FOOD SC 3520WT - Nutrition and Food Science Internship
Waite Campus - Semester 1 - 2024
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General Course Information
Course Details
Course Code FOOD SC 3520WT Course Nutrition and Food Science Internship Coordinating Unit Food Science Term Semester 1 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 12 hours per week, if the placement is undertaken as per the timetable. However, variations as to how and when the 120 hours of work experience can be negotiated with the course coordinator Available for Study Abroad and Exchange N Prerequisites FOOD SC 2510WT, FOOD SC 1000RG, FOOD SC 2505RG, FOOD SC 2505WT, FOOD SC 1002RG, FOOD SC 2502RG, FOOD SC 2502WT, (BIOCHEM 2501 or PLANT SC 2500WT) Incompatible FOOD SC 3500RG Restrictions Available to Bachelor of Food and Nutrition Science students only Assessment Project proposal, daily diary, oral presentation, final written project report Course Staff
Course Coordinator: Dr Tina Bianco-Miotto
Dr Jo ZhouCourse Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
1 Apply their knowledge and understanding of the links between food science, healthy eating and dietary guidelines, and human health in a public health/community organisation or food industry setting. 2 Evaluate and synthesise information to develop solutions relevant to the workplace setting. 3 Apply their knowledge and skills to design appropriate resource materials and/or procedures/processes relevant to the placement industry. 4 Communicate effectively (oral and written) in the areas of food science, human nutrition and health promotion. 5 Work independently and professionally and as part of a team in a workplace environment. University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
1-5 Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
1-5 Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
2-5 Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
1-5 Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
1-5 Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
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Learning Resources
Required Resources
Required Resources
Certain placements may require students to access the Dietary Analysis Software, FoodWorks, which is available on the computer terminals in the Charles Hawker Computer Suites 1 and 2 at the Waite campus.
Some placements may also require access to the Food Innovation lab (FIL), which requires prior booking to use the FIL.Recommended Resources
Recommended Resources:
Course Text:
Understanding Nutrition
E Whitney, SR Rolfes, Crowe T, Cameron-Smith D, Walsh A
Australian and New Zealand Edition, 3rd ed.: Australia: Cengage Learning Australia, 2017
Copies of this text book can be found in both the Barr Smith and Waite LibrariesOnline Learning
Online Learning / Further Reading
Students are provided with links to various on-line resources via the course My Uni site.
My Uni Course Site:
Students will need to regularly access the My Uni course site for:
1. Course announcements.
2. Copies of assignments and assessment information
My Uni can be accessed via -
Learning & Teaching Activities
Learning & Teaching Modes
Internship placements
The course coordinator will arrange the placement on behalf of the students, however, students are encouraged to source their own internship placement and liaise with the course coordinator. All final internship placements must be approved by the course coordinator prior to starting the placement.
Workshops
Prior to commencing their placement, students are required to attend an introduction to the Internship course. This provides an opportunity to discuss course assessment tasks and project work; communication and behavioural expectations of both the workplace and university while on placement; appropriate dress-code or any specific dress requirements; occupational, health and safety issues, including the necessary insurance requirements.
Regular liaison between the student, course coordinator and host organisation is expected over the duration of the placement. This communication may be via the My Uni course site, student email, on-site visits by the coordinator or through face-to-face meetings and workshops, arranged as required.
A final workshop at the completion of the placement allows students to demonstrate their experiences and achievements during their placement, via an oral presentation.
Career Readiness workshops will, subject to availability of staff, be presented by 成人大片 Career Services staff and provide students with additional skills and knowledge aimed at assisting with gaining employment after graduating, includes content on the following areas:
o Maximising employability and job searching
o Designing and setting-up a professional LinkedIn Profile
o Preparing resumes and cover letters
o Interview skills – articulating your worth
Internship experience
Students are required to satisfactorily complete a minimum of 120 hours work experience at an approved food/public health nutrition/research industry and attend the two timetabled career readiness workshops.
The preferred format is to place students in pairs, unless otherwise negotiated with the course coordinator and host organisation.
Students have the opportunity to apply and demonstrate their understanding, knowledge and skills gained at Level 1 and 2 across the areas of food science, nutrition and health in a chosen industry/organisation. Throughout their placement they gain practical experience and insight into the different processes involved in building and sustaining a nutritious, healthy food supply for society.
Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12- 15 hours per week (2 days) on the studies required. This includes both the formal contact time required to do the course (eg tutorials, career readiness workshops and workplace experience), as well as non-contact time (e.g., reading, revision, work on assessment tasks).Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12- 15 hours per week (2 days) on the studies required. This includes both the formal contact time required to do the course (eg tutorials, career readiness workshops and workplace experience), as well as non-contact time (e.g., reading, revision, work on assessment tasks).
Students will need to successfully:
- complete a total of 120 hours of work experience, as approved and negotiated with the course coordinator
- submit each assessment task
- attend the timetabled career readiness workshops (x2)
The preferred placement format is for students to work in pairs, unless otherwise negotiated with the course coordinator and host organisation.Learning Activities Summary
The course content will include the following:
Prior to the placement year:- An initial planning meeting, usually in semester 2 of the year prior to the placement year
- An orientation-to-workplace tutorial (2 hours)
- Two career readiness workshops (2 x 3 hours), as per timetable
- A minimum of 120 hours work experience at an approved public health nutrition/research organisation, or an approved food industry.
- Ad hoc meetings/tutorials with the course coordinator, as required
- A final tutorial for the oral presentation assessment (1 hour)
Specific Course Requirements
To successfully complete the course, students are required to:
- satisfactorily complete a minimum of 120 hours work experience at an approved public health nutrition/community or research organisation, or an approved food industry
- submit each assessment task.
- attend the two career readiness workshops, as timetabled (2 x 3 hours)
Minimum requirements for passing the Nutrition Industry Placement lll:
To pass, students must gain an overall mark of at least 50% for the course.
Failure to meet the above minimum requirements for the course will result in a student failing the course or being offered a supplementary assessment task(s). -
Assessment
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Assessment Task Type of assessment Percentage of total assessment for grading purposes Hurdle (Yes/No) Learning Outcome Approximate timing of assessment Reflective Journal Summative 30% No 2,4-5 1 week after the internship Internship Presentation Formative & Summative 20% No 1-5 TBC Internship Report Formative & Summative 40% No 1-4 1 week after the internship Supervisor Report Formative & Summative 5% No 1-5 TBC Career Readiness Workshops Formative & Summative 5% No 2,4 TBC Assessment Detail
Reflective Journal (30%)
You are required to complete a Reflective Journal during the internship to reflect upon your learning experience. It should cover the host organisation, tasks undertaken during the internship and your reflection of the learning experience and how the internship developed your employability skills.
Successfully completing 120 hours of work experience is a requirement for passing the course.Internship Presentation (20%)
At the completion of the internship, you are required to deliver an oral presentation providing a concise summary of the project internhsip.Internship Report (40%)
After the completion of your internship, you are required to complete a 1500 words written report. The report should explain the objective(s), outcomes and achievements of the internship. Your ability to critically evaluate and synthesis information, follow through with a project plan, apply appropriate problem-solving skills, critically evaluate results and communicate in the context of food science, nutrition and health will all be assessed in the report.Career Readiness Workshop (5%)
You are required to create your own 1) professional LinkedIn Profile & 2) resume and cover letter.
Industry Supervisor report (5%)Submission
If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through .
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Student Feedback
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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Student Support
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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Fraud Awareness
Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.
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