, chemistry, and
physical sciences,
 the ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods,
 the ability to integrate this scientific knowledge with an understanding of food production and
processing,
 the development of particular student interests and skills through the selection of specialized
options and projects with content influenced by current research thinking in the field,
 an understanding of the methodology of research investigations by experimental project or by
literature review work,
 the necessary personal skills to communicate effectively in their future professional activities,
 the ability to appraise critically the complex factors, including sociological and ethical issues,
that influence the range, quality and acceptability of foods produced in an industrial society.
 To experience different teaching and learning styles of the host institution and
experience the attitudes of the host country to the study of food and the food industry.
 An extended range of scientific knowledge beyond that provided by the BSc Food
Studies and Nutrition programme.
41
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD1010 Food: Origins and Form
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
MICR1125 Introductory Microbiology
10
Total credits
55
credits
20
30
20
20
55
Elective Modules:
Students will be required to study 10 credits of elective modules
Any module which fits the timetable can be selected; unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD2150 Food & the Allergic Reaction
10
FOOD2140 Food Analysis
10
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2135 Microbiological and Chemical Food Safety
FOOD2160 Nutrition in the Prevention of Disease
FOOD2191 Food Product Development
10
FOOD2195 Quality Assurance and
Sensory Analysis
Total credits
60
credits
20
20
20
10
40
Optional Modules:
Students will be required to study 10 credits from one of the following optional modules:
Module Number Module Title
Credits
FOOD2170
Literature Review in Nutrition and Health
10
FOOD2171
Literature Review in Nutrition and Health
10
Semester Taught
1
2
Elective Modules:
Students will be required to study 10 credits of elective modules.
Students may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
42
YEAR 3:
Compulsory Modules:
Students will be required to study the following compulsory module:
COMPULSORY MODULES
FOOD9360: Year Abroad for Food Students. Total Credits = 120
YEAR 4:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits
Semester 2
FOOD3010 Food Processing: From Farm to
10
FOOD3071 Diet and Cardiovascular
Shop
Health
FOOD3340 Food and Cancer
10
FOOD3330 Functional Foods
FOOD3050 Research Project: Investigation and Discovery
FOOD3370 Food Product Design and Innovation
Total credits
55
Elective Modules:
Students will be required to study 10 credits from the following optional modules:
Only one level 2 module can be selected in the final year
Any elective that fits the timetable may be chosen
43
credits
10
10
40
30
55
BSc Food Science
Programme code: BS-FOOD3YR
JACS Code: D610
Duration: 3 Years
Total credits: 360
Programme manager: Prof Brent Murray
Contact address: b.s.murray@leeds.ac.uk
Entry requirements: A, B, B to include two science subjects
Our underlying aim is to be a major UK provider of a broad, chemistry centred education in food
science, using the high quality resources of a department and University dedicated to excellence in
teaching and research.
We aim to
 take account of the aspirations of our students for a long term career in the food or other
industries,
 ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their
future career,
 provide a learning environment that encourages independent study and the development of
particular student interests and skills with the support from teaching staff active at the
forefront of food research,
 maintain a active participation of representatives of the food industry in the development
and delivery of the curriculum.
The programme will provide a sound basic training in science with teaching and continual development
of transferable skills essential in today's workplace. The opportunity to carry out a major project in an
area of interest will be provided.
Our objectives are that on completing their studies students will possess:

a broad education in food science through a multidisciplinary approach with an emphasis on
chemistry and the necessary background understanding in biochemical and biological aspects,
nutrition, physics and processing.
 the ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods,
 the ability to integrate this scientific knowledge with an understanding of food production and
processing,
 the development of particular student interests and skills through the selection of specialised
options and projects with content influenced by current research thinking in the field,
 an understanding of the methodology of research investigations by experimental project or by
literature review work,
 the necessary personal skills to communicate effectively in their future professional activities,
 the ability to appraise critically the complex factors, including sociological and ethical issues, that
influence the range, quality and acceptability of foods produced in an industrial society.
44
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD1010 Food: Origins and Form
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
MICR1125 Introductory Microbiology
10
Total credits
55
credits
20
30
20
20
55
Elective Modules:
Students will be required to study 10 credits of elective modules
Any module which fits the timetable can be selected; unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits
Semester 2
FOOD2045 Innovation & Design Principles for Food
10
FOOD2140 Food Analysis
10
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2100 Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods
FOOD2135 Microbiological and Chemical Food Safety
FOOD2190 Food Quality and New Product Development (Pre-requisite for FOOD3370)
Total credits
credits
20
20
20
20
60
40
Optional Modules:
Students will be required to study 10 credits from one of the following optional modules:
Module Number Module Title
Credits
FOOD2180
Literature Review in Food Science
10
FOOD2181
Literature Review in Food Science
10
Semester Taught
1
2
Elective Modules:
Students will be required to study 10 credits of elective modules.
Students may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
45
YEAR 3:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits
Semester 2
FOOD3010 Food Processing: From Farm to
10
FOOD3041 How Ingredients Interact in
Shop
Foods
FOOD3130 Food Research: Recent
Revelations and Disputes
FOOD3050 Research Project: Investigation and Discovery
FOOD3370 Food Product Design and Innovation
Total credits
45
Elective Modules:
Students will be required to study 10 credits of elective modules
Any other elective that fits the timetable may be chosen
Only one level 2 module can be selected in the final year
46
credits
20
10
40
30
65
BSc Food Science (Industrial Placement)
Programme code: BS-FOOD4
Duration: 4 Years
Total credits: 480
Programme manager: Prof Brent Murray
Contact address: b.s.murray@leeds.ac.uk
Entry requirements: A, B, B to include two science subjects
Our underlying aim is to be a major UK provider of a broad, chemistry centred education in food
science, using the high quality resources of a department and University dedicated to excellence in
teaching and research.
We aim to
 take account of the aspirations of our students for a long term career in the food or other
industries,
 ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their
future career,
 provide a learning environment that encourages independent study and the development of
particular student interests and skills with the support from teaching staff active at the
forefront of food research,
 maintain a active participation of representatives of the food industry in the development
and delivery of the curriculum.
 give students the experience of working in an industrial environment and to extend their
food studies by providing training in business and management skills.
The programme will provide a sound basic training in science with teaching and continual development
of transferable skills essential in today's workplace. The opportunity to carry out a major project in an
area of interest will be provided. In the Industrial programme students will additionally undertake
further business training.
Our objectives are that on completing their studies students will possess:

a broad knowledge of food science with the main emphasis on chemistry and biochemistry and
the necessary background understanding of nutrition, physics, mathematics and biology
 the ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods,
 the ability to integrate this scientific knowledge with an understanding of food production and
processing,
 the development of particular student interests and skills through the selection of specialised
options and projects with content influenced by current research thinking in the field,
 an understanding of the methodology of research investigations by experimental project or by
literature review work,
 the necessary personal skills to communicate effectively in their future professional activities,
 the ability to appraise critically the complex factors, including sociological and ethical issues, that
influence the range, quality and acceptability of foods produced in an industrial society.
 an understanding of principles and techniques in the three primary areas of management:
people, finance and marketing,
 familiarity with business and technical problems faced by the food industry
 the ability to integrate scientific learning and management principles in the work place,
 an extended range of scientific knowledge beyond that provided by the BSc Food
Science programme.
47
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD1010 Food: Origins and Form
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
MICR1125 Introductory Microbiology
10
Total credits
55
credits
20
30
20
20
55
Elective Modules:
Students will be required to study 10 credits of elective modules
Any module which fits the timetable can be selected; unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits
Semester 2
FOOD2045 Innovation & Design Principles for Food
10
FOOD2140 Food Analysis
10
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2100 Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods
FOOD2135 Microbiological and Chemical Food Safety
FOOD2191 Food Product Development
10
FOOD2195 Quality Assurance and
Sensory Analysis
Total credits
60
credits
20
20
20
10
40
Optional Modules:
Students will be required to study 10 credits from one of the following optional modules:
Module Number Module Title
Credits
FOOD2180
Literature Review in Food Science
10
FOOD2181
Literature Review in Food Science
10
Semester Taught
1
2
Elective Modules:
Students will be required to study 10 credits of elective modules.
Students may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
48
YEAR 3:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory module:
COMPULSORY MODULE
FOOD8350 Industrial Placement 120 credits
YEAR 4:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credit Semester 2
FOOD3010 Food Processing: From Farm to
10
FOOD3041 How Ingredients Interact in
Shop
Foods
FOOD3130 Food Research: Recent
Revelations and Disputes
FOOD3050 Research Project: Investigation and Discovery
FOOD3370 Food Product Design and Innovation
Total credits
55
Elective Modules:
Students will be required to study 10 credits of elective modules
Any other elective that fits the timetable may be chosen
Only one level 2 module can be selected in the final year
49
credits
20
10
40
30
55
BSc Food Science (Study Abroad: European)
Programme code: BS-FOOD/FSN7
JACS Code: D610
Duration: 4 Years
Total credits: 480
Programme manager: Prof Brent Murray
Contact address: b.s.murray@leeds.ac.uk
Entry requirements: A, B, B to include two science subjects
Our underlying aim is to be a major UK provider of a broad, chemistry centred education in food
science, using the high quality resources of a department and University dedicated to excellence in
teaching and research.
We aim to
 take account of the aspirations of our students for a long term career in the food or other
industries,
 ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their
future career,
 provide a learning environment that encourages independent study and the development of
particular student interests and skills with the support from teaching staff active at the
forefront of food research,
 maintain an active participation of representatives of the food industry in the development
and delivery of the curriculum.
 offer students the opportunity to work in a non-UK European University and to
experience the social and cultural character of that country.
The programme will provide a sound basic training in science with teaching and continual development
of transferable skills essential in today's workplace. The opportunity to carry out a major project in an
area of interest will be provided. In the European programme the chance to study a foreign language,
in addition to the subject specific material, will be provided. Additionally there will be a 6 month
placement in a European institution in order to carry out a major piece of research work, and to
experience the culture of the host country.
Our objectives are that on completing their studies students will possess:

a broad knowledge of food science with the main emphasis on chemistry and biochemistry and
the necessary background understanding of nutrition, physics, mathematics and biology
 the ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods,
 the ability to integrate this scientific knowledge with an understanding of food production and
processing,
 the development of particular student interests and skills through the selection of specialised
options and projects with content influenced by current research thinking in the field,
 an understanding of the methodology of research investigations by experimental project or by
literature review work,
 the necessary personal skills to communicate effectively in their future professional activities,
 the ability to appraise critically the complex factors, including sociological and ethical issues, that
influence the range, quality and acceptability of foods produced in an industrial society.
 the ability to speak and read a foreign language with a competence sufficient for the student to
pursue laboratory project work in a non-UK European university,
 an extended range of scientific knowledge beyond that provided by the BSc Food Science
programme.
50
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD1010 Food: Origins and Form
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
MICR1125 Introductory Microbiology
10
Total credits
55
credits
20
30
20
20
55
Elective Modules:
Students will be required to study 10 credits of elective modules
Any module which fits the timetable can be selected; unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits
Semester 2
FOOD2045 Innovation & Design Principles for Food
10
FOOD2140 Food Analysis
10
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2100 Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods
FOOD2135 Microbiological and Chemical Food Safety
FOOD2191 Food Product Development
10
FOOD2195 Quality Assurance and
Sensory Analysis
Total credits
60
Optional Modules:
Candidates will be required to study:
20 credits of a suitable language module (not listed) e.g. Spanish, French etc.
51
credits
20
20
20
10
40
YEAR 3:
Candidates are required to study 120 credits from:
Compulsory Modules:
Candidates will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credit Semester 2
FOOD3010 Food Processing: From Farm to
10
FOOD9150 Research Project:
Shop
Investigation and Discovery (taken in the
European Partner University)
FOOD3140 Critical Appraisal of Scientific
20
Literature
Total credits
30
credits
60
60
Optional Modules:
Students will be required to study:
20 credits of a suitable language module (not listed) should be studied in Semester 1 (e.g.
Spanish, French etc.)
Elective Modules:
Candidates will be required to study 10 credits of elective modules.
Candidates may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
YEAR 4:
Candidates are required to study 120 credits from:
Compulsory Modules:
Candidates will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credit Semester 2
FOOD3340 Food and Cancer
10
FOOD3070 Advances in Nutrition, Diet
and Health
FOOD3330 Functional Foods
FOOD3050 Research Project: Investigation and Discovery
FOOD3370 Food Product Design and Innovation
Total credits
55
Optional Modules:
Students will be required to study 20 credits from the following recommended optional modules:
Any other elective that fits the timetable may be chosen with permission
Only one level 2 module can be selected in the final year
52
credits
10
10
40
30
45
BSc Food Science (Study Abroad: International)
Programme code: BS-FOOD9
JACS Code: D610
Duration: 4 Years
Total credits: 480
Programme manager: Prof Brent Murray
Contact address: b.s.murray@leeds.ac.uk
Entry requirements: A, B, B to include two science subjects.
Our underlying aim is to be a major UK provider of a broad education in food science, using the high
quality resources of a department and University dedicated to excellence in teaching and research.
We aim to
 take account of the aspirations of our students for a long term career in the food or other
industries,
 ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their
future career,
 provide a learning environment that encourages independent study and the development of
particular student interests and skills with the support from teaching staff active at the
forefront of food research,
 maintain an active participation of representatives of the food industry in the development
and delivery of the curriculum.
 offer students the opportunity to work in a non- European University and to
experience social and cultural character of that country.
The programme will provide a sound basic training in science with teaching and continual development
of transferable skills essential in today's workplace. In addition to scientific subject specific studies,
students will undertake studies in social and economic food issues and in nutrition and health. The
breadth of studies will lead to an appreciation of the position of food in society, in health, in the
manufacture, marketing and retailing of foods, and an appreciation of the law and regulation as applied
to food. The opportunity to study modules at a non-European University which are complementary to
the programme will be provided. Additionally students will have the opportunity to experience a
different culture and witness an international perspective on the study of food.
Our objectives are that on completing their studies students will possess:
 a broad knowledge of food science with some emphasis on the nutritional and biological aspects
and the necessary background understanding of food processing, chemistry, and physical
sciences,
 the ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods,
 the ability to integrate this scientific knowledge with an understanding of food production and
processing,
 the development of particular student interests and skills through the selection of specialised
options and projects with content influenced by current research thinking in the field,
 an understanding of the methodology of research investigations by experimental project or by
literature review work,
 the necessary personal skills to communicate effectively in their future professional activities,
 the ability to appraise critically the complex factors, including sociological and ethical issues, that
influence the range, quality and acceptability of foods produced in an industrial society.
 To experience different teaching and learning styles of the host institution and experience the
attitudes of the host country to the study of food and the food industry.
 an extended range of scientific knowledge beyond that provided by the BSc Food Science
programme.
53
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD1010 Food: Origins and Form
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
MICR1125 Introductory Microbiology
10
Total credits
55
credits
20
30
20
20
55
Elective Modules:
Students will be required to study 10 credits of elective modules
Any module which fits the timetable can be selected; unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Candidates are required to study 120 credits from:
Compulsory Modules:
Candidates will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits
Semester 2
FOOD2045 Innovation & Design Principles for Food
10
FOOD2140 Food Analysis
10
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2100 Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods
FOOD2135 Microbiological and Chemical Food Safety
FOOD2191 Food Product Development
10
FOOD2195 Quality Assurance and
Sensory Analysis
Total credits
60
credits
20
20
20
10
40
Optional Modules:
Candidates will be required to study 10 credits from one of the following optional modules:
Module Number Module Title
Credits Semester Taught
FOOD2180
Literature Review in Food Science
10
1
FOOD2181
Literature Review in Food Science
10
2
Elective Modules:
Candidates will be required to study 10 credits of elective modules.
Candidates may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
54
YEAR 3:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory module:
COMPULSORY MODULES
FOOD9360 Year Abroad for Food Students 120 credits
YEAR 4:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credit Semester 2
FOOD3010 Food Processing: From Farm to
10
FOOD3041 How Ingredients Interact in
Shop
Foods
FOOD3130 Food Research: Recent
Revelations and Disputes
FOOD3050 Research Project: Investigation and Discovery
FOOD3370 Food Product Design and Innovation
Total credits
55
Elective Modules:
Students will be required to study 10 credits of elective modules
Any other elective that fits the timetable may be chosen
Only one level 2 module can be selected in the final year
55
credits
20
10
40
30
55
BSc Nutrition
Programme code: BS-FOOD/N
JACS Code: B400
Duration: 3 Years
Total credits: 360
Programme manager: Dr Caroline Orfila
Contact address: C.Orfila@leeds.ac.uk
Entry requirements: A,B,B (to include 2 science subjects - one of which should normally be Biology
or Chemistry)
Our underlying aim is to be a major UK provider of a broad education in food science and nutrition,
using the high quality resources of a department and University dedicated to excellence in teaching
and research.
We aim to




