Skills For He In Life Sciences

This unit provides you with skills for academic study in Higher Education in Life Sciences, including mathematics, statistics, data analysis, IT and transferable skills, both generally, and related to studying bioscience-specific subjects. The elements and importance of academic integrity in HE are also introduced.

As you progress through the year, you will be able to link the knowledge and understanding developed in this unit with other parts of your course and apply that learning to the assessments you will complete.

The skills that you acquire will be relevant to careers, both in the Life Sciences field, and more widely, in terms of writing reports, research, data analysis and presentation.  Your Personal Development Planning can usefully reflect on this skills acquisition and help you plan for increasing contact with the Careers Service as your degree progresses.

Biological Systems And Diversity

Sound understanding of biology knowledge and good practical skills in related areas are critically important attributes that will enable you to progress to level 4, further studies and research. This unit is designed to provide core biology knowledge, understanding of structural and functional diversity of various forms of life and their interactions with the biotic and abiotic factors and sustainability in the context of socio-economic changes.
This unit provides a strong foundation of prokaryotic and eukaryotic cells' structural and functional basis and how they interact with one another, the host, and the environment. The unit aims to cover a diverse range of biological systems such as microbial, animal, plant, and protists and their adaptation to various environmental conditions and factors influencing the evolution and sustainability of life. This unit will equip you with the practical skills required to complement your understanding of complex principles. This unit also aims to provide the current developmental research on the importance of microbiomes on health and diseases.

Chemistry For Life

This unit aims to provide a basic understanding of the chemical components that make up all matter from atoms and elements, how they bond to make complex compounds, especially carbon-based compounds. The unit aims to develop an understanding of key physicochemical properties such as energy, pH, temperature, the significance of water, and the water-based nature of biochemical reactions. This also aims to provide a chemical understanding of the building blocks of life - DNA, RNA, proteins, lipids, and carbohydrates & how the biochemical reactions occur in living systems. 

Integrated Project

This unit will develop your skills associated with undertaking research in biosciences. You will develop experimental design skills, theoretical knowledge of experimental work and investigation. This unit is designed to equip you to generate a hypothesis and plan experiments to test your hypothesis. 

The unit aims to develop your skills in problem-solving, planning, designing simple bioscience experiments, project management, and implementing designed experiments. The focus is on understanding how data are collected, analysed and interpreted as well as to utilise opportunities such as simulated scenarios and/or field visits to enable making connections of theoretical concepts and experimental investigations to real-life applications.

Microbiology And Biochemistry

This unit introduces the study of microorganisms by considering their scope and diversity. A theoretical understanding of basic microbial cell structure and growth curves is covered and complemented by the practical component of the unit.
The subject of biochemistry will be studied in the context of the living cell. By completing the unit you will be able to understand general biochemical principles, the structures of a range of biomolecules and the relevance of biochemistry to the study of biological subjects.
Both microbiology and biochemistry are practical subjects therefore this unit is designed to enable you to develop practical competencies in the fundamental techniques used in them. These techniques include the use of the light microscopes, histological preparation, the development of good sterile techniques in the handling of micro-organisms, design of biochemical assays and chromatography for separation.
You will also develop awareness for the need of good laboratory practice (GLP).
Microbiology and Biochemistry are key disciplines that form the basis of many different science careers both within the NHS, and within academic research or biotechnology laboratories. This unit also underpins the subjects of immunology, biological chemistry, metabolism, biotechnology, pathophysiology and clinical biochemistry which will be studied at Level 5 and 6 of your course.

Human Anatomy And Physiology

This unit aims to provide a broad understanding of Human Anatomy, the study of the structure and relationship between body parts, and Physiology, the study of the function of body parts and the body as a whole. This Unit will focus on the link between form and function, and therefore their integrated relationship. It will provide the foundation required for further study in applied human physiology and related subjects in second year. The basic systems of the body and their interrelationships will be explored.

Human Anatomy and Physiology are fundamental disciplines relevant to medicine, life sciences and forensic science. Their study enables the identification and analysis of tissues and structural changes within them that allow for the diagnosis of disease.

