Module: BIO6107-20 Food and Nutrition in Practice

Credit Value: 20

Module Tutor: Dr Anil De Sequeira

Module Tutor Contact Details: A.DeSequeira@bathspa.ac.uk

1. Brief description and aims of module:

The module provides you with the opportunity to learn by experience in a challenging work-based project. We work closely with our Careers department in particular our Placements Officer in the delivery of this module. The module enables you to apply food and nutrition theory in an organisation/business in the food and nutrition sector and to review and reflect upon your learning experience. You should gain a good appreciation of the link between your degree and the needs of the ‘real world’, develop your transferable and employability skills and enhance your future employability. A typical project might be developing a new product, designing a quality or safety (HACCP) system, or undertaking nutritional analysis of product ranges or developing a nutrition tool kit to be disseminated in the community.

Before starting the project, a ‘learning agreement’ will be negotiated, agreed and signed by you, your mentor (employed by the host organisation) and your tutor.

The learning agreement will specify the project aims and objectives, which will determine the exact nature of your learning outcomes and the assessment criteria. The learning agreement will specify also the relationship with the employer – the extent to which the project will be based at the employer, the university or other location. Details of professional expectations – how you should conduct yourself in a working environment will form part of the agreement.

Your learning agreement will be subject to a risk/ethics assessment to ensure that any hazards/ethical issues you might encounter are properly controlled.

Support from the workplace mentor and the BSU tutor before, during and after the project facilitates your learning.

2. Outline syllabus

The teaching and learning programme is based on the learning agreement, which has been informed by the Quality Assurance Agency’s (QAA) Outcomes from institutional audit

Work-based and placement learning, and employability (2008).

3. Teaching and learning activities

Your learning will be achieved through tackling a project based on a workplace problem or issue; you will be responsible for managing and regulating your learning without direct instruction or formal tuition (other than formative tutorials/mentoring). The tasks you undertake will enhance your knowledge, skills and understanding of aspects of food and nutrition, applied in a commercial/community context.

Assessment Item 1:

• Assessment Type: CW

• Description: Presentation

• % Weighting: 10

Assessment Item 2:

• Assessment Type: CW

• Description: Project report (Up to 4500 words)

• % Weighting: 90