| CODE | FSN4004 | ||||||||||||
| TITLE | Food Industry Placement | ||||||||||||
| UM LEVEL | 04 - Years 4, 5 in Modular UG or PG Cert Course | ||||||||||||
| EQF/MQF LEVEL | 6 | ||||||||||||
| ECTS CREDITS | 10 | ||||||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||||||
| DESCRIPTION | This study-unit is placement based, within a local food industry placement. It is a structured, supervised and mentored period of experiential learning exposing the student to the food industry environment. Study-Unit Aims: The study-unit aims to familiarise students with working in a food industry environment, providing a clear understanding of the food business operations and enabling them to gain exposure to the role a nutritionist may undertake within the food industry. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Discuss and participate, under guidance in a selection of the various roles of a nutritionist within the food industry including food reformulation, supporting food product development, advising on consumer trends, advising on allergen management, addressing consumer enquiries, preparation of nutritional marketing material, supporting regulatory compliance including nutritional labelling compliance; - Demonstrate professional behaviour required when working as a part of the multi-disciplinary team; - Appreciate the HACCP Principles, required in every food-related business; - Apply theoretical knowledge to practical scenarios; - Identify relevant international standards relevant to the industry. 2. Skills: By the end of the study-unit the student will be able to: - Design schemes for quality control testing of food products; - Perform analytical tasks, in a particular product or product line; - Analyse data derived from quality control testing; - Interpret simple laboratory results; - Demonstrate critical-thinking ability and problem-solving skills; - Perform internal audits; - Review basic documentation related to quality control, quality assurance and HACCP; - Design and review food labels and nutritional marketing material. Main Text/s and any supplementary readings: Main Texts: - Principles of Food Science, Lab Manual. Janet D. Ward. 5th Edition Revised. Goodheart-Willcox Publisher, ISBN 1645645681. (Available) Supplementary Readings: - NESTLE, M. (2013). Food Politics: How the Food Industry Influences Nutrition and Health (1st ed.). University of California Press. (Not Available) Other relevant updated links to websites, research articles will be provided during the placement by the academic supervisor and mentor. |
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| STUDY-UNIT TYPE | Placement | ||||||||||||
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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 2026/7. It may be subject to change in subsequent years. |
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