Partner Details

Yunnan Agricultural University

Awards

Target Award

Award Description:Bachelor of Science with Honours (Fnd) - BSHF

Alternative Exit

Recruitable Target

Alternative Exit

Recruitable Target

Programme Offerings

Full-Time

F2F-YAU-SEP

Educational Aims of the Course

To prepare students for employment and/or further academic study via a comprehensive understanding of the core subject matter of Food Science, Food Quality and Food Safety. To enable students to acquire a high level of practical, analytical and research skills in Food Science, Quality and Safety. To provide opportunity for its students to achieve full academic potential through honours degree level study which encourages a high degree of initiative, independent judgement, self-motivation and critical self-awareness. To develop students' abilities in selection, organisation, analysis and evaluation which can be fully utilised in application of their skills and competencies within the field of Food Quality and Safety. To facilitate the development of graduates with an understanding of social, technological, environmental, global, sustainable and economic issues that affect the food industry. To prepare graduates to be able to function competently as communicators and professionals within their chosen fields.

Learning Outcomes

1.
Appreciate fundamental concepts, principles and theories relevant to food quality and safety encompassing molecular, cellular and physiological processes, food science, nutrition, health, microbiology, biochemistry, food standards, biotechnology and immunology.
2.
Obtain and integrate several lines of subject specific evidence to formulate and test hypotheses.
3.
Apply subject knowledge and understanding to address familiar and unfamiliar problems.
4.
Apply appropriate concepts from social science and management discourse.
5.
Recognise the moral and ethical issues of investigations and appreciate the need for ethical standards and professional codes of conduct.
6.
Demonstrate competence and progressive development in the basic and core experimental skills appropriate to the study of food quality and safety.
7.
Design, plan, conduct and report on investigations which may involve primary or secondary data.
8.
Obtain, record, collate and analyse data using appropriate techniques working either individually or within a group.
9.
Comply with health and safety policies, Good Laboratory Practice (GLP), risk and Control of Substances Hazardous to Health (COSHH) assessments and recognise the importance of quality control and quality assurances.
10.
To recognise and apply safe professional working practices.
11.
Use and interpret a variety of sources of information: textual, numerical, verbal and graphical within the laboratory setting.
12.
Appreciate the scientific and technological paradigms which underpin the interdisciplinary nature of food quality and safety.
13.
Understand the need when undertaking sample selection to ensure validity, accuracy, calibration, precision, reproducibility and the need to highlight uncertainty and potential sources of bias during data collection.
14.
Prepare, process, interpret and present data using appropriate qualitative and quantitative techniques, statistical programmes, spreadsheets, and programmes for presenting data visually.
15.
Communicate scientific information effectively in written, verbal, and visual forms.
16.
Use information technology to prepare, process and present information.
17.
Identify and work towards targets for personal, academic, professional and career development.
18.
Develop skills necessary for independent life-long learning (for example working independently, working as part of a team, time management, problem solving, organisational and enterprise skills).
19.
Demonstrate competence in core experimental skills applicable to the food science sector, including data analysis and interpretation of results with a critical understanding of the appropriate contexts for their use through the study of texts, original papers and reports.
20.
Engage with current developments in the field of food science and their applications.
21.
Critically evaluate current research in the field of food quality and safety.
22.
Analyse, synthesise and summarise information critically from a variety of sources including published research or reports.
23.
Develop the necessary skills to function effectively within the food sector, including the application of theoretical perspectives to practical situations and to the work environment.
24.
Construct grammatically correct documents in an appropriate academic style and format, using and referencing relevant ideas and evidence.
25.
Understand the importance of academic and research integrity.

Teaching, Learning and Assessment

The acquisition of knowledge and skills are gained through a range of teaching and learning experiences depending on the nature of the subject matter and level of study e.g. structured lectures, practical classes, workshops and seminars. Group exercises, discussions and presentations ensure that students gain an understanding and experience of teamwork. Students will be taught in different sized groups depending on the nature of the activity. Practical activities will be supported and supplemented by theoretical sessions to ensure a rounded and comprehensive understanding of the subjects studied. Knowledge and understanding are assessed in a variety of ways. These include: examinations (essay style questions, MCQ, data analysis and short answers),laboratory reports, practical assessments (to assess both understanding and technical competence),essays and presentations. Verbal and written feedback foster reflective awareness and independent learning. Cognitive skills are developed in many areas of the programme. For example, the ability to synthesise and analyse information critically is developed in laboratory sessions from Level 4 to 6, including in the Research Project module. Applying subject knowledge and understanding to address unfamiliar problems is developed in workshops and practical sessions in many modules across all levels. Laboratory reports, scientific communication, essays and examinations allow students to demonstrate the full range of these skills and attributes. The programme emphasises student-centred learning, involving students in task-based activities followed by discussion, feedback and a wider application of the concepts. Practical and professional skills are taught during laboratory classes. Practical teaching is an important part of the curriculum. Students will take part in on-site and off-campus practice. Transferable and key skills are inherent within the programme, but specifically they are taught in core modules at all Levels (Skills and Presentations at Level 3; Fundamentals of Scientific Research at Level 4; Research Methods at Level 5, and the Research Project at Level 6). These transferable and key skills are assessed through assessment activities at all levels, in all modules and specifically in the modules mentioned above. Independent study is encouraged throughout and is supported by formal lectures, workshops and tutorial sessions. Students are encouraged to use a variety of ICT and media to broaden their understanding of the subject. Guidance for the production of coursework; essays, oral presentations, and dissertations, are provided at modular level. Criteria for assessment accompany individual assignments. Indicative and essential sources accompany course outlines. Deadlines across modules on the programme are monitored carefully to minimise bunching and promote effective time management.

Opportunities for work related learning

In the programme curriculum, practical teaching is an important part. This programme will ensure that the practical teaching part accounts for more than 30% of the total, which is mainly implemented through the following specific links: Curriculum experiments: the vast majority of professional courses occupy about 1 / 3 of the experimental content, fully guaranteeing the combination of theory and practice. On-site visit and practice: a certain proportion of the on-site visit and practice is designed. At present, there are more than 10 off-campus practical teaching bases in our college, which will guarantee the normal visit and practice of students. In- school practice: except for the general scientific research platforms of YAU such as Agricultural Science Centre, College of Food Science and Technology also has our own scientific research platforms such as Animal Product Processing Engineering Centre, which is of more than 3000 square meters, and National Moringa Research Centre of more than 1000 square meters. These platforms can provide strong guarantee for the students to carry out practical teaching and learning as well as the Research Project. Research Project: In this programme, LJMU staff will provide online and remote guidance for the Research Project of the students, which lasts throughout the fourth academic year.

Programme Structure

Structure

Entry Requirements

Other international requirements

HECoS Code(s)

(CAH06-01) agriculture, food and related studies