BSc NUTRITION AND FOOD SCIENCE

Title:

Introduction to Food Microbiology

Code:

FB1MB1

Convenor:

PROF Dimitris Charalampopoulos

Summary:

The module will introduce the students to the use of microorganisms for the production of a range of fermented foods (dairy, cereal, meat and vegetable/fruit fermented foods) focusing on understanding the impact of microbial metabolism on the manufacturing process and on food product quality. The lectures will be supported by laboratory practicals where the students will develop strong microbiological skills and will include a microbial growth experiment, producing yoghurt in the lab and quantifying the microbial concentrations of commercial fermented food products.

Assessment Method:

Exam 60%, Portfolio 10%, Report 20%, Class test 10%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Introduction to Human Physiology and Nutrition

Code:

FB1PN

Convenor:

PROF Jeremy Spencer

Summary:

Assessment Method:

Practical 40%, Set exercise 60%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Introduction to Food Processing and Engineering

Code:

FB1EP2

Convenor:

DR Colette Catherine Fagan

Summary:

This module serves as an introduction to food processing and  the physical properties of food systems.  You will learn to apply quantitative principles relevant to food processing operations, which will be complemented by practical experience in the pilot plant.

Assessment Method:

Exam 50%, Report 50%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Fundamental Biochemistry in Food and Nutrition

Code:

FB1BFN

Convenor:

DR Anisha Wijeyesekera

Summary:

Biochemistry is the study of the chemical processes within and relating to living organisms. In this module, you will learn how important these processes are throughout the food system; from the structure and function of major food components, to the impact of dietary derived macro-and micro-nutrients on physiological mechanisms. Your bioanalytical skills will also be developed, in a series of practical laboratory classes. You will build on this fundamental grounding in Biochemistry, in more applied Food Science and Nutrition related topics in Parts 2 and 3.

Assessment Method:

Exam 40%, Assignment 30%, Oral 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Farm to Fork

Code:

FB1AG2

Convenor:

DR Emma Bennett

Summary:

This module examines the factors affecting food quality from farm to fork and explores this along with other issues such as sustainability within the wider context of global food security. The module covers production methods for animals and plants, interactions with the environment, land use, sustainable food production and postharvest biology. 

Assessment Method:

Assignment 40%, Oral 30%, Class test 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Introductory Microbiology

Code:

BI1S1

Convenor:

DR Geraldine Mulley

Summary:

This module provides students with an introduction to the discipline of Microbiology. Students will learn the fundamental biology of bacteria, archaea, protists, fungi and viruses; their structure, replication, nutrition, the diverse environments where they live (including host-microbe interactions), and how some microbes benefit society (food production and biotechnology), whilst others cause disease. The module will also provide students with an understanding of how some microbes cause infections, the various ways to prevent and treat infectious diseases, and how microbes develop resistance to antimicrobials. Students will learn the techniques needed for safe handling of microbiological samples to isolate and purify bacteria and fungi from food samples in the laboratory.

Assessment Method:

Exam 80%, Class test 20%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Molecular Studies for the Life Sciences

Code:

CH1FC3

Convenor:

DR David Nutt

Summary:

Designed specifically for students in the life sciences, this module builds on the key chemical concepts for the molecular sciences, covering core ideas in physical, inorganic and organic chemistry. This module follows on from CH1FC1, but can also be taken as a stand-alone module. 

Assessment Method:

Exam 70%, Class test 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Economy, Politics and Culture in the Roman World

Code:

EC118

Convenor:

PROF Ken Dark

Summary:

Understanding the Roman world with reference to its relevance to studies of long-term political, cultural and economic change and to contemporary societies and economies.

Assessment Method:

Exam 80%, Assignment 20%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

The Economics of Climate Change

Code:

EC110

Convenor:

DR Stefania Lovo

Summary:

The module will offer an economic perspective on the causes and consequences of climate change. It will provide an introduction to key theoretical concepts, such as externalities and public goods, and to the policy tools available to devise adequate responses to climate change, such as command and control measures, taxation and subsidies. The module will also introduce national and international policy approaches in dealing with climate change and provide an overview of their implications for economic development.

