FDSC30160 Professional Work Experience

Academic Year 2021/2022

Students will complete a minimum of a 16-week placement (though 20 weeks is recommended) in the Food Industry following their stage 3 examinations. It is intended that on completion of their Professional Work Experience (PWE) placements students will have a greater understanding of the role of the food science professional and a greater appreciation of the relevance of technical information presented to them in their degree course. Students will see the practical application of many subjects, analyses and principles and will also have opportunities to improve their written, oral and communication skills and to practice appropriate professional conduct in the workplace. A weekly meeting session is required on the timetable throughout trimester one and two to prepare and assist students in the organisation of their placement. A period of Professional Work Experience is mandatory and must be undertaken in Stage 3. Successful completion of this module is mandatory for graduating on completion of Stage 4. Students must familiarise themselves with and abide by the regulations for PWE as set out by the Agricultural Sciences Programme Board. For each placement, a host contract must be completed, signed by the host and received by UCD, before the placement will be deemed to have commenced by UCD. Furthermore, placements (and parts thereof) which have been completed in the absence of an appropriately completed host contract will not be accepted. Only in the most exceptional circumstances will any deviation from this requirement be permitted and this must have the agreement, in writing, of the PWE co-ordinator.

This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science
• Food processing and engineering (Principles of food processing techniques, Cleaning and sanitation)
• Applied food science (with particular reference to Integration and application of food science principles (food chemistry, microbiology, engineering/processing, etc.), Computer skills, Quality assurance, Current issues in food science)
• Success skills (with particular reference to Communication skills (i.e., oral and written communication, listening, interviewing, etc.), Critical thinking/problem solving skills (i.e., creativity, common sense, resourcefulness, scientific reasoning, analytical thinking, etc.), Professionalism skills (i.e., ethics, integrity, respect for diversity), Life-long learning skills, Interaction skills (i.e., teamwork, mentoring, leadership, networking, interpersonal skills, etc.), Information acquisition skills (i.e., written and electronic searches, databases, Internet, etc.), Organizational skills (i.e., time management, project management, etc.))

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to: Overview their PWE placement and the organisation(s) in which they completed it; Describeany procedures/analyses they used while on their PWE placemen; Discuss the basic operation of food processing equipment and production linesused while on their PWE placement (relevant to those completing placements in food manufacturing only); Demonstrate a clear understanding of otherpractical issues, which they encountered while on placement (e.g. Cleaning, Service/Maintenance, Economics/Marketing, Health and Safety).

Student Effort Hours: 
Student Effort Type Hours
Lectures

4

Small Group

20

Autonomous Student Learning

616

Total

640

Approaches to Teaching and Learning:
The key teaching and learning approaches used in this module are
Lectures
Active/task-based learning (e.g. CV preparation and interview techniques)
Reflective learning
Critical writing
Lab/studio/industry work
Student presentation (oral exam)
 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Pre-requisite:
FDSC20030 - Basic Food Analysis

Co-requisite:
ENVB30110 - Food Microbiology, FDSC30020 - Food Analysis I, FDSC30040 - Food Chemistry I


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Journal: Final Report (submitted at end of summer) Coursework (End of Trimester) n/a Other No

70

Oral Examination: Oral examination after final report submission Coursework (End of Trimester) n/a Other No

30


Carry forward of passed components
Yes
 
Remediation Type Remediation Timing
Repeat (CFP) Within Three Semesters
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, post-assessment

How will my Feedback be Delivered?

Students are given feedback on the report/journal at the oral interview and will also be given so indication as to how they performed during the oral examination at its completion.

Name Role
Assoc Professor Nigel Patrick Brunton Tutor
Dr Emma Feeney Tutor
Dr Marco Garcia-Vaquero Tutor
Dr Niamh Harbourne Tutor
Dr Daniel Hurley Tutor
Dr Jean-Christophe Jacquier Tutor
Professor Frank Monahan Tutor
Mr Mick O'Sullivan Tutor
Assoc Professor Amalia Scannell Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 
2 Trimester (Sep-May)
     
Small Group Offering 50 Week(s) - 19, 20, 21, 22, 23, 24, 25 Thurs 11:00 - 11:50
Lecture Offering 50 Week(s) - Autumn: All Weeks Thurs 11:00 - 11:50
2 Trimester (Sep-May)