MSc 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.
The MSc 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.
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
Timetabling
Health & Safety Officer
Programme Managers
Security
First Aid
FS&N@Parkinson
Get Involved
Staff Student Forum
Food Society
The Edge
Leeds University Union
School and University Services
School Common Room
Library
Careers Service
Equality & Disability Services
Student Counselling Service
Student Medical Practice
Computer Clusters, Printing & Photocopying
Room Numbers
Frequently Asked Questions
Student Education
Attendance
Coursework & Assessment
Mitigating Circumstances
Cheating & Plagiarism
Examinations
Resit Fees and Resit Applications
How to Calculate Degree Classifications
MSc Programmes of Study
Module Details
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51
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
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
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
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
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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
The Head of the School of Food Science & Nutrition is Professor Mike Morgan. 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 information
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 within the School.
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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.
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.
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
13
MSc 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 MSc Programme Managers are:
MSc Food Science & Nutrition
MSc Nutrition
Mr Paul Kajda
p.k.kajda@food.leeds.ac.uk
0113 3432977
Dr Caroline Orfila
c.orfila @leeds.ac.uk
0113 3432966
MSc Food Science
MSc Food Biotechnology
Prof Brent Murray
b.s.murray@leeds.ac.uk
0113 3432962
Prof Mike Morgan
m.r.a.morgan@leeds.ac.uk
0113 3432959
MSc Quality & Innovation
Dr Peter Ho
p.ho@leeds.ac.uk
0113 3430358
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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 Marshall 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.
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.
The School operates a strict no smoking policy in accordance with the University‟s
guidelines and the Health Act 2006 which effectively bans smoking in the workplace and
enclosed public buildings.
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
15
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.
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 rep)
Nutrition Finalists (1 rep)
MSc (1 representative per programme)
PhD (2 reps)
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!
17
The Edge
The School of Food Science & Nutrition is lucky enough to be located directly opposite the
University‟s new Sports Hall facilities which compromise:
 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 either 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.
What do I do if I am ill?
If you are ill and are unable to attend University you must inform the School Support Office
as soon as possible. Students may self certify their illness if they are ill for less than five
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 five 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.
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, Examinations, Degree
Classification
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 this absence. If this 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. Students must therefore give notification of any non-attendance to
the School prior to, or as soon as possible after, the absence.
The School Code of Practice can be found at the School website www.food.leeds.ac.uk
Coursework & Assessment
All MSc programmes are assessed through written examinations and coursework produced
throughout the year - the latter includes reports on practical work and projects, essays and
class assignments. At the commencement of teaching the module coordinator 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 the 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.
For information relating to the generic marking criteria, please see the School‟s Code of
Practice on Assessment on the School web page.
24
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 50 can be awarded. This may have serious
consequences for your final degree classification.
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.
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 26th October 2012. 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.
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. 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, Module Coordinator 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/
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 Taught Postgraduate students the final 2013-14 official results, along with
degree classifications will be available online on Wednesday 26th November 2014 after
12noon. The School will also post both semesters‟ results in the School foyer after the
School‟s Examination Board meetings which take place in February (Semester 1) and
September (Semester 2 and project results).
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 and Resit Opportunities
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. 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 at the next sitting may be provided
only at the School‟s discretion.
For Taught Post Graduate (MSc) students only one resit opportunity is allowed which will
take place in the August resit period. A maximum mark of 50 is available. Any unauthorised
absence from a resit examination will automatically mean that a resit opportunity has been
lost and a mark of zero will be recorded against that module.
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 semester two examinations.
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 coordinator 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 coordinator will
advise you of this before the examination. Please note: bags, coats, mobile phones and
other electronic devices are not allowed in the examination room.
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
How to Calculate Your Degree Classification
Individual modules are marked, and the final degree classified, according to the following
integer scale:
Distinction
Merit
Pass
Fail
70-100
60-69
50-59
00-50
Students are deemed to have passed a module and will gain the credits for that module if
they obtain a mark of 50% or more. An average mark (over all modules studied) of 50% is
required to achieve the MSc degree. Additionally all compulsory to pass modules must
be passed and a minimum of 150 credits achieved in order to be awarded the MSc title.
Although only 150 credits are required, the marks from all 180 credits studied are
included in the final classification mark.
The mark obtained for a module is calculated from the marks for each component of the
assessment, weighted according to their % contributions. For certain modules the
completion of coursework constitutes a course requirement. Any student who has passed
the examination but fails to submit the assignments or coursework will not be awarded the
credits for such modules until a satisfactory assignment has been submitted in accordance
with current University and School procedure. You will not normally be allowed to submit
outstanding coursework to improve your mark – only under exceptional circumstances and
with the permission of the examiners would this be allowed.
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
29
Taught Postgraduate (MSc) Programmes of Study
The School of Food Science and Nutrition currently offers five Taught Postgraduate (MSc)
degree programmes: MSc Food Science, MSc Food Science (Food Biotechnology), MSc
Food Science and Nutrition, MSc Food Quality & Innovation and MSc Nutrition.
The MSc programmes are taught at a postgraduate level – this means that a high degree of
autonomous learning is expected from MSc students. It is also expected that MSc students
will develop good communication and other transferable skills and exhibit high levels of
understanding of subject matter. There is a requirement for a considerable amount of
„reading around‟ the subject area in addition to some directed reading.
The MSc Food Science programmes, as with others in the University, are arranged in
modules. Single modules (10 credits) normally require around 100 hours of study,
preparation and revision, and attract a final weighting of 100 marks. All modules are
weighted according to the number of credits. The research project module (60 credits)
normally requires 600 hours. The research project module is taken at the end of semester 2
and extends to early August. There may be opportunities for research projects to be carried
out in collaboration with industry, or at approved institutions overseas.
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/
All our MSc programmes comprise a set of compulsory modules which have been carefully
designed to cover the material fundamental to an understanding of your programme.
The remainder of this handbook contains the Programme descriptions for each Taught
Postgraduate (MSc) course offered in the School of Food Science and Nutrition and
information relating to each module offered within the School.
30
MSc Food Science
Programme code: MSC-FOOD
Duration: 12 Months
Method of Attendance: Full Time
Programme manager: Prof Brent Murray
Contact address: b.s.murray@leeds.ac.uk
Total credits: 180
Entry requirements:
 A minimum of a 2.2 or equivalent (certain advanced diplomas awarded by overseas
institutions fulfil this requirement) in a suitable first degree programme.
 English requirement for international students is IELTS 6.5 or above, with a minimum
score of 6.0 in each component.
School/Unit responsible for the parenting of students and programme:
School of Food Science and Nutrition
Examination board through which the programme will be considered:
School of Food Science and Nutrition Examiners Board
Programme specification:
The programme will extend scientific knowledge to areas outside of the first degree
discipline, and enable application of first degree knowledge appropriate to a future career in
the food industry.
The programme will deliver a broad knowledge of food science with an emphasis on
chemistry and biochemistry and the necessary background understanding of physics,
mathematics, nutrition and biology and the ability to apply fundamental scientific concepts to
understand and manipulate the complex characteristics of foods. Students should gain the
ability to integrate this scientific knowledge with an understanding of food technology and
particular student interests and skills developed through specialised options and projects
with content influenced by current research thinking in the field.
The programme will give an understanding of the methodology of research investigations by
experimental project and the necessary personal skills to communicate effectively in future
professional activities. The programme will also deliver 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 industrialised society.
Assessment is by a range of methods, including formal examination, in-class tests,
laboratory practical reports, example sheets, problem solving, project work and verbal
presentations.
The programme is offered as a full time course of twelve months duration with standard
School and Faculty norms of progression and assessment being applied. The pass mark for
each module is 50%. To pass the programme, modules totalling 150 credits must be passed
and these must include 140 compulsory modules. All marks from all modules (passed and
failed) are included in the final classification mark, which must be at least a 50% weighted
average. Classification is based on pass (50 - 59%), merit (60-60%) and distinction (70%
and above).
31
Learning outcomes
On completion of the programme students should have shown evidence of being able:














