Learning outcome
1.1

1.1 Demonstrate a coherent understanding of science.
2.1

2.1 Exhibit depth and breadth of scientific knowledge.
3.1

3.1 Critically analyse and solve scientific problems.
4.1

4.1 Be effective communicators of science.
5.1

5.1 Be accountable for their own learning and scientific work.
A1

<p>Measure and characterise various quality parameters in a laboratory setting</p>
A2

<p>Critically evaluate scientific data</p>
A3

<p>Prepare a written report in an acceptable format using appropriate scientific language.</p>
K1

<p>Describe application of both traditional and innovative food processing techniques in food manufacturing.</p>
K2

<p>Recognise the important role food ingredients play in maintaining food quality</p>
K3

<p>Define and control interaction and functionality of ingredients</p>
K4

<p>Demonstrate the effect of processing methods and conditions on the physico-chemical and sensory properties of food.</p>
S1

<p>Apply fundamentals of science and technology to describe changes in processing and storage of food products.</p>
S2

<p>Apply fundamentals of science and technology to describe changes in processing and storage of food products.</p>
S3

<p>Demonstrate ability to apply technical principles in different settings and scale of food preparation without compromises to quality.</p>
S4

<p>Demonstrate the capacity to search and select best practices and innovative approaches to food processing.</p>
Learning outcome
1.1

1.1 Knowledge
1.2

1.2 Skills
1.3

1.3 Application
2.1

2.1 Knowledge
2.2

2.2 Skills
2.3

2.3 Application
3.1

3.1 Knowledge
3.2

3.2 Skills
3.3

3.3 Application
4.1

4.1 Knowledge
4.2

4.2 Skills
4.3

4.3 Application
5.1

5.1 Knowledge
5.2

5.2 Skills
5.3

5.3 Application
6.1

6.1 Knowledge
6.2

6.2 Skills
6.3

6.3 Application
7.1

7.1 Knowledge
7.2

7.2 Skills
7.3

7.3 Application
8.1

8.1 Knowledge
8.2

8.2 Skills
8.3

8.3 Application
9.1

9.1 Knowledge
9.2

9.2 Skills
9.3

9.3 Application
10.1

10.1 Knowledge
10.2

10.2 Skills
10.3

10.3 Application
A1

<p>Measure and characterise various quality parameters in a laboratory setting</p>
A2

<p>Critically evaluate scientific data</p>
A3

<p>Prepare a written report in an acceptable format using appropriate scientific language.</p>
K1

<p>Describe application of both traditional and innovative food processing techniques in food manufacturing.</p>
K2

<p>Recognise the important role food ingredients play in maintaining food quality</p>
K3

<p>Define and control interaction and functionality of ingredients</p>
K4

<p>Demonstrate the effect of processing methods and conditions on the physico-chemical and sensory properties of food.</p>
S1

<p>Apply fundamentals of science and technology to describe changes in processing and storage of food products.</p>
S2

<p>Apply fundamentals of science and technology to describe changes in processing and storage of food products.</p>
S3

<p>Demonstrate ability to apply technical principles in different settings and scale of food preparation without compromises to quality.</p>
S4

<p>Demonstrate the capacity to search and select best practices and innovative approaches to food processing.</p>