take account of the aspirations of our students for a long term career in nutrition in either
the food or other industries,
ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their
future career,
provide a learning environment that encourages independent study and the development of
particular student interests and skills with the support from teaching staff active at the
forefront of food, nutrition and health research,
maintain a active participation of representatives of the food industry and of nutrition in
the development and delivery of the curriculum.
The programme is accredited by the Association for Nutrition.
The programme aims to develop a broad knowledge-base relevant to nutrition, integrating aspects of
the chemical, biological and social sciences that underpin the relationship between food, diet, health
and wellbeing. The programme aims to equip students with a range of subject-specific as well as
graduate transferable skills to enable students to become effective professionals within their chosen
career. The opportunity to carry out a major research project in an area of interest will be available.
Emphasis is placed on independent learning and students are expected to critically evaluate and
synthesise complex subject matter in their field. This is a course that produces Nutrition graduates who
will know how to change food in order to enhance health benefits.
Our objectives are that on completing their studies students will possess:

develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical,
biological and social sciences that underpin the relationship between food, diet, health and
wellbeing;

equip students with practical (laboratory- and field-based, numeracy and ICT skills that underpin
their scientific knowledge, enabling them to become effective practitioners in the field of nutritional
science;

equip students with key and transferable skills which that will allow them to become effective
professionals within their chosen career;

equip students with intellectual skills to enable them to engage in critical assessment and
intellectual argument of concepts relevant to the nutrition field, encouraging participation in the
intellectual development of the subject;

enable students to become life-long learners by providing an environment that encourages
continuous professional development.
56
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD1010 Food: Origins and Form
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
MICR1125 Introductory Microbiology
10
Total credits
55
credits
20
30
20
20
55
Elective Modules:
Students must choose 10 credits of elective modules:
Any module which fits the timetable can be selected, unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2135 Microbiological and Chemical Food Safety
FOOD2140 Food Analysis
10
FOOD2300 Energy, Metabolism and
Obesity
FOOD2201 Nutritional Issues in the Lifecycle
FOOD2191 Food Product Development
10
FOOD2215 Principles of Research: Diet in
10
Populations
Total credits
60
credits
20
20
10
20
40
Optional Modules:
Students will be required to study 10 credits from one of the following optional modules:
Module Number Module Title
Credits
FOOD2170
Literature Review in Nutrition and Health
10
FOOD2171
Literature Review in Nutrition and Health
10
Semester Taught
1
2
Elective Modules:
Students will be required to study 10 credits of elective modules.
Students may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
57
YEAR 3:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits
Semester 2
FOOD3390 Personalised and Clinical
Nutrition
FOOD3071 Diet and Cardiovascular
Health
FOOD3370 Food Product Design and Innovation
FOOD3381 Nutrition Policy and Public Health
FOOD3050 Research Project: Investigation and Discovery
Total credits
45
Elective Modules:
Students must choose 10 credits of elective modules.
Any elective that fits the timetable may be chosen
Only one level 2 module can be selected in the final year
58
credits
10
10
30
20
40
65
BSc Nutrition (International)
Programme code: BS-FOOD/N9
JACS Code: B400
Duration: 4 Years
Total credits: 480
Programme manager: Dr Caroline Orfila
Contact address: C.Orfila@leeds.ac.uk
Entry requirements: A,B,B (to include 2 science subjects - one of which should normally be Biology
or Chemistry)
Our underlying aim is to be a major UK provider of a broad education in food science, using the high
quality resources of a department and University dedicated to excellence in teaching and research.
We aim to





take account of the aspirations of our students for a long term career in nutrition in either
the food or other industries,
ensure that our graduates have the ability to contribute successfully in their chosen field,
and an awareness of the roles of other professionals with whom they may work in their
future career,
provide a learning environment that encourages independent study and the development of
particular student interests and skills with the support from teaching staff active at the
forefront of food, nutrition and health research,
maintain a active participation of representatives of the food industry and of nutrition in
the development and delivery of the curriculum.
offer students the opportunity to work in a non- European University and to
experience social and cultural character of that country.
The programme is accredited by the Association for Nutrition.
The programme aims to develop a broad knowledge-base relevant to nutrition, integrating aspects of
the chemical, biological and social sciences that underpin the relationship between food, diet, health
and wellbeing. The programme aims to equip students with a range of subject-specific as well as
graduate transferable skills to enable students to become effective professionals within their chosen
career. The opportunity to carry out a major research project in an area of interest will be available.
Emphasis is placed on independent learning and students are expected to critically evaluate and
synthesise complex subject matter in their field. This is a course that produces Nutrition graduates who
will know how to change food in order to enhance health benefits. The opportunity to study, at a nonEuropean University, modules complementary to the programme will be provided. Additionally
students will have the opportunity to experience a different culture and witness an international
perspective on the study of food.
Our objectives are that on completing their studies students will possess:

develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical,
biological and social sciences that underpin the relationship between food, diet, health and
wellbeing;

equip students with practical (laboratory- and field-based, numeracy and ICT skills that underpin
their scientific knowledge, enabling them to become effective practitioners in the field of nutritional
science;

equip students with key and transferable skills which that will allow them to become effective
professionals within their chosen career;

equip students with intellectual skills to enable them to engage in critical assessment and
intellectual argument of concepts relevant to the nutrition field, encouraging participation in the
intellectual development of the subject;

enable students to become life-long learners by providing an environment that encourages
continuous professional development.

To experience different teaching and learning styles of the host institution and experience the
attitudes of the host country to the study of food and the food industry.

