Food Quality, Safety and Nutrition

Description

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 undertake a compulsory work-placement of at least 16 weeks (560 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 in your degree classification as a module at level 2. 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.

Careers

Overview

Studying for a Food Quality, Safety and Nutritionwith Professional studiesdegree at Queen’s will assist you in developing the core skills and employment-related experiences that are valued by employers, professional organisations and academic institutions. There is a structured career development programme running throughout the degree, strongly linked to the compulsory work placement.

Graduates from this degree at Queen’s are well regarded by many employers (local, national and international) within the discipline area and demand for good food graduates exceeds supply within the UK. In addition, over half of all graduate jobs are now open to graduates of any discipline, including Food Quality, Safety and Nutrition.

Degree Plus and other related initiatives: Recognising student diversity, as well as promoting employability enhancements and other interests, is part of the developmental experience at Queen’s. Students are encouraged to plan and build their own, personal skill and experiential profile through a range of activities including; recognised Queen’s Certificates, placements and other work experiences (at home or overseas), Erasmus study options elsewhere in Europe, learning development opportunities and involvement in wider university life through activities, such as clubs, societies, and sports.

Queen’s actively encourages this type of activity by offering students an additional qualification, the Degree Plus Award (and the related Researcher Plus Award for PhD and MPhil students). Degree Plus accredits wider experiential and skill development gained through extra-curricular activities that promote the enhancement of academic, career management, personal and employability skills in a variety of contexts. As part of the Award, students are also trained on how to reflect on the experience(s) and make the link between academic achievement, extracurricular activities, transferable skills and graduate employment. Participating students will also be trained in how to reflect on their skills and experiences and can gain an understanding of how to articulate the significance of these to others, e.g. employers.

Overall, these initiatives, and Degree Plus in particular, reward the energy, drive, determination and enthusiasm shown by students engaging in activities over-and-above the requirements of their academic studies. These qualities are amongst those valued highly by graduate employers.

Detailed Course Facts

• EUR 4160 Year (EEA)
• EUR 13380 Year (Non-EEA)

England, Scotland and Wales £9,000; EU £3,575; International: £11,500

• English

Course Content

These teaching programmes have been developed in consultation with employers, industry and academics to offer students a curriculum designed to enhance employability and graduate skills, combining basic scientific knowledge with interpersonal, entrepreneurial, innovational thinking and management skills. Students must take the equivalent of six modules in each stage, including any compulsory modules:

Stage 1

Chemistry for the Biological Sciences
Composition of Foods
Food Molecules and Macromolecules
Fundamental Nutrition
Human Physiology
Introductory Skills for Biosciences
Micro-organisms

Stage 2

Diet and Health
Food Appearance and Texture
Food Commodities
Food Hygiene and Microbiology
Food Marketing
Food Policy
Food Processing and Packaging
Psychology of Consumer Behaviour
Work Placement (3-yr degree)
1-year Work Placement (4-yr degree)

Year out

Professional Studies (4-yr degree)

Stage3

Advanced Food Testing Methods
Business Innovation and Entrepreneurship
Clinical Nutrition
Current Issues in Food Safety and Nutrition
Food Product Development
Food Quality and Safety
Health Promotion in Clinical Practice
Psychology of Food Choice
Project (3-yr degree)

English Language Requirements

IELTS band : 6.5

To study at this university, you have to speak English. We advice you to

Requirements

• A-level BBB including Biology or Chemistry (preferably both) or Double Award Applied Science + GCSE Biology and Chemistry or Double Award Science + GCSE Mathematics.
• Irish Leaving Certificate B2B2B2B2CC/B2B2B2B2B2 including Higher Level grade B2 in Biology or Chemistry (preferably both) + if either Biology or Chemistry is not offered at Higher Level then it will be required at Ordinary Level grade C + if not offered at Higher Level then Ordinary Level grade C in Mathematics.

Work Experience

No work experience is required.

Want to improve your English level for admission?

Prepare for the program requirements with English Online by the British Council.

• ✔️ Flexible study schedule
• ✔️ Experienced teachers
• ✔️ Certificate upon completion

📘 Recommended for students with an IELTS level of 6.0 or below.

Enroll in the course

Related Scholarships*

• Academic Excellence Scholarship

  "The Academic Excellence Scholarship can provide up to a 50 % reduction in tuition per semester. These scholarships will be renewed if the student maintains superior academic performance during each semester of their 3-year Bachelor programme. The scholarship will be directly applied to the student’s tuition fees."

• Access Bursary

  Bursary for UK students all subjects where the variable tuition fee rate is payable.

• Alumni Bursary

  Alumni Bursary for UK Undergraduate students

* The scholarships shown on this page are suggestions first and foremost. They could be offered by other organisations than Queen's University Belfast.