FB2PY-Industrial Training

Module Provider: Food and Nutritional Sciences
Number of credits: 120 [60 ECTS credits]
Level:NA
Terms in which taught: Autumn, Spring and Summer
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Placement opportunity: Maxi placement
Module version for: 2012/3

Module Convenor: Lilly Liddicott

Email: l.m.liddicott@reading.ac.uk

Aims:
• To give students an insight into the operation of a company and the opportunity to relate their academic discipline to the workplace.
• To make the student aware of the nature and purpose of the organisation and how the department to which they are attached relates to the rest of the organisation.
• To contribute to the development of the student by providing responsibility commensurate with their level of knowledge, experience, potential and degree of maturity.
• To develop the student's personal skills as well as their scientific knowledge and technical competence.

Assessable learning outcomes:
Each student's placement will be a unique experience, but for most students the outcome of the placement will, to a greater or lesser extent, develop the student's knowledge and understanding of:
• Scientific and technical issues relevant to the company and their products.
• economic and commercial considerations within the organisation consumer food choice and approaches to consumer and market research human resource management, finance and marketing management and business managementIntellectual Skills enabling them to:
• analyse and solve problems,
• critically evaluate scientific literature,
• assess problems and design new experiments
• apply knowledge to new problems,
• plan, conduct and report on an individual research projectPractical Skills enabling them to:
• perform relevant analytical procedures (eg chemistry, microbiology),
• participate in, and help develop, food product/process development programmes,
• operate quality assurance procedures in food processing,
• perform economic analyses of food production systems,
• assist in the management of a food business and in the marketing of their products.
Transferable skills enabling them to enhance and develop the key transferable skills identified as being required by "The Reading Graduate". i.e. Communication (written and oral), Numeracy, Problem-solving, Team Working, use of Information Technology, Business Awareness and Information Handling. In particular students will be able to:
• work as an individual, in small group or as part of a larger team, prepare reports and make presentations that effectively present the results of investigations carried out, critically assess and present data using appropriate statistical techniques, make effective use of information technology,
• consider and manage career choices.

Additional outcomes:

Outline content:
Perform a technical function in a food company

Global context:
Perform a technical function which can be applied in any food company/organisation

Brief description of teaching and learning methods:
Practical work required to perform a technical function within a food company. Writing written reports in line with company requirements.

Contact hours:
  Autumn Spring Summer
Project Supervision 3 3
Placement 397 400 397
       
Total hours by term 400 400 400
       
Total hours for module 1200

Summative Assessment Methods:

Method Percentage
Report 100

Other information on summative assessment:
Tutor visit report and company assessment = 100%
Learning log which helps identify skills development. This does not count towards assessment.

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy.
The following penalties will be applied to coursework which is submitted after the deadline for submission:

  • where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark;
  • where the piece of work is submitted more than one calendar week after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • You are strongly advised to ensure that coursework is submitted by the relevant deadine. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.
    (Please refer to the Undergraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guideUG.aspx)

    Length of examination:

    Requirements for a pass:
    40%

    Reassessment arrangements:
    An oral examination with the Director of Teaching and Learning and Industrial Training Manager to critically evaluate the skills acquired during the industrial placement(s)

    Last updated: 7 May 2012

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