an extended range of scientific knowledge beyond that provided by the BSc Nutrition programme.
59
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD1010 Food: Origins and Form
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
MICR1125 Introductory Microbiology
10
Total credits
55
credits
20
30
20
20
55
Students must choose 10 credits of elective modules.
Any module which fits the timetable can be selected, unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits Semester 2
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2135 Microbiological and Chemical Food Safety
FOOD2140 Food Analysis
10
FOOD2300 Energy, Metabolism and
Obesity
FOOD2201 Nutrition and the Lifecycle
FOOD2191 Food Product Development
10
FOOD2215 Principles of Research: Diet in
10
Populations
Total credits
60
credits
20
20
10
20
40
Optional Modules:
Students will be required to study 10 credits from one of the following optional modules:
Module Number Module Title
Credits
FOOD2170
Literature Review in Nutrition and Health
10
FOOD2171
Literature Review in Nutrition and Health
10
Semester Taught
1
2
Elective Modules:
Students will be required to study 10 credits of elective modules.
Students may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
60
YEAR 3:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory module:
COMPULSORY MODULE
FOOD9360 Year Abroad for Food Students Total Credits = 120
YEAR 4:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
credits
Semester 2
FOOD3390 Personalised and Clinical
Nutrition
FOOD3071 Diet and Cardiovascular
Health
FOOD3370 Food Product Design and Innovation
FOOD3381 Nutrition Policy and Health Promotion
FOOD3050 Research Project: Investigation and Discovery
Total credits
45
Semester 1
Students must choose 10 credits of elective modules.
Only one level 2 module can be selected in the final year
Any other elective that fits the timetable may be chosen
61
credits
10
10
30
20
40
65
BSc Nutrition (Industrial)
Programme code: BS-FOOD/N4
Duration: 4 Years
Tota Total credits: 480
Programme manager: Dr C Orfila
Con Contact address: C.Orfila@leeds.ac.uk
Entry requirements: A,B,B (to include 2 science subjects - one of which should normally be Biology or
Chemistry)
Our underlying aim is to be a major UK provider of a broad education in food science, using the high
quality resources of a department and University dedicated to excellence in teaching and research.
We aim to
 take account of the aspirations of our students for a long term career in nutrition in either the
food or other industries,
 ensure that our graduates have the ability to contribute successfully in their chosen field, and
an awareness of the roles of other professionals with whom they may work in their future
career,
 provide a learning environment that encourages independent study and the development of
particular student interests and skills with the support from teaching staff active at the forefront
of food, nutrition and health research,
 maintain a active participation of representatives of the food industry and of nutrition in the
development and delivery of the curriculum.
 offer students the opportunity to experience the workplace and to give the opportunity to apply
their knowledge and skill to problems in the workplace.
The programme is accredited by the Association for Nutrition.
The programme aims to develop a broad knowledge-base relevant to nutrition, integrating aspects of the
chemical, biological and social sciences that underpin the relationship between food, diet, health and
wellbeing. The programme aims to equip students with a range of subject-specific as well as graduate
transferable skills to enable students to become effective professionals within their chosen career. The
opportunity to carry out a major research project in an area of interest will be available. Emphasis is placed
on independent learning and students are expected to critically evaluate and synthesise complex subject
matter in their field. This is a course that produces Nutrition graduates who will know how to change food
in order to enhance health benefits. The opportunity to experience a workplace environment.
Our objectives are that on completing their studies students will possess:
 develop a broad knowledge-base relevant to nutrition, integrating aspects of the chemical,
biological and social sciences that underpin the relationship between food, diet, health and
wellbeing;
 equip students with practical (laboratory- and field-based, numeracy and ICT skills that underpin
their scientific knowledge, enabling them to become effective practitioners in the field of nutritional
science;
 equip students with key and transferable skills which that will allow them to become effective
professionals within their chosen career;
 equip students with intellectual skills to enable them to engage in critical assessment and
intellectual argument of concepts relevant to the nutrition field, encouraging participation in the
intellectual development of the subject;
 enable students to become life-long learners by providing an environment that encourages
continuous professional development.
 the ability to integrate scientific learning and management principles in the work place,
 an extended range of scientific knowledge beyond that provided by the B Sc Nutrition programme.
62
YEAR 1:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
credits
Semester 2
10
FOOD1040 Key Industrial Processing
Operations
FOOD1027 Introductory Science for Food and Nutrition Students
FOOD1145 Key Skills in Food and Nutritional Sciences
FOOD1150 Principles of Human Physiology and Nutrition
Semester 1
FOOD1010 Food: Origins and Form
MICR1125 Introductory Microbiology
10
Total credits
55
credits
20
30
20
20
55
Students must choose 10 credits of elective modules.
Any module which fits the timetable can be selected; unfortunately due to the complexity of
University timetables this restricts the choices available.
In some circumstances a 20 credit module may be chosen but will give a 130 credit first year
YEAR 2:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
Semester 1
credits
Semester 2
FOOD2031 Molecules Controlling Sensory and Nutritional Properties
FOOD2135 Microbiological and Chemical Food Safety
FOOD2140 Food Analysis
10
FOOD2300 Energy, Metabolism and
Obesity
FOOD2201 Nutrition and the Life Cycle
FOOD2191 Food Product Development
10
FOOD2215 Principles of Research: Diet in
10
Populations
Total credits
60
credits
20
20
10
20
40
Optional Modules:
Students will be required to study 10 credits from one of the following optional modules:
Module Number
Module Title
Credits
FOOD2170
FOOD2171
Literature Review in Nutrition and Health
Literature Review in Nutrition and Health
10
10
Semester
Taught
1
2
Elective Modules:
Students will be required to study 10 credits of elective modules.
Students may choose from any 10 credit elective which fits into the School of Food Science and
Nutrition Timetable. Due to the complexity of the timetable this may restrict the choices available.
63
YEAR 3:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory module:
COMPULSORY MODULE
FOOD83500 Industrial Placement Total Credits = 120
YEAR 4:
Students are required to study 120 credits from:
Compulsory Modules:
Students will be required to study the following compulsory modules:
COMPULSORY MODULES
credits
Semester 2
FOOD3390 Personalised and Clinical
Nutrition
FOOD3071 Diet and Cardiovascular
Health
FOOD3370 Food Product Design and Innovation
FOOD3381 Nutrition Policy and Health Promotion
*FOOD3050 Research Project: Investigation and Discovery (30 credits sem. 1 & 10 credits sem. 2)
Total credits
45
Semester 1
Students must choose 10 credits of elective modules.
Only one level 2 module can be selected in the final year
Any elective that fits the timetable may be chosen
64
credits
10
10
30
20
40
65
MODULE DETAILS
Level One Modules
FOOD1010 - Food: Origins and Form
Module Manager: Dr A J Day
Email: a.j.day@leeds.ac.uk
Taught: Semester 1
Credits: 10
Pre-requisite qualifications
An A level science subject (Biology, Chemistry, Physics)
Module summary
- We are what we eat?
- But what do we eat?
- Where does it come from?
- What happens to the food from the time it is 'harvested' to the time it arrives in our supermarkets?
The introductory module to food will lead you from the history of a food through to the current trends
in eating; from basic principles of making foods like cheese and yogurt through to an understanding of
why fruits ripen and vegetables do not. Discover the influence that sugar, chocolate, tea and coffee
have had on world trade, human poverty and health!
Objectives
To survey major sources of food and principles of storage, distribution and pre-processing operations.
Skills outcomes
- Training in note taking skills
- Examination techniques
- Library searching strategy.
Syllabus
- Food Sources: Animals, fish, vegetables, fruits and derived products.
- Storage and Distribution.
- Quality indices, loss and deterioration mechanisms, post harvest physiology, microbiological
changes, pre-processing operations.
Teaching methods
Delivery type
Poster session
Lecture
Number
Length hours
Student hours
1
3.00
3.00
18
1.00
18.00
Private study hours
79.00
Total Contact hours
21.00
Total hours (100hr per 10 credits)
100.00
Private study
- reading for lectures
- library search for poster information
- reading assessment with lecture.
Progress monitoring
Formative test at mid term
65
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Written Work
formative exam tests
Poster
Presentation
individual poster
0.00
20.00
Total percentage (Assessment Coursework)
20.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr 00
% of formal assessment
80.00
Total percentage (Assessment Exams)
80.00
Reading list
The reading list is available from the Library website
66
FOOD1027 - Introductory Food Sciences
Module Manager: Professor B S Murray
Email: b.s.murray@leeds.ac.uk
Taught: Semester 1 and 2
Credits: 30
Objectives
To introduce elements of organic chemistry, physical chemistry, biochemistry and molecular biology
relevant to the study of food. To then introduce biological chemistry of major food components and
essential concepts behind the physics of food processing.
Learning outcomes
On completion of this module, students will be able to show an understanding of the basic concepts in
organic chemistry, physical chemistry and molecular biology. Students will be able to demonstrate an
understanding of the basic principles of the physics involved in food processing and will know the
structures and basic biological chemistry of the major food components.
Syllabus
Atomic structure, electronic configuration and molecular orbitals. Chemical bonding and types of
bonds including H-bonding and hydrophobic interactions. Conventions in the drawing of chemical
structures and naming of organic compounds. Isomerisation - stereoisomerism - optical activity.
Reactive species - nucleophiles - electrophiles - free radicals and classification of organic reactions.
Alcohols, ethers and thiols - reactions - relevance in foods. Aldehydes, ketones - reactions- relevance
in foods. Carboxyllic acids, esters - reactions- relevance in foods. Amines, amides, reactions relevance in foods.
Basic thermodynamics, physical chemistry of solutions, equilibrium and phase transitions.
Prokaryotic and Eukaryotic cell organisation. Organelles and their functions. Nucleic acids - structure
and properties. DNA replication. RNA and RNA polymerases. r-RNA, t-RNA and m-RNA. Gene
transcription and expression. Control of gene transcription. The Genetic code. Translation. DNA
damage and repair.
Food Chemistry and Biochemistry: Structure of (macro) molecular components (proteins, lipids,
polysaccharides) vitamins and minerals, introduction to enzymes. Physical Principles: energy, heat
transfer, states of matter, dimensions
Transferable skills
Recording skills, practical skills in physics and biochemistry, technical writing, numeracy skills.
Form of teaching
Lectures & Seminars 60 hours. Practical work 18 hours. 9hours test/assessment/exams.
Private study
213 hours
Monitoring of progress
Attendance and practical reports throughout the semester.
Form of assessment
Coursework
Assessment type
Notes
% of formal assessment
Practical
physical , chemical &
biochemical aspects of food
processing
20.00
In-course Assessment
4 x exams, normally 2 each
semester
68.00
Notes Tests
summary key points of lectures
12.00
Total percentage (Assessment Coursework)
100
67
FOOD1040 - Key Industrial Processing Operations for Food
Module Manager: Dr Mel Holmes
Email: prcmjh@leeds.ac.uk
Taught: Semester 2
Credits: 20
Pre-requisite qualifications
the entry requirement for BSc Food Science programmes
Objectives
To give an understanding of the principles underlying industrial methods of food preservation and
conversion, together with a review of the associated technology.
Skills outcomes
Essential food processing laboratory skills, recording scientific data, technical report writing,
numeracy skills, use of library for retrieval of information.
Syllabus
The objectives and context of industrial food processing. Specialised requirements of food processing
plant and factory design. Principles underlying the major preservation and conversion methods and
associated technology. Ancillary operations in food processing.
Teaching methods
Delivery type
Number
Length hours
Student hours
Laboratory
11
3.00
33.00
Lecture
17
1.00
17.00
Private study hours
150.00
Total Contact hours
50.00
Total hours (100hr per 10 credits)
200.00
Private study
Reading for lectures and directed reading - 59 hours
Reading for and writing of laboratory reports - 66 hours
Preparation, revision and exams - 25 hours
Methods of assessment
Coursework
Assessment
type
Notes
Practical
.
% of formal
assessment
20.00
Total percentage (Assessment Coursework)
20.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr 00 mins
% of formal assessment
80.00
Total percentage (Assessment Exams)
80.00
Reading list
The reading list is available from the Library website
68
FOOD1050 - Elements of Human Nutrition
Module Manager: Dr Caroline Orfila
Email: c.orfila@leeds.ac.uk
Taught: Semester 2
Credits: 10
Pre-requisite qualifications
A level Chemistry or Biology
This module is mutually exclusive with
FOOD1150
Principles of Human Physiology and Nutrition
Objectives
To introduce the elements of nutrient function and metabolism, dietary intakes and food sources,
deficiency diseases and nutritional requirements, during different stages of life.
Skills outcomes
Group working skills, poster preparation skills.
Syllabus
- Digestion, absorption and metabolism of food components
- Role of macro (carbohydrates, protein, fat and dietary fibre) and micro nutrients (vitamins and
minerals) in human nutrition
- Energy balance
- Recommended daily allowances and nutrient requirements
- Food composition tables and dietary calculations
- Food and nutritional requirements during different stages of life
- Dietary assessment methods
Teaching methods
Delivery type
Number
Length hours
Student hours
1
15.00
15.00
22
1.00
22.00
Group Project
Lecture
Private study hours
63.00
Total Contact hours
37.00
Total hours (100hr per 10 credits)
100.00
Private study
Private study, assignment and project work: 53 hours (15 hours specified below);
Preparation and revision for examination: 25 hours.
Progress monitoring
attendance at lectures and from progress with assignment/project.
Methods of assessment
Coursework
Assessment
type
Notes
Assignment
.
% of formal
assessment
50.00
Total percentage (Assessment Coursework)
50.00
69
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
1 hr 00 mins
% of formal assessment
50.00
Total percentage (Assessment Exams)
50.00
Reading list
The reading list is available from the Library website
70
FOOD1130 / FOOD1131
Traditional Alcoholic Beverages
Module manager Mr P Kajda
Email: p.kajda@leeds.ac.uk
Taught FOOD1130 Semester 1
FOOD1131 Semester 2
Credits: 10
Credits: 10
Both modules are available to Food students to enrol as an elective in either semester 1 or semester
2.
Module summary
- Do you have an interest in wine or beer? Would you like to know how to make alcoholic beverages?
- Are you interested in discovering how taste and flavour are affected by ingredients and brewing
processes?
- Would you like to visit breweries or a vineyard and sample the produce?
The module will consider the history of the production of alcoholic beverages and their place in
society, in addition to scientific principles behind the production. Other topics will include how the
position of a vineyard affects wine, and how the wine-maker's treatment of the production affects the
flavour and quality of the wine.
This 10 credit module is taught with lectures throughout semester 1 (1130) and semester 2 (1131),
with coursework worth 30% of the module mark. Brewery and vineyard visits will be early evening or
late afternoon.
Objectives
On completion of this module, student should be able to:
- demonstrate an understanding of the processes used to manufacture traditional ales and wines.
- understand the underpinning scientific principles in producing alcoholic beverages.
- apply theoretical considerations to the design of processes to produce alcoholic beverages based on
industrial visits to a brewery and in designing and brewing a beer style.
- demonstrate the ability to work as part of a team.
Skills outcomes
Record keeping, problem solving, planning.
Syllabus
- History and principles of production of alcoholic beverages, flavour extraction and relationship
between sugar and alcohol concentration.
- Traditional English Country wines and development of home brewing practices.
- Commercial wine production: grapes and cultivation, red wine, white wine and champagne
manufacture.
- Traditional brewing process; malting and mashing: boiling process: fermentation and post
fermentation treatment.
- Use of flow sheets to predict production processes.
Teaching methods
Delivery type
Number
Length hours
Student hours
Visit
1
3.00
3.00
Group Project
1
8.00
8.00
11
1.00
11.00
Lecture
Private study hours
78.00
Total Contact hours
22.00
Total hours (100hr per 10 credits)
100.00
71
Private study
- Preparation of flow sheets from site visits: 4 hours
- Planning and carrying out of brewing exercise + poster: 20 hours
- Reading from lectures: 29 hours
- Preparation and revision for exams: 25 hours
Progress monitoring
Attendance at lectures and from flow sheets produced from site visit and from group project
throughout the semester.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Group Project
Design and brew beer and poster
Total percentage (Assessment Coursework)
30.00
30.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
1 hr 00 mins
% of formal assessment
70.00
Total percentage (Assessment Exams)
70.00
Reading list
The reading list is available from the Library website
72
FOOD1145 – Key Skills in Food and Nutritional Sciences
Module Manager: Mr. P Kajda
Email: p.k.kajda@food.leeds.ac.uk
Taught: Semester 1
Credits: 20
Objectives
To introduce students to the food chemistry and technology laboratories and equipment, to develop
appropriate skills in experimentation, develop evaluation and writing skills.
On completion of this module, students should be able to:
i) work safely in chemical and food processing laboratories
ii) use basic pieces of laboratory equipment and be familiar with generic laboratory methods
iii) keep appropriate records of experimental work
iv) record data and appreciate the limitations of data - to assess precision and accuracy
v) aware of the importance of evaluating data correctly
vi) write in a scientific style
vii) understand methods of library searches
viii) understand statistics as applicable to Food Science
ix) to use Excel spreadsheets
x) to evaluate scientific content and media coverage of food issues.
Learning outcomes
On completion of this module students:
- should be able to work safely in laboratories, to be competent in essential laboratory skills and to be
able to accurately report experimentation;
- will further have an understanding of the use of statistics in Food Science and will be able to
manipulate Excel spreadsheets;
- will be competent with basic library searches and will be familiar with referencing styles and types of
plagiarism.
Skills outcomes
Introduction to record keeping, risk assessment, technical writing, practical skills, numeracy skills.
Syllabus
i) safety in the laboratory; COSHH and good laboratory practice
ii) hygiene requirements in food processing
iii) an introduction to taste panels and basic food processing operations
iv) an introduction to basic analytical techniques
v) an introduction to scientific writing and report writing
vi) an introduction to data evaluation techniques - assessment of precision and accuracy
vii) an introduction to library skills
viii) an introduction to statistics
ix) an introduction to use of Excel in Food Science
x) an introduction to evaluating media coverage and portryal of food issues.
Teaching methods
Delivery type
Number
Length hours
Student hours
10
3.00
30.00
Poster session
1
3.00
3.00
Library Session
1
2.00
2.00
Induction Session
1
3.00
3.00
22
1.00
22.00
Laboratory
Lecture
Private study hours
140.00
Total Contact hours
60.00
Total hours (100hr per 10 credits)
200.00
73
Private study
- Writing reports: 25 hours
- Preparation for laboratories and completion of tutorial exercises: 35 hours
- Numerical evaluation exercises: 25 hours
- Media investigation and poster 25 hours
- Reading from lectures 30 hours.
Progress monitoring
Monitoring will be from weekly reports and tutorial work.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Investigative
Project
media investigation/poster
20.00
In-course
Assessment
preparative work for laboratories
10.00
Report
weekly practical reports
35.00
Assignment
numerical/stats exercises
20.00
Tutorial
Performance
contribution/attendance
15.00
Total percentage (Assessment Coursework)
100.00
Reading list
The reading list is available from the Library website
74
FOOD1150 - Principles of Human Physiology and Nutrition
Module manager Dr Caroline Orfila
Email: c.orfila@leeds.ac.uk
Taught Semesters 1 & 2
Credits: 20
This module is mutually exclusive with FOOD1050
Objectives
The module aims to:
- introduce students to scientific principles underpinning nutritional science, including the biochemistry
of nutrients and non-nutrients and their metabolism by the human body
- provide an overview of human physiological systems with relevance to human nutrition
- provide an overview of nutrient sources in the diet
- provide an overview of the recommendations for optimal nutrition of the general population
- introduce students to methodology related to diet/food composition and dietary and health
assessment
- introduce students to the factors that affect personal food habits, including cultural and socioeconomic determinants of food choice.
Learning outcomes
Upon completion of the module, students should be able to:
- recognise the structure of nutrients and non-nutrients and identify sources of these nutrients in the
diet;
- explain the processes of ingestion, digestion, absorption, metabolism and excretion for all macro
and micronutrients, as well as non-nutrients such as alcohol;
- explain the physiological processes that govern human health, including endocrine, circulatory,
respiratory and immune systems;
- recall current nutritional recommendations for the general population and apply them to evaluate the
adequacy of diets;
- explain how food composition data is obtained and discuss the advantages and disadvantages of
this data in diet evaluation;
- apply basic nutritional assessment techniques (eg basic anthropometry) and discuss the advantages
and disadvantages of their use to evaluate health status;
- explain the role of culture and socio-economic factors on the food habits and food choice
Skills outcomes
- Use of food composition tables
- Use of basic nutritional assessment techniques.
Syllabus
- Nutrient structure and function, sources of nutrients and non-nutrients in the diet, fate of food
components in the gastro-intestinal tract, including ingestion, digestion, absorption and excretion.
- Other physiological systems in the body including the endocrine, circulatory, respiratory and immune
systems.
- Basic nutrient metabolism.
- Nutritional Guidelines, basic nutritional assessment techniques.
- Role of culture and socio-economic factors on the food habits and food choice.
Teaching methods
Delivery type
Number
Length hours
Student hours
Presentation
1
0.50
0.50
Class tests, exams and assessment
1
2.00
2.00
40
1.00
40.00
Lecture
Private study hours
157.50
Total Contact hours
42.50
Total hours (100hr per 10 credits)
200.00
75
Private study
- Directed reading for lectures: 68 hours
- Additional reading/study: 41.5 hours
- Preparation of diet-evaluation assignment (25% of module): 15 hours
- Preparation of group presentation (25% of module): 15 hours
- Preparation and revision for exams (50% of module): 18 hours.
Progress monitoring
Progress will be formally monitored through course-work assignments (summative assessment).
General feedback on assignment performance will be posted on the VLE, while individual feedback
will also be provided upon marking of the assignment.
It is envisaged that feedback from the first assignment will help students prepare for the second
assignment and for the exam.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Presentation
20 minute group presentation
25.00
Assignment
1,500 word report on diet evaluation
25.00
Total percentage (Assessment Coursework)
50.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr
50.00
Total percentage (Assessment Exams)
50.00
Reading list
The reading list is available from the Library website
76
% of formal assessment
Level Two Modules
FOOD2031- Molecules Controlling Sensory and Nutritional Properties
Module Manager: Professor B S Murray
Email: b.s.murray@leeds.ac.uk
Taught: Semester 1 and 2
Credits: 20
Pre-requisites
FOOD1027
Introductory Science for Food and Nutrition Students
This module is not approved as an Elective
Objectives
On completion of this module students should:
(i) have an understanding of the chemistry and biochemistry associated with the structure and
function of food proteins, carbohydrates, lipids and low molecular weight components such as flavour,
taste and colour molecules;
(ii) understand how controlling these molecules effects the sensory perception of the food we eat and
the nutritional property of the food;
(iii) have further understanding of nutrient metabolism.
Learning outcomes
On completion of this module students should:
(i) have an understanding of the structure of water and how it interacts with ions in solution;
(ii) have knowledge and understanding of charge-pH relationships for amino acids and proteins;
(iii) have an understanding of the structure of lipids and the fundamentals of crystallisation;
(iv) understand the term solid fat content and use this knowledge to understand both the sensory
properties of fats and how margarine is made;
(v) have knowledge of lipid degradation and mechanisms of antioxidant action and be able to relate
this to the nutritional status of foods;
(vi) recognise the importance of colour and flavour in food in terms of sensory perception and have
knowledge of the sources, structure, stability and nutritional importance of these small molecules;
(vii) have an understanding of the structure of proteins and polysaccharides and be able to relate
structure to biological function;
(viii) have knowledge of how processing affects protein and polysaccharide stability causing sensory
and nutritional changes;
(ix) have knowledge of the functional properties of proteins and polysaccharides in particular in
relation to aggregation, thickening and gelling behaviour;
(x) understand food enzyme action;
(xi) have an understanding of the mechanisms of non-enzymic browning reactions in foods;
(xii) explain the process of metabolism of specific nutrients;
(xiii) be able to practice laboratory skills in food chemistry and biochemistry;
(xiv) have further developed both their numeracy skills and data evaluation techniques.
Skills outcomes
- Laboratory skills in food chemistry and biochemistry
- Use of a scientific diary
- Technical report writing
- Library retrieval of information
- Team working
- Data evaluation
- Numeracy skills.
77
Syllabus
- Structure of water and it interaction with ions in solution
- Charge-pH relationships for amino acids and proteins
- Measurement of pH in food systems
- Food lipid structure, function and analysis
- Lipid degradation, mechanisms of antioxidant action and the nutritional status of foods
- Sensory perception of colour and flavour in food
- Sources, structure, stability and nutritional importance of colour and flavour molecules
- Structure and function of food proteins and polysaccharides
- Processing affects on protein and polysaccharide stability causing sensory and nutritional changes
- Aggregation, thickening and gelation behaviour of food macromolecules
- Food enzyme action
- Mechanisms of non-enzymic browning reactions generating flavour and colour in different food types
- Nutrient metabolism.
Teaching methods
Delivery type
Number
Length hours
Student hours
1
3.00
3.00
Lecture
37
1.00
37.00
Practical
7
3.00
21.00
Seminar
10
1.00
10.00
Class tests, exams and assessment
Private study hours
129.00
Total Contact hours
71.00
Total hours (100hr per 10 credits)
200.00
Private study
- Reading for lectures/study: 71 hours
- Writing of laboratory reports: 28 hours
- Preparation for seminars: 10 hours
- Preparation and revision for exams: 20 hours.
Progress monitoring
- Students will have the opportunity to carry out self-assessment (formative assessment) during the
seminar sessions.
- Progress will be formally monitored through laboratory assignments (summative assessment).
- Individual feedback is given upon marking of each assignment allowing for continual improvement
throughout the practical part of the module.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Practical
7 practical reports
30.00
Total percentage (Assessment Coursework)
30.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
3 hr 00 mins
% of formal assessment
70.00
Total percentage (Assessment Exams)
70.00
Reading list
The reading list is available from the Library website
78
FOOD2045: Innovation and Design Principles for Foods
Module manager: Professor. M Povey
Email: m.j.w.povey@leeds.ac.uk
Taught Semester 1
Credits: 10
Pre-requisite qualifications
Completion of year 1 of a BSc Food programme
This module is approved as an Elective
Module summary
Computer Aided Design for complex materials such as food products is within the reach of the
product designer. This module teaches the basic principles of Comsol Multiphysics using a practical,
project oriented approach. Combined unsteady state heat and microwave transfer can be modelled
for complex shapes and desktop experiments conducted in order to optimise a design. The student
will learn how to use the Comsol Multiphysics modelling environment and apply it to interesting
problems and challenges. An example from food is the design of a heating process for a battered chip
which combines unsteady state heat transfer with mass transfer computation of the moisture changes
in the chip. The student can choose projects which are not necessarily food related, since the
approach is quite generic. Whilst challenging and at the cutting edge of computer modelling, three
years‟ experience of teaching the module to food scientists has shown that students from a wide
variety of backgrounds can benefit from and enjoy this module. The learning outcome is the ability to
evaluate and use the very latest computer modelling tool, a versatile and valuable skill for anyone
interested in working in product and process development.
Objectives
To introduce principles underlying the analysis of food processing operations and their application to
process and product design.
Learning outcomes
On completion of the module, students will:
- develop an awareness of the mathematics underpinning discretisation giving confidence to tackle
new problems and problem areas, and address industrially relevant problems through use of the
modelling tool COMSOL Multiphysics;
- be able to adopt abstract, quantitative, and mathematical understanding of complex problems in
food processing operations.
Skills outcomes
Skills in numeracy, computer design tools, design and problem solving.
Syllabus
Steady State heat transfer by conduction convection and radiation. Unsteady State Heat transfer.
Mass transfer analysis. Application to sterilisation, heating, freezing and dehydration.
Teaching methods
Delivery type
Number
Length hours
Student hours
Group learning
16
1.00
16.00
Lecture
13
1.00
13.00
Private study hours
71.00
Total Contact hours
29.00
Total hours (100hr per 10 credits)
100.00
79
Private study
Directed reading, preparation for examples, computer classes and project - 25 hours.
Reading for lecture - 21 hours.
preparation and revision for exams - 25 hours
Progress monitoring
continuous assessment at examples classes and computer classes.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
In-course
Assessment
Continuous assessment of numerical examples
Total percentage (Assessment Coursework)
40.00
40.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr 00 mins
% of formal assessment
60.00
Total percentage (Assessment Exams)
60.00
Reading list
The reading list is available from the Library website
80
FOOD2100 - Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods
Module Manager: Dr R Ettelaie
Email: r.ettelaie@food.leeds.ac.uk
Taught: Semester 1 and 2
Credits: 20
Objectives
To introduce the physico-chemical principles of colloid and interface science, and to illustrate the
application of the colloid science approach to the processing of a range of food systems with
particular emphasis on dairy products.
Skills outcomes
Library searching and retrieval for specific information, essay organisation and writing.
Syllabus
Types of colloidal instability: sedimentation, creaming, coagulation, flocculation; electrical doublelayer; adsorption of surfactants and polymers; steric stabilisation; emulsifiers and stabilizers; protein
adsorbed layers; bulk and interfacial rheology; colloidal aspects of various foods such as milk, cream,
butter, ice-cream and mayonnaise.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
25
1.00
25.00
Seminar
8
1.00
8.00
Private study hours
167.00
Total Contact hours
33.00
Total hours (100hr per 10 credits)
200.00
Private study
Reading for lectures: 76 hours
Preparation for seminars: 16 hours
Assignment/ Essay: 50 hours
Preparation and revision for exams: 25 hours
Progress monitoring
attendance at lecture and contribution to seminars.
Methods of assessment
Coursework
Assessment
type
Notes
In-course
Assessment
Test
% of formal
assessment
10.00
Total percentage (Assessment Coursework)
10.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr 00 mins
% of formal assessment
90.00
Total percentage (Assessment Exams)
90.00
Reading list
The reading list is available from the Library website
81
FOOD2135 - Microbiological and Chemical Food Safety
Module Manager: Professor M Morgan
Email: m.r.a.morgan@leeds.ac.uk
Taught: Semester 1 and 2
Credits: 20
Pre-requisite qualifications
Pass at 1st year level in suitable biological/chemical science
This module is approved as an Elective
Module summary
This module has contributions from industrial experts in the field of food safety.
- What are the micro-organisms responsible for food poisoning and how do outbreaks occur?
- How does hygiene affect micro-organism growth and survival and how can this be predicted?
- What is HACCP and how does it aid food safety?
- Which toxicants are naturally present in foods?
- What chemical contaminants can occur in foods, how does it happen and how is it controlled?
- Which toxins can be produced in foods on cooking?
The module will include case studies from industry, and recent and breaking food scares will be
addressed in the lectures.
This 20 credit module is taught by a series of lectures and seminars throughout both semesters.
Objectives
On completion of this module, students should:
(a) have an understanding of the important microbiological safety issues in food and the scientific
basis of the key approaches used by the industry in order to minimise risk to consumers, and
(b) understand the range of chemical safety issues in food, how they are minimised and regulated.
Syllabus
The key food poisoning microorganisms; microbial ecology of foods; process hygiene - engineering
and microbiology; predictive modelling of microbial growth and survival; hazard analysis and critical
control point techniques (HACCP)
Modern analytical techniques in microbiology.
Inherent (natural) food toxicants, their production and properties; mycotoxins (trichothecenes,
ochratoxins and fumonisims), their production, properties and regulation; food contaminants
(pesticides, veterinary drug residues, dioxins/PCBs) hazard and regulation; food additives, hazard
and regulation; Acrylamide in food, a new safety issue?
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
27
1.00
27.00
Seminar
4
1.00
4.00
Private study hours
169.00
Total Contact hours
31.00
Total hours (100hr per 10 credits)
200.00
Private study
- Private study of lecture material, directed reading and examination preparation: 161 hours
- Preparation for seminars: 8 hours.
82
Progress monitoring