to demonstrate an understanding of concepts, information and techniques in the field
of food science as informed by research/scholarship in the discipline, including
knowledge of:
the techniques and role of food preservation and processing operations
the biochemical and chemical attributes and reactions of the major food components
the role of food colloids in dairy science
the effects of texture and structure on sensory properties
the factors impacting on food safety
the effect of food processing on nutritional quality and understanding of the role of
processed foods in the diet
physical chemical aspects of foods and the food matrix. The chemistry of food
flavours and colourings.
to exhibit competence in the exercise of generic and subject-specific intellectual
abilities, including the ability to
critically evaluate current research, research and advanced scholarship relevant to
food science using concepts from scholarly reviews and primary sources of
information
demonstrate an understanding of the provisional nature of information and allow for
competing and alternative explanations
demonstrate an understanding of the scientific method of enquiry and understand the
principles of hypothesis-lead research
apply this understanding to the planning and implementation of an individual
research project in a relevant research area
apply their knowledge and understanding to solving complex problems by collecting
and evaluating appropriate information, and use it creatively to suggest innovations
or make decisions.
To demonstrate ability in the use and evaluation of research methods and techniques
standard to the food science discipline, including a theoretical and practical
understanding of:
 laboratory methods used in understanding nutrient content of foods, and the effect of
processing on nutrient content
 laboratory methods used in understanding the composition of foods
 Health and Safety practices, including risk assessment in laboratory settings
 to apply research skills to generate complex primary data as part of an individual
research project
 to take a proactive and self-reflective role in working and to develop professional
relationships with others, including
 self-evaluation of skills and competences leading to a personal development plan in
terms of Generic graduate skills.
Additional specialist knowledge and skills will be directed by option choices.
32
Transferable (key) skills
Students will have had the opportunity to acquire the following abilities as defined in the
modules specified for the programme:
the skills necessary to undertake a higher research degree in aspects of Food Science or
relevant discipline and/or for employment in a higher capacity in the food industry including
demonstration of:
 autonomy, self direction, initiative and effective decision making in complex and
unpredictable situations
 effective self-planning in order to prioritise and manage time and resources
 effective team work and leadership where applicable
 effective communication with individuals or groups using a range of methods and
media
 effective use of ICT methods for gathering, evaluating, analysing and presenting
information and data
 effective dissemination of research findings though an individual dissertation thesis,
an oral presentation and an oral examination
 evaluating their own achievement using reflective practice
 independent learning and the ability to work in a way which ensures continuing
professional development
 critical engagement in the development of professional/disciplinary boundaries and
norms.
Assessment
Achievement for the degree of Master (taught programme) will be assessed by a variety of
methods in accordance with the learning outcomes of the modules specified for the
year/programme and will involve the achievement of the students in evidencing an ability to
conduct independent in-depth enquiry within the discipline.
This will be evidenced through:
the undertaking of an independent research project;
demonstrating the ability to apply breadth and/or depth of knowledge to a complex specialist
area;
drawing on a range of perspectives on an area of study;
evaluating and criticising received opinion;
making reasoned judgements whilst understanding the limitations on judgements made in
the absence of complete data;
generation, analysis and evaluation of complex research primary data, assessed though the
writing of an individual research thesis, an oral presentation and an oral examination.
Learning context
The learning context will include the analysis of, and decision making in, complex and
unpredictable situations. The structure of the programme will provide breadth and/or depth of
study and opportunities for drawing upon appropriate resources and techniques.
Opportunities will be provided for students to develop:
 interests and informed opinions
 their involvement in the design and management of their learning activities
 their communication of their conclusions
Students will be expected to progress to fully autonomous study and work.
Candidates will be required to study 180 credits. Candidates are required to pass 150 credits
to include the compulsory to pass modules.
33
Compulsory modules:
Candidates are expected to study the following 180 credits of compulsory modules and need
to pass 150 credits to include the compulsory to pass modules (PFP = Pass For Progress).
10
credits
Semester 1
FOOD5045M Microbiological and Chemical Food Safety
20
credits
Semesters 1
PFP
&2
FOOD5055M Food Processing
20
credits
Semesters 1
PFP
&2
FOOD5071M Research Project
60
credits
Semester 2
FOOD5115M Colloid and Dairy Science
10
credits
Semester 2
FOOD5241M Structure and Function of Food Components
20
credits
Semesters 1
PFP
&2
FOOD5270M Food Analysis
10
credits
Semester 2
FOOD5405M Professional Development for Employment and Research
20
credits
Semester 1
FOOD5481M Food Quality Assurance and Control
10
credits
Semester 2
FOOD5016M
Physical Aspects of Food
Co-requisite for: FOOD 5115M
34
PFP
MSc Food Science (Food Biotechnology)
Programme code: MSC-FOOD/BIO
Duration: 12 Months
Method of Attendance: Full Time
Programme manager: Prof Mike Morgan
Contact address: m.r.a.morgan@leeds.ac.uk
Total credits: 180
Entry requirements:
 A minimum of a 2.2 or equivalent (certain advanced diplomas awarded by overseas
institutions fulfil this requirement) in a suitable first degree programme.
 English requirement for international students is IELTS 6.5 or above, with a minimum
score of 6.0 in each component.
School/Unit responsible for the parenting of students and programme:
School of Food Science and Nutrition
Examination board through which the programme will be considered:
School of Food Science and Nutrition Examiners Committee
Programme specification:
The programme will extend scientific knowledge to areas outside of the first degree
discipline, and enable application of first degree knowledge appropriate to a future career in
the food industry.
The programme will deliver a broad knowledge of food science with the necessary
background understanding of chemistry, biochemistry, physics, mathematics and Biology
with a main emphasis on its application to food biotechnology. Students will develop the
ability to apply fundamental scientific concepts to understand and manipulate the complex
characteristics of foods. Students should gain the ability to integrate this scientific knowledge
with an understanding of food technology and particular student interests and skills
developed through specialised options and projects with content influenced by current
research thinking in the field.
The programme will give an understanding of the methodology of research investigations by
experimental project and the necessary personal skills to communicate effectively in future
professional activities. The programme will also deliver 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 industrialised society.
Assessment is by a range of methods, including formal examination, in-class tests,
laboratory practical reports, example sheets, problem solving, project work and verbal
presentations.
The programme is offered as a full time course of twelve months duration with standard
Departmental and Faculty norms of progression and assessment being applied. The pass
mark for each module is 50%. To pass the programme, modules totalling 150 credits must
be passed and these must include 140 compulsory modules. All marks from all modules
(passed and failed) are included in the final classification mark, which must be at least a
50% weighted average. Classification is based on pass (50 - 59%), merit (60-60%) and
distinction (70% and above).
35
Learning outcomes
On completion of the programme students should have shown evidence of being able to
demonstrate an understanding of concepts, information and techniques in the field of food
science and food biotechnology as informed by research/scholarship in the discipline,
including knowledge of:
 the techniques and role of food preservation and processing operations
 the biochemical and chemical attributes and reactions of the major food components
 the factors impacting on food safety
 the effect of food processing on nutritional quality and understanding of the role of
processed foods in the diet
 traditional and novel uses of biotechnology in food production, GMOs and use of
antibodies
 types of food allergy, detection and trends;
To exhibit competence in the exercise of generic and subject-specific intellectual abilities,
including the ability to:
 critically evaluate current research, research and advanced scholarship relevant to
food science using concepts from scholarly reviews and primary sources of
information
 demonstrate an understanding of the provisional nature of information and allow for
competing and alternative explanations
 demonstrate an understanding of the scientific method of enquiry and understand the
principles of hypothesis-lead research; apply this understanding to the planning and
implementation of an individual research project in a relevant research area
 apply their knowledge and understanding to solving complex problems by collecting
and evaluating appropriate information, and use it creatively to suggest innovations
or make decisions.
To demonstrate ability in the use and evaluation of research methods and techniques
standard to the food science and food biotechnology discipline, including a theoretical and
practical understanding of:
 laboratory methods used in understanding nutrient content of foods, and the effect of
processing on nutrient content;
 laboratory methods used in understanding the composition of foods;
 Health and Safety practices, including risk assessment in laboratory settings;
to apply research skills to generate complex primary data as part of an individual
research project;
To take a proactive and self-reflective role in working and to develop professional
relationships with others, including:
 self-evaluation of skills and competences leading to a personal development plan in
terms of:
 generic graduate skills.
36
Transferable (key) skills
Students will have had the opportunity to acquire the following abilities as defined in the
modules specified for the programme:
The skills necessary to undertake a higher research degree in aspects of Food Science or
relevant discipline and/or for employment in a higher capacity in the food industry, including
demonstration of:
 autonomy, self direction, initiative and effective decision making in complex and
unpredictable situations
 effective self-planning in order to prioritise and manage time and resources
 effectively; effective team work and leadership where applicable
 effective communication with individuals or groups using a range of methods and
media
 effective use of ICT methods for gathering, evaluating, analysing and presenting
information and data
 effective dissemination of research findings though an individual dissertation thesis,
an oral presentation and an oral examination
 evaluating their own achievement using reflective practice
 independent learning and the ability to work in a way which ensures continuing
professional development
 critical engagement in the development of professional/disciplinary boundaries and
norms.
Assessment
Achievement for the degree of Master (taught programme) will be assessed by a variety of
methods in accordance with the learning outcomes of the modules specified for the
year/programme and will involve the achievement of the students in evidencing an ability to
conduct independent in-depth enquiry within the discipline.
This will be evidenced through:
 the undertaking of an independent research project
 demonstrating the ability to apply breadth and/or depth of knowledge to a complex
specialist area
 drawing on a range of perspectives on an area of study
 evaluating and criticising received opinion
 making reasoned judgements whilst understanding the limitations on judgements
made in the absence of complete data
 generation, analysis and evaluation of complex research primary data, assessed
though the writing of an individual research thesis, an oral presentation and an oral
examination.
Learning context
For Masters (Taught), Postgraduate Diploma and Postgraduate Certificate students the
learning context will include the analysis of, and decision making in, complex and
unpredictable situations. The structure of the programme will provide breadth and/or depth of
study and opportunities for drawing upon appropriate resources and techniques.
Opportunities will be provided for students to develop:
- interests and informed opinions
- their involvement in the design and management of their learning activities
- their communication of their conclusions.
Students will be expected to progress to fully autonomous study and work.
37
Compulsory modules:
Candidates are expected to study the following 180 credits of compulsory modules and need
to pass 150 credits to include the compulsory to pass modules (Pass For Progress).
FOOD5045M
Microbiological and Chemical Food Safety
20
credits
Semesters 1 &
PFP
2
FOOD5055M
Food Processing
20
credits
Semesters 1 &
PFP
2
FOOD5071M
Research Project
60
credits
Semester 2
PFP
FOOD5125M
Food Biotechnology
10
credits
Semester 2
PFP
FOOD5196M
Impacts of Food Processing on Nutritional Quality
10
credits
Semester 2
FOOD5206M
GMOs, Antibodies and PCR
10
credits
Semester 2
FOOD5235M
Food and the Allergic Reaction
10
credits
Semester 1
FOOD5241M
Structure and Function of Food Components
20
credits
Semesters 1 &
PFP
2
FOOD5405M
Professional Development for Employment and Research
20
credits
Semester 1
38
PFP
MSc Food Science and Nutrition
Programme code: MSC-FOOD/FSN
Duration: 12 Months
Method of Attendance: Full Time
Programme manager: Mr Paul Kajda
Contact address: p.kajda@food.leeds.ac.uk
Total credits: 180
Entry requirements:
 A first degree in a science based subject with at least the equivalent of a lower
second class honours
 English requirement for international students is IELTS 6.5 or above, with a minimum
score of 6.0 in each component.
School/Unit responsible for the parenting of students and programme:
School of Food Science and Nutrition
Examination board through which the programme will be considered:
School of Food Science and Nutrition
Relevant QAA Subject Benchmark Groups:
Although Masters degrees are not included in the benchmarks, this programme fulfils a large
part of the benchmarks for
Programme specification:
This programme will enable students to:
 develop an in-depth understanding of food science, food processing and composition
in relation to nutritional quality
 critically appraise the chemical, physical and quantitative changes in nutrients and
non-nutrients during food processing and manufacture, distribution and storage
 understand the concept of food quality and relevance of nutritional quality to total
food quality
 develop an understanding of the functions of food components and nutrients and
strengthen the understanding of global issues related to nutrition and health of
individuals and population subgroups
 develop a capacity to critically analyse a problem, action plan and scientific
investigation
 develop
skills
such
as
effective
communication
and
presentation.
The programme aims to develop an understanding of nutrition from an international
perspective and encourages the development of research projects that satisfy both the
course requirements and the interests of individual students.
39
Learning outcomes
On completion of the programme students should have shown evidence of being able:
To demonstrate an understanding of concepts, information and techniques in the field of
food science and nutrition as informed by research/scholarship in the discipline, including
knowledge of:
 the techniques and role of food preservation and processing operations
 the biochemical and chemical attributes and reactions of the major food components
 the factors impacting on food safety
 the effect of food processing on nutritional quality and understanding of the role of
processed foods in the diet
 analysis of nutrients and in vitro techniques
 role of functional foods and polyphenols in the diet.
To exhibit competence in the exercise of generic and subject-specific intellectual abilities,
including the ability to:
 critically evaluate current research, research and advanced scholarship relevant to
food science and nutrition using concepts from scholarly reviews and primary
sources of information
 demonstrate an understanding of the provisional nature of information and allow for
competing and alternative explanations
 demonstrate an understanding of the scientific method of enquiry and understand the
principles of hypothesis-lead research; apply this understanding to the planning and
implementation of an individual research project in a relevant research area
 apply their knowledge and understanding to solving complex problems by collecting
and evaluating appropriate information, and use it creatively to suggest innovations
or make decisions.
To demonstrate ability in the use and evaluation of research methods and techniques
standard to the food science and nutrition discipline, including a theoretical and practical
understanding of:
 laboratory methods used in understanding nutrient content of foods, and the effect of
processing on nutrient content;
 laboratory methods used in understanding the composition of foods;
 Health and Safety practices, including risk assessment in laboratory settings;
 to apply research skills to generate complex primary data as part of an individual
research project;
 to be aware of ethical issues and developments in understanding of nutrition.
To take a proactive and self-reflective role in working and to develop professional
relationships with others, including Self-evaluation of skills and competences leading to a
personal development plan in terms of:
 generic graduate skills;
40
Transferable (key) skills
Students will have had the opportunity to acquire the following abilities as defined in the
modules specified for the programme the skills necessary to undertake a higher research
degree in aspects of Food Science and Nutrition or relevant discipline and/or for employment
in a higher capacity in the food industry, including demonstration of:
 autonomy, self direction, initiative and effective decision making in complex and
unpredictable situations
 effective self-planning in order to prioritise and manage time and resources
 effective team work and leadership where applicable
 effective communication with individuals or groups using a range of methods and
media
 effective use of ICT methods for gathering, evaluating, analysing and presenting
information and data
 effective dissemination of research findings though an individual dissertation thesis,
an oral presentation and an oral examination
 evaluating their own achievement using reflective practice
 independent learning and the ability to work in a way which ensures continuing
professional development
 critical engagement in the development of professional/disciplinary boundaries and
norms.
Assessment
Achievement for the degree of Master (taught programme) will be assessed by a variety of
methods in accordance with the learning outcomes of the modules specified for the
year/programme and will involve the achievement of the students in:
evidencing an ability to conduct independent in-depth enquiry within the discipline.
This will be evidenced through:
 the undertaking of an independent research project
 demonstrating the ability to apply breadth and/or depth of knowledge to a complex
specialist area
 drawing on a range of perspectives on an area of study
 evaluating and criticising received opinion
 making reasoned judgements whilst understanding the limitations on judgements
made in the absence of complete data
 generation, analysis and evaluation of complex research primary data, assessed
though the writing of an individual research thesis, an oral presentation and an oral
examination.
Learning context
For Masters (Taught), Postgraduate Diploma and Postgraduate Certificate students the
learning context will include the analysis of, and decision making in, complex and
unpredictable situations. The structure of the programme will provide breadth and/or depth of
study and opportunities for drawing upon appropriate resources and techniques.
Opportunities will be provided for students to develop:
 interests and informed opinions
 their involvement in the design and management of their learning activities
 their communication of their conclusions.
41
Compulsory modules:
Candidates are expected to study the following 180 credits of compulsory modules and need
to pass 150 credits to include the compulsory to pass modules (PFP = Pass For Progress).
FOOD5045M Microbiological and Chemical Food Safety
20
credits
Semesters 1
PFP
&2
FOOD5055M Food Processing
20
credits
Semesters 1
PFP
&2
FOOD5071M Research Project
60
credits
Semester 2
FOOD5147M Diet and Cardiovascular Health
10
credits
Semester 2
FOOD5196M Impacts of Food Processing on Nutritional Quality
10
credits
Semester 2
FOOD5241M Structure and Function of Food Components
20
credits
Semesters 1
PFP
&2
FOOD5270M Food Analysis
10
credits
Semester 2
FOOD5280M Functional Foods
10
credits
Semester 2
FOOD5405M Professional Development for Employment and Research
20
credits
Semester 1
42
PFP
PFP
MSc Food Quality and Innovation
Programme code: MSC-FOOD/Q&I
Duration: 12 Months
Method of Attendance: Full Time
Programme manager: Dr Peter Ho
Contact address: p.ho@leeds.ac.uk
Total credits: 180
Entry requirements:
 BSc qualification in a Food programme or equivalent in relevant science subject
Minimum qualification 2ii.
 English requirement for international students is IELTS 6.5 or above, with a minimum
score of 6.0 in each component.
School/Unit responsible for the parenting of students and programme:
School of Food Science and Nutrition
Examination board through which the programme will be considered:
School of Food Science and Nutrition MSc Exam Board
Programme specification:
At the end of the programme students should:
 demonstrate in-depth knowledge of the scientific principles underpinning the
relationship between food quality, food safety and product design and new product
development;
 critically evaluate key issues in food legislation and novel developments pertinent to
food quality and safety that include the ISO standards for quality and food safety
management systems;
 demonstrate research skills including literature evaluations, method design, project
planning, data analysis and result dissemination;
 be confident in their own professional abilities and be aware of their limitations, be
self-evaluative, reflective practitioners and lifelong learners.
The programme will provide students with a learning environment that immerses them into
real-world situations in food product development and quality assurance through the use of
group-based learning activities that requires them to use their knowledge and skills attained
through multi-disciplinary learning modules in various scientific fields (that includes applied
food sciences, engineering and mathematical sciences, management studies).
The programme has 100 credits of modules addressing the following:
A 10 credit module (specific to this programme) in food safety and quality management will
examine ISO quality management systems (ISO9000, ISO22000), the application of Hazard
Analysis Critical Control Point (HACCP) systems, statistical process control.
A 10 credit module that addresses methods for measuring sensory, texture, rheology and
food structure and their application in research and industry. Students will receive practical
training in sensory evaluation and the use of industry standard computerised sensory tools.
A 20 credit module (specific to this programme) that will examine novel techniques used in
industry for new product development (The Stage-Gate® process, Quality Function
Deployment) and application of experimental design techniques and Kansei engineering.
Students will be introduce to management tools used in project management, assemble a
product design concept and formulate product design specification that integrates consumer
43
needs and expectations.
A 60 credit group project (specific to this programme) that will provide students with an
experience in tackling different aspects of a product development process from product
conception through to product launch. Students will apply knowledge and skills to produce a
product meeting product quality and safety requirements, conformance to food legislation
and addressing consumer preferences.
Learning outcomes
On completion of the programme students should have shown evidence of being able to
demonstrate in-depth, specialist knowledge and mastery of techniques relevant to the
scientific disciplines of Food Quality, Food Safety, Product design and new product
development and/or to demonstrate a sophisticated understanding of concepts, information
and techniques at the forefront of these disciplines, that includes a knowledge of:
 the principles of quality, quality assurance and quality management and the
application of quality tools and techniques in solving food quality control problems
procedures for implementing a Hazard Analysis Critical Control Point (HACCP)
system
 Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) prerequisite
programmes
 instrumental techniques for monitoring food quality and safety
 key issues in food legislation in the UK and internationally and its implementation in
control and management of food quality and safety
 important microbiological safety issues in food and the scientific basis of key
approaches used by the industry in order to minimise risk to consumers
 the range of chemical safety issues in food, how they are minimised and regulated
procedures for the design, application and interpretation of statistically valid sensory
analysis methods for assessing food quality, consumer choice and preferences
 scientific principles and methods for measuring food texture, structure and
rheological properties and their application in the food industry and for research
 principles and techniques involved in a food product development process
 the application of product design, sensory analysis and project management
techniques in product development
 experimental design techniques in product design, optimisation and product
formulation
 the principles underlying industrial food processing for preservation and conversion
of food commodities
 relevant heat transfer and fluid flow theory
 the theoretical basis and technology of the major food processing operations.
To exhibit mastery in the exercise of generic and subject-specific intellectual abilities
including the ability to:
 carry out basic chemical and microbiological risk assessments,
 understand the principles of audits and discuss the use of different audit tools in a
quality assurance programme
 identify, select and apply appropriate statistical process control techniques for
monitoring food quality and safety
 outline appropriate procedures in conducting a hazard analysis, and identify potential
hazards and Critical Control Points (CCPs) in a food production process
 describe sensory properties of food and select sensory analysis techniques for
measuring sensory attributes (e.g., appearance, flavour, texture)
 outline instrumental measurement techniques for food texture and discuss the
relationship between sensory and food texture attributes
 describe the use of rheology to describe the mechanical properties of solids and
liquids, characteristic behaviour of solutions, gels and dispersion
44



