2017/18 Taught Postgraduate Module Catalogue
FOOD5405M Professional Development for Employment and Research
20 creditsClass Size: 150
Module manager: Dr Lisa Marshall
Email: l.j.marshall@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2017/18
Pre-requisite qualifications
Relevant undergraduate qualificationModule replaces
FOOD 5400MThis module is not approved as an Elective
Module summary
This module will allow students to assess their own training needs in terms of subject specific and interpersonal skills that essential for a career in food science and nutrition. This module will demonstrate the importance of the scientific method and research design for successful problem solving. By the end of the module, students will be confident in information retrieval, literature evaluation, scientific writing. The module will also cover the principles and applications of scientific design (including hypothesis testing) and practical experimentation, data analysis and basic statistics, as relevant to the discipline.Objectives
The module aims to:1) foster students ability to be self-evaluative and to identify their training needs through completion a personal development plan;
2) develop academic graduate skills relevant to research and graduate employment in food science and nutrition, including information retrieval and evaluation, scientific writing, oral presentation, research design and hypothesis testing, generic laboratory skills, data analysis and manipulation, and basic statistics.
Learning outcomes
Upon completion of the module, students should be able to:
1) evaluate their own competencies and skills and indentify needs for further training as part of a personal development plan;
2) demonstrate information retrieval skills, including the use of literature databases and critically evaluate information provided by primary and secondary sources of information;
3) apply the scientific method of hypothesis-led research and select an appropriate research design to investigate a relevant issue/problem;
4) demonstrate practical laboratory skills generic to the food and nutrition discipline;
5) demonstrate data analysis skills including methods in data manipulation and basic statistics, the use of IT database, data handling and statistical software;
6) demonstrate written communication and oral skills in the context of scientific dissemination.
Skills outcomes
- Practical and numeracy relevant to research/employment in food science and nutrition.
- Information retrieval and evaluation.
- Scientific writting.
- Qualitative and quantitative methods of data analysis.
- IT and statistical tools relevant to research/employment in food science and nutrition.
Syllabus
Students will identify their own needs for training but will need to demonstrate competency and skill in all areas of the syllabus.
The module will be taught through a series of workshops that will include: literature retrieval and how to avoid plagiarism, literature evaluation, scientific writing, the scientific method and scientific design, hypothesis testing, practical experimentation, data analysis and basis statistics, study skills.
Teaching methods
Delivery type | Number | Length hours | Student hours |
Computer Class | 5 | 3.00 | 15.00 |
Practical | 3 | 3.00 | 9.00 |
Seminar | 8 | 2.00 | 16.00 |
Tutorial | 2 | 0.50 | 1.00 |
Independent online learning hours | 12.00 | ||
Private study hours | 147.00 | ||
Total Contact hours | 41.00 | ||
Total hours (100hr per 10 credits) | 200.00 |
Private study
- Preparation of personal development plan, and end of module review: 6 hours- Preparation for seminars and tutorials: 20 hours
- Preparation for practicals: 3 hours
- Completion of literature evaluation workbook (30%): 36 hours
- Completion of data analysis workbook (30%): 36 hours
- Completion of practical workbook (30%): 36 hours.
- Preparation for presentation (10%): 10 hours
Opportunities for Formative Feedback
The training needs will be discussed individually with personal tutors during the scheduled tutorials, one at the start and one at the end of the module.Formative feedback will be provided during training sessions, and written feedback will be provided upon marking of the workbooks.
Methods of assessment
Coursework
Assessment type | Notes | % of formal assessment |
Online Assessment | Literature workbook | 15.00 |
Computer Exercise | Statistics MCQ | 15.00 |
Report | Lab Report | 35.00 |
Report | Salt Dietary Consumption | 20.00 |
Presentation | Presentation | 15.00 |
Total percentage (Assessment Coursework) | 100.00 |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Reading list
The reading list is available from the Library websiteLast updated: 18/09/2017
Browse Other Catalogues
- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD