Diploma of Higher Education - DHE

Certificate of Higher Education - CHE

Bachelor of Science with Honours (Fnd) - BSHF

Level 4 Core

Level 4

Level 3 Core

Level 3

Level 5 Core

Level 5

Level 6 Core

Level 6

Programme Structure

Students will be recruited from the National Entrance Examination (Gao Kao). Minimum requirement for English must be 90 out of 150 for the exam in Gao Kao.

Students will be recruited from the National Entrance Examination (Gao Kao). Minimum requirement for English must be 90 out of 150 for the exam in Gao Kao. Offerings: All

Identify and work towards targets for personal, academic, professional and career development.

Apply subject knowledge and understanding to address familiar and unfamiliar problems.

Appreciate the scientific and technological paradigms which underpin the interdisciplinary nature of food quality and safety.

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.

To recognise and apply safe professional working practices.

Critically evaluate current research in the field of food quality and safety.

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.

Prepare, process, interpret and present data using appropriate qualitative and quantitative techniques, statistical programmes, spreadsheets, and programmes for presenting data visually.

Recognise the moral and ethical issues of investigations and appreciate the need for ethical standards and professional codes of conduct.

Understand the importance of academic and research integrity.

Design, plan, conduct and report on investigations which may involve primary or secondary data.

Obtain, record, collate and analyse data using appropriate techniques working either individually or within a group.

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.

Apply appropriate concepts from social science and management discourse.

Demonstrate competence and progressive development in the basic and core experimental skills appropriate to the study of food quality and safety.

Engage with current developments in the field of food science and their applications.

Obtain and integrate several lines of subject specific evidence to formulate and test hypotheses.

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).

Analyse, synthesise and summarise information critically from a variety of sources including published research or reports.

Use information technology to prepare, process and present information.

Construct grammatically correct documents in an appropriate academic style and format, using and referencing relevant ideas and evidence.

Use and interpret a variety of sources of information: textual, numerical, verbal and graphical within the laboratory setting.

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.

Communicate scientific information effectively in written, verbal, and visual forms.

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.

Course Catalogue

Food Quality and Safety (Nutrition) - 46433 - BSc (Hons) (Fnd)