Food Quality, Safety and Nutrition with Professional Studies
In Belfast City
Belfast city (Northern Ireland)
Different dates available
Overview This degree programme is about gaining the knowledge and understanding of three key areas in relation to food production and consumption. Food Quality concerns the 'fitness for purpose' of our food in terms of appearance (eg colour and surface qualities, texture, flavour and odour) and how these can be improved. Food Safety considers the physical, microbiological and chemical aspects of our food, which may be harmful to human health and how these can be minimised. Nutrition concerns the nutrient supply from foods necessary to support the human body in health and during ill health throughout all life stages. The degrees emphasise the inter-relationship between these areas and their equal importance in food production. Why Queen's?Awards/Prizes: all students undertake the Chartered Institute of Environmental Health Level 3 Award in Food Safety Supervision for Manufacturing as part of the module in Hygienic Food Processing and are considered for the City & Guilds Licentiateship Award from their work placement. Yakult provides prizes for the best overall final year student and the best Honours project in final year. Safe Food also provides a prize for the best essay in the final year module 'Food Quality and Safety'. Placement: between Stages 2 and 3 students taking the three-year degree undertake a work placement of at least 16 weeks and students taking the four-year degree undertake a work placement of at least 46 weeks. For many students this is the most important aspect of the degree, enabling them to experience the types of jobs which are available on graduation and through the preparation of CVs, interviews, etc ensuring they are well prepared for the job market. Flexibility: the unique flexible design of these degrees enables transfer to the MSci Food Science and Food Security degree up until the end of Stage 2...
To take into account
Entry Requirements In addition to the entrance requirements below, it is essential that you read the How We Choose Our Students pdf prior to submitting your UCAS application. ENTRANCE REQUIREMENTS A-level: BBB including Biology and Chemistry + GCSE Mathematics grade C OR ABB including Biology or Chemistry or Double Award Applied Science + GCSE Biology and Chemistry grade C or GCSE Double Award Science grades CC + GCSE Mathematics grade C. BTEC Extended Diploma: A relevant Food/Science BTEC Extended Diploma with 100 credits at Distinction...
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- Quality Training
- Food safety
- Food Hygiene
- Clinical Nutrition
- Learning Teaching
- Product Development
- Environmental Health
Course Content (including module information)
We aim to deliver a high-quality learning environment that embeds intellectual curiosity, innovation and best practice in learning, teaching and student support to enable students to achieve their full academic potential, and these degrees have been developed in consultation with employers, industry and academics to offer students a curriculum designed to enhance employability and graduate skills. They combine scientific knowledge with interpersonal, entrepreneurial, innovational thinking and management skills.
The subjects studied are wide ranging and include food (biochemistry, chemistry, commodities, hygiene, marketing, microbiology, policy, processing, product development, psychology, quality and safety), fundamental and clinical nutrition, human physiology, diet and health as well as business innovation and entrepreneurship.
Students must take the equivalent of six modules in each stage, including any compulsory modules.
- Chemistry and Composition of Foods
- Fundamentals of Nutrition and Food Policy
- The World of Microorganisms
- Food Commodities, Processing and Hygiene
- Food Choice, Diet and Health
- Principles of Food Quality
- Work Placement
Professional Studies (4-yr degree)
- Business Innovation and Entrepreneurship
- Clinical Nutrition
- Food Product Development
- Food Supply Chain Safety and Security
- Project (FQN)
Stage 4 (MSci only)
Research ProjectAssessment & Feedback
Assessment: The way in which you are assessed will vary according to the Learning objectives of each module. Some modules are assessed solely through project work or written assignments. Others are assessed through a combination of coursework and end of semester examinations. Details of how each module is assessed are shown in the Student Handbook which is provided to all students during their first year induction.
Feedback: As students progress through their course at Queen’s they will receive general and specific feedback about their work from a variety of sources including lecturers, module co-ordinators, placement supervisors, personal tutors, advisers of study and peers. University students are expected to engage with reflective practice and to use this approach to improve the quality of their work. Feedback may be provided in a variety of forms including:
- Feedback provided via formal written comments and marks relating to work that you, as an individual or as part of a group, have submitted.
- Face to face comment. This may include occasions when you make use of the lecturers’ advertised “office hours” to help you to address a specific query.
- Placement employer comments or references.
- Online or emailed comment.
- General comments or question and answer opportunities at the end of a lecture, seminar or tutorial.
- Pre-submission advice regarding the standards you should aim for and common pitfalls to avoid. In some instances, this may be provided in the form of model answers or exemplars which you can review in your own time.
- Feedback and outcomes from practical classes.
- Comment and guidance provided by staff from specialist support services such as, Careers, Employability and Skills or the Learning Development Service.