Assessment Method:

Assignment 60%, Class test 40%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Ancient Greek 1

Code:

CL1G1

Convenor:

MRS Jackie Baines

Summary:

This module aims to teach students some elements of the Ancient Greek language and give them skills to read Ancient Greek at an elementary level.

Assessment Method:

Exam 30%, Class test 70%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Fundamental Concepts in Chemistry 1

Code:

CH1FC1

Convenor:

DR David Nutt

Summary:

Starting a degree in the life sciences but don’t have an A level or equivalent in chemistry? Then this is the right module for you. Covering key topics in chemistry that all life science students should know, this module will introduce you to atomic structure, bonding, intermolecular forces, simple organic structure and nomenclature, isomerism, acids and bases and the theory of buffers, basic concepts of energy changes in chemical reactions, reaction rates, moles and concentrations. 

Assessment Method:

Exam 70%, Class test 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Latin 1 (C)

Code:

CL1L1

Convenor:

MRS Jackie Baines

Summary:

This module aims to teach students some elements of the Latin language and give them skills to read Latin at an elementary level.

Assessment Method:

Exam 30%, Class test 70%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Introduction to Management

Code:

AP1SB1

Convenor:

DR Yiorgos Gadanakis

Summary:

This module provides a contemporary and comprehensive introduction to management science and its relevance to businesses. Interactive in-class activities and the use of online apps will help you learn techniques for inspiring teamwork in an organisation context, discover the importance of strategic management design for achieving an organisation's goals, and understand the roles of the manager and the responsibilities this carries. You will also have a range of opportunities to gain hands-on practising decision making through case studies. Furthermore, develop your leadership skills to motivate and guide a team towards the achievement of an organisation’s objectives.  

Assessment Method:

Class test 100%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Economics 1

Code:

AP1EE3

Convenor:

PROF Elizabeth Robinson

Summary:

In this module you will develop a basic understanding of microeconomic theory and its relevance to some of the key challenges facing society across the globe, and have an introduction of macro-economic principles. You will learn how to apply basic economic theories and tools to solve simple but relevant economic questions. Lectures will be supplemented with in-class participatory exercises designed to enhance your understanding and application of key concepts. The main text for the module is supported by an interactive e-learning environment with numerous practical exercises to develop understanding of economic principles and applications. 

Assessment Method:

Class test 100%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Introduction to Marketing

Code:

AP1EM1

Convenor:

MS Sandra Preciado

Summary:

Gain fundamental knowledge of the key concepts of marketing and relate these critically to contemporary practice. Examine traditional approaches to marketing such as strategic marketing, segmentation, targeting and positioning, as well as the marketing mix, and discuss issues arising within marketing theory and practice, which bring into question some of the foundational principles of the discipline. Through lectures, readings, and the analysis of case studies, address the latest thinking within the marketing discipline.

Assessment Method:

Exam 70%, Class test 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Industrial Training Preparation

Code:

FB2PYA

Convenor:

DR Emma Bennett

Summary:

This module provides you with information on placement opportunities for your year in industry and supports you in the application process. 

Assessment Method:

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Microbiological Hazards in Foods

Code:

FB2MF2

Convenor:

DR Marie Lewis

Summary:

Ten credit module on the nature and importance of food borne illnesses and microbiological hazards in the food industry, comprising a mixture of lectures, tutorials and a case study. Topics range from viral vomit and enteric worms to hallucinogenic fungi and heat-resistant toxin producing bacteria.

Assessment Method:

Exam 70%, Oral 10%, Set exercise 10%, Report 10%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Microbiology of food spoilage and preservation

Code:

FB2MF1

Convenor:

DR Kimon-Andreas Karatzas

Summary:

This module seeks to provide students with an understanding of the sources of microbial contamination of food and the factors that determine which types of microbes grow and cause spoilage in foods during storage. The basis of the different preservation methods that prevent or retard microbial growth will be examined.

