FB2PYB-Industrial Training Year

Module Provider: Food and Nutritional Sciences
Number of credits: 120 [60 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring / Summer module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Placement opportunity: Maxi placement
Current from: 2018/9

Module Convenor: Dr Emma Bennett

Email: e.j.bennett@reading.ac.uk

Type of module:

Summary module description:
This module equips students for the marketplace as they build on their knowledge and skills base in real working situations and gain experiences which increase their employability, thus making them invaluable to employers.

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.
• To develop reflective practices as a tool for deeper learning, for application in the marketplace.

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, approaches to consumer and market research, human resource management, finance and marketing management, business management, and Intellectual skills. This will enable 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 project practical skills, perform relevant analytical procedures (e.g. 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. In particular students will be able to: work as an individual, in small groups 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, reflect upon skills which have been highly developed in the workplace.


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 reports in line with company requirements.

Contact hours:
  Autumn Spring Summer
Project Supervision 3 3
Placement 397 400 397
       
Total hours by term 400.00 400.00 400.00
       
Total hours for module 1200.00

Summative Assessment Methods:
Method Percentage
Portfolio 24
Project output other than dissertation 20
Oral assessment and presentation 20
Practical skills assessment 36

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

This module is assessed on a pass/fail basis



1. Learning Log = 24% (8% per learning log)

2. Company report = 20%



3. Tutor visit report = 16%.



4. Online presentation = 20%



5. Poster assignment = 20%

 


Formative assessment methods:

Submission of one learning log for formative feedback. 


Penalties for late submission:
The Module Convener will apply the following penalties for work submitted late:

  • where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day[1] (or part thereof) following the deadline up to a total of five working days;
  • where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

    Assessment requirements for a pass:

    Students must complete their placement and receive a minimum of 40% overall.


    Reassessment arrangements:

    An oral examination with the Director of Teaching and Learning and Head of Industrial Training to critically evaluate the skills acquired during the industrial placement(s).


    Additional Costs (specified where applicable):
    1) Required text books:
    2) Specialist equipment or materials:
    3) Specialist clothing, footwear or headgear: ‘In compliance with the Personal Protective Equipment (PPE) 1992 Act, while studying this module students will be expected to wear the following item/s: Lab coat / Safety glasses/ Safety boots/The cost of these items will be borne by the employer.
    Students who choose not to purchase from the University must ensure that that their PPE meets the latest British/European Safety Standards’.

    4) Printing and binding:
    5) Computers and devices with a particular specification:
    6) Travel, accommodation and subsistence: For students on placement abroad, the cost of travel is paid by the employer. As all students are paid while on placement, any other costs which are incurred are paid by them.

    Last updated: 20 April 2018

    THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.

    Things to do now