Within the Human Anatomy and Physiology Unit you will learn about the relationship between structure and function, and integration and interdependence of all body systems.

Cell Biology

The unit provides an introduction to cell biology. You will cover the structure of prokaryotic and eukaryotic cell types and make comparisons between them. You will learn practical aspects in the fundamentals of microscopy and how that informs our ideas of cell structure.

Aims of this unit are:

• To provide a basic outline of the  cell as the fundamental unit of life and how it impacts on all areas of biology.
• To introduce sub-cellular organisation, the variety of cell types and to relate cellular structure to function.
• Understand the basic ideas of cellular differentiation and specialisation from stem cells to terminally differentiated cells.
• To provide a basic understanding of cellular signalling and the immune system.

Molecular Genetics

This unit reviews and develops your knowledge and understanding of basic ideas and concepts in molecular genetics and so provides a foundation for many principles in the biosciences. The materials covered provide a foundation for the further study in a wide range of topic areas from biology, molecular biology, biochemistry, through to applications in forensic science.

The aims of the unit are:

to introduce the basics of molecular genetics;

to relate the processes of cell division with chromosome function and structure, and to develop an understanding of genetic inheritance;

to develop the ability to understand and interpret data in simple tables and graphs; and

to foster an awareness of safe laboratory practices and develop laboratory skills and effective group work behaviour.

Skills In Food And Nutrition Science

This unit will introduce you as a new student to the study of food and nutrition at university level. It will develop a range of key study skills, with emphasis on the analysis and presentation of data. This unit will also provide you with orientation to the available resources in the Learning Resources Centre, and provide you with basic information about career planning and organisation. You will learn basic principles of food and nutrition.

The unit also contains discipline-specific skills and knowledge relevant to becoming a competent food and nutrition scientist as well as transferable skills valuable to alternative areas of employment. Practical classes will provide an introduction to basic laboratory techniques and report writing including concepts of accuracy, precision and reproducibility in measurement.

The key aims of this unit are:

• to introduce basic principles of food and nutrition (including a global perspective on food and nutrition; origin, interpretation and application of food composition and Food Information Regulations and dietary reference values; diet and health; nutrition and Health Claim Regulations );
• to explain the role of food science in the nature of foods and their ingredients;
• to provide a working knowledge of a key range of skills that underpin experimental work in food and nutrition;
• to encourage you to think critically about your subject and engender a philosophy of critical self-appraisal and reflection to facilitate your abi­lity to build upon your own learning experiences;
• to provide you with an appreciation of working with others in a higher education setting and empower you to become a confident, independent learner;
• to develop your ability to receive and respond to a variety of sources of information: textual, numerical, verbal and graphical;
• to learn how to access relevant scientific information from a variety of sources and communicate the principles in an appropriate manner in assessments;
• to allow you to record data accurately and appropriately from laboratory work; and
• to be able to analyse and report data from laboratory work and understand key concepts of accuracy, precision, reproducibility and uncertainty in scientific data.

Chemistry

This unit reviews and develops your knowledge and understanding of basic ideas and concepts in chemistry and provides a foundation for many of the principles in biosciences. The material covered will be useful for subsequent studies of biology, molecular biology, biochemistry, food and nutrition, forensic science, pharmaceutical science and pharmacology units.

The aims of the unit are:

to provide a fundamental understanding of chemistry;

• to develop skills in report writing and to develop the ability to handle data and presentation in simple tables and graphs; and
• to foster an awareness of safe laboratory practices and develop laboratory skills and effective group work behaviour.

Skills In Science

Within the Skills in Science unit, you will develop and practice a number of key subject-specific skills essential to a career in science. These include the ability to select and apply appropriate statistical analysis; evaluate relevant research literature and identify areas currently lacking in our knowledge or application; the ability to propose both a hypothesis and a novel experiment to address this hypothesis (including statistical analysis where appropriate); and the understanding to identify and address any health and safety or ethical considerations related to your proposal. These skills underpin the scientific method required for any scientific career. The basic notion of data analysis, identifying an issue, and developing a plan to address that issue is the basis of troubleshooting or product development in any career structure. In addition, within this unit, you will be equipped with transferrable skills such as presentation and communication skills, as well as planning and preparing for a career within your discipline. The skills developed within this unit will prove vital for the Level 6 research project unit and for a career in science. 

