FDSC40930 Sustainability Project

Academic Year 2023/2024

Each student will be required to choose a project and, in conjunction with an academic staff member, a research methodology will be devised to meet the project objective(s). The students will subsequently conduct the necessary practical work ( evaluate the findings obtained from the study, prepare a written report and an oral presentation.
Overarching Content
Developing a viable, original research project in the area sustainable foods / processing.
Students must develop their own project idea and describe how they would investigate this knowledge gap including the tasks involved in delivery of the project
Ideally project would address issues key to the Irish Circular Bioeconomy or an issue which links to their present position with a sustainability aspect
Students will be given a template project application to fill out and will be assessed in part on the basis of this application form

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to: Select and appraise the relevant literature to determine the latest knowledge developments in the subject area of the project; Manage, organise and plan their time to successfully perform the project tasks; Generate and clearly present the results/outcomes of the study; Assess and evaluate data to provide clear evidence and support conclusions; Select and present the key findings using Powerpoint slideshows; Communicate in verbal and written terms the meaning of their results and make interpretations and inferences from the findings:

Indicative Module Content:

The learning in the module is acquired via interactions with project supervisors, post docs and post graduate students involved in the assigned project.

Student Effort Hours: 
Student Effort Type Hours
Lectures

0
Project Supervision

12
Autonomous Student Learning

24
Online Learning

12
Total

48
Approaches to Teaching and Learning:
The student will then meet their assigned supervisor to discuss the project and arrange regular meetings. At the end of the semester, the student must produce a proposal for a research project in the area of sustainable foods. This proposal will be corrected by the student's supervisor. Also at the end of the semester students must present their work (in the form of a 15-minute oral presentation with questions at the end) to other members of the class and staff in the Food Science Department. Staff members assign marks to the presentation which is worth 15% of their final mark. The final component of the mark is called the supervisor's mark which is based on the supervisor's assessment of the student's commitment to the project, level of engagement and critical thinking displayed. This is worth 45% of the final mark 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Assignment: At the end of semester the student must produce an application form for a research project in the area of Sustainable Foods.
 Week 12 n/a Standard conversion grade scale 40% No

40
Continuous Assessment: This component of the mark is called the supervisors mark which is based on the supervisors assessment of the students commitment to the project, level of engagement and critical thinking display
 Throughout the Trimester n/a Standard conversion grade scale 40% No

45
Presentation: Examination attended by all members of the food science staff. and other food science students to present the finding of their project to their peers
 Week 11 n/a Standard conversion grade scale 40% No

15

Carry forward of passed components
Yes
 
Remediation Type Remediation Timing
In-Module Resit Prior to relevant Programme Exam Board
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, on an activity or draft prior to summative assessment

How will my Feedback be Delivered?

Feedback arises primarily via the interaction between the student and the assigned supervisor as well as any post graduate and post doctoral students involved in the project. Students also submit 1 st drafts of their project reports to the supervisors which is returned with corrections within 1 week. Students will also receive feedback on the content and delivery of their oral presentation prior to the presentation day

National Policy Statement on the Bioeconomy 
https://www.gov.ie/pdf/?file=https://assets.gov.ie/93226/aace7549-d723-4aea-9b70-993f78b027d4.pdf#page=1

Food Vision 2030 
https://www.gov.ie/ga/polasai/b2a3c-food-vision-2030-a-world-leader-in-sustainable-food-systems/

Research Priority Areas 2018 to 2023
https://dbei.gov.ie/en/Publications/Publication-files/Research-Priority-Areas-2018-to-2023.pdf
Name Role
Dr Tesfaye Bedane Lecturer / Co-Lecturer
Dr Marco Garcia-Vaquero Lecturer / Co-Lecturer
Dr Daniel Hurley Lecturer / Co-Lecturer
Ms Aoife Kavanagh Lecturer / Co-Lecturer
Dr Mohammadreza Khalesi Lecturer / Co-Lecturer
Dr Aleksandra Konic Ristic Lecturer / Co-Lecturer
Dr Fiona Lalor Lecturer / Co-Lecturer
Professor James Lyng Lecturer / Co-Lecturer
Dr Ajay Menon Lecturer / Co-Lecturer
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 

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