Catalogue of Modules, University of Nottingham

D24FE2 Food Manufacturing Case Studies (10 credit)
(Last Updated:03 May 2017)

Year  15/16

Total Credits: 10

Level: Level 4

Target Students:  Students taking MSc in Food Production Management.

Taught Semesters:

Spring Assessed by end of Spring Semester 

Prerequisites: Registration on MSc Food Production Management

Corequisites:  None.

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:

ActivityNumber Of WeeksNumber of sessionsDuration of a session
Workshop 12 weeks1 per week8 hours

Activities may take place every teaching week of the Semester or only in specified weeks. It is usually specified above if an activity only takes place in some weeks of a Semester

Further Activity Details:
Tuesday with D224F0

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:

  • Develop problem solving skills
  • Consolidate the principles and understanding developed in the rest of the Food Production management course.
  • Promote the application of theoretical knowledge to real problems in the food industry.

    Learning Outcomes:  

    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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