Through mid- session submitted multiple choice test
Methods of assessment
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
3 hr 00 mins
% of formal assessment
100.00
Total percentage (Assessment Exams)
100.00
Reading list
The reading list is available from the Library website
83
FOOD2140 - Food Analysis
Module Manager: Mr. P Kajda
Email: p.k.kajda@leeds.ac.uk
Taught: Semester 1
Credits: 10
Module summary
- Have you ever wondered how the information for a food nutritional label is produced?
- How can the protein, fat and sugar content of a food be found?
- How are minerals and vitamin levels in a food measured?
- How do we know if a food has pesticide residues or contaminants?
- Is the food legal?
- How do you know if your beef burger is made from beef?
Objectives
On completion of this module, students:
- should understand the overall composition of food with regard to its principal components, trace
components, additives and contaminants, the need for chemical analysis in food production, and the
application of analytical procedures to comply with legal requirements.
- will be able to design an analytical protocol and apply this to selected instrumental and
chromatographic procedures.
- will have learnt how to analyse the major components of food, ie carbohydrates, proteins and fats,
and will have had practical experience of planning and carrying out representative investigations
selected from the material taught in the lectures.
Skills outcomes
- Laboratory skills in analysis
- Skills in method choice appropriate to problems
- Problem solving skills
- Recording of scientific data and use of laboratory diary
- Observation skills
- Group working skills
- Numeracy skills
- Technical report writing skills
- Time management and planning skills.
Syllabus
- Composition of foods (proximate and trace components, additives, contaminants)
- Needs for analysis (nutritional evaluation, quality in raw and finished products, legal aspects
including the measurement for limits and detection of banned substances
- Concept of the analytical plan, importance of stages, factors in the choice of methodology, sampling
problems, quality of data and data handling (means of calibration, evaluation and validity);
introduction to spectroscopic techniques, basic principles of molecular and atomic spectroscopy
- Introduction to chromatographic techniques
- Basic principles of paper
- Thin layer, high performance liquid and gas-liquid chromatography
- Estimation of carbohydrates, proteins and fats.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
20
1.00
20.00
Practical
9
3.00
27.00
Seminar
3
1.00
3.00
Private study hours
50.00
Total Contact hours
50.00
Total hours (100hr per 10 credits)
100.00
84
Private study
- Reading and writing reports: 25 hours
- Preparation for examinations: 25 hours.
Progress monitoring
Attendance at lectures and practical reports throughout the semester.
Methods of assessment
Coursework
Assessment
type
Notes
Practical
Laboratory work
% of formal
assessment
40.00
Total percentage (Assessment Coursework)
40.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
1 hr 30 mins
% of formal assessment
60.00
Total percentage (Assessment Exams)
60.00
Reading list
The reading list is available from the Library website
85
FOOD2150 - Food and the Allergic Reaction
Module manager Professor Mike Morgan
Email: m.r.a.morgan@leeds.ac.uk
Taught Semester 1
Credits: 10
Pre-requisite qualifications
Completion of Year 1 of a BSc Food Science or other undergraduate science programme
Objectives
On completion of this module, students should be able to understand the elements and concepts of
food allergy from immunology to food labelling regulations, from plant biotechnology to diagnosis and
clinical science, and the human responses to food allergy.
In addition, students should have an appreciation of how the food industry and regulatory authorities
can strive to minimise the presence of 'hidden allergies' in food products.
Syllabus
The module will begin by looking at myths associated with food allergy before explaining the
molecular nature of food allergens, the molecular and cellular nature of the allergic response, how
food allergy is caused and is diagnosed, and who suffers (and dies) from it.
Detection of allergens will be described. The perceived risks of GMOs and biotechnology will be
contrasted with possible beneficial aspects of biotechnology.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
20
1.00
20.00
Seminar
2
1.00
2.00
Private study hours
78.00
Total Contact hours
22.00
Total hours (100hr per 10 credits)
100.00
Private study
- Directed reading and reading for lectures - 53 hours
- Preparation and revision for exams - 25 hours
Methods of assessment
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr 00 mins
% of formal assessment
100.00
Total percentage (Assessment Exams)
100.00
Reading list
The reading list is available from the Library website
86
FOOD2160 - Nutrition in the Prevention and Treatment of Disease
Module Manager: Dr Andrea Day
Email: a.j.day@leeds.ac.uk
Taught: Semesters 1 & 2
Credits: 20
Pre-requisite qualifications
A pass in year one in a suitable University programme or taking FOOD1050
Module summary
How is the relation between disease and nutrition studied? What are biomarkers and epidemiology
and how can they help us in understanding the links between diet and diseases? What are the links
between disease and nutrition? How is nutrition used in the prevention and treatment of specific
diseases? Can diet help control Diabetes Mellitus, can a poor diet result in Diabetes? How is obesity
linked to nutrition and disease? Can diet prevent or treat diseases of the GI tract? Can diet affect
hypertension and heart disease? How is nutrition linked to severe stress conditions? How could diet
be used as a complete therapy in maintaining health? What is the role of diet in exercise? What is the
effect of specialized diets? vegetarian, vegan, the diets of ethnic minorities?
Objectives
On completion of this module, students should be able to develop an appreciation and understanding
of the role of nutrition in human health and disease. Students will acquire in-depth understanding of
diet as a means of health promotion of individuals, populations and specific groups such as children,
elderly, women and ethnic minority groups. Students will gain skills and experience of components of
clinical assessment and anthropometric measurements in specific disease states and will gain
knowledge of the diagnosis of nutrition-related diseases in theory and practice.
Skills outcomes
Laboratory and practical problem solving skills; recording of scientific data and use of a laboratory
diary; technical report writing skills; time management and numeracy skills.
Syllabus
 Tools and techniques for the understanding of occurrence and risk of nutrition-related
diseases; Biomarkers and anthropometric measurements in specific disease states;
 Interpretation of cause and effect in nutrition epidemiology; study designs, and obstacles in
measuring association of dietary intakes and disease risk; impact of nutrition intervention
programmes and of nutrition education and tools to facilitate eating behaviour change.
 Disease - specific interventions: prevention and treatment; Dietary management of diabetes
mellitus. Risk factors and treatment of obesity. Dietary components, hypertension and
cardiovascular disease. Nutrition in GI tract disorders such as constipation, diarrhoea and
dehydration, irritable bowel syndrome and celiac disease. Nutrition and liver disorders such
as fatty liver, hepatitis and cirrhosis; renal disorders such as kidney stones and renal failure,
kidney transplant and diet. Nutrition in severe stress.
 Overall disease prevention and nutrition as treatment; Diet as a complete therapy and
nutrition guidelines to maintain health.
 Specific groups and situations: Vegetarians and vegans, ethnic minorities, diet and exercise.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
44
1.00
44.00
Practical
6
3.00
18.00
Private study hours
138.00
Total Contact hours
62.00
Total hours (100hr per 10 credits)
200.00
87
Private study
Preparation and writing practical reports - 36 hours
Private study and preparation for examination - 102 hours
Progress monitoring
Through attendance at lectures.
Through progress and attendance at seminars and practicals.
Methods of assessment
Coursework
Assessment
type
Notes
Practical
Practical Reports
% of formal
assessment
20.00
Total percentage (Assessment Coursework)
20.00
Exams
Exam type
Exam duration
Practical Exam / OSCE
3 hr 00 mins
% of formal assessment
80.00
Total percentage (Assessment Exams)
80.00
Reading list
The reading list is available from the Library website
88
FOOD2165 - Nutrition in the Prevention and Treatment of Disease
Module Manager: Dr Andrea Day
Email: a.j.day@leeds.ac.uk
Taught: Semester 2
Credits: 10
Pre-requisite qualifications: Pass at level 1 in bioscience/science subject.
This module is mutually exclusive with
FOOD2160
Nutrition in the Prevention and Treatment of Disease
This module is approved as an Elective
Module summary
- How is nutrition used in the prevention and treatment of specific diseases?
- Can diet help control Diabetes Mellitus, can a poor diet result in Diabetes?
- How is obesity linked to nutrition and disease?
- Can diet prevent or treat diseases of the GI tract?
- Can diet affect hypertension and heart disease?
- How is nutrition linked to severe stress conditions?
- How could diet be used as a complete therapy in maintaining health?
- What is the role of diet in exercise?
- What is the effect of specialized diets - vegetarian, vegan, the diets of ethnic minorities?
Objectives
On completion of this module, students:
- should be able to develop an appreciation and understanding of the role of nutrition in human health
and disease;
- will acquire in-depth understanding of diet as a means of health promotion of individuals, populations
and specific groups such as children, elderly, women and ethnic minority groups;
- will gain knowledge of the diagnosis of nutrition-related diseases in theory.
Syllabus
Disease - specific interventions: prevention and treatment; Dietary management of diabetes mellitus.
Risk factors and treatment of obesity. Dietary components, hypertension and cardivascular disease.
Nutrition in GI tract disorders such as constipation, diarrhoea and dehydration, irritable bowel
syndrome and celiac disease. Nutrition in severe stress. Nutrition, cancer and HIV infections.
Overall disease prevention and nutrition as treatment; Diet as a complete therapy and nutrition
guidelines to maintain health. Specific groups and situations: vegetarians and vegans, ethnic
minorities, diet and exercise.
Teaching methods
Delivery type
Lecture
Number
Length hours
Student hours
22
1.00
22.00
Private study hours
78.00
Total Contact hours
22.00
Total hours (100hr per 10 credits)
100.00
Private study
- Private Study: 43 hours
- Revision and exam preparation: 25 hours
- Essay preparation: 10 hours.
Progress monitoring
Through attendance at lecture and tutorials
89
Methods of assessment
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
1 hr 30 mins
% of formal assessment
100.00
Total percentage (Assessment Exams)
100.00
Reading list
The reading list is available from the Library website
90
FOOD2170 - Literature Review in Nutrition and Health (semester 1)
FOOD2171 - Literature Review in Nutrition and Health (semester 2)
Module Manager: Mr. P Kajda
Email: p.k.kajda@leeds.ac.uk
Taught: FOOD2170 - Semester 1
FOOD2171 - Semester 2
Credits: 10
Credits: 10
Students will choose to take this module in either semester 1 (2170) or semester 2 (2171).
Objectives
On completion of this module, students will have carried out an in depth review of the application of
fundamental scientific principles to the study of a given problem in the field of food studies, nutrition,
diet and health. Students will be able to critically assess scientific material.
Skills outcomes
Library skills for searching and retrieval of specific information; communication skills; technical and
scientific writing skills; interpretation and assessment of data and published research work.
Syllabus
Students will usually be given training in library searching techniques. Students will be given a limited
choice of subjects, which are topics in food studies, nutrition, diet and health. Further training will help
define the scope of the review and to provide summaries and critical accounts of aspects of the
subject.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
2
1.00
2.00
Seminar
5
1.00
5.00
Private study hours
93.00
Total Contact hours
7.00
Total hours (100hr per 10 credits)
100.00
Private study
Literature searching, associated reading and preparation of report.
Progress monitoring
Progress checks in associated seminars.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Literature
Review
.
Written Work
literature plan
5.00
Written Work
literature review diary and draft notes
5.00
90.00
Total percentage (Assessment Coursework)
100.00
Reading list
The reading list is available from the Library website
91
FOOD2180 - Literature Review in Food Science (Semester 1)
FOOD2181 - Literature Review in Food Science (Semester 2)
Module Manager: Mr. P Kajda
Email: p.k.kajda@leeds.ac.uk
Taught: FOOD2180 - Semester 1
FOOD2181 - Semester 2
Credits: 10
Credits: 10
Students will choose to take this module in either semester 1 (2180) or semester 2 (2181).
Objectives
On completion of this module, students will have carried out an in depth review of the application of
fundamental scientific principles to the study of a given problem in the field of food science. Students
will be able to critically assess scientific material.
Skills outcomes
Library skills for searching and retrieval of specific information; communication skills; technical and
scientific writing skills; interpretation and assessment of data and published research work.
Syllabus
Students will usually be given training in library searching techniques. Students will be given a limited
choice of subjects, which are topics in food science. Further training will help define the scope of the
review and to provide summaries and critical accounts of aspects of the subject.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
2
1.00
2.00
Seminar
5
1.00
5.00
Private study hours
93.00
Total Contact hours
7.00
Total hours (100hr per 10 credits)
100.00
Private study
Literature searching associated reading and preparation of report.
Progress monitoring
Progress checks in associated seminars.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Literature
Review
.
Written Work
literature plan
5.00
Written Work
literature review diary and draft notes
5.00
90.00
Total percentage (Assessment Coursework)
100.00
Reading list
The reading list is available from the Library website
92
FOOD2191 Food Product Development
Module manager: Dr Peter Ho
Email: p.ho@leeds.ac.uk
Taught: Semester 1
This module is not approved as an Elective
Credits: 10
The development of new food products plays an important role in a food business. Making sure that
food products meet consumer expectations requires a knowledge of the tools required to developed
new products. The module will examine the different stages of a product development process and
introduce you to a variety of sensory tests that can be used to evaluate the quality and consumer
acceptability of these new food products
Objectives
On completion of this module students will be better able to:
1) Understand and describe the techniques involved in a food product development process;
2) Outline the principles and techniques for sensory measurement and analysis
Learning outcomes
On completion of this module students will be better able to:
1. Understand and outline various stages in a product development process
2. Discuss the use of different methodologies and tools in food product development in the food
industry
3. Understand the basic principles of sensory analysis and the factors that affect sensory perception
4. Select suitable sensory analysis methods to assess food quality and consumer preferences
Skills outcomes
The exam covers IFST foundation level for sensory training which is a 45 min test
Syllabus
- Techniques and stages in new product development
- Quality Function Deployment
- The Stage-Gate® process
- Types of sensory tests and their uses
- Physiology and Psychology of perception
- Sensory panel recruitment and screening
- Controls for test room, samples and panel
Teaching
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
11
1.00
11.00
Seminar
11
1.00
11.00
Private study hours
78.00
Total Contact hours
22.00
Total hours (100hr per 10 credits)
100.00
93
Private study
- Research, directed reading and reading for lectures - 35 hours
- Preparation for seminars and reporting - 20 hours
- Preparation and revision for exams - 20 hours
Progress monitoring
- Feedback on group assignment
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
In-course MCQ
IFST Foundation Level for sensory training
Total percentage (Assessment Coursework)
50.00
50.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
1 hr 30 mins
% of formal assessment
50.00
Total percentage (Assessment Exams)
50.00
Reading list
The reading list is available from the Library website
94
FOOD2195 Quality Assurance and Sensory Analysis
Module manager: Dr Peter Ho
Email: p.ho@leeds.ac.uk
Taught: Semester 2
Credits: 10
Pre-requisite qualifications
FOOD2191 Food Product Development
This module is not approved as an Elective
Module summary
Careful control of food quality involves the understanding of a number of different scientific areas and
the ability to use the required skills to ensure that food products maintain their quality throughout the
expected shelf-life. The module will examine the use of quality assurance concepts and introduce you
to sensory analysis techniques that can be applied to a range of different areas in a food business,
such as quality control and new product development.
Objectives
On completion of this module students will be better able to:
1) Understand the roles of quality control, quality assurance and quality management systems in the
Food Industry
2) Design, apply and interpret statistically valid sensory analysis methods to assess food quality and
consumer preferences
Learning outcomes
On completion of this module students will be better able to:
1. Describe methods used in quality assurance and quality management in the Food industry
2. Understand how quality assurance can be used to monitor and control food quality and food safety
3. Design and conduct statistically valid sensory tests using appropriate experimental design and
statistical techniques for selecting sensory assessors, sample preparation, and for the collection,
analysis and interpretation of sensory data
Skills outcomes
The exam covers IFST intermediate level for sensory training which is a 1 hr test.
On completion of this module students will be better able to:
1. Use computerised sensory tools to plan and design sensory tests
2. Use statistical software to analyse data from a range of different sensory analysis tests
Syllabus
- Quality Management, quality assurance and quality control
- Auditing in the food industry
- Measurement methods for monitoring and control
- The analysis and presentation of sensory data and experimental design
- Sensory Panels and sensory tests
Teaching methods
Delivery type
Number
Length hours
Student hours
4
2.00
8.00
Lecture
20
1.00
20.00
Practical
3
1.00
3.00
Computer Class
Private study hours
69.00
Total Contact hours
31.00
Total hours (100hr per 10 credits)
100.00
95
Private study
- Research, directed reading and report writing - 25 hours
- Preparation and revision for class tests and exams - 35 hours
Progress monitoring
- Practical reports
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Practical Report Two reports
10.00
Total percentage (Assessment Coursework)
10.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
1 hr
40.00
Unseen exam (MCQ, essays,
etc.)
0 hr 45 mins
50.00
Total percentage (Assessment Exams)
% of formal assessment
90.00
Reading list
The reading list is available from the Library website
96
FOOD2201: Nutritional Issues in the Life Cycle
Module manager Dr Victoria Burley
Email: v.j.burley@leeds.ac.uk
Taught Semesters 1 & 2
Credits: 20
Pre-requisite qualifications
successfully pass level 1 BSc Nutrition
FOOD1150
Principles of Human Physiology and Nutrition
This module is not approved as an Elective
Module summary
It is well recognised that humans need a healthy balanced diet to maintain health and well being. The
metabolic demand for different nutrients varies during the lifecycle, with higher demands during
periods of rapid growth, for example during pregnancy, infancy and adolescence. Other stages of the
life cycle have demands associated with repair, for example during the ageing process. This module
will allow students to gain knowledge and understanding of the science behind the role of diet at
different stages of the life cycle and evaluate the adequacy of diets for particular groups of individuals.
The theory will be applied to the formulation of a diet/menu for a specific group of the population.
Barriers that prevent individuals from adopting healthy diets will be discussed. The module will use
case-studies to illustrate the complex relationship between diet and health outcomes. Knowledge and
skills will be assessed thought coursework (essay and case-study assignment) and exam.
Objectives
The module aims to:
1) develop students knowledge and understanding of the role of diet, foods and nutrients in the
maintenance of health and well-being throughout the human lifecycle;
2) introduce students to research literature in nutritional science and promote awareness of the
evidence base for developing practice in nutrition;
3) initiate students ability to propose sustainable solutions to real-life nutritional situations.
Learning outcomes
Upon completion of the module, students should be able to:
1) explain the role of nutrients in key physiological processes underpinning human growth,
development and repair at different stages of the lifecycle;
2) explain the relationship between physiological status and nutritional demand;
3) evaluate the tools used for nutritional assessment (dietary assessment and nutritional status) at
different stages of the lifecycle;
4) confidently use composition data (in paper or electronic format) and dietary reference values to
formulate diets and menus suitable for specific population groups;
5) explain the rationale behind dietary supplementation and fortification of groups at risk of deficiency;
6) identify possible barriers (e.g. socio-economic, cultural) that may prevent individuals from adopting
recommendations.
Skills outcomes
- Ability to analyse and evaluate food intake records, recipes and diets manually or using computer
programmes
- Ability to interpret nutritional assessment (diet evaluation and nutritional status) information in
relation to an individual's goals and preferences, and how to modify dietary intake taking into account
occupation, individual preference, religious and cultural practices
- Ability to use a scientific evidence base to develop practice in nutrition.
Syllabus
- Human physiology and nutrient biochemistry associated with stages in the lifecycle including
conception, pregnancy, lactation, infancy, adolescence, adulthood and old age.
- Concepts of nutrient balance, homeostasis and homeorrhesis.
97
- Adaptation to altered demand.
- Assessment of nutritional status at different stages of the lifecycle (eg growth curves, metabolic
markers, clinical markers).
- Formulation and evaluation of diets using dietary reference values and other reference data.
- Use of dietary fortification and supplementation in groups at risk of deficiency.
- Barriers to dietary change.
Teaching methods
Delivery type
Number
Length hours
Student hours
Computer Class
2
2.00
4.00
Class tests, exams and assessment
1
2.00
2.00
Lecture
40
1.00
40.00
Seminar
4
1.00
4.00
Independent online learning hours
4.00
Private study hours
146.00
Total Contact hours
50.00
Total hours (100hr per 10 credits)
200.00
Private study
- Independent online learning using material from VLE: 4 hours
- Directed reading for lectures: 64 hours
- Additional reading/study: 40 hours
- Preparation for seminars: 8 hours
- Writing of essay: 8 hours
- Writing of case-study assignment: 8 hours
- Preparation and revision for exams: 18 hours
Progress monitoring
- Students will have opportunities to obtain formative feedback during the seminar sessions. Progress
will be formally monitored through course-work assignments (summative assessment).
- General feedback on assignment performance will be posted on the VLE, while individual feedback
will also be provided upon marking of the assignment.
- It is envisaged that feedback from the first assignment will help students prepare for the second
assignment and for the exam.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Essay
1,000 words
20.00
Case Study
1,000 words
20.00
Total percentage (Assessment Coursework)
40.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr 00 mins
% of formal assessment
60.00
Total percentage (Assessment Exams)
60.00
Reading list
The reading list is available from the Library website
98
FOOD2215 Principles of Research: Diet in Populations
Module manager: Prof. Janet Cade
Email: j.e.cade@leeds.ac.uk
Taught: Semester 1
Credits:10
This module is not approved as an Elective
Module summary
Students will be introduced to key concepts and methodology in relation to studying populations.
Students will also be introduced to research funding mechanisms, and general principles relating to
the writing of literature reviews, research proposals, including planning and costing of research, and
critical appraisal of existing research. Ethical considerations relating to research will also be
discussed.
Objectives
The module aims to:
1) develop an understanding of concepts, information and research methods for studying nutrition in
populations;
2) to develop students ability to critically evaluate research literature;
3) develop understanding of the provisional nature of information and allow for competing and
alternative explanations;
4) develop understanding of the scientific method of enquiry in nutrition research in populations and
apply its principles to formulate a hypothesis;
5) develop awareness of the limitations of scientific research & particular problems associated with
measuring diet;
6) develop awareness of the ethical considerations that have to be taken into account during study
design;
7) provide examples of top-class research in the field of nutrition and health.
Learning outcomes
Upon completion of the module, students should be able to:
1) critically evaluate current research findings in public health nutrition using information from
academic presentations and primary literature;
2) understand the limitations of scientific research in population based nutrition;
3) gather information from primary and secondary research using a range of dietary assessment
methods
4) review the available research evidence and make appropriate practice-related conclusions;
5) plan a research programme to investigate a particular area of research;
6) carry out health and safety and ethical risk assessments relevant to the research programme.
Skills outcomes
- Awareness of the evidence hierarchy in population research and the strengths and limitations of
different epidemiological study designs;
- evaluation of research findings linking diet and health;
- ethical risk assessment;
- critically appraising and summarising the literature;
- research planning;
- dietary assessment methods – strengths and weaknesses.
99
Syllabus
Students will be introduced to key concepts and methodology in relation to studying populations.
Students will also be introduced to research funding mechanisms, and general principles relating to
the writing of literature reviews, research proposals, including planning and costing of research, and
critical appraisal of existing research. Ethical considerations relating to research will also be
discussed.
Particular topics to be covered will include:
Introduction to principles of research in population groups in relation to measurement of diet.
Methods used to measure food consumption and nutrient intake in population studies
Food frequency questionnaire design
Sources of nutritional data
Food composition tables
Teaching methods
Delivery type
Number
Length hours
Student hours
1
2.00
2.00
Lectures
14
1.00
14.00
Seminar
2
2.00
4.00
Computer Class
Private study hours
80.00
Total Contact hours
20.00
Total hours (100hr per 10 credits)
100.00
Private study
Directed reading for Seminars/lectures: 20 hours
Independent learning and preparation of assignments: 60 hours
Progress monitoring
Students are expected to contribute to in-class discussions. These do not form part of the summative
assessment and are therefore formative. Feedback is provided to students verbally in the course of
the session.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Essay
Critique of research paper (1500 words)
50.00
Project
Improve understanding of experimental design
50.00
Total percentage (Assessment Coursework)
100.00
Reading list
There is no reading list for this module
100
FOOD2300: Energy, Metabolism and Obesity
Module manager Dr Caroline Orfila
Email: c.orfila@leeds.ac.uk
Taught Semester 2
Credits: 10
Pre-requisite qualifications
successfully completed level 1 BSc Nutrition course or equivalent qualification
Module summary
The obesity epidemic is an international problem, affecting people of all ages. Obesity is the
consequence of an imbalance in energy intake versus energy expenditure, resulting in fat storage.
Obesity increases disease risk in relation to diabetes, hypertension and cardiovascular disease.
This module will deal with how energy metabolism is regulated by the human body and will introduce
the strategies that exist for sustainable weight change. The module with also discuss the effect of
physical activity and exercise on energy metabolism, health and wellbeing.
Objectives
The module aims to:
 develop students knowledge and understanding of the principles of energy metabolism and
energy balance in relation to metabolic demand and physical activity
 develop students ability to interpret data related to body composition, energy intake and
expenditure
 initiate students ability to plan a suitable nutritional intervention in the context of energy
balance
 raise awareness of the current issues surrounding the obesity epidemic in developed and
developing countries, including causes and treatment of obesity.
Learning outcomes
Upon completion of the module, students should be able to:
 explain the physiological mechanisms underlying energy demand, utilisation and storage
 explain the role of physical activity and exercise on energy metabolism and demand for
energy and nutrients
 explain the effect of obesity on health parameters, including discussion of the metabolic
syndrome
 explain how energy intake is regulated including physiological and psychological aspects of
appetite, satiety and satiation
 interpret experimental data related to body composition, energy expenditure and energy
balance
 discuss the issues surrounding the obesity epidemic in developed and developing countries
including strategies for prevention and treatment
 plan an intervention to influence energy balance that takes into account individuals needs and
preferences.
Skills outcomes
- Undertaking and interpretation of nutritional assessment information in relation to body composition
and energy balance
- Planning of an intervention to influence energy balance.
101
Syllabus
- Review of energy metabolism including cellular mechanisms of energy production (concepts
introduced in first year). Physiological regulation of energy intake, utilisation and storage including
hormonal control.
- Physiological and psychological aspects on appetite, satiety and satiation.
- Effect of physical activity and exercise on energy and nutrient demand.
- Causes and consequences of obesity, including the metabolic syndrome: diabetes, hypertension
and cardiovascular disease.
- Treatment of obesity using lifestyle and clinical approaches, including discussion of costs to society
and barriers to change.
- Methods for assessment of body composition including advanced anthropometry.
Teaching methods
Delivery type
Number
Length hours
Student hours
1
2.00
2.00
Lecture
20
1.00
20.00
Practical
1
3.00
3.00
Seminar
4
1.00
4.00
Class tests, exams and assessment
Private study hours
71.00
Total Contact hours
29.00
Total hours (100hr per 10 credits)
100.00
Private study
- Directed reading for lectures: 22 hours
- Additional reading/study: 16 hours
- Preparation for seminars: 8 hours
- Preparation for practical: 4 hours
- Writing of practical report: 12 hours
- Preparation and revision for exams: 9 hours.
Progress monitoring
- Students will have opportunities to obtain formative feedback during the seminar sessions.
- Progress will be formally monitored through course-work assignments (summative assessment).
- General feedback on assignment performance will be posted on the VLE, while individual feedback
will also be provided upon marking of the assignment. It is envisaged that feedback from the first
assignment will help students prepare for the second assignment and for the exam.
Methods of assessment
Coursework
Assessment
type
Notes
Presentation
1,500 words
% of formal
assessment
40.00
Total percentage (Assessment Coursework)
40.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr
60.00
Total percentage (Assessment Exams)
60.00
Reading list
The reading list is available from the Library website
102
% of formal assessment
Level Three Modules
FOOD3010 - Food Processing: from Farm to Shop
Module Manager: Dr J Chen
Email: j.chen@leeds.ac.uk
Taught: Semester 1
Credits: 10
Pre-requisite qualifications: FOOD1040; FOOD2031 or FOOD1050 or equivalent
Objectives
On completion of this module students will:
- be able to explain the concept of integrating unit operations into complete process lines for the
manufacture of food products;
- have developed an understanding of how the selection of processing procedures and conditions is
related to the chemical, biochemical and physical changes in food during processing
Syllabus
- Unit operations and their integration into process lines
- Operations involved in converting raw materials into food products, taking as examples meat, fish,
milk, sugar, fruit, vegetables, coffee, fat-derived products.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
14
1.00
14.00
Seminar
2
1.00
2.00
Private study hours
84.00
Total Contact hours
16.00
Total hours (100hr per 10 credits)
100.00
Private study
- Directed reading and reading for lectures - 53 hours
- Preparation for seminars - 6 hours
- Preparation and revision for exams - 25 hours.
Progress monitoring
From attendance at lectures and contribution to seminars.
Methods of assessment
Coursework
Assessment type
Notes
Written Work
.
% of formal
assessment
10.00
Total percentage (Assessment Coursework)
10.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays, etc.)
2 hr 00 mins
% of formal assessment
90.00
Total percentage (Assessment Exams)
90.00
Reading list
The reading list is available from the Library website
103
FOOD3041 - How Ingredients Interact in Foods
Module Manager: Dr Lisa Marshall
Email: l.j.marshall@leeds.ac.uk
Taught: Semester 2
Credits: 20
Pre-requisites
FOOD2031
Molecules Controlling Sensory and Nutritional Properties
Objectives
On completion of this module students should:
 have an advanced understanding of the interactions of food components and the effects of
processing in relation to the texture, colour, flavour and quality of a range of food products
from farm to fork;
 have presented a lecture on the interactions of food components and the effects of
processing of a specific food commodity using the knowledge gained throughout the course.
Learning outcomes
On completion of this module students should:
 have an understanding of the mechanisms of non-enzymic browning reactions in foods;
be able to apply their knowledge of the Maillard reaction to determine the pathway for the
formation of key chocolate flavour volatiles;
 have an advanced understanding of the interactions of food components and the effects of
processing in relation to the texture, colour, flavour and quality of a range of food products
from farm to fork such as chocolate, wheat, tea, potato, milk and meat;
 have acted autonomously in planning and implementing a lecture on a given food commodity;
have applied the knowledge gained from previous modules studied to a given food
commodity to enable them to explain the interactions of the food components and to describe
the effects processing has on the quality of the final product.
Skills outcomes
Students will:

