PLACEMENT POSTGRADUATE

SHE Level 5
SCQF Credit Points 30.00
ECTS Credit Points 15.00
Module Code MMD623607
Module Leader Janice Taylor
School School of Health and Life Sciences
Subject Biological and Biomedical Sciences
Trimesters
  • C (May start)
  • A (September start)

Pre-Requisite Knowledge

Food Quality and Safety Assurance and a good honours degree in a relevant subject.

Summary of Content

Placements will provide students with an insight into how industry (including government laboratories and research centres) work, giving the students invaluable real work placed experienced. Placements will be based on prescribed lists (provided by tutors) although students will identify and organise their own placements giving the students the opportunity to tailor their placement to their own particular areas of interest.

Syllabus

As each placement is unique students and employers will be given guidelines of the types learning opportunities required by the students. There will be continuous dialogue both prior to placement and during the placement with the student, placement mentor and module team to co operating to give the student exposure to all aspects of the food industry. There is an opportunity to undertake the placement module as part of the ERAMUS scheme with partner European universities

Learning Outcomes

On successful completion of the module the student should be able to:1. Analyse the organisation and operation of the food industry or research establishment or equivalent.2. Recognise how their placements reflect the general food industry and its commercial constraints.3. Critically assess and demonstrate skills acquired and their practical applications. 4. Apply communication and technical skills, self awareness, interpersonal skills.5. Develop a range of transferable skills including working as part of a team, business methods, problem solving, report writing, and refine laboratory and processing skills.6. Employ the skills developed through the degree programme in health and safety awareness, quality assessment, new product development, food analysis, food science and commodities to benefit their placement provider.7. Deominstrate self and time management skills and their importance in managing a work load.

Teaching / Learning Strategy

The main strategy is to make students critically aware of the food industry and all its operations. The students are given a real world work experience where they are treated as a member of staff within the company. Giving the students flexibility in their choice of placement provision allows the student to tailor their learning experience to meet their individual needs and aspirations. This allows for a more personalised learning experience.

Indicative Reading

Food Analysis Laboratory Manual (2003) Nielsen, S. S. Springer. HACCP, A Practical Approach (2013) Mortimore, S., & Wallace, C.

Transferrable Skills

Develop graduate attributes which enhance personal transferrable skills in teamwork, business methods, problem solving, processing techniques and health and safety.

Module Structure

Activity Total Hours
Tutorials (FT) 2.00
Independent Learning (FT) 290.00
Assessment (FT) 8.00

Assessment Methods

Component Duration Weighting Threshold Description
Coursework 3 n/a 80.00 45% Dissertation.
Coursework 1 n/a 0.00 45% Log Book and Employer's Report.
Coursework 2 n/a 20.00 45% Presentation.