describe how food structure can be measured and how it relates to texture, flavour
and sensory perception of food
describe sensory properties of food and select sensory analysis techniques for
measuring sensory attributes (e.g., appearance, flavour, texture)
understand the mechanisms and principles governing food oral processing
recognise and apply appropriate.
To demonstrate a comprehensive understanding of techniques applicable to their own
research or advanced scholarship, including the ability to:
 formulate a product design specification that integrates the 'voice of the consumer' by
using the Quality Function Deployment method
 employ sensory techniques for characterising sensory attributes and determining
consumer preferences.
Transferable (key) skills
Students will have had the opportunity to acquire the following abilities as defined in the
modules specified for the programme.
The skills necessary to undertake a higher research degree in Food Science and/or for
employment in a higher capacity in the food industry or area of professional practice which
may include the demonstration of:










autonomy, self direction, initiative and effective decision making in complex and
unpredictable situations
effective self-planning in order to prioritise and manage time and resources
effectively
effective team work and leadership where applicable
effective communication with individuals or groups using a range of methods and
media
effective use of ICT methods for gathering, evaluating, analysing and presenting
information and data
effective dissemination of research findings though an individual dissertation thesis,
an oral presentation and an oral examination
ability to use computerised sensory tools to plan and design sensory tests
ability to use statistical programs for experimental design and analysis of
experimental data.
evaluating their own achievement by developing a capacity for self-audit and that of
others by participating in peer-review
self direction and effective decision making in complex and unpredictable situations
Independent learning and the ability to work in a way which ensures continuing professional
development, which includes the ability to:



work together to compose and summarise real world situations in product
development in written and oral forms as part of a team
work as part of a team to solve real world food quality and safety problems
critical engagement in the development of professional/disciplinary boundaries and
norms.
Assessment
Achievement for the degree of Master (taught programme) will be assessed by a variety of
methods in accordance with the learning outcomes of the modules specified for the
year/programme and will involve the achievement of the students in:
45