Assessment Method:

Exam 70%, Oral 8%, Report 14%, Class test 8%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Nutritional Epidemiology and Dietary Assessment

Code:

FB2NED

Convenor:

PROF Gunter Kuhnle

Summary:

Dietary assessment is the bedrock on which nutrition research rests and it is therefore crucial to understand the methods currently used. Nutritional epidemiology is one of the key techniques used to investigate associations between nutrition and health, and it is important to understand the underlying methodology. This module introduces dietary assessment methods and uses current data to demonstrate different techniques of nutritional epidemiology. 

Assessment Method:

Assignment 50%, Class test 50%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Nutritional Science

Code:

FB2NS

Convenor:

DR Charlotte Mills

Summary:

You will learn about different nutrients in the diet how they are used in the body and the consequences of nutrient imbalance on human health.

Assessment Method:

Exam 60%, Set exercise 10%, Report 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Public Health Nutrition

Code:

FB2PUB2

Convenor:

DR Miriam Clegg

Summary:

This module focuses on the scientific background of Public Health Nutrition, in particular associations between diet and disease, how public health interventions are developed and theories of behaviour change. It also looks at specific examples of Public Health Nutrition interventions.

Assessment Method:

Exam 50%, Assignment 50%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Issues in Food Choice

Code:

FB2IFC

Convenor:

PROF Lisa Methven

Summary:

To provide an understanding of the socio-economic factors (social class, age, gender, family, ethnicity, culture, religion, income) that influence food choice in individuals and populations. • To gain an insight into the political and societal factors that influence food availability and impact on food choice and behaviour. • To gain an understanding of the role of nature and nurture in the development of eating behaviours. • To consider models of food choice at different stages of the life course, with a focus on food choices in infancy and in ageing. • To consider the ethical consequences of our food choices, in relation to health, sustainability international development and animal welfare

Assessment Method:

Exam 70%, Oral 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Food Quality and Sensory Science

Code:

FB2FQS

Convenor:

DR Stella Lignou

Summary:

Learn about food quality and how it can be assessed and controlled. . On this module, you will learn about the concept of quality and its components with a particular focus on the sensory science elements, and what are the legislative and business requirements for food quality management. You will be exposed to a variety of objective (analytical) sensory tests and you will develop your practical skills within analytical sensory testing. National and international quality management standards and systems (including an introduction to HACCP) and the role of legislation in providing consumer protection will be covered under the food quality management component.

Assessment Method:

Exam 40%, Assignment 20%, Set exercise 10%, Class test 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Food Processing A

Code:

FB2EFA

Convenor:

DR Julia Rodriguez-Garcia

Summary:

This module is an introduction to the industrial manufacture of foods including theoretical and practical consideration of some of the major traditional, emerging and novel unit operations and processes used by the food industry; and the effect of these operations on food product properties. Students will we working in the Food Processing Centre as part of the practical sessions, which offer them the opportunity to work with pilot plant equipment in a real-life working environment.

Assessment Method:

Exam 70%, Report 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Sports and Exercise Nutrition

Code:

FB2SEN

Convenor:

PROF Jeremy Spencer

Summary:

This module has been developed in response to the growing recognition of the importance of nutrition to both, performance for the elite athlete, and also, for the optimisation of the health benefits associated with leisurely exercise. A burgeoning sports industry promotes nutrition practices, chiefly through personal trainers, although these practitioners are often poorly qualified and may be guilty of promoting poor practices. The market for ergogenic aids is booming with new products continually appearing, often with little in the way of an evidence base to justify their use. There is therefore, an evident need for well trained professionals to advise on issues related to sports and exercise nutrition.

Assessment Method:

Practical 30%, Portfolio 70%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Composition and Properties of Foods

Code:

FB2C20

Convenor:

PROF Richard Frazier

Summary:

This module focuses on the key chemical components of foods and their impact on food quality during food processing and storage, and in the context of their roles in important food commodities. 