Once you have reviewed your feedback, you will be encouraged to identify and implement further improvements to the quality of your work.Learning and Teaching
Food Quality, Safety and Nutrition with Professional Studies is about gaining the knowledge and understanding of each of these three key areas in relation to food production and consumption. Food quality concerns the ‘fitness for purpose’ of our food in terms of appearance (including colour and surface qualities), texture, flavor and odour and how these can be changed; Food safety considers the physical, microbiological and chemical aspects of our food which may be deleterious to human health and how these can be minimised; Nutrition concerns the nutrient supply from foods necessary to support the human body in health and during ill-health throughout all life stages.
The degree emphasizes the interrelationship between these areas and their equal importance in food production. As such the subjects studied are wide ranging and include: Food biochemistry, Human physiology, Food chemistry, Food microbiology, Food hygiene, Fundamental nutrition, Food quality, Food processing, Food commodities, Food policy, Food marketing, , Food psychology, Diet and Health, Food product development, Business innovation and entrepreneurship and Clinical nutrition.
At Queen’s, we aim to deliver a high quality learning environment that embeds intellectual curiosity, innovation and best practice in learning, teaching and student support to enable students to achieve their full academic potential. On the BSc in Food Quality, Safety and Nutrition with Professional studies we do this by providing a range of learning experiences which enable our students to engage with subject experts, develop attributes and perspectives that will equip them for life and work in a global society and make use of innovative technologies and a world class library that enhances their development as independent, lifelong learners. Examples of the opportunities provided for learning on this course are:
Lectures: introduce basic information about new topics as a starting point for further self-directed private study/reading. Lectures also provide opportunities to ask questions and gain general feedback and advice on assessments. In many cases lecture notes are available prior to the lectures via Queen’s online [QOL].
Practicals: where you will have opportunities to develop technical skills and apply theoretical principles from the module to real-life or practical contexts. In some cases you will design your own practicals and evaluate your success. You will be expected to attend between 0 and 2 practicals per week for a module depending on the content. For example Food hygiene and microbiology has 2 practical in a week, whereas Food marketing has no practicals.
Learning technologies: Information associated with lectures and assignments is often communicated via a Virtual Learning Environment (VLE) called Queen’s Online [QOL] . A range of e-learning experiences are also embedded in the degree through, for example: interactive group workshops in a flexible learning space; IT and statistics; interactive web-based learning activities; opportunities to use IT programmes associated with practicals, project- based work and work placement.
Seminars/tutorials: Teaching is also carried out in small groups (typically 10-20 students), which provides an invaluable opportunity for you to engage with academic staff who have specialist knowledge of the topic, to ask questions of them and to assess your own progress and understanding with the support of peers. You should expect to make presentations and other contributions to these groups.
Self-directed study: This is a significant part of learning as a Queen’s student, when important private reading, engagement with e-learning resources, reflection on feedback to date and assignment research and preparation work is carried out. This learning activity forms the major time component of all modules.
Work placements: Students taking Food Quality, Safety and Nutrition with Professional studies undertake a compulsory work-placement of at least 46 weeks (1560 hours) between Stage 2 and Stage 3 of their degree. This is a significant learning and employability enhancement opportunity. The placement is assessed and counts as 10% of your degree classification. You will be responsible for attaining your placement, supported by a careers officer and a programme of workshops. For many students this is the most important aspect of the degree. It enables you to experience the types of jobs which are available on graduation and through the preparation on Cv’s, interviews etc. ensures you are well prepared for the job market on graduation. See the section on Careers for example placement hosts.
Work-Related learning/Field Trips/Study Tours: In modules throughout the degree, external experts are invited to give lectures, workshops or tutorials to enhance the learning opportunities of students. These guest speakers include representatives from Sainsbury’s, the Food Standards Agency and Campden BRI who bring a real life context to your studies and emphasise the current relevance of the degree. Visits are also arranged to support theoretical learning, i.e. to the Sensory analysis unit at AFBI in Belfast and to make bread and ice cream in the food processing facilities at Loughry campus of CAFRE.
Certificates/awards: All students undertake the Chartered Institute of Environmental Health Level 3 Award in Food Safety Supervision for Manufacturing as part of the module in Food hygiene and microbiology and are considered for the City and Guilds Licentiateship Award from the work placement.
Supervised projects: In final year, you will be expected to carry out either a significant piece of literature research [1.5 modules] or a practical investigation [2 modules] on a relevant topic. You will receive support through a series of workshops and from a supervisor who will guide you in terms of how to carry out your research and will provide feedback to you on at least 2 occasions during the report write up stage.
Personal Tutor: You will be allocated a Personal Tutor normally from the academic staff on your course, who will meet with you on several occasions during Stages 1 and 2 to support your academic development. Further details are shown in the section on the Student Guidance Centre.
Advisor of studies: You will be allocated an Advisor of studies who is responsible for monitoring and advising you on your academic progress throughout your degree
Food Quality, Safety and Nutrition with Professional Studies