MASTER OF SCIENCE DEGREE IN FOOD SCIENCE AND NUTRITION (MSFN)
The programme is aimed at providing advanced knowledge, insights and skills in the field of Food Science, Technology and Nutrition applicable to current, and forecast trends in developing, as well as the developed countries. The programme also seeks to provide an interface between the modern food production and processing technologies and the nutritional aspects of food closely focusing on the Human health impacts. The programme also gives attention to food related socio-economic human development, HIV/AIDS, food and nutrition challenges, and food security concerns in various settings.
1.1 These regulations shall be read in conjunction with the Faculty of Science and Technology Regulations and the General Academic Regulations for Postgraduate Degrees hereinafter referred to as the General Regulations.
1.2 The degree shall be awarded to candidates who have successfully completed the programme and passed the examination in accordance with regulations set in the Faculty Regulations.
2.1 To provide advanced knowledge and skills required troubleshooting the current and forecast technical challenges of the food industry
2.2 To equip graduants with a greater understanding of nutrition and health aspects of food production and processing
2.3 To provide an ethical interface between technically oriented professionals, various stakeholders and the general public
3. EMPLOYEMENT OPPOTUNITIES
Quality Assurance Consultants
4. ENTRY REQUIREMENTS
4.1 Normal entry
Applicants should be holders of at least an upper second class degree in any of the following degree programmes: Food Science and nutrition, Biosciences Biochemistry, Chemistry, Agriculture (Animal science), Nutritional Sciences, Home Economics or other related degrees awarded by the Midlands State University or any other recognized institution.
5. GENERAL PROVISIONS
5.1 The programme shall normally be studied over a minimum of two years (four semesters) on a part time basis. Three semesters will be for normal teaching and one semester for projects.
5.2 Dissertation Refer to Section 8 of the General Regulations
5.2.1 The dissertation shall constitute a single semester in level two during which time the student is expected to undertake research for a period not exceeding six months.
5.2.2 Each candidate is expected to submit a dissertation not exceeding one hundred and fifty pages(150)
5.2.3 Candidates shall be required to submit three typed and bound copies, one of which shall be deposited in the university library, one shall be submitted to the department library and the last copy will be returned to the student.
5.2.4 The format of the dissertation shall be provided by the Department of Food Science and Nutrition.
6.1 Formal examinations will be held at the end of each semester in the first three semesters.
6.2 Continuous assessment shall account for 30% of all the overall assessment, while the final examination account for 70% of the overall assessment.
6.3 The aggregate pass mark shall be 50%
6.4 The aggregate pass mark will comprise a pass in the final examination and a pass in the continuous assessment
A student must have possessed modules worth at least 32 credits in the first level in order to proceed to the second level.
8. MARKING SCHEME
Refer to Section 21 of the General regulations
9. DEGREE CLASSIFICATION
For the purpose of degree classification, the parts of the degree programme will be weighed as follows:
Level 1 (semesters 1, 2 and 3) 70%
Level 2 (dissertation) 30%
10. NOFICATION OF RESULTS
Refer to section 42 of the General Regulations
11. PROGRAMME STRUCTURE
Level 1 Semester 1
|MFSN701||Food Production and processing systems||4|
|MFSN702||Food Microbiology and Biotechnology||4|
|MFSN 703||Nutrition and Public health||4|
Level 1 Semester 2
|MFSN705||HIV/AIDS Nutritional aspects of food||4|
|MFSN706||Food Analysis and Sensory Science||4|
|MFSN707||Communication Skills in Nutritional Health||4|
|MFSN708||Total Quality Management and Food Safety||4|
|MFSN709||Food Policy and Programme Planning||4|
Level 2 Semester 1
|MFSN801||Research Methods and Statistics||4|
Elective Modules: Choose any two
|MFSN802||Advanced Laboratory technology||4|
|MFSN803||Advanced Food Packaging||4|
|MFSN806||Advanced Food Chemistry||4|
|MFSN807||Environmental Management in Food Science||4|
Level 2 Semester 2
12. MODULE SYNOPSES
MFSN701 Food Production and processing systems
An applied module investigating various food processing techniques and their underlying principles. The outline should cover raw materials used in food processing. Sorting and grading of agricultural products. Food processing techniques, to include microbiological, biochemical, nutritional and technological aspects. Principles of processing foods and Techniques to include, freezing, chilling, canning, intermediate moisture foods, and new technologies such as extrusion and aseptic processing. Brewing, fermentation, meat, dairy, cereal technologies are also covered. Visits to local food processing units. Research within the field of food science and technology is both wide ranging and rapidly changing. This gives rise to an increasingly diverse number of interesting and important applications.