Human Metabolism

Human Metabolism is a fundamental discipline in biochemical and pharmaceutical sciences.  Additionally, the Institute of Biomedical Sciences, who accredit the BSc Biomedical Science course, list the biochemistry of processes that support life including cellular metabolism and its control as a key area of curriculum. This unit provides a theoretical understanding of the biochemical and cellular basis of human metabolism and aims to:

Introduce the basic processes of human metabolism: how the main classes of biomolecules are degraded and synthesised. 

Extend biochemical concepts from level 4 regarding the structure of biomolecules (carbohydrates, proteins and fats) to their enzymatic inter-conversions and how these are used to produce energy, energy storage compounds, functional and structural proteins and signalling molecules. 

Explain how metabolic transformations inactivate and, sometimes, activate drug molecules. The pharmacological relevance and utility of metabolic poisons will also be considered.

Medical Physiology

Medical physiology is a fundamental discipline in both medicine and biosciences. An understanding of physiology is a crucial requirement for employment in e.g. academic or government research laboratories or the biotechnology industry.

This unit will help you develop an understanding of the mechanisms by which the human body functions. Medical physiology builds on the knowledge gained at Level 4, with emphasis on homeostasis, cardiovascular, respiratory, kidney, neurology, endocrine, gastrointestinal and bone physiology in more depth. You will also study how physiological function becomes impaired in disease states. You will consider the impact of physiological changes in disease on drug development strategies.

The aims of this unit are:

To command in depth knowledge of human physiology

To explain the significance of homeostasis and develop an
ability to discuss human homeostasis with reference to the
structure and function of tissues and organs and the relationship between homeostasis and disease

Immunology

The human immune system is second only to the nervous system in terms of its complexity and importance. The unit will impart a detailed understanding of  the immune system and how it functions in protecting against a vast range of pathogens and against diseases that arise within the body such as cancer and autoimmunity. This unit will enable you to you appreciate the crucial roles of the immune system in health and disease.

The Institute of Biomedical Science who accredit the BSc Biomedical Science degree specify Immunology as key subject area required within all their accredited courses. Qualified Biomedical Scientists may be employed as immunologists within NHS laboratories, where they are required to analyse samples from patients for evidence of immune-mediated diseases or match tissues for transplantation.

By comprehending the specific roles of the different cellular and humoral arms of the immune system you will learn how these different elements of the immune system interact to produce an appropriate, correctly directed and effective immune response. You will also become aware of how this complex system can malfunction and the serious impact of inappropriate immune responses on human health.

You will also learn about how immune specificity can be harnessed to produce effective modern technologies to prevent, diagnose and treat disease.

Immunology is particularly relevant to you if you wish to pursue a career in the pharmaceutical, biomedical or biotechnology industries, or in hospital diagnostic, veterinary or biomedical research laboratories.

Biotechnology

This unit aims to provide a theoretical and practical understanding of the main techniques that are in widespread use in the biotechnology industry.  On studying this unit you will be guided to understand the genetic processes that underpin biotechnological advances, to perform specialist gene expression experiments, and analyse, present and communicate data in a scientific manner.  

This unit will describe the molecular mechanisms of DNA replication, DNA transcription and RNA translation. It will describe how the biotechnology industry exploits these processes for human benefit to tackle the world’s current problems such as disease, pollution and food security. This unit is directly relevant to students studying Genetic Engineering in third year.

Life Science graduates who seek employment within academic or government research laboratories or within the pharmaceutical or biotechnology industries will also find that Biotechnology is a common and key discipline underlying the analysis and genetic manipulation of cells and tissues in many research contexts.