During the Autumn term, students will begin by learning the chemical properties and functional roles of the major biochemical macronutrient components of foods (proteins, lipids and carbohydrates) within the context of food quality.  They will also be introduced to the use of permitted food additives in foods and will address controversies and the scientific evidence that establishes the safety of permitted food additives. 

During the Spring term, the module will shift its focus to the role of proteins, carbohydrates and lipids in selected food commodities, to understand how these components underpin the value of food commodities.  Students will also learn about and apply laboratory methods for the chemical analysis of food components.

Assessment Method:

Exam 50%, Assignment 25%, Report 25%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Composition, Properties and Analysis of Foods

Code:

FB2C30

Convenor:

PROF Richard Frazier

Summary:

This module focuses on the key chemical components of foods and their impact on food quality during food processing and storage, and in the context of their roles in important food commodities. 

During the Autumn term, students will begin by learning the chemical properties and functional roles of the major biochemical macronutrient components of foods (proteins, lipids and carbohydrates) within the context of food quality.  They will also be introduced to the use of permitted food additives in foods and will address controversies and the scientific evidence that establishes the safety of permitted food additives. 

During the Spring term, the module will shift its focus to the role of proteins, carbohydrates and lipids in selected food commodities, to understand how these components underpin the value of food commodities.  Students will also learn about and apply laboratory methods for the chemical analysis of food components.

In the final stage of the module, students will work in groups to undertake an extended laboratory investigation that will develop their skills of enquiry. 

Assessment Method:

Exam 40%, Assignment 15%, Report 45%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Practice of Entrepreneurship

Code:

MM270

Convenor:

DR Norbert Morawetz

Summary:

This is a dynamic and experiential module aiming to give students a strong understanding of key dilemmas likely to be faced by first time entrepreneurs. The module develops student's entrepreneurial skill and confidence to put plans into action. Students gain understanding of the practice of entrepreneurship as informed by theory, role play and guest lectures. This will include exposure to the experience of successful entrepreneurs. Students are given a solid understanding of the realities of business start-up.

Assessment Method:

Assignment 65%, Oral 30%, Portfolio 5%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Society, Thought, and Art in Modern Europe

Code:

ML2STA

Convenor:

DR Athena Leoussi

Summary:

This module aims to provide students with a systematic historical and cross-national understanding of the key ideas, institutions and symbols that have come to constitute and represent modernity in Europe and, at the same time, new conceptions of Europe. The module examines the birth of modern men and women in Europe in the late eighteenth century and the broad intellectual, cultural, economic, political and social conditions which have been shaping and re-shaping them since. The module further shows a) the contributions of different European nations to a common European reaction to and re-evaluation of tradition and modernity; and b) the diffusion of modernity (Westernisation) from Europe to Asia and Africa and its role in the creation of a global world. Finally, it shows how art has played a leading role in the transformations of modernity; not only recording it but also constituting one of its central components.

Assessment Method:

Assignment 80%, Class test 20%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Unity, Nationalism and Regionalism in Europe

Code:

ML2UNR

Convenor:

DR Athena Leoussi

Summary:

The aim of this module is to study how two ideas became two of the most important forces which shaped modern Europe from the 18th century to the present day. These were the idea of the nation and the idea of the European community. With this aim in mind, the module is divided into two thematic sections:

The first section explores the origins of the idea of the nation as it emerged as a revolutionary idea in Enlightenment Europe, remoulding states and peoples across Europe and the rest of the world. The section gives historical depth to current debates on nations and nationalism exploring the development of ideas about the nation, national identity, nationalism and the nation-state, through the study of classic and foundational texts such as Ernest Renan’s famous lecture at the Sorbonne of 1882, ‘What is a nation?’, Woodrow Wilson’s ‘Fourteen Points’ of 1918, and close examination of a variety of national movements in Europe, from the French Revolution of 1789, through the making of the first German nation-state, to the national revolutions of 1989 in communist Eastern Europe.

