Food Science

Intended learning outcomes

On completion of this major, students should be able to demonstrate:

• An understanding of the chemical structure of food components and the underlying biochemistry of proteins, lipids and carbohydrates and the fate of these components in terms of their biological and chemical degradation when consumed in the context of their role in nutrition and cell biology
• An understanding of the macro structure of food and the chemistry of the components as part of a food matrix including interactions between the components, additives, microorganisms and the environment
• Awareness of how new food products are developed with regard to knowledge of market research, product design and evaluation, packaging, safety, quality and regulatory requirements
• A practical and theoretical understanding of the scientific methods and research skills in modern food science required to investigate food composition, quality and safety
• Skills in the evaluation and synthesis of information from a wide range of sources and how to apply these to understand the international peer-reviewed scientific literature and primary research in several different disciplines
• Effective communication of science both written and orally in a structured format, to professional audiences
• Appreciation of a range of issue relating to translating the theory of food science into practice in industrial and research contexts
• Ability to work effectively in groups to achieve shared objectives.