MFSN702 Food Microbiology and Biotechnology
This module informs on the part played by each of the major groups of micro-organisms in the production and spoilage of foodstuffs. In addition the changes, which occur in foods during spoilage, are highlighted as are the risks associated with such changes. Topics include Food and Microorganisms, Principles of Food preparation, Food Spoilage, contamination and Preservation, Food Fermentations, Food borne diseases and Food poisoning, Food sanitation, control and inspection. Food biotechnology focuses on Basic tool in Biotechnology (molecular tools and bioreactors), Applications of Food biotechnology, Biosafety and Bio-ethics.
MFSN 703 Nutrition and Public health
This module aims to provide comprehensive training in public health nutrition in a global setting with the choice of specializing in a number of topics and in a range of contexts. It provides an integrated programme covering dietary, epidemiological, public health, social and biological aspects of nutritional science. Specialist topics include maternal and child nutrition, nutrition in emergencies, nutrition programme planning, evaluation and monitoring, and nutritional epidemiology.
MFSN704 Professional Ethics
As part of ethical development, students are required to complete the Professional Ethics module. This will give exposure to a range of ethical perspectives and includes several self-tests which require to reflect on one’s own ethical behavior and values. The Code of Professional Ethics lays down the standards of integrity, professionalism and confidentiality
MFSN705 Nutrition and HIV/AIDS
The coexistence of high rates of malnutrition and HIV/AIDS creates a challenge for nutritionists. Providing adequate nutrition at community and individual level remains a problem. The new challenge calls for the acceleration of both short-term and long-term effects to combat malnutrition and its effects on morbidity and mortality associated with HIV/AIDS. The module covers aspects involving: Introduction to HIV/AIDS, Link between nutrition and HIV/AIDS, Food security components in HIV/AIDS nutrition care and support, Nutrition management of HIV/AIDS- related symptoms, Nutritional care and support for vulnerable groups and Management of drug and food interactions in HIV/AIDS therapy.
MFSN706 Food Analysis and Sensory Science
This module will be of value to students from a broad range of backgrounds who wish to develop their understanding of the scientific principles and practical methods which underlie the analytical techniques and methods used to assess food standards and quality, and the sensory perception of food products, with an emphasis on evaluating development of products. The principles underlying a range of analytical methods [e.g. Kjeldhal, Soxhlet, calorimetry] used to perform nutrient analysis will be discussed and performed in order to evaluate the nutrient content of food samples. The principles of sensory evaluation of food will be discussed, including the relevant physiological aspects of the senses such as taste thresholds. Sensory evaluation methodology such as taste panels and the statistical analysis of results (including profiling) will be studied. The procedures involved in developing new and existing products from product concept to product launch (including packaging, labelling, marketing, pricing and advertising) will be undertaken in the context of recipe/ product development case studies and practical exercises
MFSN707 Communication Skills in Nutritional Health
This module is designed to improve communication skills for the nutritionists in information dissemination. It focuses on: Communication skills (i.e., oral and written communication, listening; Critical thinking/problem solving skills (i.e., creativity, common sense, resourcefulness, scientific reasoning, analytical thinking, interviewing; Professionalism skills (i.e., ethics, integrity, respect for diversity); Life-long learning skills; Interaction skills (i.e., teamwork, mentoring, leadership, networking, interpersonal skills, etc.); Information acquisition skills (i.e., written and electronic searches, databases, Internet; Organizational skills (i.e., time management, project management, etc.); Commit to the highest standards of professional integrity and ethical values. The students should also be able to independently research scientific and nonscientific information as well as work and/or interact with individuals from diverse cultures.
MFSN708 Total Quality Management and Food Safety
This module is designed to provide the student with an appreciation of the value of quality assurance and quality control procedures in the production of food, satisfying both legal requirements and the customers need for quality and safety. Awareness of recognised quality and safety systems such as International Standards Organisation (ISO) and Hazard Analysis Critical Control Point (HACCP) should be increased, together with the ability to apply them in setting up of an effective food safety management system. An overview of current food quality and safety systems to include Quality Control, Quality Assurance, Total Quality Management and relevant legislation. Quality programmes, practices and systems such as ISO9001:2000, ISO9004:2000, Good Manufacturing Practice, HACCP. The management of food safety to include the role of sampling, monitoring, audits and inspections. Practical application of the principles and practice of HACCP
MFSN709 Food Policy and Programme Planning
This module gives students the opportunity to examine a number of current food policies, both in terms of how they are formulated and also the impact they have on a given population. The student will be encouraged to critically analyse policies and their associated issues in relation to consumers, industry and Government. Lectures and seminars will introduce national and international policy makers and case studies will be used to illustrate the process of policy formulation and the impact that policies have in a wider context. The assessment will allow students to individually assess a given policy and consider the wider implications for ever-evolving polices. Various common themes are likely to emerge including Food and Nutrition policies in Zimbabwe, and around the world, including agencies involved in their evolution and implication. Several examples of current policies will be reviewed as case studies, including consideration of their impact on relevant stakeholders. Issues relating to food processing, food policy and the consumer. Genetically modified foods and their impact on health, policy and the consumer.