The second section engages, first, with public debates about European integration and the nature of European identity as these interact with the member states of the EU and with processes of globalisation; second, with challenges to established nation-states by the nationalisms of the European regions which have persisted into the 21st century (e.g., Catalan, Flemish, Scottish); and third with the relationship between majority, ruling nations and ethnic and national minorities in the 20th and 21st centuries. This section explores relations between ethnic and national majorities and minorities by using examples from Europe and the rest of the world.  

Assessment Method:

Assignment 60%, Oral 20%, Set exercise 20%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Science, perversion, and dream in global fantastic literature

Code:

ML2GF

Convenor:

DR Daniela La Penna

Summary:

This module will explore a number of key literary texts that engage the Fantastic mode of literary representation. The module aims to promote critical awareness of the ways in which French, Hispanic, Italian and German literary traditions adapted and transformed the Fantastic narrative so that it spoke to a number of specific issues such as the advances in science and technology, the changing roles of women, the pressures of modernisation, the impact of psychoanalysis, and fears related to changes brought about by colonisation, the political structure of the Nation-state, and the economy. Texts will be read in the original language if the student is taking that language to degree level, and in English translation if not.

Assessment Method:

Assignment 100%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Introduction to English Language Teaching

Code:

LS2LAT

Convenor:

MRS Suzanne Portch

Summary:

The course aims to provide an overview of key aspects of language teaching methodology and practice. 

Assessment Method:

Portfolio 100%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Language and New Media

Code:

LS2LNM

Convenor:

PROF Rodney Jones

Summary:

In this module, students will explore the ways digital media are changing the way people use language. Students will be introduced to a range of theories from sociolinguistics, media studies and discourse analysis and will learn to apply these theories to analysing authentic texts and interactions. Among the topics covered in the module are genres and registers of mediated communication, social networking and online identity, multimodal and multimedia communication, mobile communication and wearable computers, and online tracking and surveillance.

Assessment Method:

Assignment 25%, Oral 25%, Portfolio 50%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Roman History: From Republic to Empire

Code:

CL2RO

Convenor:

PROF Annalisa Marzano

Summary:

This Roman history module covers the period from the second triumvirate in the last years of the Republic to the reigns of the emperors.

Assessment Method:

Exam 50%, Assignment 50%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Ancient Drama

Code:

CL2DR

Convenor:

PROF Barbara Goff

Summary:

This module examines the ancient genre of drama, with respect to its content, themes and style, and the context of performance culture which surrounded it.

Assessment Method:

Exam 50%, Assignment 50%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Greek History: Persian Wars to Alexander

Code:

CL2CGH

Convenor:

PROF Timothy Duff

Summary:

Greek History 479-323 BC, from the end of the Persian Wars, through the Peloponnesian War and the fall of Sparta, to the rise of Macedon and the meteoric career of Alexander the Great.

Assessment Method:

Exam 50%, Assignment 50%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Food Retailing

Code:

AP2EM2

Convenor:

MR Nick Beard

Summary:

Examine the development of food retailing in the UK during the past century, learn how the major food retailers have influenced the food industry as a whole, and review some of the most recent food retailing issues and trends. Explore developments in international food retailing. Evaluate a range of strategies employed by major businesses and assess how the UK food retailing sector might look like in the future. Learn through lectures, seminars and group work.  

Assessment Method:

Assignment 70%, Oral 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Medieval Europe: power, religion and death

Code:

AR2M8

Convenor:

DR Gabor Thomas

Summary:

This single-term module gives students an overview of how archaeology has changed our understanding of European society over the course of the ‘Long Middle Ages’ (5th-16th centuries AD). It comprises 10 weekly sessions involving a combination of teacher-led content with student-led discussions, is assessed by an essay and site interpretation panel and has a field trip to Winchester - one of the richest medieval urban landscapes in southern England.  It will also include a formative assessment in the form of group poster presentations designed to support students in developing essay topics.  

Assessment Method:

Assignment 50%, Set exercise 50%"

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Forensic Archaeology and Crime Scene Analysis

Code:

AR2F17

Convenor:

PROF Mary Lewis

Summary:

The module will provide an introduction to the theoretical aspects, methodology and practical aspects of forensic archaeology and crime scene investigations.