be able to exercise critical judgement in choosing the appropriate literature to summarise in a
lecture
 be confident in relaying scientific information to their peers
 be able to participate in peer-review.
Syllabus
Mechanisms of non-enzymic browning reactions generating flavour and colour in different food types
e.g. caramelisation, ascorbic acid browning, lipid browning, the Maillard reaction; specific interactions
between different classes of food constituents and the chemical and biochemical changes in the
production and processing of various foods such as meat and meat products, milk and milk products,
chocolate, tea, cereals and baked products, potato and potato products.
Teaching methods
Delivery type
Number
Length hours
Student hours
Student-led discussion
6
1.00
6.00
Class tests, exams and assessment
1
3.00
3.00
Group learning
12
1.00
12.00
Lecture
16
1.00
16.00
Tutorial
3
1.00
3.00
Private study hours
160.00
Total Contact hours
40.00
Total hours (100hr per 10 credits)
200.00
104
Private study
Reading for lectures - 60 hours
Independent reading and preparation for student lecture - 75 hours
Preparation for seminars - 4 hours
Preparation and revision for exams - 20 hours
Private study in feedback and peer-assessing group work - 1 hour
Progress monitoring
Students are continuously assessed through the module. The continuous assessment mark (20%) is
made up of several components: attendance at peer-group organised meetings (2%), progression
monitoring during lectures (2%), preparation and progress monitoring during seminars (4%), content
and presentation of lecture (8%), and peer-assessment feedback (4%). Students are also guided in
their development of a lecture through commodity-specific tutor-led seminars (2 x 1 hour), where
questions can be raised (submitted to tutor beforehand by email) and progress will be monitored.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Presentation
presenting lecture
8.00
Reflective log
.
2.00
Self/Peer
Assessment
.
4.00
In-course
Assessment
During lectures & seminars
6.00
Total percentage (Assessment Coursework)
20.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
3 hr 00 mins
% of formal assessment
80.00
Total percentage (Assessment Exams)
80.00
Reading list
There is no reading list for this module
105
FOOD3050 - Research Project: Investigation and Discovery
Module Manager: Professor B S Murray
Email: b.s.murray@leeds.ac.uk
Taught: Semesters 1 & 2
Credits: 40
Pre-requisite qualifications
Successful completion of Year 2 of BSc Food Science, BSc Food Studies and Nutrition, BSc Nutrition
This module is not approved as an Elective
Objectives
On completion of this module, students will have been trained in the application of fundamental
scientific principles to solve problems in food research.
Syllabus
Students will be given a choice of research topics relevant to the research activity of the Department,
and in some cases suggested by industrial companies. The approach will involve a literature review
followed by an original piece of experimental work based within the food chemistry, food analysis,
food biochemistry, food colloids, physical measurements or food process engineering laboratories,
and/or using the computing facilities. The work will be written up and presented in the form of a
poster, seminar and dissertation.
Teaching methods
Delivery type
Number
Length hours
Student hours
Practical
1
4.00
4.00
Practical
61
3.00
183.00
Seminar
10
1.00
10.00
Tutorial
3
1.00
3.00
Private study hours
200.00
Total Contact hours
200.00
Total hours (100hr per 10 credits)
400.00
Private study
Private study, report, poster and presentation preparation
Progress monitoring
Through seminars, tutorial and by supervisor in laboratory.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Poster
Presentation
Poster Presentation
12.50
Essay or
Dissertation
(laboratory and thesis mark + independent assessor mark for
thesis)
75.00
Assignment
Seminar
12.50
Total percentage (Assessment Coursework)
100.00
Reading list
The reading list is available from the Library website
106
FOOD3071 Diet and Cardiovascular Health
Module manager: Dr A J Day
Email: a.j.day@leeds.ac.uk
Taught: Semester 2
Credits: 10
Pre-requisite qualifications
Pass at 2nd year level in suitable University programme
This module is approved as an Elective
Module summary
After smoking, diet has the greatest influence on the preventable nature of diseases such as cancers
and heart disease. Where does the evidence come from that initiated world-wide campaigns such as
'5-a-day?' What is the French Paradox? Does a Mediterranean diet really benefit everyone, or is it just
all to do with the sunshine? Diet and Health will start by discussing epidemiology, putting into context
the implications of reducing disease risk by improved diets. Optimum nutrition, particularly in relation
to use of supplementation, will be debated. However, the underpinning theme of the module is
cardiovascular health and interactions of diet. With this in mind, we will discuss the background
physiology and biochemistry of endothelial function and how endothelial dysfunction can lead to
cardiovascular diseases such as coronary heart disease and stroke. The implications of diets high in
fat and fructose, or low in fibre and folate will be considered. Using examples from recent research,
the influence of dietary phytochemicals, such as polyphenols (in red wine, coffee, tea and chocolate),
glucosinolates (in broccoli) and isoflavones (in soya) will be discussed. Furthermore, cognitive
performance is influenced by diet and health status, including endothelial health, and this will be
explored particularly in relation to Alzheimer‟s disease.
Objectives
On completion of this module, students will have gained knowledge and understanding of the
functions of food and nutrients and their relationship to health and disease, and will be aware of
recent advances in specific topics.
Syllabus
Introduction to BSc module and concepts in Diet and Health
Endothelial function and dysfunction
Cardiovascular health and diet
Role and mechanism of dietary fats in atherosclerosis
Phytochemical bioavailability and bioactivity
Tea, coffee, cocoa and citrus evidence explored for cardiovascular health
Folate and fructose and health: role of diet-gene interactions
Hypertension and dietary interventions
Vascular health and Alzheimer‟s Disease
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
14
1.00
14.00
Seminar
6
1.00
6.00
Private study hours
80.00
Total Contact hours
20.00
Total hours (100hr per 10 credits)
100.00
107
Private study
- Private study on lecture material, directed reading and examination preparation: 54 hours
- Directed reading with seminar presentation with a written report: 15 hours
- Preparation for seminars: 6 hours.
Progress monitoring
From attendance at lectures throughout the semester.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Assignment
directed reading for compulsory exam question
Total percentage (Assessment Coursework)
0.00
0.00
Exams
Exam type
Exam duration
Exam with advance information
on questions
2 hr 00 mins
% of formal assessment
100.00
Total percentage (Assessment Exams)
100.00
Reading list
The reading list is available from the Library website
108
FOOD3100 - Biotechnology: Traditional and leading edge
Module Manager: Professor G Williamson
Email: g.williamson@leeds.ac.uk
Taught: Semester 2
Credits: 10
Pre-requisite qualifications
Successful completion of Year 2 of a BSc Food Science programme or Year 2 of a BSc programme in
biological sciences.
Objectives
On completion of this module, students will understand the principles and practices of biotechnology
in the food industry.
Syllabus