evidencing an ability to conduct in-depth enquiry as a team in the area of food
quality, food safety, product design and new product development
demonstrating the ability to apply breadth and/or depth of knowledge to a complex
specialist area drawing on a range of perspectives on an area of study
evaluating and criticising received opinion
making reasoned judgements whilst understanding the limitations on judgements
made in the absence of complete data.
Learning context
For Masters (Taught), Postgraduate Diploma and Postgraduate Certificate students the
learning context will include the analysis of and decision making in, complex and
unpredictable situations. The structure of the programme will provide breadth and/or depth of
study and opportunities for drawing upon appropriate resources and techniques.
Opportunities will be provided for students to develop:
 interests and informed opinions
 their involvement in the design and management of their learning activities
 their communication of their conclusions
Students will be expected to progress to fully autonomous study and work.
Candidates will be required to study 180 credits.
Compulsory modules:
Candidates are expected to study the following 180 credits of compulsory modules and need
to pass 150 credits to include the compulsory to pass modules (Pass For Progress).
FOOD5045M Microbiological and Chemical Food Safety
20
credits
Semesters 1
PFP
&2
FOOD5055M Food Processing
20
credits
Semesters 1
PFP
&2
FOOD5270M Food Analysis
10
credits
Semester 2
FOOD5405M Professional Development for Employment and Research
20
credits
Semester 1
FOOD5450M Industrial Project: Food Innovation
60
credits
Semester 2
FOOD5465M Food Product Design
20
credits
Semesters 1
&2
FOOD5471M Sensory: Food Texture and Structure
10
credits
Semester 2
PFP
FOOD5481M Food Quality Assurance and Control
10
credits
Semester 2
PFP
FOOD5600M Food Product Development and Sensory Analysis
10
credits
Semester 1
PFP
46
PFP
MSc Nutrition
Programme code: MSC-FOOD/N
Duration: 12 Months
Method of Attendance: Full Time
Programme manager: Dr Caroline Orfila
Contact address: c.orfila@leeds.ac.uk
Total credits: 180
Entry requirements:
 BSc qualification or equivalent in a relevant Biological, Health or Food-related
science subject
 Minimum qualification 2ii
 English requirement for international students is IELTS 6.5 or above, with a minimum
score of 6.0 in each component.
School/Unit responsible for the parenting of students and programme:
School of Food Science and Nutrition
Examination board through which the programme will be considered:
School of Food Science and Nutrition MSc Examination Board
Relevant QAA Subject Benchmark Groups:
There are no QAA Benchmarks available for programmes at MSc level.
A HESA consultation document discussing MSc benchmarks was consulted.
Programme specification:
At the end of the programme students should be able to:
 demonstrate in-depth knowledge of the scientific principles underpinning the
relationship between diet, human health and wellbeing
 critically evaluate the current issues and developments pertinent to the nutrition
discipline, and propose new insights and solutions to diet-related problems
 demonstrate research skills including literature evaluation, method design, project
planning, data analysis and result dissemination
 be confident in their own professional abilities and be aware of their limitations, be
self-evaluative, reflective practitioners and lifelong learners.
Distinctiveness of the programme
The programme will produce postgraduate graduates with the knowledge, competences and
skills to tackle situations and problems in the field of nutrition and nutritional science. The
programme is designed to equip students with subject-specific and generic graduate skills to
be successful in future graduate employment.
The MSc Nutrition Programme is Accreditated by the UK Voluntary Register of Nutritionists
and the syllabus has been designed and set according to their accreditation guidelines.
Accreditation will enhance employment prospects of graduates, and will be a distinctive
feature of the programme, as only a few MSc programmes are accredited in the UK.
The programme will foster student‟s ability to be self-evaluative and reflective practitioners,
with knowledge of their competences and skills, but also of their limitations and their training
needs. This concept will be initiated in the FOOD5405M Professional Development module,
where students will develop their own training and development plan in terms of generic
skills, and also in FOOD5410M Nutrition: Policy and Practice, where students will reflect on
their knowledge and skills as relevant to nutritional practice, but the approach will be
embedded throughout the programme.
47
The programme will use a research-led approach to deliver knowledge and skills at the
forefront of the discipline.
The project (60 credits) will be undertaken in one of the research laboratories, including the
Nutritional Epidemiology Group, or within the context of a work-based placement. The
emphasis will be placed on the generation of primary data, and the discussion of research
results in the context of current knowledge and opinions in the field.
The programme has 80 credits of core modules that will deliver essential knowledge,
competence and skill, as required for accreditation purposes (FOOD5425M Personalised
Nutrition (10 credits), FOOD5410M Nutrition: Policy and Practice (20 credits) and
FOOD5196M Impacts of Food Processing (10 credits), FOOD5510M Applied Nutritional
Epidemiology(20 credits), FOOD5515M Nutrition Through the Lifecourse (20 credits).
Learning outcomes
On completion of the programme students should have shown evidence of being able to
demonstrate an advanced understanding of concepts, information and techniques in the field
of nutrition as informed by recent research/scholarship in the discipline, including knowledge
of:
 the effect of food processing on nutritional quality and understanding of the role of
processed foods in the diet
 the biochemical and physiological basis underlying the link between diet/nutrients,
health and disease
 the scientific principles underlying nutrient requirements of individuals at different
stages of the life cycle and the concept of personalised nutrition
 the factors that influence food consumption
 the scientific, social and economic principles which inform the development of policy
and the drivers and barriers that affect policy implementation;
Exhibit competence in the exercise of generic and subject-specific intellectual abilities,
including the ability to:
 critically evaluate current research, research and advanced scholarship
relevant to nutrition using concepts from scholarly reviews and primary
sources of information
 and use this information to write an original review of the literature and
identify research needs
 demonstrate an understanding of the provisional nature of information and
allow for competing and alternative explanations
 demonstrate an understanding of the scientific method of enquiry and
understand the principles of hypothesis-lead research; apply this
understanding to the planning and implementation of an individual research
project in a relevant research area
 apply their knowledge and understanding to solving complex problems by
collecting and evaluating appropriate information, and use it creatively to
suggest innovations or make decisions.
48
Demonstrate ability in the use and evaluation of research methods and techniques standard
to the nutrition discipline, including a theoretical and practical understanding of:
 the principles of nutritional epidemiology and survey-type approaches to
investigate food and nutrient consumption, nutrient intakes, dietary habits and
health/nutritional status of individuals and populations
 laboratory methods and database methods used in understanding nutrient
content of foods and diets, and the effect of processing on nutrient content
laboratory methods used in biomarker analysis as relevant to nutrition
anthropometric methods as relevant to nutritional/health assessment
 Health and Safety practices, including risk assessment in laboratory settings
ethical considerations in relation to nutritional research
 apply research skills to generate complex primary data as part of an individual
research project.
Take a proactive and self-reflective role in working and to develop professional relationships
with others, including self-evaluation of skills and competences leading to a personal
development plan in terms of:
 generic graduate skills
 subject specific skills and competences as specified by the Association for
Nutrition‟s. UK Voluntary Register of Nutritionists, including an understanding
of legal and ethical boundaries of the profession
 demonstrate an understanding of the analysis of food composition.
Transferable (key) skills
Students will have had the opportunity to acquire the following abilities as defined in the
modules specified for the programme and the skills necessary to undertake a higher
research degree in nutrition or other relevant discipline and/or for employment in a higher
capacity in the food/health/leisure industry or as a professional nutritionist, including
demonstration of:
 autonomy, self direction, initiative and effective decision making in complex and
unpredictable situations
 effective self-planning in order to prioritise and manage time and resources
effectively
 effective team work and leadership where applicable
 effective communication with individuals or groups using a range of methods and
media
 effective use of ICT methods for gathering, evaluating, analysing and presenting
information and data, as relevant to the nutrition discipline
 effective dissemination of research findings though an individual dissertation thesis,
an oral presentation and an oral examination
 evaluating their own achievement using reflective practice
 independent learning and the ability to work in a way which ensures continuing
professional development
 critical engagement in the development of professional/disciplinary boundaries and
norms, particularly though a review of the literature in a relevant subject area, and
the undertaking of an independent research project.
Assessment
Achievement for the degree of Master (taught programme) will be assessed by a variety of
methods in accordance with the learning outcomes of the modules specified for the
year/programme and will involve the achievement of the students in evidencing an ability to
conduct independent in-depth enquiry within the discipline.
This will be evidenced through:
49
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




the undertaking of an independent research project
demonstrating the ability to apply breadth and/or depth of knowledge to a complex
specialist area
drawing on a range of perspectives on an area of study
evaluating and criticising received opinion
making reasoned judgements whilst understanding the limitations on judgements
made in the absence of complete data
generation, analysis and evaluation of complex research primary data, assessed
though the writing of an individual research thesis, an oral presentation and an oral
examination.
Learning context
For Masters (Taught) students the learning context will include the analysis of and decision
making in, complex and unpredictable situations. The structure of the programme will
provide breadth and/or depth of study and opportunities for drawing upon appropriate
resources and techniques.
Opportunities will be provided for students to develop:
 interests and informed opinions
 their involvement in the design and management of their learning activities
their communication of their conclusions.
Students will be expected to progress to fully autonomous study and work.
Compulsory modules:
Candidates are expected to study the following 180 credits of compulsory modules and need
to pass 150 credits to include the compulsory to pass modules (Pass For Progress).
FOOD5071M Research Project
60
credits
Semester 2
FOOD5147M Diet and Cardiovascular Health
10
credits
Semester 2
FOOD5196M Impacts of Food Processing on Nutritional Quality
10
credits
Semester 2
FOOD5340M Food and Cancer
10
credits
Semester 1
FOOD5405M Professional Development for Employment and Research
20
credits
Semester 1
FOOD5410M Nutrition: Policy and Practice
20
credits
Semesters 1
PFP
&2
FOOD5425M Personalised Nutrition
10
credits
Semester 2
FOOD5510M Applied Nutritional Epidemiology
20
credits
Semesters 1
PFP
&2
FOOD5515M Nutrition Through the Lifecourse
20
credits
Semesters 1
PFP
&2
50
PFP
PFP
Module Details for MSc Programmes
FOOD5016M Physical Aspects of Food
Module manager: Dr R Ettelaie
Email: r.ettelaie@leeds.ac.uk
Taught: Semester 1
Credits: 10
Pre-requisite qualifications
A BSc degree in chemistry, biochemistry, biological sciences or related science, or chemical
engineering.
This module is not approved as an Elective
Objectives
 Understanding of Thermodynamic laws and the way they govern the behaviour of
food systems
 To explain the nature of food as a medium for chemical reactions and the effects of
Physical parameters on the structures and reactivities of food components
 To examine in detail the mechanisms of non-enzymic browning, food additive-food
component reactions, and methods of control.
Syllabus
 Fundamental physical laws governing behaviour of food systems.
 Concepts of Free energy, Chemical potential and activity in foods.
 Theory of acids and bases applied to amino acids and measurements and
significance of pH in food; ionisation of proteins
 Specific and general effects of electrolytes and non-electrolytes on equilibria in
concentrated systems
 Mechanisms of reactions of sulphite and sorbic acid with food components
 Effects of surfactants on the activity and reactivity of preservatives
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
18
1.00
18.00
Practical
1
3.00
3.00
Tutorial
3
1.00
3.00
Private study hours
76.00
Total Contact hours
24.00
Total hours (100hr per 10 credits)
100.00
51
Private study
 6 hours: practical report
 15 hours: preparation for tutorial and exercises
 30 hours: reading for lectures
 25 hours: examination and preparation.
Progress monitoring
Through practical and contributions to tutorials.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
In-course
Assessment
Numerical examples class work - continuous assessment
10.00
In-course
Assessment
Laboratory class work - continuous assessment
10.00
Total percentage (Assessment Coursework)
Exams
Exam type
Unseen exam (MCQ, essays,
etc.)
20.00
Exam duration
1 hr 30 mins
% of formal assessment
80.00
Total percentage (Assessment Exams)
80.00
Reading list
The reading list is available from the Library website
52
FOOD5045M: Microbiological and Chemical Food Safety
20 credits
Module manager Professor Mike Morgan
Email: m.r.a.morgan@adm.leeds.ac.uk
Taught Semesters 1 & 2
Pre-requisite qualifications
A BSc degree in chemistry, biochemistry, biological sciences or related science, or chemical
engineering
Objectives
On completion of the module, students should:
 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 minimize risk to
consumers
 understand the range of chemical safety issues in food, how they are minimized and
regulated. In both areas, students will be expected to be knowledgeable on the
relative risks and to be able to carry out basic risk assessments.
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)
 Inherent (natural) food toxicants, their production and properties
 Mycotoxins (aflatoxins, trichothecenes, ochratoxins, and fumonisins), their
production, properties and regulation
 Food contaminants (pesticides, veterinary drug residues), 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
26
1.00
26.00
Seminar
4
1.00
4.00
Private study hours
170.00
Total Contact hours
30.00
Total hours (100hr per 10 credits)
200.00
Private study
 Private study on lecture material, directed reading and preparation for examinations:
160 hours
 Preparation for seminars: 10 hours.
53
Progress monitoring
Through attendance monitoring at lectures.
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
54
FOOD5055M: Food Processing
20 credits
Module manager Dr J Chen
Email: j.chen@leeds.ac.uk
Taught Semesters 1 & 2
Pre-requisite qualifications
Acceptance onto MSc Programme
Objectives
On completion of this module, students should be able to:
 understand the principles underlying industrial food processing for preservation and
conversion of food commodities
 understand relevant heat transfer and fluid flow theory
 understand the theoretical basis and technology of the major food processing
operations.
Syllabus
 Introduction to industrial food processing, including hygienic design and operation of
plant preparation of foods for processing
 Basic fluid flow and heat transfer theory
 Liquid/liquid and liquid/solid separation processes
 Size reduction processes
 Theory and practice of food dehydration, freezing, chilling, concentration, thermal
sterilisation, extrusion cooking, packaging
 Preservation by additives
 Packaging
 Integration of unit operations (dairy product, fruit, coffee and a baked product).
Teaching methods
Delivery type
Number
Length hours
Student hours
Revision Class
1
1.00
1.00
Class tests, exams and assessment
2
1.00
2.00
Lecture
1
1.00
1.00
Lecture
32
1.00
32.00
Practical
11
3.00
33.00
Tutorial
2
1.00
2.00
Private study hours
129.00
Total Contact hours
71.00
Total hours (100hr per 10 credits)
200.00
55
Private study
 Practical reports: 30 hours
 Preparation for tests: 10 hours
 Background reading for lectures: 64 hours
 Preparation for examination: 25 hours.
Progress monitoring
Monitoring of progress will be through continuously assessed practical reports, from midsemester tests and from tutorial work.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
In-course
Assessment
Assessment 1 at end of semester 1
15.00
Report
Practical reports
25.00
Total percentage (Assessment Coursework)
Exams
Exam type
Unseen exam (MCQ, essays,
etc.)
40.00
Exam duration
3 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
56
FOOD5071M: Research Project
60 credits
Module manager Prof Gary Williamson
Email: g.williamson@leeds.ac.uk
Taught Semester 2
Pre-requisite qualifications:
A BSc degree in chemistry, biochemistry, biological sciences or related science, or chemical
engineering.
Objectives
The application of fundamental scientific principles to solve problems in food and nutrition
research.
Learning outcomes
On completion of this module, students will have:






completed a laboratory research project or a computer based research project oral
survey based project
gained experience in the collation, analysis and presentation of scientific data,
including the use of computer packages
prepared and submitted a research paper, in a scientifically acceptable format;
developed skills in the appropriate and selective use of library resources, including
computer based search tools including online databases such as ISI Web of
knowledge, Medline and PubMed
the competence to read critically a scientific paper and to identify the key features of
the study
the competence to interpret data presented in scientific papers and to assess them
critically in order to draw appropriate conclusions
gained an understanding of a broad range of subject areas in food science, food
chemistry or in nutrition.
Syllabus
The application of fundamental scientific principles to solve problems in food or nutrition
research. Students will be given research topics relevant to the research activity of the
School and, in some cases, suggested by industrial companies.
Teaching methods
Private study hours
600.00
Total Contact hours
0.00
Total hours (100hr per 10 credits)
600.00
Private study
Library-based literature review equivalent to 7.5 credits in second semester followed by
supervised laboratory-based individual experimental research project until after the end of
semester 2.
57
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Research
Proposal
Assessment of literature review
In-course
Assessment
Continuous assessment of laboratory work
35.00
Investigative
Project
Dissertation at end of study
43.00
Oral
Presentation
Oral examination in August
13.00
Total percentage (Assessment Coursework)
9.00
100.00
58
FOOD5115M: Colloid and Dairy Science
10 credits
Module manager Dr Rammile Ettelaie
Email: r.ettelaie@food.leeds.ac.uk
Taught Semester 2
Pre-requisite qualifications
BSc Food Chemistry or related discipline.
Objectives
To understand the principles and practice of colloid science with particular reference to the
stability, structure and texture of dairy-based oil and water systems.
Syllabus
 Terminology and concepts of colloid science; creaming, aggregation, gelation
 Stabilisation by adsorbed protein; role of emulsifiers and hydrocolloids; colloidal
aspects of milk and cream; emulsion and foam formation
 Fat crystallisation and texture of water-in-oil emulsions; margarine; butter; ice-cream;
cream liqueurs.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
18
1.00
18.00
Seminar
7
1.00
7.00
Private study hours
75.00
Total Contact hours
25.00
Total hours (100hr per 10 credits)
100.00
Private study
 36 hours reading for lectures
 14 hours preparation for seminars
 25 hour exam preparation.
Progress monitoring
Through attendance at lectures and attendance and contribution to seminars.
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
59
FOOD5125M: Food Biotechnology
10 credits
Module manager Professor Gary Williamson
Email: g.williamson@leeds.ac.uk
Taught Semester 2
Pre-requisite qualifications
BSc in a science or engineering subject
Objectives
To provide an understanding of biotechnology as it relates to 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
2
3.00
6.00
Lecture
16
1.00
16.00
Seminar
2
1.00
2.00
Laboratory
Private study hours
76.00
Total Contact hours
24.00
Total hours (100hr per 10 credits)
100.00
Private study


Background reading: 30 hours
Examination and preparation for examination: 50 hours.
Progress monitoring
Attendance at lectures and laboratory classes and from contributions at seminars.
60
Methods of assessment
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
1 hr 30 mins
% of formal assessment
95.00
Total percentage (Assessment Exams)
95.00
Reading list
The reading list is available from the Library website
61
FOOD5147M Diet and Cardiovascular Health
Module manager: Dr A J Day
Email: a.j.day@leeds.ac.uk
Taught: Semester 2
Credits: 10
This module is not 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 MSc 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
62
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
Assignment
directed reading for compulsory exam question
% of formal
assessment
Total percentage (Assessment Coursework)
Exams
Exam type
Exam with advance
information on questions
0.00
0.00
Exam duration
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
63
FOOD5196M: Impacts of Food Processing on Nutritional Quality
Module manager Dr Mel Holmes
Email: prcmjh@leeds.ac.uk
Taught Semester 2
Credits: 10
Pre-requisite qualifications
First degree in a science subject
Objectives
On completion of this module students should be able to evaluate physical and chemical
effects of food processing techniques on the nutritional quality of raw materials and food
products.
Syllabus
 Nutritional significance of processed foods in the diet; effects of food processing on
nutritional quality; losses and gains of both macro and micronutrients in the food
chain
 Fortification during processing and manufacturing; nutrition labelling and nutrition
claims
 Functional foods; manufacturing and claims
 Catering technology and nutritional quality
 Kinetics of specific nutrient losses.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
17
1.00
17.00
Practical
3
3.00
9.00
Private study hours
74.00
Total Contact hours
26.00
Total hours (100hr per 10 credits)
100.00
Private study
 9 hours: laboratory reports
 30 hours: reading for lectures
 10 hours: essay preparation
 25 hours: examination and preparation
Progress monitoring
Attendance at lectures and progress in laboratory sessions and seminars.
64
Methods of assessment
Coursework
Assessment
type
In-course
Assessment
Notes
% of formal
assessment
Experimental work
20.00
Total percentage (Assessment Coursework)
Exams
Exam type
Unseen exam (MCQ, essays,
etc.)
20.00
Exam duration
1 hr 30 mins
% of formal assessment
80.00
Total percentage (Assessment Exams)
80.00
Reading list
The reading list is available from the Library website
65
FOOD5206M: GMOs, Antibodies and PCR
Module manager Professor M Morgan
Email: m.r.a.morgan@leeds.ac.uk
Taught Semester 2
Credits: 10
Pre-requisite qualifications
First degree in a science subject
Pre-requisites
FOOD5125M
Food Biotechnology
Objectives
On completion of this module student‟s should be able to:
 understand the principles of PCR
 understand the principles of polyclonal, monoclonal and recombinant antibody
production
 understand the uses and limitations of antibodies in food protein analysis
 understand the uses and limitations of PCR in food analysis
 understand the principles behind detection of GMOs in food using antibodies and
PCR.
Syllabus
The immune system; the in vitro use of antibodies; antibody production; antibody structure;
recombinant antibodies; antibody-targeted interactions; ELISA and applications in analysis of
food proteins; production of GMOs; the PCR reaction; and its use in analysis; detection of
GMOs by antibody and PCR methods; Nobel Prize winners in immunoassay and PCR.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
12
1.00
12.00
Practical
2
3.00
6.00
Seminar
3
1.00
3.00
Private study hours
79.00
Total Contact hours
21.00
Total hours (100hr per 10 credits)
100.00
Private study
 32 hours: reading for lectures
 14 hours: reports for practicals
 8 hours: report writing
 25 hours: examination and preparation.
Progress monitoring
Through practicals and attendance at lectures and seminars.
66
Methods of assessment
Coursework
Assessment
type
Notes
Written Work
1 x 1,000 word written exercise
% of formal
assessment
Total percentage (Assessment Coursework)
10.00
10.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
1 hr 30 mins
% of formal assessment
90.00
Total percentage (Assessment Exams)
90.00
Reading list
The reading list is available from the Library website
67
FOOD5235M: Food and the Allergic Reaction
10 credits
Module manager Professor Mike Morgan
Email: m.r.a.morgan@leeds.ac.uk
Taught Semester 1
Pre-requisite qualifications
Entry to a MSc Food Science scheme
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 allergens' in food products, and
how biotechnology plays a key role in scientific possibilities (positive) and public perception
(negative).
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.
Assessment of novel food proteins for allergenic potential will be described.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
12
1.00
12.00
Practical
1
3.00
3.00
Seminar
2
1.00
2.00
Private study hours
83.00
Total Contact hours
17.00
Total hours (100hr per 10 credits)
100.00
Private study
 17 hours: directed reading
 6 hours: laboratory report
 5 hours: preparation for seminars
 25 hours: examination and preparation
 30 hours: reading for lectures.
68
Progress monitoring
Attendance at lectures and contributions to seminars.
Methods of assessment
Coursework
Assessment
type
Notes
Report
Practical report
% 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
69
FOOD5241M: Structure and Function of Food Components
20 credits
Module manager Professor B.S. Murray
Email: b.s.murray@leeds.ac.uk
Taught Semesters 1 & 2
Objectives
On completion of this module, students should:
 be able to understand the structure of protein, carbohydrate, and lipids
 be able to understand the functional properties of these molecules in foods and relate
structure to functionality
 understand the nature and properties of enzymes, especially of these oxidising
enzymes, proteolytic enzymes, esterases and other hydroltytic enzymes important in
foods
 understand the relation of structure to colour
 know of the chemical contribution to flavour
 also be able to understand the physical properties of micronutrients and their
chemical reactivity.
Learning outcomes
On completion of this module, students will know and understand:
 about the structure of proximate food components and be able to relate this to
function within the food
 about enzyme action and how enzymes are involved in producing food properties
and use in foods
 about the chemical nature of food colour and flavour
 about the physical properties of micronutrients and their chemical reactivity.
Syllabus