MFSN801 Research Methods and Statistics
This module is for all students on the MSc programme. It includes: Design of experiments, Variables and distributions; summarising data, Sampling variability of a mean, Analysis of quantitative data; comparing two means, Sampling variability of proportions, Analysis of categorical data; comparing two proportions, Regression and correlation (computer session practical), ANOVA and multiple regression (paper critique practical). Emphasis will be on practical and applied skills. Methods will be illustrated using examples of relevance to Food Science and Nutrition students. By the end of this module students should be able to: describe the role of statistical methods in food/ public health research; present results effectively by making appropriate displays, summaries, and tables of data; appreciate the problem of sampling variation, and the role of statistical methods in quantifying this; select an appropriate statistical method for the analysis of simple data sets; correctly interpret the results of statistical analyses reported in the food/health literature; perform simple statistical analyses using software packages; and interpret their findings from statistical analyses and present these findings in a clear, concise, and logical manner.
MFSN802 Advanced Laboratory technology
Application of food preparation principles and techniques in the preparation of standard food products. Analytical techniques involving Spectroscopy, chromatography, Microbiological techniques, Immunoassay and electrophoresis are covered. Other useful topics include: Method selection and validation, Good Laboratory practice (GLP), Laboratory management, Safety and Health.
MFSN803 Advanced Food Packaging
Emphasis should be given to aspects of food packaging including: Materials, Design techniques, Environmental considerations, Food ethics and Economics. There is also an element of improved technologies for the problems unique to food packaging like flexible packaging. It is also a topical issue in Food product development and clean technology concept.
MFSN804 Clinical Nutrition
This module examines the metabolic demands on nutrients in acute and chronic illness; a critical evaluation will be made of recent advances in specific nutrition therapies for each disease category, incorporating clinical case studies. Aspects of the current best feeding practice are reviewed together with the organisation of nutrition support teams in the hospital and community settings. There is also need to focus on Evidence-based approach to the effect of nutritional status on disease outcome, Nutrient metabolism in health and disease, Gastrointestinal physiology and the uptake of nutrients, Nutrition support, encompassing oral nutritional supplements, enteral and parenteral nutrition, in the hospital and community setting, Nutritional Assessment in the hospital and community setting, How different diseases affect nutritional status, Gene-nutrient interactions, Metabolic stress during critical illness, Nutritional modulation of immune response, Energy imbalance; under- and over-nutrition.
The dietitian is a practitioner who applies the principles of nutrition in a variety of settings. The dietitian assists clients to manage their diet either as part of disease management (clinical setting) or as part of the wider prevention of nutrition-related disease in communities. The Masters level dietitian is able to lead and contribute to ongoing developments that will enhance the professional status of the dietitian together with enabling implementation of clinical governance and clinical effectiveness in particular ways: through effective and evidence-based practice, justified clinical-decision making and identifying the need for reflective practice. This module focuses on current practices in dietetics in relation to trends in diet issues. It focuses on topics: Clinical Dietetics, Research Strategies in Nutrition & Dietetics, Professional Studies, Behavioral Sociology, Awareness of Dietetic Practice, Community Dietetics and Contemporary Nutrition Issues, Psychology of Behavior, Building on Dietetic Practice
MFSN806 Advanced Food Chemistry
Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during handling processing and storage. Food chemists are typically concerned with identifying the molecular determinants of material properties and chemical reactivity of food matrices, and how this understanding is effectively applied to improve formulation, processing and storage stability of foods. The module covers a broad range of topics ranging from the chemistry of food components (Water, carbohydrates, lipids, and proteins), Minor food components (Vitamins, Minerals, Colorants, Flavors, Sweeteners, Food Additives, nuetraceuticals and toxicants). Aspects of Food systems are also covered including dispersal systems, physical and chemical interactions of components in food systems.
MFSN807 Environmental Management in Food Science
This module is of relevance to students interested in the assessment and control of environmental problems associated with food production and public health. This module consolidates knowledge of key methodological tools: risk assessment as a structured method to estimate quantitative health impacts, especially for chemicals; risk management as a framework for assessing and controlling environmental hazards. Teaching considers the roles of scientific, socio-cultural, historical, economic and political factors in influencing the management of environmental risk. The module should cover the principles and legislation governing, as well as techniques in Environmental management.
MFSN808 Advanced Food Toxicology
The module focuses on general aspects and regulatory aspects of food toxicology There is need to look at pesticides and other industrial chemicals, hormones, mycotoxins, mutagens and carcinogens in heat-processed food; modification of carcinogen response by antioxidants, food irradiation, food intolerance, methylxanthines; use and safety of novel foods, and the future of food toxicology.
MFSN 809 Dissertation
The module is aimed at engendering students with a spirit of enquiry into a research-based dissertation. A broad range of research is encompassed within the expertise based in the Food Science and Nutrition field may include a single focused investigation, or a series of discipline specific investigations, ranging from `wet’-laboratory based, ICT-based, questionnaire/ survey- bas ed, to `dry’ theoretically-based projects.