Introduction to biotechnology in food production
How has biotechnology been used in food operations such as sugar production and cheese
making?
What are the innovative uses and future uses of biotechnology in food production especially
for more “healthy” foods?
Key role of enzymes in biotechnology
Introduction to cloning and PCR, and applications in biotechnology
Introduction to enzyme mechanisms
Plant breeding and improved crops by biotechnology including plants for foods with health
benefits
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
16
1.00
16.00
Tutorial
4
1.00
4.00
Private study hours
80.00
Total Contact hours
20.00
Total hours (100hr per 10 credits)
100.00
Private study
Background Reading - 30 hours
Preparation and revision for exams - 50 hours
Progress monitoring
Attendance at lectures and participation during tutorials.
Methods of assessment
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays, etc.)
2 hr 00 mins
% of formal assessment
100.00
Total percentage (Assessment Exams)
100.00
Reading list
The reading list is available from the Library website
109
FOOD3130 - Food Research: recent revelations and disputes
Module Manager: Dr Rammile Ettelaie
Email: r.ettelaie@food.leeds.ac.uk
Taught: Semester 2
Credits: 10
This module is not approved as an Elective
Objectives
On completion of this module, students will have carried out an in-depth review of the application of
fundamental scientific principles to the study of a given problem in food production or research.
Syllabus
Students will be presented with a number of topics of current research interest in Food science. The
Lectures are given by different members of staff as well as experts from outside the school on recent areas
of their research interest and can vary from one year to next. The training provides an account of specific
aspects, e.g.: methodology, strengths and weaknesses of chosen approaches, areas of scientific dispute
and relevant advances in understanding for each of the topics presented.
Teaching methods
Delivery type
Number
Length hours
Student hours
18
1.00
18.00
Lectures and Seminars
Private study hours
82.00
Total Contact hours
18.00
Total hours (100hr per 10 credits)
100.00
Private study
Study and essay preparation and presentation preparation 190 hours.
Progress monitoring
Attendance at lectures and participation during Seminars
Methods of assessment
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr 00 mins
% of formal assessment
95.00
Total percentage (Assessment Exams)
95.00
Coursework
Assessment
type
Notes
Presentation
Seminar Presentation
% of formal
assessment
5.00
Total percentage (Assessment Coursework)
5.00
Reading list
The reading list is available from the Library website
110
FOOD3140 - Critical appraisal of scientific literature
Module Manager: Professor B S Murray
Email: b.s.murray@leeds.ac.uk
Taught: Semester 1
Credits: 20
Objectives
On completion of this module students‟ will have carried out an in-depth review of the application of
fundamental scientific principles to the study of a given problem in food production or research.
Syllabus
Students will be given a choice of subjects which are topics in food production or current food
research. The aim of the training will be to define the scope of the review and to provide an
authoritative account of specific aspects, e.g. methodology, strengths and weaknesses of chosen
approaches, relevant advances in understanding.
Teaching methods
Delivery type
Number
Length hours
Student hours
10
1.00
10.00
Tutorial
Private study hours
190.00
Total Contact hours
10.00
Total hours (100hr per 10 credits)
200.00
Private study
Study and essay preparation and presentation preparation 190 hours.
Progress monitoring
From tutorials with supervisor throughout the semester.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Presentation
Seminar Presentation
20.00
Essay
.
80.00
Total percentage (Assessment Coursework)
100.00
Reading list
The reading list is available from the Library website
111
FOOD3330 Functional Foods
Module manager: Professor M Morgan
Email: m.r.a.morgan@leeds.ac.uk
Taught: Semester 2
Credits: 10
Year running 2013/14
Pre-requisite qualifications
Successful completion of a second year University programme
This module is approved as an Elective
Module summary
What is a functional food, and what is the future for such foods? What is the dietary significance of
functional foods and bioactive food components? How can bioactive components be delivered in
manufactured foods? How do probiotics and prebiotics influence health? What are novel fats and
what affect can they have on health? Is the consumption of functional foods beneficial to health?
What do manufacturers claim and how can they advertise health effects of functional foods? If you
have an interest in diet, nutrition and health then Functional Foods is an essential module. Note that
you must have passed level 2 of a science based degree programme to be eligible for this module.
This 10 credit module is taught by a series of lectures throughout semester 2.
Objectives
On completion of this module, students will have an understanding of the health, scientific, regulatory
an economic issues raised by 'functional foods'. Students will be able to combine scientific
understanding gained in this and other modules with 'real world' interests in improving health and in
generating added value in the food industry.
Syllabus
Definitions of functional foods - regulatory and international aspects. The economic importance of
functional foods. Delivery of bioactive food components. Probiotics. Probiotics and health. Novel fats.
Novel fats and health. Minerals and micronutrients. Functional foods and obesity. Flavonoids and
functional foods. Flavonoids and health. GMOs as functional foods? Advertising of functional foods.
Teaching methods
Delivery type
Number
Length hours
Student hours
18
1.00
18.00
Lecture
Private study hours
82.00
Total Contact hours
18.00
Total hours (100hr per 10 credits)
100.00
Private study
16 x 3 hours reading per lecture: 48 hours;
Private study and preparation for examinations: 24 hours.
Methods of assessment
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr 00 mins
% of formal assessment
100.00
Total percentage (Assessment Exams)
100.00
Reading list
The reading list is available from the Library website
112
FOOD3340 Food and Cancer
Module manager: Professor M Morgan
Email: m.r.a.morgan@leeds.ac.uk
Taught: Semester 1
Credits: 10
Pre-requisite qualifications
Passes at 1st and 2nd year level in suitable biological science.
This module is approved as an Elective
Module summary
What is cancer and the mechanisms of cancer? How do environmental factors affect cancer risk?
Can food components cause cancers? Can food components protect against cancers? What is the
evidence for the role of food components in causing or protecting against cancers? - Can meat in the
diet cause cancer? What is the evidence that Brassicas, garlic, onions, tea, soya, fruit and vegetables
offer protection against cancers? Are 5 a day the way forward for protection and health? If you have
an interest in diet, nutrition and health then Food and Cancer is an essential module. Note that you
must have passed level 2 of a biological science degree programme to be eligible for this module.
This 10 credit module is taught by a series of lectures throughout semester 1.
Objectives
On completion of this module, students should be able to:
- understand the central role of the diet in non-smoking related cancer, both in causative and
protective roles
- understand the contributions of different forms of evidence (e.g. epidemiology, in vitro studies and
mechanistic studies) and understand the basis of current dietary advice with regard to cancer
prevention
- link nutritional information with in vivo biochemistry, and be able to differentiate between unbased
claims, hypotheses and experimentally validated conclusions.
Syllabus
- What is cancer?
- The normal and cancerous cell
- Diet and cancer - causative and protective activity
- Mechanisms of carcinogenesis
- The contribution of genetic factors and the environment
- Epidemiology, food and cancer
- Genetics, food and cancer
- Dietary carcinogens
- Aflatoxins
- Dioxins/PCBs
- Regulations
- The evidence for and against meat as a carcinogen
- The role of p53 protein
- Defence mechanisms against cancer
- Direct and indirect antioxidant activity
- Nutrients and protective factors
- The Antioxidant Hypothesis - an examination of experimental evidence
- Dietary agents protective against cancer
- Dietary fibre
- Brassicas, glucosinolates and cancer
- Onions and garlic and cancer
- Soya, phytoestrogens and cancer
- Tea, catechins and flavonoids and protection against cancer
- The role of supplements
- Is 5 a day the way forward?
113
Teaching methods
Delivery type
Number
Length hours
Student hours
20
1.00
20.00
Lecture
Private study hours
80.00
Total Contact hours
20.00
Total hours (100hr per 10 credits)
100.00
Private study
- Private study and examination preparation: 54 hours
- Directed reading (compulsory examination question): 10 hours
- Directed reading: 16 hours.
Methods of assessment
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr 00 mins
% of formal assessment
100.00
Total percentage (Assessment Exams)
100.00
Reading list
The reading list is available from the Library website
114
FOOD3370 Food Product Design and Innovation
Module manager: Dr Peter Ho
Email: p.ho@food.leeds.ac.uk
Taught: Semesters 1 & 2
Credits: 30
Pre-requisites
FOOD2191
Food Product Development
This module is not approved as an Elective
Module summary
The development of new food products can be an important part of a business strategy that can help
increase product sales, market share and improve customer/client satisfaction and loyalty. New
Product development (NPD) in a food company will normally require the organisation and
collaboration of company staff from a range of different departments. The module aims to provide the
learner with the opportunity to apply knowledge and skills acquired throughout the course programme,
in the development of food products in a "real-world" product development environment similar to
what could be encountered in the food industry.
Objectives
On completion of this module students‟ will be better able to:
1. apply the principles and techniques of quality design, sensory analysis, quality assurance and
project management in the design and development of new food products;
2. evaluate and select appropriate food unit operations and packaging system in the design of food
production systems to satisfy shelf-life, food quality and safety requirements;
3. understand the basic principles and practices of cleaning and sanitation in food processing
operations and the importance of hygiene design of food processing equipment;
4. recognise European and International food regulations required for the manufacture and sale of
food
product and assess the performance of a food process and the conformance of food to product
specifications and appropriate legislation;
5. use appropriate quality assurance procedures in evaluating product quality and safety
specifications.
Learning outcomes
On completion of this module students will be better able to:
1. Apply basic project management tools for managing a food product development project and
proposing a product feasibility and project plan
2. Use Quality Function Development in the product development process by constructing a House of
Quality and determining product and packaging design specifications that takes into consideration
consumer choice and preferences
3. Use techniques of design of experiments (DOE) in different stages of a product development
process
4. Employ sensory techniques for characterising sensory attributes and determining consumer
preferences
5. Recognise product marketing requirements in product development
6. Understand requirements and procedures for a product launch and product launch review
7. Propose and illustrate an appropriate food production process, appropriate food processing and
packaging equipment
8. Propose a product and process specifications for a new food production process
9. Choose appropriate methods for assessing the shelf-life of a food product
10. Propose adequate and appropriate methods for the packaging of the food product that meet
quality
and safety requirements;
11. Evaluate a food production process and the conformance of a food product to appropriate food
115
national, European and international legislation
12. Apply the principles of HACCP, by conducting a hazard analysis and identifying Critical Control
Skills outcomes
On completion of this module students will be better able to:
1. Effectively communicate project goals and demonstrate project criteria have been achieved
2. Demonstrate an ability to self-evaluate a project based on defined criteria and project objectives at
different stages of a NPD process
3. Use computerised sensory tools to plan and design sensory tests
4. Demonstrate an ability to work in a team
5. Effectively manage a project as a team and delivery results in a timely manner
6. Participate in peer-review and develop a capacity for self-audit
Syllabus
Students will work in teams on the development of a food product, with individual contributions to
specific
aspects of the required process. Laboratory work will be carried out in the food technology and food
analysis
laboratories and, where appropriate, in research laboratories.
Teaching methods
Delivery type
Number
Length hours
Student hours
Presentation
3
1.00
3.00
Group Project
36
4.00
144.00
Meetings
22
1.00
22.00
Supervision Meetings
22
1.00
22.00
Tutorial
22
1.00
22.00
Private study hours
87.00
Total Contact hours
213.00
Total hours (100hr per 10 credits)
300.00
Private study
- Research, group project discussion meetings, and report writing: 100 hours.
Progress monitoring
- Project practical performance assessment and group management meetings
- Verbal presentations of project progress
- peer and self assessments
- Project reports.
116
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Project
Project reports
60.00
Group Project
scoring rubric for performance and project management
10.00
Self/Peer
Assessment
scoring rubric on peer performance
Portfolio
reflective portfolio with evidences
15.00
Presentation
.
10.00
Project
One 10,000 word limit project report
60.00
Presentation
3 presentations
15.00
Poster
Presentation
One presentation
Group Project
Group performance and skills. Scoring rubric for performance
and project management wiki
5.00
5.00
Total percentage (Assessment Coursework)
20.00
200.00
Reading list
There is no reading list for this module
117
FOOD3381: Nutrition Policy and Public Health
Module manager Dr Charlotte Evans
Email: c.e.l.evans@leeds.ac.uk
Taught Semesters 1 & 2
Credits: 20
Pre-requisite qualifications
Successfully completed level 2 of BSc Nutrition course or equivalent qualification


