This module will help the student identify areas for professional development, learn new skills and apply own are of expertise in the context of working in a food related innovative project.
The aim of this Module is to provide the student with the ability to plan their professional development; to incorporate innovation in their professional practice and to be effective in the presentation of their professional abilities.
By the end of this module the student should be able to:
1. Formulate and appraise a personal portfolio of work
2. Interpret and critique material presented by professional practitioners
3. Appraise areas other than their primary professional discipline
4. Propose and develop an innovative topic
Working outwith primary discipline and if possible in multidisciplinary teams propose and develop an innovative topic
2 Dragon's den presentation
Present and defend innovative topic in a dragon's den style presentation
3 Industrial visits
Regular visits to food companies to fast-track knowledge of the workings of the food industry
4 Packaging design and marketing
5 Guest speakers
Guest speakers to cover a range of select topics to enhance knowledge in areas relevant to food and drink Topics include NPD process, Nutrition through out the lifespan, Food analysis, Sensory and consumer testing
Statement on Teaching, Learning and Assessment
This module provides to students a framework to identify their own learning needs and develop a plan to address these needs. Learning is achieved through a mixture of guest lectures, engagement in workshops as well as through self evaluation and reflection. The students knowledge of the workings of the food industry is fast tracked through industrial visits. Guest lectures are designed to stimulate the student’s abilities to look at areas other than their primary discipline and allow them to engage in student centred self learning activities. Finally, participation in workshops will enable students to develop knowledge and skills to progress in the development of their chosen innovation project. The innovation project will act as a catalyst consolidating all the knowledge and skills acquired and in order to prepare the student for progression to the Innovation project in third semester.
Teaching and Learning Work Loads
|Supervised Practical Activity||6|
|Unsupervised Practical Activity||22|
Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.
We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2017/18 , and may be subject to change for future years.