Bachelor
of Science in Food
Science with Honours
(778)
Master
of Science in Food
Science (877 – two
years; 878 – one
year)
The
programme consists
of a one year course consisting
of advanced studies of
various aspects of food
science, relevant laboratory
techniques and sensory
science.
VW771 Advanced studies
in Food Science
Writing and presentation
of seminars on aspects
of one of the following
research topics: food
processing environmental
management, food microbiology,
food fermentations, food
biotechnology, food processing,
meat and fish processing
and near infra red spectroscopy.
VW772 Advanced laboratory
techniques
Laboratory safety, experimental
work, specialised laboratory
techniques in one of the
following research areas:
food processing environmental
management, food microbiology,
food fermentations, food
biotechnology, food processing,
meat and fish processing
and near infra red spectroscopy.
Motivation of principles
and description of methods.
VW773 Training in Research
Methodology
Execution of the research
methodology, data synthesis,
statistical analysis,
evaluation, discussion
and conclusions, recommendations,
presentation and defence.
Research proposal, hypothesis,
literature, carrying out
research proposal, data
synthesis, collating of
results, evaluation and
statistical analysis,
discussion and conlcusions,
recommendations, presentation
and defence of research.
VW774 Sensory Science
Sensory Science: Analytical
panels and consumer panels;
relevant statistical analysis
of data. Correlation between
data obtained through
physical measurement and
sensory analysis. Compulsory
visits to industry.
The
programme consists
of a one year MSc Food
Sc if the student already
holds a suitable honours
degree, or a two-year
MSc Food Sc if the student
holds a BSc Food Sc degree.
In the latter case the
student must follow the
research component of
the programme and the
prescribed modules for
the particular honours
programme (see above).
Where the BSc Food Sc
Hons is held, the programme
consists only of a research
component. The syllabus
for the master’s
programmes is as follows:
Research on an appropriate
subject within one of
the following departmental
research programmes: food
processing, food fermentation,
food industry waste management,
food molecular biology,
near-infrared spectroscopy
and the systematics of
propionic acid producing
bacteria. VW878
Master in Food Science
Written
internally and externally
evaluated thesis
and oral defence.
VW877 Master in
Food Science
Written
internally and externally
evaluated thesis
and oral defence.
VW771 Advanced studies
in Food Science
Writing
and presentation of seminars
on aspects of one of the
following research topics:
food processing environmental
management, food microbiology,
food fermentations, food
biotechnology, food processing,
meat and fish processing
and near infra red spectroscopy.
VW772 Advanced laboratory
techniques
Laboratory
safety, experimental work,
specialised laboratory
techniques in one of the
following research areas:
food processing environmental
management, food microbiology,
food fermentations, food
biotechnology, food processing,
meat and fish processing
and near infra red spectroscopy.
Motivation of principles
and description of methods.
VW773 Training in
Research Methodology
Execution
of the research methodology,
data synthesis, statistical
analysis, evaluation,
discussion and conclusions,
recommendations,
presentation and
defence. Research
proposal, hypothesis,
literature, carrying out
research proposal, data
synthesis, collating of
results, evaluation and
statistical analysis,
discussion and conlcusions,
recommendations, presentation
and defence of research.
VW774 Sensory Science
Sensory
Science: Analytical panels
and consumer panels; relevant
statistical analysis of
data. Correlation between
data obtained through
physical measurement and
sensory analysis. Compulsory
visits to industry.
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