to download FOA brochure (PDF) - the University of Mauritius

BSC (HONS) FOOD SCIENCE AND TECHNOLOGY(MINOR: SEAFOOD TECHNOLOGY) (WITH 6-MONTHS PLACEMENT)The programme is designed to developthe necessary attitude and competencefor the application of scientific principles infood processing, with particular emphasison technologies relevant to the seafoodindustry, in order to respond to the currentdevelopmental needs of the country. It aimsat preparing graduates for the food sectorincluding food industries, small and mediumfood enterprises, food authorities, foodlaboratories and food research institutions.Teaching will impart knowledge, skills andvalues to develop employability and producelifelong learners who can think and actcreatively. Teaching methods will facilitatepractical, interactive, critical, reflective andintegrative learning. Teaching modes ofdelivery will include modules comprisingall face-to-face activities, and modules witha mix of face-to-face and on-line activitiesthrough e-learning platforms.The programme offers students theopportunity to undertake a 6-month workplacement in a food organisation within theseafood sector, to contextualise learningwithin real-life situations. Effective teachingand learning will contribute to nationalcapacity building towards enhancingfood safety, quality and security, as wellas sustainable food production to fulfilconsumer, business, economic, social,ethical and environmental requirements.• Explain the chemical, physical, microbiological,nutritional and sensory properties of food,and the factors which affect these propertiesduring manufacture and storage, with particularemphasis on seafood products;• Establish the value of seafood productsfrom nutritional, health, quality and economicperspectives;• Explain the significance of food safety, quality,security and sustainable food productionsystems, with particular relevance to seafoodproducts;• Apply scientific principles to control thechemical, physical, microbiological, nutritionaland sensory properties of food during manufactureand storage, with particular relevance toseafood products;• Apply methods of preservation and sustainableprocessing technologies to control spoilagemechanisms in foods and to produce safefoods, with particular emphasis on seafoodproducts;• Describe key food laws and standards whichimpact on food business activities and the environment,especially pertaining to the seafoodsector;• Apply methods of food analysis to assessquality, nutritive value, safety and compliancewith legal requirements and standards;• Describe the application of food hygienethroughout the food chain, from “farm/sea totable”;• Participate in the development, implementationand maintenance of sustainable foodsafety management systems to protect consumerhealth and life;• Apply acquired knowledge and skills to theimplementation of tasks and problem-solving ina food-related work environment;• Participate in interactive communication andteam-working to ensure effectiveness and efficiencyof academic as well as professional activities;• Apply the steps involved in a research process;• Demonstrate effective written and oral scientific communication skills;• Make a positive contribution to the successful development of small and medium food enterprises,food industries and catering organisations;• Engage in enhancing the effectiveness and sustainability of the national food control system;• Embark on training programmes at postgraduate level.On completion of this programme, learnerswill be able to:10