Protein structure, types of protein structure in foods, relationship of 2 degree & 3
degree structure to 1 degree structure
Amino acid side chain interactions. Food processing affects on protein structure and
interactions in food matrix. Functional properties of proteins, denaturation,
aggregation and gelation
Monosaccharide and polysaccharide structures. Gelation properties. Modification of
starch and effects on properties
Lipid structure and classification. Crystallisation, crystal structure and polymorphism
Physical importance and measurement of solid fat content. Microbiological stability,
texture, mouthfeel, taste, spreadability, colour and physical stability of margarine
Enzyme kinetics and denaturation. Proteolytic enzymes in foods. Oxidising enzymes
and Micronutrients, physical properties and chemical reactivity.
70
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
20
1.00
20.00
Practical
39
1.00
39.00
Private study hours
141.00
Total Contact hours
59.00
Total hours (100hr per 10 credits)
200.00
Private study
 33 hours: Practical reports
 6 hours: Directed reading
 102 hours: Background reading, preparation and examination
Progress monitoring
Weekly laboratory reports
Methods of assessment
Coursework
Assessment
type
Notes
Practical
Laboratory class work
% of formal
assessment
25.00
Total percentage (Assessment Coursework)
Exams
Exam type
Unseen exam (MCQ, essays,
etc.)
25.00
Exam duration
3 hr 00 mins
% of formal assessment
75.00
Total percentage (Assessment Exams)
75.00
Reading list
The reading list is available from the Library website
71
FOOD5270M: Food Analysis
10 credits
Module manager Mr Paul Kajda
Email: P.K.Kajda@food.leeds.ac.uk
Taught Semester 2
Objectives
On completion of this module, students:





should be able to analyse a food for major nutrients, and understand the limitations of
the procedures
will understand chemical methods used to assess bioavailability, and will gain
laboratory experience in some procedures to assess bioavailability
will understand HPLC and GLC techniques, their role and limitations in analysis of
nutrients
will be able to design an analytical protocol and apply this in the laboratory
will gain laboratory experience in analysis of nutrients, and in planning laboratory
experimentation.
Skills outcomes
 Laboratory skills
 Planning skills
 Presentation and problem solving
 Group working
 Numeracy and data evaluation skills
 Recording and use of analytical data
 Technical report writing skills.
Syllabus





Introduction and analytical planning
Methods of calibration and assessment of errors
Theory and practice of selected techniques used in food analysis including
spectroscopic, chromatographic, electrophoretic, and immunological methods
Chemical methods used to assess bioavailability of selected nutrients
The practical component will provide experience of some techniques described in
lectures and will include an open ended problem requiring analytical planning.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lecture
18
1.00
18.00
Practical
6
3.00
18.00
Private study hours
64.00
Total Contact hours
36.00
Total hours (100hr per 10 credits)
100.00
72
Private study
 10 hours: prep work for practical assignment
 15 hours: report writing
 18 hours: reading for lectures
 22 hours: examination work
Progress monitoring
Progress is monitored through attendance and periodic laboratory reports and prep work for
practical exercise.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Practical
Practical component
20.00
Total percentage (Assessment Coursework)
Exams
Exam type
Unseen exam (MCQ, essays,
etc.)
20.00
Exam duration
1 hr 30 mins
% of formal assessment
80.00
Total percentage (Assessment Exams)
80.00
Reading list
The reading list is available from the Library website
73
FOOD5280M: Functional Foods
10 credits
Module manager Professor M. Morgan
Email: m.r.a.morgan@leeds.ac.uk
Taught Semester 2
Objectives
On completion of this module, students will have an understanding of the health, scientific,
regulatory and 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
Investigation into functional components of commercially available functional foods.
Teaching methods
Delivery type
Number
Length hours
Student hours
16
1.00
16.00
Lecture
Private study hours
84.00
Total Contact hours
16.00
Total hours (100hr per 10 credits)
100.00
Private study



32 hours: 16 x 2 hours reading per lecture
16 hours: directed reading and preparation12 hours:
24 hours: Private study and preparation for examinations
Progress monitoring
From attendance at lectures
74
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Assignment
20.00
Total percentage (Assessment Coursework)
20.00
Exams
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
2 hr
% of formal assessment
80.00
Total percentage (Assessment Exams)
80.00
Reading list
The reading list is available from the Library website
75
FOOD5340M Food and Cancer
Module manager: Professor M Morgan
Email: m.r.a.morgan@leeds.ac.uk
Taught: Semester 1
Credits: 10
This module is not 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? - Is 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 (eg 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
un-based 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?
76
Teaching methods
Delivery type
Number
Length hours
Student hours
2
1.00
2.00
20
1.00
20.00
Presentation
Lecture
Private study hours
80.00
Total Contact hours
22.00
Total hours (100hr per 10 credits)
102.00
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
Unseen exam (MCQ, essays,
etc.)
Exam duration
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
77
FOOD5405M: Professional Development for Employment and Research
Module manager Prof M Rappolt
Email: m.rappolt@leeds.ac.uk
Taught Semester 1
Credits: 20
Pre-requisite qualifications
Relevant undergraduate qualification
Module summary
This module will allow students to assess their own training needs in terms of subject
specific and interpersonal skills that essential for a career in food science and nutrition. This
module will demonstrate the importance of the scientific method and research design for
successful problem solving.
By the end of the module, students will be confident in information retrieval, literature
evaluation, scientific writing.
The module will also cover the principles and applications of scientific design (including
hypothesis testing) and practical experimentation, data analysis and basic statistics, as
relevant to the discipline.
Objectives
The module aims to:
 foster students ability to be self-evaluative and to identify their training needs through
completion a personal development plan
 develop academic graduate skills relevant to research and graduate employment in
food science and nutrition, including information retrieval and evaluation, scientific
writing, oral presentation, research design and hypothesis testing, generic laboratory
skills, data analysis and manipulation, and basic statistics.
Learning outcomes
Upon completion of the module, students should be able to:






evaluate their own competencies and skills and indentify needs for further training as
part of a personal development plan
demonstrate information retrieval skills, including the use of literature databases and
critically evaluate information provided by primary and secondary sources of
information
apply the scientific method of hypothesis-led research and select an appropriate
research design to investigate a relevant issue/problem
demonstrate practical laboratory skills generic to the food and nutrition discipline
demonstrate data analysis skills including methods in data manipulation and basic
statistics, the use of IT database, data handling and statistical software
demonstrate written communication and oral skills in the context of scientific
dissemination.
78
Skills outcomes
 Practical and numeracy relevant to research/employment in food science and
nutrition
 Information retrieval and evaluation
 Scientific writing
 Qualitative and quantitative methods of data analysis
 IT and statistical tools relevant to research/employment in food science and nutrition.
Syllabus
Students will identify their own needs for training but will need to demonstrate competency
and skill in all areas of the syllabus.
The module will be taught through a series of workshops that will include: literature retrieval
and how to avoid plagiarism, literature evaluation, scientific writing, the scientific method and
scientific design, hypothesis testing, practical experimentation, data analysis and basis
statistics, study skills.
Teaching methods
Delivery type
Number
Length hours
Student hours
Computer Class
5
3.00
15.00
Practical
3
3.00
9.00
Seminar
8
2.00
16.00
Tutorial
2
0.50
1.00
Independent online learning hours
12.00
Private study hours
147.00
Total Contact hours
41.00
Total hours (100hr per 10 credits)
200.00
Private study
- Preparation of personal development plan, and end of module review: 6 hours
- Preparation for seminars and tutorials: 20 hours
- Preparation for practicals: 3 hours
- Completion of literature evaluation workbook (30%): 36 hours
- Completion of data analysis workbook (30%): 36 hours
- Completion of practical workbook (30%): 36 hours.
- Preparation for presentation (10%): 10 hours
Progress monitoring
The training needs will be discussed individually with personal tutors during the scheduled
tutorials, one at the start and one at the end of the module.
Formative feedback will be provided during training sessions, and written feedback will be
provided upon marking of the workbooks.
79
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Literature
Review
Literature review workbook
30.00
Computer
Exercise
IT workbook
30.00
Practical
Practical workbook
30.00
Oral
Presentation
7 min
10.00
Total percentage (Assessment Coursework)
100.00
Reading list
The reading list is available from the Library website
80
FOOD5410M: Nutrition: Policy and Practice
20 credits
Module manager Dr Charlotte Evans
Email: c.e.l.evans@leeds.ac.uk
Taught Semesters 1 & 2
Pre-requisite qualifications
Relevant undergraduate qualification
Module summary
 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 5-a-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.
The module will review the role of nutritionists as health professionals, including a personal
review of abilities and limitations within the practice setting.
Objectives
The module aims to:
 introduce students to the legislative and advisory bodies that inform, formulate and
implement nutritional 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
 allow students to reflect on their individual knowledge, skills, abilities and
competences as relevant to the nutrition profession.
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
 design material to be used in health promotion aimed to communicate nutritional
policy to a range of audiences
 evaluate the effectiveness of a health promotion campaign using a questionnairebased survey.
81
Skills outcomes
 Ability to use a scientific evidence base to develop practice in nutrition
 Ability to design a questionnaire-based survey
 Ability to communicate complex scientific information to a lay-audience
 Awareness of ethical issues in relation to survey work, consent and use of human
data
 Awareness of the code of practice for the UK voluntary register of nutritionists.

Syllabus
Nutritional Policy is ever-evolving, with new policy being developed as new evidence
emerges. Therefore, the syllabus will evolve accordingly and relevant policies will be
discussed according to their timely relevance.