Assessment Method:

Report 70%, Class test 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Ethical Argument 1: Philosophy and How to Live

Code:

PP2EA1

Convenor:

DR Luke Elson

Summary:

This module introduces students to longstanding methods, issues and arguments in moral philosophy.

Assessment Method:

Assignment 90%, Oral 10%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Global Philosophy 1

Code:

PP2GP1

Convenor:

DR Shalini Sinha

Summary:

This module introduces key thinkers and issues in global and feminist philosophy. Some of the claims we will examine include: Gender is an illusion, male and female ‘sex’ attributes are social constructions!  Race categories are racist, they should be abolished! Persons are ‘processes’; self and identity are conceptual impositions that mask our true nature! The ethics of action lies in intention, not impact! Self-immolation is an ethical form of political protest! Gandhi and Islamist suicide bombing share an ethics of sacrificial dying! Debt is founded on violence! We should undertake dying with full awareness, by meditative fasting! Bare awareness continues in sleep and death!

We will engage in philosophical conversations with (i) contemporary feminist and race theorists such as Judith Butler, Sally Haslanger and Naomi Zack on performativist,  constructionist and essentialist approaches to gender and race; (ii) Buddhist philosophers on the metaphysics of self and identity, and the ethics of action; (iii) Jaina philosophers on the omnipresence of life, the hierarchy of beings, and moral action; (iv) Buddhist, Gandhian and Islamist perspectives on sacrificial dying and the ethics of political action; (v) David Graeber on the nature and origins of debt and money; (vi) Jaina conceptions of meditative dying, and contemporary perspectives on suicide and euthanasia; (vii) Indian and Chinese philosophers on consciousness in waking, dreaming, sleep, and death.

Assessment Method:

Assignment 90%, Oral 10%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Ignorance, Doubt, and Relativism 1

Code:

PP2IDR1

Convenor:

DR Jumbly Grindrod

Summary:

This module introduces students to a core area of philosophy – epistemology (the theory of knowledge), makes them familiar with key stances on the extent and nature of human knowledge (scepticism, empiricism, relativism, etc.), and requires them to evaluate such stances and find their place on the epistemological map.

Assessment Method:

Assignment 90%, Oral 10%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Hume, Kant, and Wittgenstein 1

Code:

PP2HKW1

Convenor:

DR Severin Schroeder

Summary:

This module introduces students to the ideas of three great philosophers: David Hume, Immanuel Kant, and Ludwig Wittgenstein, focussing especially on their respective conceptions of philosophy.

Assessment Method:

Assignment 90%, Oral 10%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Oppression, Inequality, and the Enemies of Democracy 1

Code:

PP2OID1

Convenor:

MR George Mason

Summary:

In this module you will consider the question: how should we be governed? The module will introduce you to key philosophical arguments concerning the meaning and value of freedom, equality and democracy. You will study both their defenders and their detractors.

Assessment Method:

Assignment 90%, Oral 10%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Meaning and the Mind 1

Code:

PP2MM1

Convenor:

DR Jumbly Grindrod

Summary:

This module introduces students to core philosophical issues about meaning and the mind, and to central connections between these issues. How could there be minds in a physical world? Are states of consciousness physical states? How do our thoughts and words come to represent the world around us? These questions are intimately related. The capacity to represent the world is a central, problematic feature of the mind. Moreover, to assess what minds are, we must pay careful attention to what our words for mental states mean, and to how they come to mean what they do. We will investigate these questions by reading and discussing recent work in the philosophy of mind and language, by authors such as David Chalmers, Hilary Putnam and John Searle, as well as classic texts by authors such as Gottlob Frege and Princess Elizabeth of Bohemia.

Assessment Method:

Assignment 90%, Oral 10%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Politics of the Welfare State

Code:

PO2PWS

Convenor:

DR Brandon Beomseob Park

Summary:

The course is an introduction to the politics of welfare states in the developed economies of OECD countries with a particular focus on Western Europe. It focuses on the interaction between political and economic factors in explaining the emergence and evolution of welfare states and their various forms across countries. Students learn the major theoretical approaches in the study of the welfare state and apply them to contemporary debates about the welfare state as well as the politics of welfare state reform.

