Total Credits: 10
Level: Level 4
Target Students: Students taking MSc in Food Production Management.
|Spring||Assessed by end of Spring Semester|
Prerequisites: Registration on MSc Food Production Management
Summary of Content: Through problem-based learning (PBL) students will develop skills in diagnosing and solving challenges/problems relating to the manufacture, distribution and/or storage of food products. Students will gather relevant information, synthesise an argument, and disseminate a recommendation/solution. No formal lectures given, but the students will be directed to appropriate literature and sources of information necessary for the successful completion of the task in the time available. PBL Definition: ‘The learning which results from the process of working towards the understanding of, or resolution of, a problem’ - it is not just ‘solving problems’. The most powerful learning comes when a student is dealing with uncertainty. Students need to acquire the process skills not just ‘content’, therefore they all have to participate. Students will work on a number of topics in relation to food production.
Method and Frequency of Class:
|Activity||Number Of Weeks||Number of sessions||Duration of a session|
|Workshop||12 weeks||1 per week||8 hours|
Method of Assessment:
|Report||46||Individual Report: that outlines the issues surrounding the problem and the approach used to evaluate the impact of those issues; it will also set out corrective action and recommendations for future preventative action (Maximum report length: 2 A4 sides)|
|Viva voce||18||10 minute viva voce|
|Presentation 1||36||Group Presentation: that will endeavour to communicate the key issues (much like the report), but in a format/style suitable for a presentation to a mixed audience (technical and executive roles within a company).(15 minutes plus questions)|
Mrs E Weston
Education Aims: To:
LO1 – Apply relevant knowledge, gained from earlier modules and acquired during the activity, to assist in problem scoping and solving
LO2 – Investigate real scenarios from the food industry demonstrating an appreciation of risk and of any wider business implications within the given scenario.
LO3 – Propose and evaluate a range of possible explanations for each scenario that emerges.
L04 - Provide recommendations to resolve the problem LO5 – Interact positively with team members in a time limited environment, by carefully listening, articulating pertinent information and ideas, and taking initiative when necessary.
Offering School: Biosciences
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