Food Microbiology

This Unit will provide the concepts and knowledge underlying the processes involved in food microbiology. It will provide an understanding of the critical importance of microbiology in food with an emphasis on biotechnological applications that will allow you to appreciate the role of microbiology in the food and nutrition industry.

You will gain an understanding of the main microbiological techniques that are in widespread use in the food industry. This includes the role of microbes in food, with their benefits for example in food processing and production, but also their hazard through spoilage and pathogenicity.

During the course of this study, you will be guided to perform specialist microbiological laboratory experiments that will demonstrate the molecular processes used in modern food technology.

During the course of this Unit, you will develop skills to examine, analyse (including statistical analysis where appropriate), present and communicate data in a logical scientific approach about the use of microbes within the food industries. These skills include the ability to select and analyse relevant research literature and the ability to understand and identify methods and applications to address current scientific issues.

Food Analytical Techniques

Food analytical techniques provide the ability to characterise and measure the chemical and nutritional properties of food, e.g. its macronutrients (proteins, carbohydrates, fats) and micronutrients (minerals, trace elements, vitamins). In addition to addressing relevant chemical, biochemical and biophysical measurement techniques, the unit considers the diverse methodologies required by scientists working in food and nutritional research.  Theory is combined with practical application to address both traditional research methods and new technologies as well as statistical issues and the application of data to policy development. The skills developed within this unit will prove valuable for the level 6 research project unit.

Human Nutrition

Human nutrition is fundamental discipline in both medicine and biosciences. An understanding of human nutrition is important for any wishing to work in a life sciences related career, e.g. academic or government research laboratories or biotechnology industry. 

This unit will help you develop an understanding the role of nutrition for maintaining the health and function. Following this there will be an examination of nutrition from the basic biochemistry of nutrients and their metabolism. You will also gain an understanding of the various methods for the measurement of nutritional status and their applications including nutrition during the life cycle. 

The aims of this unit are:

To describe the biochemical nature of nutrients and their physiological roles and how this facilitates dietary analysis. 

To evaluate the roles of metabolic rate and energy balance in relation to weight control.

To consider the roles of diet and nutrition in human development and demonstrate a range of anthropometric measurements

Food And Nutrition Science Research Project

This unit is an essential part of your BSc (Hons) degree. It allows you as a final year student to undertake scientific research and provides an opportunity to develop and appraise your personal qualities for future employment. You will plan, design and execute a piece of research work for which you will write a formal dissertation-style report. This will provide you with experience of planning and conducting research, data interpretation, and appropriate presentation of your findings as would be expected of professional scientists as food and nutrition scientists in the workplace. You will set a research question relevant to your degree course and critically appraise evidence from relevant research to provide a set of conclusions in answering your question. Scope of the research project will include opportunities for gaining experience in areas and methodological approaches relevant to the food and nutrition industry. During the process of your project, you will develop reflective skills as applied to research as you write your dissertation research diaries. This will allow you to demonstrate and evidence your ability to collect and analyse data along with a range of practical, interpretive and analytical skills expected of a Food and Nutrition Science graduate.

The key aims of this unit are:

To research, plan, design and execute experimental methodologies relevant to scientific research work on an individual basis within the context of a research programme.

To gain exposure to and experience in areas and methodological approaches relevant to the food and nutrition industry.

To develop the techniques of critical analysis through critical evaluation and appraisal of published scientific findings and data.

To collect, record, collate and analyse data using appropriate techniques and to use relevant statistical techniques to investigate data.

To use appropriate IT resources to support a written project dissertation, producing work which demonstrate a range of skills of written expression and scientific terminology relevant to your course.

Develop the ability to communicate your work effectively and demonstrate the skills associated with and developed during the project. 

To develop the reflective skills as applied to research, based on maintaining a diary containing both a record of your research work and appropriate reflection on it, to provide evidence supporting the portfolio of work submitted.

Public Health Nutrition

Public Health Nutrition covers a broad range of topics that are recognised as essential to the understanding of public health in society. This unit will cover the scientific, regulatory, economic and policy dimensions of the importance of nutrition in the context of the health and wellbeing of people. The unit will also explore various aspects of epidemiological study design in the context of nutrition and the assessment of nutritional status at the individual and population levels.