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




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).
Review of the scientific evidence supporting current policies (e.g. School Meals, 5-aday, Maternal nutrition, Supplementation, Fortification, 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 also be discussed in relation to its impact on population
food choice.
The module will also allow students to undertake a reflective assessment of their
knowledge, skills and competences relevant to the nutrition profession and nutrition
practice.
Teaching methods
Delivery type
Number
Length hours
Student hours
Lectures
10
1.00
10.00
Seminar
5
1.00
5.00
Tutorial
1
0.50
0.50
Private study hours
184.50
Total Contact hours
15.50
Total hours (100hr per 10 credits)
200.00
82
Private study
 Directed reading for lectures: 30 hours
 Additional reading/study: 49.5 hours
 Preparation for seminars: 15 hours
 Preparation of portfolio assignments: 30 hours
 Preparation and evaluation of health promotion campaign: 30 hours
 Preparation of reflective journal: 30 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
Reflective log
1,500 words
20.00
Portfolio
4,000
40.00
Group Project Various Media
40.00
Total percentage (Assessment Coursework)
100.00
Reading list
The reading list is available from the Library website
83
FOOD5425M: Personalised Nutrition
10 credits
Module manager Professor Janet Cade
Email: j.cade@leeds.ac.uk
Taught Semester 1
Objectives
The module aims to:
 develop knowledge and understanding of the scientific principles underpinning the
relationship between diet/food/nutrients and lifestyle
 develop knowledge and understanding of the concept of personalised nutrition,
including the role of diet-gene interactions, and the role of the environment on
nutritional health outcomes
 develop understanding of the relationship between physical activity and nutrition in
the context of weight management
 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 consequence of nutrient deficiencies and excess and their relation to
human health/wellbeing and disease
 explain the role of diet and physical activity in weight management
 use dietary assessment techniques and dietary reference values to evaluate diets of
individuals and formulate strategies to improve diets, according to recommendations
and personal circumstances and preferences, setting achievable targets for health
improvement
 discuss how nutrients may affect individuals/groups of individuals though diet-gene
interactions
 discuss the effect of the environment, including geopolitical, cultural and
socioeconomic factors, on diets, food consumption and health patterns.
Skills outcomes
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


Diet evaluation techniques
Health assessment, physical and clinical symptoms of diet-related disease
Counselling skills
Use of dietary reference values.
Syllabus
Genetics: - taste genetics, nutrigenomics, epigenetics, hemochromatosis.
Lifestyle: - diet and activity, causes of obesity, functional foods, diet intervention.
Advice: - counselling skills, ethics, registered nutritionist status, case study.
84
Teaching methods
Delivery type
Number
Length hours
Student hours
In Course Assessment
1
20.00
20.00
Case Study
1
20.00
20.00
Lecture
15
1.00
15.00
Practical
1
2.00
2.00
Private study hours
43.00
Total Contact hours
57.00
Total hours (100hr per 10 credits)
100.00
Private study
43 hours: directed reading for lectures
Progress monitoring
Students will have opportunities to obtain formative feedback during the lectures. Progress
will be formally monitored through course-work assignment and group case study.
Methods of assessment
Coursework
Assessment
type
Notes
Case Study
Portfolio of advice for individual case
50.00
Assignment
Individual 2,000 word report
50.00
Total percentage (Assessment Coursework)
100.00
% of formal
assessment
Reading list
The reading list is available from the Library website
85
FOOD5450M: Industrial Project: Food Innovation
60 credits
Module manager Dr Peter Ho
Email: p.ho@leeds.ac.uk
Taught Semester 2
Pre-requisites
FOOD5460M
FOOD5470M
FOOD5480M
Food Product Design and Development
Sensory Properties, Food Texture and Structure
Monitoring and Control of Food Quality and Safety (Food Safety and
Quality Management)
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 develop a food product in a "realworld" 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:
 apply the principles and techniques of quality design, sensory analysis, quality
assurance and project management in the design and development of new food
products
 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
 understand the basic principles and practices of cleaning and sanitation in food
processing operations and the importance of hygiene design of food processing
equipment
 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
 use appropriate quality assurance and management systems, HACCP and Good
Manufacturing Practice in evaluating product quality and safety specifications.
Learning outcomes
On completion of this module students will be better able to:





apply basic project management tools for managing a food product development
project
use techniques of design of experiments (DOE) for product reformulation and
optimisation
employ sensory techniques for characterising sensory attributes and determining
consumer preferences
recognise product marketing requirements in product development
understand requirements and procedures for a product launch and product launch
86









review
propose and illustrate an appropriate food production process, appropriate food
processing and packaging equipment
propose a product and process specifications for a new food production process
Assess the shelf-life of a food product
propose criteria for adequate food plant sanitation and develop guidelines for the
production of safe and quality food.
propose adequate and appropriate methods for the packaging of the food product
that meet quality and safety requirements;
evaluate a food production process and the conformance of a food product to
appropriate food national, European and international legislation
propose a prerequisite programme for a new production process that includes Good
Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) for the safe
production and handling of food
apply the principles of HACCP, by conducting a hazard analysis and identifying
Critical Control Points (CCPs) for a new food production process
propose an appropriate quality control programme for monitoring quality and safety
for a new food production process.
Skills outcomes
On completion of this module students will be better able to:




work together as a team to address real world situations in product development
use computerised sensory tools to plan and design sensory tests
use statistical programs for experimental design and analysis of experimental data
participate in peer-review and develop a capacity for self-audit.
Syllabus
Students will work in teams on the development of a name food product, which will include
product reformulation and optimisation, designing an industrial process line, identifying
critical process parameters affecting food quality and safety, preliminary optimisation of
process parameters and/or quality factors, designing a quality control and quality assurance
system that includes a HACCP assessment of the production process.
Teaching methods
Delivery type
Group Project
Class tests, exams and assessment
Project management meetings
Private study hours
Total Contact hours
Total hours (100hr per 10 credits)
Number
1
3
9
87
Length hours
326
1
1
Student hours
326
3
9
262
338
600.00
Private study
- Research, group project discussion meetings, reflective journal: 194 hours.
- Report writing for project: 68 hours.
Progress monitoring
Team will be required to prepare a project management report and hold project team
meetings and discuss progress with project supervisors; Blog and group wiki entries on VL
Methods of assessment
Coursework
Assessment
Notes
type
Project*
Project reports and presentations
Group
scoring rubric for performance and project management wiki
performance
and skills
Reflective
Online blog with evidences
journal
Total percentage (Assessment Coursework)
*Includes peer assessment
Reading list
The reading list is available from the Library website
88
% of formal
assessment
65
20
15
100.00
FOOD5465M Food Product Design
Module manager: Dr Peter Ho
Email: p.ho@leeds.ac.uk
Taught: Semesters 1 & 2
Credits: 20
This module is not approved as an Elective
Module summary
An understanding of the chemistry of food is an important aspect in the design of a new food
product. New food products can be design using knowledge of the functional properties of
food components and understanding the determinants of consumer preferences and food
choice. The module will examine how structure and functionality of food components affects
food quality and the application of experimental design in the design of new food products.
Objectives
On completion of this module students will be better able to:
1) Understand the structure and functional properties of food components
2) Understand and describe the techniques involved in a food product development process;
3) Apply experimental design techniques in product design, optimisation and product
formulation.
Learning outcomes
On completion of this module students will be better able to:
1. Understand the structure of protein and carbohydrates;
2. Understand the functional properties of these molecules in foods and relate structure to
functionality;
3. Understand the nature and properties of enzymes, especially of these oxidising enzymes,
proteolytic
enzymes, esterases and other hydrolytic enzymes important in foods;
4. Understand the effect of structure on colour;
5. Understand the chemical contribution to flavour;
6. Understand the principles and techniques applied in the design and product development
process
7. Assemble a product and packaging design concept;
8. Formulate a product and packaging design specification that integrates the 'voice of the
consumer'
by using the Quality Function Development method
9. recognise and apply appropriate experimental design techniques in a product
development process
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 statistical software for experimental design and analysis of experimental data.
4. plan, organise and manage product development projects with project management and
product
design tools
5. Participate in peer-review and develop a capacity for self-audit.
89
Syllabus
- Protein structure, types of protein structure in foods, relationship of 2 degree & 3 degree
structure to 1
degree structure.
- Amino acid side chain interactions. Food processing affects on protein structure and
interactions in food
matrix. Functional properties of proteins, denaturation, aggregation and gelation.
- Monosaccharide and polysaccharide structures. Gelation properties. Modification of starch
and effects on
properties.
- Enzyme kinetics and denaturation. Proteolytic enzymes in foods.
- Techniques and stages in new product development
- Quality Function Deployment
- The Stage-Gate® process
- Experimental designs in product development
- Response surface methodology
Teaching methods
Delivery type
Number
Length hours
Student hours
8
2.00
16.00
Group Project
10
4.00
40.00
Lecture
20
1.00
20.00
Computer Class
Private study hours
124.00
Total Contact hours
76.00
Total hours (100hr per 10 credits)
200.00
Private study
- Research, group project discussion meetings and report writing: 74 hours.
- Background reading, preparation and examination: 50 hours
Progress monitoring
- Project practical performance assessment and group management meetings
- Verbal presentations of project progress
- peer and self assessments
90
Methods of assessment
Coursework
Assessment
type
Notes
Assignment
8000 presentation and report with peer assessment
% of formal
assessment
Total percentage (Assessment Coursework)
Exams
Exam type
Unseen exam (MCQ, essays,
etc.)
50.00
50.00
Exam duration
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
91
FOOD5471M Sensory: Food Texture and Structure
Module manager: Dr Peter Ho
Email: p.ho@leeds.ac.uk
Taught: Semester 2
Credits: 10
Pre-requisites
FOOD5460M
Food Product Design and Development
This module is not approved as an Elective
Module summary
This module will examine techniques used in the analysis of sensory properties, food texture
and structure. It is also aimed at providing practical training in sensory analysis techniques
and statistical methods for the analysis of sensory data.
Objectives
On completion of this module students will be better able to:
1) Design, apply and interpret statistically valid sensory analysis methods to assess food
quality and
consumer preferences
2) Describe the scientific principles and methods for measuring food texture, structure and
rheological
properties and their application in the food industry and for research.
Learning outcomes
On completion of this module students will be better able to:
1. 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
2. Outline instrumental measurement techniques for food texture and discuss the
relationship between
sensory and food texture attributes
3. Describe the use of rheology to describe the mechanical properties of solids and liquids,
characteristic behaviour of solutions, gels and dispersions
4. Describe how food structure can be measured and how it relates to texture, flavour and
sensory
perception of food
5. Understand the mechanisms and principles governing food oral processing.
Skills outcomes
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 packages to analyse data from a range of different sensory analysis tests
used in
quality control, new product development and research.
Syllabus
- Measurement methods for monitoring and control
- The analysis and presentation of sensory data and experimental design
- Sensory Panels and sensory tests
92
- Methods for measuring food texture and rheological properties in foods and on-line
measurements
- Measuring food structure
- Oral processing and sensory perception.
Teaching methods
Delivery type
Number
Length hours
Student hours
Computer Class
3
2.00
6.00
Practical Demonstration
3
1.00
3.00
21
1.00
21.00
Lecture
Private study hours
70.00
Total Contact hours
30.00
Total hours (100hr per 10 credits)
100.00
Private study
- Research, directed reading and report writing - 34 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
x2
10.00
In-course
Assessment
MCQs; True/false and short answers*
50.00
Total percentage (Assessment Coursework)
Exams
Exam type
Unseen exam (MCQ, essays,
etc.)
60.00
Exam duration
1 hr
% of formal assessment
40.00
Total percentage (Assessment Exams)
40.00
Reading list
The reading list is available from the Library website
93
FOOD5481M Food Quality Assurance and Control
Module manager: Dr Peter Ho
Email: p.ho@leeds.ac.uk
Taught: Semester 2
Credits: 10
This module is not approved as an Elective
Module summary
The monitoring and control of the quality and safety of foods during the food production
process is an essential part of ensuring that the consumer receives food products that are
not only safe to consume but also reaches them with the desired level of quality both in
terms of their sensory attributes and nutritional composition. 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 examines techniques for the monitoring and control of food quality and
food safety
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
controlling the quality and safety of food
2) Describe instrumental techniques for monitoring food quality and safety
3) Outline key issues in food legislation and its implementation in control and management
of food
quality and safety
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. Describe different instrumental techniques and their application in detection, monitoring
and the
control of food quality and safety problems
4. Understand how food legislation is enacted and enforced, in the UK and internationally
Skills outcomes
On completion of this module students will be better able to work as part of a team to solve
real world food
quality and safety problems.
Syllabus
- Quality Management, Quality assurance and quality control
- Auditing in the food industry
- Measurement methods for monitoring and control
- Food Legislation
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Teaching methods
Delivery type
Number
Length hours
Student hours
8
2.00
16.00
14
1.00
14.00
Seminars
Lecture
Private study hours
70.00
Total Contact hours
30.00
Total hours (100hr per 10 credits)
Private study
Reading and writing reports: 35 hours
Preparation for exams: 40 hours
100.00
Progress monitoring
From attendance and practical reports throughout the semester
Methods of assessment
Coursework
Assessment
type
Notes
Presentation
Report and seminar presentation
% of formal
assessment
Total percentage (Assessment Coursework)
Exams
Exam type
Unseen exam (MCQ, essays,
etc.)
20.00
20.00
Exam duration
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
95
FOOD5510M Applied Nutritional Epidemiology
Module manager: Prof. Janet Cade
Email: j.e.cade@leeds.ac.uk
Taught: Semesters 1 & 2
Credits: 20
This module is approved as an Elective
Module summary
Module objectives and knowledge outcomes will be achieved primarily through the use of
seminars and hands on practicals. Students interested in this module as an elective should
take note of module prerequisite qualifications, which are prior study of a relevant health
and/or science module. Please contact the module leader for advice. Enrolment in this
module is restricted to 30 students; students for whom this module is compulsory will have
priority.
Objectives
The module aims to:
1) develop an understanding of concepts, information and research methods for studying
nutrition & health 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 an understanding of the principles of nutritional epidemiology;
5) develop awareness of the limitations of scientific research & particular problems
associated with measuring food and nutrient intake;
6) develop awareness of the ethical considerations that have to be taken into account during
study design;
7) to gain an in-depth understanding of core tools used by nutritional epidemiologists to
study nutrition in both clinical and public health contexts;
8) to obtain research skills by primary data collection and analysis of population based
nutritional data
9) provide examples of top-class research in the field of nutrition and health.
Learning outcomes
On completion of this module students will 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.
7. Choose and use a range of appropriate quantitative dietary assessment methods to
investigate public health nutrition problems.
8. Design, plan and execute a small scale research project to assess diet.
9. Appropriately present and analyse nutritional data and report results.
10. Appreciate the design of research protocols suitable for a variety of different contexts in
nutrition research
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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.
- design and analysis of dietary assessment tools
- evaluation of nutritional epidemiological research studies
Syllabus
Students will be introduced to key concepts and methodology in relations to the module's
objectives. The seminars will also introduce students 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 nutritional epidemiology & epidemiological principles
• Methods used to measure food consumption and nutrient intake in population studies
• Food frequency questionnaire design
• Sources of nutritional data
• Food composition tables
• Nutritional biomarkers
• Anthropometric measurement
• Assessment of overweight and obesity
• Statistical approaches to comparison of dietary methods and testing differences in
continuous and categorical data
• Development of statistical models to analyse research data, including introduction to the
statistical concepts of adjusting for confounders using regression models
Teaching methods
Delivery type
Number
Length hours
Student hours
4
3.00
12.00
Lecture
14
1.00
14.00
Seminar
2
2.00
4.00
Tutorial
5
1.00
5.00
Computer Class
Private study hours
165.00
Total Contact hours
35.00
Total hours (100hr per 10 credits)
200.00
Private study
Students are expected to engage in course materials and reading well in advance of contact
hours. The course handbook & timetable is organised with clear instructions as to
preparatory work to be undertaken prior to each session. Materials are designed and
ordered to first introduce major concepts and then to add more advanced or refined topics
that can be engaged in seminars and practicals.
97
In addition, the group work practical has been designed for students to use a new on-line
dietary assessment research tool and to test this out in comparison to a standard method.
Students will have to undertake fieldwork to try out the tools, undertake data entry and
analysis as part of their private study.
Breakdown of 165 hrs private study:
• Background reading – 20hr
• Completing dietary assessment tools – 5hr
• Meal planning exercise – 5hr
• Group paper review and presentation preparation – 10hr
• Project group preparation – 20hr
• Project data collection and data entry – 30hr
• Project data analysis – 20hr
• Statistics practical – 10hr
• Project presentation preparation – 10hr
• Exam revision – 35hr
Progress monitoring
Students are expected to contribute to group presentations on two occasions. 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
Report
Research project report and analysis
Oral
Presentation
Presentation of research project
Computer
Exercise
Statistics work book
20.00
In-course
MCQ
1hr MCQ
50.00
% of formal
assessment
Total percentage (Assessment Coursework)
25.00
5.00
100.00
Reading list
The reading list is available from the Library website
98
FOOD5515M Nutrition Through the Lifecourse
Module manager: Dr Victoria Burley
Email: v.j.burley@leeds.ac.uk
Taught: Semesters 1 & 2
Credits: 20
This module is approved as an Elective
Module summary
Module aims and learning outcomes will be achieved primarily through the use of seminars
with small group exercises, lectures and guest lectures with expertise on relevant topics.
Students interested in this module as an elective should take note of module prerequisite
qualifications. Enrolment in this module is restricted to 30 students; students for whom this
module is compulsory will have priority.
Objectives
The module aims to:
1) To develop students‟ knowledge and understanding of the role of diet, foods and nutrients
in the maintenance of health throughout the human lifecycle
2) Promote an understanding of the role of nutrients in key physiological processes
underpinning human growth, development and repair at different stages of the lifecycle and
improve understanding of the relationship between physiological status and nutritional
demand
3) Introduce students to research literature in nutritional science and promote awareness of
the many links between diet and disease through the life course
4) Initiate students‟ ability to propose sustainable solutions to real-life nutritional situations
Learning outcomes
On completion of this module students will:
1. Have an improved understanding of the role of nutrients in human health at different
stages of the life course
2. Have an improved understanding of dietary requirements and nutritional issues
concerning vulnerable population groups such as children, pregnant women and the elderly
3. Be able to identify, using population-based dietary intake data, populations „at risk‟ of poor
nutritional status
4. Have an improved understanding of how scientific evidence is used to make dietary
recommendations, and how these recommendations should be applied in different
population groups.
5. Have an appreciation of the multi-factorial nature of the influence of food choice and how
this may have an impact on efforts to improve diets.
6. Have an awareness of the global distribution of nutrition related health problems.
7. An awareness of some of the large nutrition surveys that are used to study nutrition in
populations
8. Evaluate the tools used for assessment of nutritional status at different stages of the life
cycle
9. Explain the rationale behind nutritional.
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Skills outcomes
- Ability to interpret nutritional assessment information in relation to an individual‟s goals and
preferences, and how to modify nutritional intake taking into account occupation, individual
preference, religious and cultural practices
- Ability to use a scientific evidence base to develop practice in nutrition
Syllabus
Defining nutritional status
Dietary reference values and dietary guidelines
Factors affecting food choice
Dietary issues through the life course including:
Infants, Children and adolescents
Pre-conception, Pregnancy
Older adults
At each stage, discussion of influences on nutritional requirements, adequacy of intakes in
the UK, identification of key nutritional issues and approaches for rectification.
Within each life stage, key public health nutrition challenges, including aspects of:
Diet and dental health
Diet and cancer
Diet and cardiovascular disease
Diet and diabetes
Diet and bone health
The impact of obesity in childhood, pre-conceptually, during pregnancy and in adulthood
Teaching methods
Delivery type
Number
Length hours
Student hours
1
2.00
2.00
30
1.00
30.00
presentation
1
1.00
1.00
Seminar
4
1.00
4.00
Tutorial
2
1.00
2.00
On-line Learning
Lectures
Independent online learning hours
10.00
Private study hours
151.00
Total Contact hours
39.00
Total hours (100hr per 10 credits)
200.00
Private study
Independent online learning will include use of videos, audio material, and preparation of
blogs via the VLE, as well as some external resources such as current media coverage of
nutrition topics. Students are expected to engage in course materials and reading well in
advance of contact hours. Materials are designed and ordered to first introduce major
concepts of nutritional requirements in adults, including setting dietary reference values and
then to progress through the lifecourse to appreciate how nutritional demand changes by
age and during pregnancy and lactation. Set reading is provided from core text books and
selected journal articles which are linked through the VLE.
I
100
Independent online learning using material from VLE: 10 hours
Directed reading for lectures: 50 hours
Additional reading/study: 40 hours
Preparation for seminars: 10 hours
Writing of pregnancy data analysis assignment: 10 hours
Preparation of individual presentation: 11 hours
Preparation and revision for exams: 20 hours
Progress monitoring
Active participation in seminars and tutorials.
Submission of formatively assessed blogs on the VLE
Completion of assessments.
Methods of assessment
Coursework
Assessment
type
Notes
% of formal
assessment
Oral
Presentation
Individual presentation of key nutrient
20.00
Computer
Exercise
2500 combined write-up of data-analysis session, plus
essay style discussion of one nutrient of choice
20.00
Total percentage (Assessment Coursework)
Exams
Exam type
Unseen exam (MCQ, essays,
etc.)
40.00
Exam duration
2 hr
% of formal assessment
60.00
Total percentage (Assessment Exams)
60.00
Reading list
The reading list is available from the Library website
101
FOOD5600M Food Product Development and Sensory Analysis
Module manager: Dr Peter Ho
Email: p.ho@leeds.ac.uk
Taught: Semester 1
Credits: 10
This module is not approved as an Elective
Module summary
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) Understand the principles and techniques for sensory measurement and analysis
Learning outcomes
On completion of this module students will be better able to:
1. 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
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 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)
Methods of assessment
100.00
Exams
102
Exam type
Exam duration
Unseen exam (MCQ, essays,
etc.)
0 hr 45 mins
50.00
Unseen exam (MCQ, essays,
etc.)
1 hr 30 mins
50.00
Total percentage (Assessment Exams)
% of formal assessment
100.00
Reading list
The reading list is available from the Library website
103