Why is eating 5 portions of fruit and vegetables good for health?
What is the evidence to support this recommendation and what has been the impact of the 5a-day campaign on the health of the UK population?
 What would happen to the UK fish stocks if everyone ate 2 portions of fish per week?
 Should there be a fat tax?
This module deals with how scientific information is used to develop policies and recommendations
that may have far-reaching consequences, not only on the health of the individuals, but also on other
aspects of society.
Objectives
The module aims to:
 introduce students to the legislative and advisory bodies that inform, formulate and implement
nutrition policy.
 enable students to evaluate the scientific evidence that supports the policy-making process
and discuss the impact of policies on populations and individuals.
 enable students to carry out simple surveys relating to food consumption habits and
nutritional status.
 promote students ability to effectively communicate health policy and health promotion
messages to a relevant audience.
Learning outcomes
Upon completion of the module, students should be able to:
 discuss the role of scientists, industry, government and consumers in the policy making
process;
 critically evaluate the scientific evidence supporting policy including a discussion of the
advantages, disadvantages and limitations of different experimental approaches and the need
for periodic review;
 discuss the impact of particular policies on the health and wellbeing of populations and
individuals with an appreciation of the difficulties involved in implementing food policy due to
socio-economic, environmental, ethical and cultural constraints;
 carry out a simple questionnaire-based nutritional survey to assess the link between food
habits and nutritional status;
 design promotional material to be used in health promotion aimed to communicate nutritional
policy to a lay-audience.
Skills outcomes
Ability to:
 use a scientific evidence base to develop practice in nutrition
 design a questionnaire-based survey
 communicate complex scientific information to a lay-audience
 awareness of ethical issues in relation to survey work, consent and use of human data.
Syllabus
Nutrition Policy is ever-evolving, with new policy being developed as new evidence emerges. As such
the syllabus will evolve accordingly with relevant policies being discussed according to their timely
relevance.
 Role of various bodies in national and international policy development (e.g. WHO, UNICEF,
Scientific Advisory Committee on Nutrition, Department of Health, Food Standards Agency,
DEFRA, Industrial Councils, Academics and Medics etc).
118




