Study-Unit Description

Study-Unit Description


TITLE Placement

LEVEL 03 - Years 2, 3, 4 in Modular Undergraduate Course


DEPARTMENT Food Sciences and Nutrition

DESCRIPTION Work placements are intended to provide experiential learning in a nutrition/dietetics/food science practice scenario. The study-unit practice experience is of prime importance in the educational preparation of students who plan to embark on a food and health related profession.

The provision of quality practice placements is seen as an opportunity for public and private sector potential employers and the educational institutions to influence and provide work experiences to undergraduate students which complements the theoretical and laboratory based practical work performed in other time slots in the course.

As a consequence the students will be monitored and mentored to ensure the quality of these experiences which are achieved through a collaborative approach which involves auditing the educational environment of practice placements and all the participants against prior agreed standards and guidelines to ensure, enhance and develop the quality of practice placement provision.

Study-unit Aims:

- To train students in professional environments;
- To expose them to trouble-shooting cases; and
- To develop independent and critical thinking.

Learning Outcomes:

1. Knowledge & Understanding
By the end of the study-unit the student will be able to:

- identify the career which they wish to explore;
- demonstrate a critical understanding of the practical perspectives in their chosen area;
- demonstrate a critical understanding of the practice methods used;
- analyse and evaluate information that is relevant to the cases observed;
- report and discuss the results of their observations in a clear, structured and concise form;
- evaluate the strengths and limitations of their approach and accept guidance from experienced practitioners;
- develop a critical mind about current professional practices; and
- develop knowledge on standard operation procedures.

2. Skills
By the end of the study-unit the student will be able to:

- experience a practical placement and will observe and participate (in a controlled and limited manner) in interventions in an area of Food Science, Food Technology, Public Health Nutrition and Dietetics;
- develop debriefing skills beneficial for writing group case notes and reports;
- develop knowledge on quality assurance practices in the food industry and operation standards.

Main Text/s and any supplementary readings:

Main Texts

Safety in the Agri-food Chain
Editors P.A. Luning, F. Devlieghere and R. Verhé
Published: 2006 Pages: 688
ISBN: 978-90-7699-877-0

Food Industries Manual (1993)
Editors: Ranken, M. D. (Ed.)
ISBN 978-1-4615-2099-3

Supplementary Readings

Managing Food Safety Risks in the Agri-Food Industries
Jan Mei Soon, Richard Baines
October 23, 2013 by CRC Press
ISBN 9781466509511 - CAT# KE16331


Assessment Component/s Assessment Due Resit Availability Weighting
Practical SEM2 No 50%
Reflective Diary SEM2 No 50%

LECTURER/S Vasileios Valdramidis (Co-ord.)

The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints.
Units not attracting a sufficient number of registrations may be withdrawn without notice.
It should be noted that all the information in the description above applies to study-units available during the academic year 2020/1. It may be subject to change in subsequent years.