Aims:

Develop a critical understanding of the application and limitations of nutritional public health initiatives in community, national and / or international contexts.

Develop your skills to enable you to understand the significance of food to human health and the design and analysis of epidemiological nutritional studies.

Identify the risk factors and prevention methods used in the community and voluntary organisations for highly epidemic nutrient deficiency diseases.

Critically review the evidence for applying public health nutrition strategy to improve diseases caused by over- and under-nutrition.

Food Security And Management

Today we have enough food to feed the world. The twentieth century saw the development of an extraordinary food production and transportation system that can bring affordable food to the UK from all over the globe. Indeed, this production has been so successful that more than 1 in 5 of the world's population are overweight and more than half a billion people are obese. Despite this, millions of children still go to bed hungry and twenty thousand people will die today due to a lack of food.

The World Food Summit of 1996 defined food security as existing “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. Therefore, food security is about having access to affordable, safe and nutritious food today and about the processes through which this is maintained and enhanced for tomorrow. Food security includes:

 Availability: is there enough to go around?

  Access: can it be reached efficiently?

  Affordability: can it be bought at a fair price?

  Quality: is the food edible?

 Nutrition: is the food part of a balanced diet?

  Safety: could it harm health?

The unit provides the scientific framework needed for understanding food security and the interactions between the science and society of food. The aims of this unit are to assess how humans produce and consume food and to evaluate how we can sustainably feed a world with 10 billion mouths.

Food Processing

This unit introduces students to methods used for food processing including preserving and enhancing the nutritional values of food using a range of processing methods, packaging and distribution to allow the delivery of nutritious products meeting dietary requirements, habits and consumer trends.
The aims of this unit are to:
Develop knowledge and understanding of methods used for food processing, packaging, distribution
Develop skills in the optimisation of parameters that influence common industry food processing methods and consider how to establish process parameters.

Applied Plant Science

Plants are useful sources of medicines, structural materials, and provide humans with food and valuable ecosystem services. Of the land plants, the flowering plants (angiosperms) dominate terrestrial ecosystems and biodiversity hotspots, and are crucial for an understanding of global environmental dynamics. The origin of most food is plant crops, either directly or indirectly, and a current understanding of plant biology and biotechnology is essential to understanding food security.

The unit provides the scientific framework needed for understanding the importance of plant science and the interactions between plants and people. 

Nutraceuticals And Health

Nutraceuticals (also referred to as functional foods) are an emerging field in food and nutrition research and industry allied to the potential therapeutic / health benefits of a wide range of foods and food products.  The unit will introduce diverse topics related to functional foods including the different types of foods and food products, their associated roles in health and disease, and also regulatory issues. 

Aims:
Develop a critical understanding of the application and limitations of functional food and its development in food industry. 
Develop your skills to enable you to discover, design and develop functional food.
Relevance:
Functional food is a common and key discipline for those working in research contexts or within the food, nutrition, pharmaceutical or biotechnology industries. It is also key for those working in research contexts or within the food, nutrition, pharmaceutical or biotechnology industries. 

Clinical Nutrition

Clinical nutrition is a fundamental discipline in both medicine and biosciences. This unit is designed to give you a greater understanding and working knowledge of nutrition in disease prevention and outcome improvement. 

Nutritional needs in clinical conditions and the role of nutrition in health promotion will be investigated. The interrelationships of clinical management, surgical intervention, and pharmacological therapies with nutritional support and practice will be explored and placed into the context of disease treatment and patient care.  

The emphasis of this unit is thus on developing practical skills and knowledge of clinical nutrition and applying it to a range of human needs, as might be required in the workplace.

Professional Practice Year (Life Sciences)

The aim of this unit is to provide the opportunity to undertake career-related experience which will allow you to understand and undertake responsibilities in the work place at an appropriate level and use the opportunity to assess your readiness to undertake a career in your chosen field.