university of leeds

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20 Jun 19
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Master of Science Course in Food Science and Nutrition


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Faculty of Mathematics and Physical Sciences Year 2014/15 Qualification MSC Entry requirements Applicants should normally hold a good BSc second class honours degree or equivalent in a subject relevant to the programme of study. For those students whose first language is not English the English language requirement is: IELTS 6.5 with at least 6.0 in all components TOEFL score (internet-based test) of at least 92 overall with at least 21 in listening and reading, 23 in speaking and 22 in writing Pearson Test of English (PTE) academic score of 64 with at least 60 in all components How to apply Applications can be made online or by completing a paper application form. For further information about the application process and all aspects of postgraduate study at Leeds please see the Prospective Students web pages. Fees Information on tuition fees can be found here Modes of study and duration of the course 12 Months Full Time Why study? Food shapes our lives, bringing people together and defining different cultures. Celebratory meals mark special occcasions, and certain food mark religious and social events. Food is central to all our lives. With the advancement of food technology, food manufacture has allowed for enhanced food quality, improved food safety and increasingly competitive options for consumers. Developments in food production have also given way to consideration of the impact of the modern day diet on our health. Food Science uses science to understand the extraordinarily complex nature of food. The study of food not only looks at the development of food products but also the changes that take place from the farm to the fork. The subject considers nutrition, diet and health, food quality, shelf life and manufacture. Food science and nutrition considers current issues in today's society, from the obesity crisis, to the ever-growing demand for the supply and production of healthier foods. What you study 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. Modules studied include: Microbiological and Chemical Food Safety Food Processing Food Chemistry Food Processing and Nutritional Quality Nutrition and Health Food Analysis Functional Foods Research Project Students also select 20 credits of optional modules from other subjects offered by the school. Learning and assessment 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). Teaching is by lectures, practical classes, tutorials, seminars and supervised research projects. Extensive use is made of IT and a wide range of materials is available to enable students to study at their own pace and in their own time to enhance and extend the material taught formally. Assessment is by course work and written exams which take place at the end of the semester in which the module is taught. Results obtained in the second and final years contribute to the final degree classification. Career opportunities There are many opportunities within the food industry from jobs in nutrition and new product development to roles in the supply chain, purchasing, logistics and distribution. You may decide to become a development scientist working on new foodstuffs and producing food which is safe and nutritious with a consistent flavour, colour and texture. There are roles within this area in industry but also within government and local authority food inspection departments. Other job roles include industrial buyer, retail buyer, production manager or quality assurance manager. A Masters in food science will also serve you well in progression to research-led projects. Many of our students go on to undertake PhD research here at Leeds University. The research rating of the School over the last 20 years (as judged through the RAE) is unequalled in the UK. To find out more about the range of research opportunities we offer please see our research pages Who do I contact to visit the department? The School holds a Postgraduate Open Day each March. This is a good opportunity to visit Leeds and the School, and to find out about what we do. For details please email [email protected] Contact for further information Admissions E-mail: [email protected] Phone: 44 (0) 113 343 2958

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