2016/17 Undergraduate Module Catalogue

FOOD9361 International Year for Food Science and Nutrition Students

120 creditsClass Size: 30

Module manager: Dr Lisa Marshall
Email: l.j.marshall@leeds.ac.uk

Taught: Semesters 1 & 2 (Sep to Jun) View Timetable

Year running 2016/17

Pre-requisite qualifications

Successful completion of Year 2 of the BSc Food Science/BSc Food Science and Nutrition/BSc Nutrition (International) programme, with a minimum weighted 2.1 year average.

Competence in appropriate foreign language if required.

Module replaces

FOOD9360

This module is not approved as a discovery module

Module summary

This module allows students to spend time studying or carrying out research abroad, which can be both a rewarding and life changing experience. Studying abroad gives students a unique opportunity to explore the world, discover different cultures and enhance their career prospects whilst broadening their understanding and knowledge of food science and/or nutrition. The individual nature of the 'International' year means that each student may have different learning experiences, but it is expected that students will develop a wide range of new skills, enhance research skills (where appropriate) and establish an international view of food/nutrition related subject areas from the perspective of the host institution. Students will show the ability to adapt to a new learning environment in a difference culture.

Objectives

• Demonstrate ability to cope with a significant change in the environment and adapt to a new culture and learning paradigm.
• Develop confidence and life skills whilst broadening understanding and knowledge of subject specialism(s).
• Gain a deeper understanding of the country in which they are studying.
• Allow the opportunity to engage with different social, geographic, political and cultural perspectives and develop a valuable understanding and appreciation of the implications of global diversity.
• Develop transferable skills in openness and sensitivity to diversity in terms of people and culture such as; interpersonal skills, intercultural communication.
• Illustrate commitment to study/ research in an institution abroad.
• Improve foreign language skills (in exchanges where the language is not English).
• Develop transferable skills in employability such as; time management, team working, leadership, overcoming challenges and being flexible and adaptable in new environments.
• Establish a broader view of food science/ nutrition related subject areas by successfully completing a selection of agreed food and/or nutrition related modules, and/or related research at the appropriate level at your chosen University.
• Where appropriate, undertaking research will allow students to gain experience working in a University overseas and also allow them to be trained in the application of fundamental scientific principles to solve problems in food related research.

Learning outcomes
Upon completion of the module, students should be able to:
1. Confidently experience subject related research in the form of a project or through research based teaching.
2. Appreciate and explain the value of an international year with regards to skills enhanced and developed.
3. Acquire additional subject related knowledge through research or taught modules.
4. Develop an awareness and understanding of a new culture and learning environment.

Skills outcomes
Students will develop a wide range of subject specific skills, enhance research skills and establish an in depth knowledge on a specific food science related topic (where appropriate) and establish a broader view of food/nutrition related subject areas from the perspective of the host institution. Students will demonstrate communication skills, self-reliance and independence adapting to the new learning environment in the host country.

Syllabus

Students are required to undertake a minimum of the equivalent of 100 University of Leeds credits at their host university. For those choosing to complete the taught modules, the equivalent of 80 subject related credits must be studied at the host institution.

For those choosing to carry out research, research topics will be relevant to the programme of study and determined by the partner institution in which the student is required to work. The work will be required to be written up as a research paper and presented at a 30 minute seminar.

Teaching methods

Delivery type	Number	Length hours	Student hours
Consultation	3	1.00	3.00
Seminar	1	3.00	3.00
Private study hours			1,194.00
Total Contact hours			6.00
Total hours (100hr per 10 credits)			1,200.00

Private study

For those students taking the taught module option, lectures, seminars and private studies will be detailed by module selection at the partner institute. Students are expected to undertake a full-time programme of study. Students choosing to undertake the research option will be expected to contribute to the research activity (eg seminars) as well as attending all laboratory sessions, seminars and other modes of learning at the partner institution. On returning to the University of Leeds, students will be expected to study and prepare for the dissertation, poster presentation and seminar.

Opportunities for Formative Feedback

Students will follow the assessment and feedback arrangements of the host institution in both the taught and research module options. Monitoring of non-academic progress would be by the Advisor at the host institution, and through email contact with the student's placement mentor in Leeds. There will be direct e-mail contact between students and the module leader and staff here at the School of Food Science and Nutrition.

Reading list

The reading list is available from the Library website

Last updated: 18/03/2016

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