FDSC30160 Professional Work Experience
Academic Year 2024/2025
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:
Lectures |
4 |
Small Group |
20 |
Autonomous Student Learning |
276 |
Total |
300 |
---|
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 - Food Analysis, RDEV20140 - Health, Welfare & Safety
Co-requisite:
ENVB30110 - Food Microbiology, FDSC30020 - Food investigation, FDSC30040 - Food Chemistry I
Assessment Strategy
Practical Skills Assessment: Oral Examination to assess students knowledge following their PWE placement .This wil be held in early to Mid August (not week 15 as below) |
|
n/a |
Pass/Fail Grade Scale |
No |
30 |
Report(s): Students will be required to prepare a detailed technical document on their work placement. This note should have a max length 10 pages. To be submitted in early to mid august not week 15 as below. |
|
n/a |
Pass/Fail Grade Scale |
No |
70 |
Carry forward of passed components
Yes
Repeat (CFP) |
Within Three Semesters |
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.
Dr Tesfaye Bedane |
Tutor |
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 |
Dr Fiona Lalor |
Tutor |
Dr Ajay Menon |
Tutor |
Professor Frank Monahan |
Tutor |
Mr Mick O'Sullivan |
Tutor |
Assoc Professor Amalia Scannell |
Tutor |