Review of the scientific evidence supporting current policies (e.g. School Meals, 5-a-day,
Maternal nutrition, Supplementation, Salt recommendations etc) and their impact on their
target groups (e.g. children, adults etc) and other relevant groups (e.g. schools, NHS etc).
The different scientific approaches used in nutritional research (e.g. epidemiology, cell
culture, in vivo vs. in vitro etc) will be discussed in terms of their advantages, disadvantages
and limitations.
Principles of questionnaire design and ethical considerations relating to consent and use of
human information. The impact of policy on wider aspects of society will also be discussed.
Methods for dissemination and implementation of health messages (e.g. mass media, GP
practices, school advisors etc) will be reviewed in relation to their effectiveness in translating
policy into messages that can be unambiguously interpreted and understood by the general
population.
Food labelling legislation will be discussed in relation to its impact on population food choice.
Teaching methods
Delivery type
Class tests, exams and assessment
Number
Length hours
Student hours
1
0.50
0.50
Lecture
30
1.00
30.00
Seminar
10
1.00
10.00
Private study hours
159.50
Total Contact hours
40.50
Total hours (100hr per 10 credits)
200.00
Private study
Directed reading for lectures: 69 hours
Additional reading/study: 30.5 hours
Preparation for seminars: 20 hours
Preparation of portfolio: 20 hours
Research for group presentation: 15 hours
Preparation of group presentation: 5 hours
Progress monitoring
Students will have opportunities to obtain formative feedback during the seminar sessions. Progress
will be formally monitored through course-work assignments (summative assessment).
General feedback on assignment performance will be posted on the VLE, while individual feedback
will also be provided upon marking of the assignment. It is envisaged that feedback from the first
assignment will help students prepare for the second assignment.
Methods of assessment
Coursework
Assessment type
Notes
% of formal
assessment
Presentation
verbal group 30 minutes
25.00
Portfolio
2,000 words
50.00
Investigative
Project
1,000 word report - survey invest
25.00
Total percentage (Assessment Coursework)
100.00
Reading list
The reading list is available from the Library website
119
FOOD3390 Personalised and Clinical Nutrition
Module manager: Prof Janet Cade
Email: J.E.Cade@leeds.ac.uk
Taught: Semester 2
Credits:10
Pre-requisite qualifications
Successfully completed level 2 of the BSc Nutrition course or equivalent qualification
This module is not approved as an Elective
Module summary
Evidence is emerging that our genetic make-up determines how we interact with food and nutrients,
and explains why some people are more susceptible to disease. This module will deal with the clinical
aspects of nutrition, in particular, the role of nutrition in specific disease states. The module will also
discuss the role of the Nutrition Profession in healthcare.
Objectives
The module aims to:
- develop knowledge and understanding of the concept of personalised nutrition, including the role of
diet-gene interactions on nutritional health outcomes
- develop knowledge and understanding of the role of nutrition in a number of clinical conditions
- raise awareness of the role and limitations of the nutrition professional in the context of healthcare
strategies.
Learning outcomes
Upon completion of the module, students should be able to:
- explain the influence of genotype on an individual's response to food and nutrients and susceptibility
to diet-related disease
- explain the physical and clinical symptoms of a number of diet related conditions, and their effect on
nutrient demand and utilisation
- evaluate and interpret data from the assessment of the nutritional status of clinically-ill patients
- explain the principles of dietary behaviour change techniques
- appreciate the role of the nutrition profession, including the limitation of practice and decision
pathways for referral.
Skills outcomes
- Ability to use a scientific evidence base to develop practice in nutrition
- Ability to apply dietary behaviour change techniques.
- Awareness of Professional Code of Ethics and Statement of Professional Conduct set by the UK
Voluntary Register of Nutritionists, Association for Nutrition.
Syllabus
- Known examples of diet-gene interactions, genetic basis of diet related disease, ethnic susceptibility
to disease, developmental plasticity and maternal conditioning.
- Genetic conditions affecting nutrition including nutrient toxicity (eg haemochromatosis).
- Characteristics of diet related diseases including gastrointestinal and immune disorders.
- Chronic and acute malnutrition.
- Psychological disorders including eating disorders.
- Assessment of nutritional status as affected by clinical conditions, role of nutrition in treatment
strategies and disease outcomes.
- Review of the need for professional practice - role of the Association for Nutrition
Teaching methods
Delivery type
Number
Length hours
Student hours
20
1.00
20.00
Lecture
120
Practical
1
2.00
2.00
Private study hours
78.00
Total Contact hours
22.00
Total hours (100hr per 10 credits)
100.00
Private study
- Directed reading for lectures: 22 hours
- Additional reading/study: 20 hours
- Writing of reflective log: 20 hours
- Preparation for exam: 14 hours.
Progress monitoring
- Progress will be formally monitored through course-work assignments - reflective log.
- General feedback on assignment performance will be posted on the VLE, while individual feedback
will also be provided upon marking of the assignment.
- It is envisaged that feedback from the first assignment will help students prepare for the exam.
Methods of assessment
Coursework
Assessment
type
Notes
Reflective log
1,000 words
% of formal
assessment
40.00
Total percentage (Assessment Coursework)
40.00
Exams
Exam type
Exam duration
Exam with advance information
on questions
2 hr
60.00
Total percentage (Assessment Exams)
60.00
Reading list
The reading list is available from the Library website
121
% of formal assessment
FOOD8350 - Industrial Placement
Module manager Dr Lisa Marshall
Email: l.j.marshall@leeds.ac.uk
Taught Semesters 1 & 2
Credits: 120
Pre-requisite qualifications
Successful completion of Year 2 of the BSc Food Science, Food Studies & Nutrition or Nutrition
(Industrial Placement) programme and a suitable placement found in industry or industrial research
institute.
This module is not approved as an Elective
Objectives
On completion of this module, students will have experienced an opportunity for applying their
knowledge of food science in an industrial environment. They would have gained experience of
working practice and relations in an industry. They would have developed a number of new key skills,
including identification of objectives, negotiating strategy and resources for achievement of such
objectives, better knowledge of team working practices and a set of oral and written communication
skills of relevance to modern food industry.
Learning outcomes
The main knowledge outcome will be through the application of theoretical principles in the workplace.
Also to gain industry specific knowledge of specific industrial processes and production of specific
foodstuffs. Knowledge of company structure and operation will be gained in addition to principles of
management (dependent on placement).
Skills outcomes
Students will develop skills in time and man-management as part of the company‟s schemes - so
dependent on company. Through exposure to industrial problems will develop strategies to deal with
problems relying on knowledge gained from years 1 and 2. In the placement many students will be
part of a team within the organisation and will develop working practices as such. Communication
within the team, with company employees, between other teams and with mangers will be relied upon
on a daily basis. Written reports and verbal presentations during the course of employment will further
develop those skills.
Syllabus
Students will be offered a one year placement position with an industrial company or industrial related
institute. The broad aspect of the program of work will be agreed prior to the placement by the
department, the student and the relevant company. The work can involve a single project or a set of
shorter interrelated projects, but should fulfil the objectives set above. During the project the students
will apply their knowledge and experience in food science/nutrition to one or more aspects of food
business. Students will be encouraged to maintain a personal and professional development plan to
record and review their progress and achievements throughout the placement period. The student will
discuss this progress at regular intervals with the Industrial Placement Coordinator and Industry
Supervisor. The students will attend and FS&N placement fair in Semester 1 of their final year in
which they will present a poster on their placement experience to second year students.
Teaching methods
Delivery type
Placement
Seminar
Number
Length hours
Student hours
22
40.00
880.00
3
1.00
3.00
Private study hours
317.00
Total Contact hours
883.00
Total hours (100hr per 10 credits)
1,200.00
122
Private study
During the Industrial Placement, the student will be undertaking full time employment. Within the
employment there will be various in house training courses dependent on the company. Students will
be expected to keep a log of their experiences and training received. Students will be expected to
keep abreast of advances in the field in which they have gained employment
Progress monitoring
From supervisor reports. Review of personal and professional development log and from visits from
staff during the placement.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Report
report at the start of year 4
50.00
Oral
Presentation
at company
20.00
Oral
Presentation
at Leeds
20.00
Placement
Assessment
by industrial supervisor
10.00
Total percentage (Assessment Coursework)
100.00
Reading list
The reading list is available from the Library website
123
FOOD9150 - Research Project: Investigation and discovery (European Programme)
Module Manager: Mr. P Kajda
Email: p.k.kajda@food.leeds.ac.uk
Taught: Semester 2
Credits: 60
Pre-requisite qualifications
Successful completion of Year 2 of BSc Food Science (European) or BSc Food Studies and Nutrition
(European)Programme; competence in appropriate foreign language.
This module is not approved as an Elective
Objectives
On completion of this module students will have been trained in the application of fundamental
scientific principles to solve problems in food research and gained experience in working in a
University in another European country.
Syllabus
Students will be given a choice of research topics relevant to the research activity of the Department
in which they are to work. The approach will involve an original piece of experimental work based
within food chemistry, food analysis, food biochemistry, food colloids, physical measurements or food
process engineering laboratories, and/or using computing facilities; the work to be written up as a
dissertation.
Students will be expected to contribute to the research activity (eg seminars) of the host institution.
Teaching methods
Delivery type
Number
Length hours
Student hours
1
400.00
400.00
Placement
Private study hours
200.00
Total Contact hours
400.00
Total hours (100hr per 10 credits)
600.00
Private study
200 hours - Study and preparation of dissertation, oral examination and seminars.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
In-course
Assessment
Continuous assessment by supervisor
10.00
Oral
Presentation
Oral Examination
15.00
Written Work
Seminar
15.00
Essay or
Dissertation
Dissertation submitted by August of Year 3.
60.00
Total percentage (Assessment Coursework)
100.00
Reading list
There is no reading list for this module
124
FOOD9360 - Year Abroad for Food Students
Module manager: Dr Lisa Marshall
Email: l.j.marshall@leeds.ac.uk
Taught: Semester 1 and 2
Credits: 120
Pre-requisite qualifications
a pass at level 2 in a Food degree programme with a weighted 2.1 year average
This module is not approved as an Elective
Module summary
This module is assessed on a Pass/Fail basis. The mark does not contribute to degree classification.
Modules from the host institution must be agreed with the School before departure - any changes
made once at the host institution must be agreed by the School.
Objectives
On completion of this module, students should be able to:
- illustrate commitment to study in an institution abroad;
- experience and contrast approaches and styles of learning and teaching at a non European English
speaking university;
- experience a new culture and show self-reliance;
- successfully complete a selection of agreed food related modules of the International University at
the appropriate level;
- develop a wide range of new skills, established a broader view of food related subject areas.
Learning outcomes
The essential individual nature of the Year Abroad modules means that each student may have
different learning experiences, but it is expected that students will develop a wide range of new skills,
and establish a broader view of food related subject areas from the perspective of the host institution.
Students will show the ability to adapt to a new learning environment in a different culture.
Skills outcomes
Skills outcomes will be determined by the modules selected and agreed by the student and the
department - and so will also be dependent on host institution - but it is expected that students will
develop a wide range of new skills, and establish a broader view of food related subject areas from
the perspective of the host institution.
Students will show the ability to adapt to a new learning environment in a different culture.
Syllabus
The syllabus will depend on the institute attended, and will be agreed from the courses offered by the
host institute. Modules that complement and supplement the Leeds programme as shown from
experience of previous students, information from personal staff contacts at partner institutes will be
used as a guide to enrolment.
Teaching methods
Delivery type
Number
Length hours
Student hours
0
0.00
1,200.00
Support by Host Establishment
Private study hours
0.00
Total Contact hours
1,200.00
Total hours (100hr per 10 credits)
1,200.00
125
Private study
lectures, seminars and private studied will be detailed by module selection at the partner institute
Progress monitoring
Students will follow the assessment arrangements of the host institution - only taught modules to be
taken and the student would be treated as the home students on that programme. Monitoring of nonacademic progress would be by the Advisor at the host institution, and through regular (email) contact
with the student's placement mentor in Leeds. There will be direct e-mail contact between students
and the module leader and Dr Murray. contacts at the partner institutions will be contacted for
information on progress.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
In-course
Assessment
coursework is decided by module choice at partner institute
Total percentage (Assessment Coursework)
100.00
100.00
Reading list
The reading list is available from the Library website
126
127