Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Research Project | |||
| Reference | PL4027 | Version | 3 |
| Created | March 2024 | SCQF Level | SCQF 10 |
| Approved | June 2022 | SCQF Points | 45 |
| Amended | April 2024 | ECTS Points | 22.5 |
| Aims of Module | |||
|---|---|---|---|
| To provide students with the ability to demonstrate critical, integrated and applied understanding of planning, execution, analysis and reporting of an independent nutrition-related piece of research. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Design a plan of work to collect and analyse data on a relevant topic. |
| 2 | Work independently to acquire and utilise the appropriate skills and knowledge base. |
| 3 | Assess relevant literature to justify the need for research on a relevant topic. |
| 4 | Critically evaluate the methods and findings of the research using written communication skills. |
| 5 | Summarise and defend the research using oral communication skills. |
| Indicative Module Content |
|---|
| Research on a relevant topic, where the student must obtain, record, collate, analyse, interpret, present, report and critically evaluate nutrition-related data in a research project, using appropriate qualitative and/or quantitative methods. There is no formal syllabus for this module. Alignment with UN Sustainability Development Goals. |
| Module Delivery |
|---|
| This is a practical module devoted to research in a relevant field of study and may involve a wide range of techniques. The module is delivered by contact with an individual supervisor. There is provision for other staff to be involved in supervision in cases where this would provide expertise to supplement that of the supervisor. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 30 | N/A |
| Non-Contact Hours | 420 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 450 | N/A |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Coursework | Weighting: | 60% | Outcomes Assessed: | 1, 2, 3, 4 |
| Description: | Scientific report | ||||
| Component 2 | |||||
| Type: | Practical Exam | Weighting: | 40% | Outcomes Assessed: | 5 |
| Description: | Poster | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The first grade represents Component 1 (CW1) weighted as major (60%) and the second, Component 2 (PE1), weighted as minor (40%). A minimum module grade of D is required in both components for a pass. Non-submission of either component will result in an NS grade. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | AA, AB |
| B | AC, AD, BA, BB, BC, CA |
| C | BD, CB, CC, CD, DA, DB, |
| D | DC, DD, |
| E | AE, AF, BE, BF, CE, CF, DE, DF, EA, EB, EC, ED, EE, EF, FA, FB, FC, FD |
| F | FE, FF |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None, in addition to SCQF level 10 entry requirements or equivalent |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | Aspden, William (2011) Practical skills in food science, nutrition and dietetics. Harlow: Prentice Hall |
| 2 | Ewart J and Ames K (2020) Managing your academic research project. Singapore: Springer |
| 3 | O’Leary Z (2021) The essential guide to doing your research project. 4th edition. Los Angeles: Sage. |