Assessment Method:

Assignment 90%, Oral 10%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Modern International Relations

Code:

PO2MIR

Convenor:

DR Joseph O' Mahoney

Summary:

This module provides an advanced analysis of the principal theoretical approaches to international politics, as well as coverage of a selection of major issues on the international stage, including globalisation, conflict, nuclear weapons and terrorism. 

Assessment Method:

Exam 50%, Assignment 45%, Set exercise 5%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Political Thinking

Code:

PO2THI

Convenor:

DR Alice Baderin

Summary:

Issues-based survey course in political theory, involving work on case studies.

Assessment Method:

Assignment 100%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

The Science of Climate Change

Code:

MT2CC

Convenor:

PROF Nigel Arnell

Summary:

This module provides an introduction to the science of climate change, aimed at students who do not necessarily have a scientific background.

Assessment Method:

Exam 70%, Assignment 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Research Project

Code:

FB3PFB

Convenor:

PROF Gunter Kuhnle

Summary:

This module is designed to provide a research experience to the student by completing either a laboratory-based or a theoretical research project. Students will receive guidance on fundamental research methods prior the start of their project.

Assessment Method:

Assignment 20%, Oral 20%, Report 60%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Nutrition, Health and Disease (Part taught with FBMNH1)

Code:

FB3NHD

Convenor:

PROF Julie Lovegrove

Summary:

This module will be co-taught with FBMNH1 (Autumn term only) and FBMNH2 (Autumn term only)

Assessment Method:

Exam 60%, Oral 30%, Class test 10%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Genes, Lifestyle and Nutrition (Part taught with FBMNH2)

Code:

FB3NGL

Convenor:

DR Vimal Karani

Summary:

Assessment Method:

Exam 60%, Practical 20%, Class test 20%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Food Product Development

Code:

FB3FPD

Convenor:

DR Maria Oruna-Concha

Summary:

This 20 credit module focuses on the design, development and evaluation of novel food products. It integrates knowledge and skills as it prepares the students for the global workplace., On completion of this module, you will be able to provide detailed consideration of the stages/processes in new food product development.

Content will be delivered by leading experts through case-studies, group project work and hands-on practical work in ourthe food processing plant.

Assessment Method:

Practical 10%, Oral 45%, Report 45%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Advanced Food Chemistry

Code:

FB3AFC

Convenor:

DR Maria Oruna-Concha

Summary:

This 20 credit module will further develop your knowledge of food chemistry relating to the quality and safety of foods.

The module focuses on:

• The chemical changes in food caused during processing and storage that develop both desirable and undesirable flavour, colour and structure/texture.
• Allergens and the presence and development of toxicants in foods during processing and storage, and the implications for food safety.

Content will be delivered through taught lectures, case studies, hands on practical’s using state of the art analytical techniques for the study of food flavour and self-directed learning. 

Assessment Method:

Exam 50%, Oral 20%, Report 30%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.

Title:

Advanced Food Quality, Safety and Sensory

Code:

FB3AFQ

Convenor:

DR Nikos Mavroudis

Summary:

This module provides advanced elements of food quality, safety and sensory science. This will include measurement, assessment and control measures beyond those covered in the introductory module (FB2FQS).  Within sensory science we will discuss (a): an advanced insight into taste and olfaction through receptors to perception (b) descriptive and quantitative sensory methods (c) dynamic sensory methods and d) recent advances in sensory methods. In issues linked to food quality and safety topics will include further aspects of quality management systems including HACCP, statistical methods in food quality assurance and more detailed consideration of selected aspects of legislation Thus, preparing students for potential future roles in food quality assurance by developing their knowledge and skills of food quality and safety management practices.

Assessment Method:

Assignment 15%, Set exercise 35%, Report 30%, Class test 20%

Disclaimer:

Please note that all modules are subject to change.
The information contained in this module description does not form any part of a student’s contract.