FB2PY: Industrial Training
Module Provider: |
Food BioSciences, School of Chem, FoodBi and Pharm |
Number of credits: |
120 [60 ECTS credits] |
Level: |
2Y |
Terms in which taught: |
Autumn, Spring and Summer |
Module Convenor: |
Ms
G
Jodrell |
Pre-requisites: |
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Co-requisites: |
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Modules excluded: |
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Module version for: |
2007/8 |
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:
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Outline content:
Perform a technical function in a food company |
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 |
| Lectures |
|
|
|
| Tutorials/seminars |
|
|
|
| Practicals |
|
|
|
| Other contact (eg study visits) |
370 |
370 |
370 |
| |
|
|
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| Total hours |
370 |
370 |
370 |
| |
|
|
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| Number of essays or assignments |
|
1 |
1 |
| Other (eg major seminar paper) |
As advised |
As advised |
As advised |
|
Assessment:
The student's Learning Log, the tutor's visit report and the company assessment will be used to award an overall grade.
Relative percentage of coursework :100%
Examinations
None
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) |
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