| Paper code | Year | Paper title | Points | Teaching period |
|---|---|---|---|---|
| FOSC490 | 2021 | Dissertation | 60 points | Full year |
| FOSC495 | 2021 | Masters Thesis Preparation | 40 points | Full year |
| FOSC480 | 2021 | Research Project | 20 points | Full year |
| FOSC460 | 2021 | Co-operative Education Programme | 20 points | Full year |
| The following Papers each comprise two modules at 10 points each. Any combination of modules offered can be taken although some are Food Science (FOSC) or Consumer Food Science.(CFSC) specific. |
| Paper code | Year | Paper title | Points | Teaching period |
|---|---|---|---|---|
| FOSC401 | 2021 | Topics in Advanced Food Science 1 | 20 points | Full year |
| FOSC402 | 2021 | Topics in Advanced Food Science 2 | 20 points | Full year |
| FOSC403 | 2021 | Topics in Advanced Food Science 3 | 20 points | Full year |
| FOSC404 | 2021 | Topics in Advanced Food Science 4 | 20 points | Full year |
| FOSC405 | 2021 | Topics in Advanced Food Science 5 | 20 points | Full year |
| FOSC421 | 2021 | Topics in Advanced Consumer Food Science 1 | 20 points | Full year |
| FOSC422 | 2021 | Topics in Advanced Consumer Food Science 2 | 20 points | Full year |
| FOSC423 | 2021 | Topics in Advanced Consumer Food Science 3 | 20 points | Full year |
| FOSC424 | 2021 | Topics in Advanced Consumer Food Science 4 | 20 points | Full year |
| FOSC425 | 2021 | Topics in Advanced Consumer Food Science 5 | 20 points | Full year |
Modules that may be offered for Topics in Advanced Food Science/Advanced Consumer Food Science
| Paper title | Points | Teaching period | *Available to: |
|---|---|---|---|
| Research Methods and Communication | 10 points | Week 9 – 1 week Intensive | Compulsory module |
| Thermal Processing | 10 points | 4 weeks intensive – dates to be confirmed | FOSC only |
| Food Waste | 10 points | 4 weeks intensive – dates to be confirmed | CFSC only |
| Shelf Life and Food Quality | 10 points | 4 weeks intensive – dates to be confirmed | FOSC only |
| Flavour Science | 10 points | 4 weeks intensive – dates to be confirmed | FOSC & CFSC |
| Food Enzymology | 10 points | 4 weeks intensive – dates to be confirmed | FOSC only |
| Sensation and Perception | 10 points | 4 weeks intensive – dates to be confirmed | FOSC & CFSC |
| Fermented Foods and Beverages | 10 points | 4 weeks intensive – dates to be confirmed | FOSC & CFSC |
| Brewing | 10 points | 8 weeks – dates to be confirmed | FOSC & CFSC |
| Hygienic Processing, Plant Design and Sanitation | 10 points | 4 weeks intensive – dates to be confirmed | FOSC & CFSC |
| Food Biotechnology | 10 points | 4 weeks intensive – dates to be confirmed | FOSC only |
* Note: FOSC refers to Food Science students, CFSC refers to Consumer Food Science students. Research Methods and Communication is required to be taken as a compulsory module choice by all students.
Please note, availability and content of specific modules, and the timetable is subject to change.
There is a one week semester break in week 17 and week 35.
