Description
This module is aimed at preparing the student for the Placement period and to develop research skills.
Active engagement in the module will contribute to the development of Intellectual, Professional, Personal, Digital and Active Citizen Abertay Attributes. In particular:
- Be able to critically and rigorously evaluate information, and tackle uncertainty and information gaps with confidence and self-awareness.
- Be leaders, decision-makers and problem-solvers in their communities, tackling complex issues using creativity and considered judgement to make a difference to people-s lives.
- Be equipped and motivated to continue learning and professional development throughout their careers.
- Be able to work both independently and collaboratively, understanding the values and responsibilities of equality and playing a leadership and a team-member role as required.
- Be determined, ambitious, articulate, adaptable, self-reflective, resilient, practical, proactive, innovative and enterprising.
- Develop digital fluency with confidence to embrace digital solutions in different contexts including the ability to learn online.
- Be inclusive, socially respectful, and self-reflective, continuously developing awareness of civic, ethical and environmental responsibilities.
Aims
The aim of this Module is to provide the student with an opportunity to reflect on their current professional competencies and develop their professional/research skills and knowledge further.
Learning Outcomes
By the end of this module the student should be able to:
- Justify key food and nutrition principles in preparation for placement.
- Ascertain the application of risk assessments through the food and nutrition sector.
- Develop competences in designing qualitative and quantitative research.
- Develop employability skills through self-assessment and reflection.
Indicative Content
1 Sector wide approach of food and nutrition principals
Physical, chemical and microbiological aspects of food / nutrition and its prevention;
2 Safety management
Assessment of existing HACCP plans, risk assessment methodologies ready for placement;
3 Data Handling and Numeracy Skills
Basic statistics for food science: An exploration of data handling techniques to understand data handling techniques.
| Teaching and Learning Method | Hours |
|---|---|
| Lecture | 12 |
| Tutorial/Seminar | 12 |
| Supervised Practical Activity | 0 |
| Unsupervised Practical Activity | 0 |
| Assessment | 58 |
| Independent | 118 |
Guidance Notes
SCQF Level - The Scottish Credit and Qualifications Framework provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.
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.
Disclaimer
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 2024/5, and may be subject to change for future years.