MSc in Food Innovation and Product Design report - Dublin Institute ...

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REPORT ON PROGRAMME VALIDATION. Q 3 Report. Part 1 Programme details. Proposed title. Master of Science in Food Innovation and Product Design.
REPORT ON PROGRAMME VALIDATION Part 1

Q 3 Report

Programme details

Proposed title

Master of Science in Food Innovation and Product Design

Nature and duration of programme

Two years, full-time

DIT award sought

Master of Science in Food Innovation and Product Design

Classifications of award

Award is not classified.

Professional/external accrediting body The programme leads to a joint award made by the DIT, AgroParisTech, University of Naples and Lund University Background The School of Culinary Arts and Food Technology is part of an international consortium which successfully bid to run a MSc Programme in Food Innovation and Product Design under the Erasmus Mundus Joint Masters Degree programme Funding Scholarship scheme (an EU funded Erasmus programme designed to increase co-operation at University level – level 9 Masters level). The School of Culinary Arts and Food Technology at the DIT will deliver five modules currently delivered within the existing MSc in Culinary Innovation and Food Product Development totalling 30 ECTSs. The school element will focus on culinary approaches to developing innovative food products and the requisite entrepreneurial skills required in the food and culinary sector. AgroParisTech (Department of Food and Bioproduct Science and Engineering) will focus on Food Science and Technology with an emphasis on the development and processing of food products and engineering skills. UNINA (Department of Food Science) will focus on Food Science and Technology with an emphasis on the formulation of functional foods related to health as well as to x-omics approaches related to food quality. Lund University (Department of Product Design) will focus on Food Packaging Design and development related to sustainability and logistics issues, where extensive international research expertise is present in the field of user driven food packaging design, packaging design for sustainable development, integrated product and packaging development and packaging logistics. The two-year Masters programme will provide the students with an education in culinary and food research and development that will prepare them for a career in the broad fields of the agri- food, culinary and drink sectors. More than ever, innovation is critical in these sectors and there is a need to develop new food/beverages products which supports government policy (Harvest2020) on jobs creation and the development of ‘value added’ foods. In addition it contributes to the development of Irish gastronomy, cuisine and culture. The students will learn social and technical skills that will enable them to undertake high level multi-disciplinary roles in senior positions in food and culinary innovation and product design. They will build links with other participants that could ultimately lead to future international research opportunities. This partnership may also form the basis for further PhD based programme applications and development in

conjunction with other Culinary, Food and Health researchers across DIT and internationally. Stated aims and learning outcomes of the programme The programme aims to provide students with a basic understanding of the principles and processes that underpin innovative food development, including management aspects develop students’ intellectual, practical, communication, teamwork, selfmanagement and professional development skills, in a specific context of food research and development inculcate the values of scholarship: inquiry, reflection, integrity, open-mindedness, evidence-based thinking and collegiality provide specific knowledge in the field of healthy food design, product and process design or food packaging develop the students’ autonomous capacity for carrying out a research project using the professional skills achieved during the course create the connection with the food company and the work environment. Programme structure The programme is a two-year full-time programmme. In year one, the students will spend the first semester in Paris and the second semester in DIT. In year two they can choose to go to Naples, Sweden or Paris for semester three and then they will work on their thesis throughout semester four in any one of the partner institutions. Entry Requirements To be eligible for the EMMC programme of study in Food Innovation and Product Design, applicants are required to have a BSc degree or equivalent degree of at least 180 higher education credits, in food technology, biotechnology, process engineering, biochemistry or an equivalent degree representing at least three years of study from a foreign institute of higher education. The educational programme or courses that entitle admission to the programme should include biology, nutrition, chemistry, including biochemistry. At least 30 credits in chemistry or subjects related to chemistry are required, as is knowledge of mathematics (analysis and linear algebra) and process technology/engineering. A knowledge of and skills in work in the laboratory and in computer skills are also required. Grade Point Average needs to be at minimum 70 % of the maximum score. Students are required to have a good knowledge of English. Applicants are expected to satisfy the following requirements: TOEFL at level 580 (237 for computer-based TOEFL and 92 for on-line TOEFL) or more, IELTS 6.5, or the Cambridge Certificate of Proficiency. Exemption can be made for students with English as their mother tongue or who have completed a higher education course in English that satisfies eligibility requirements. The Consortium Committee can admit excellent third country students with somewhat lower TOEFL scores. Student assessment All subjects and components are fully awarded in ECTS by the host institution. It is likely that a number of derogations are being sought from the DIT’s General Assessment Regulations. Derogations from the General Assessment Regulations Students cannot progress to year two until all modules in year one are passed due to funding requirements from the EU. Students who have failed one or more exams

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in Semester 1 (AgroParisTech (APT)) must repeat those exams while in DIT (JanJune). Should a student fail a Semester 2 (DIT) exam they must repeat the exam(s) in DIT in June just after the module board results are released. Students shall have one opportunity for reassessment. Compensation shall not be allowed for progression or for award. The award is not classified. Exemptions shall not be allowed. Part 2

Validation details and membership of panel

Date of Validation Event

9th December 2011

Programme of visit to College Private Dining Room, 1st Floor, DIT Cathal Brugha Street

Venue: 11.00 am

Private Meeting of Panel to prepare in advance of meetings

11.30 am

Meeting of Panel with Head of School and other School representatives to discuss the programme documentation.

13.30 pm

Lunch.

14.45 pm

Panel considers its final report.

15.10 pm

Meeting of Panel with representatives of the programme to conclude proceedings.

Members of Validation Panel Dr Sarah-Jane Delany (Chair)

School of Computing

Dr Máire Mhic Mhathúna

School of Social Sciences and Law

Lejla Rovcanin

Electronic and Communications Engineering

Jan Cairns

Quality Assurance Officer

Part 3

Comments on documentation and arrangements for event

The documentation provided for the Validation Panel was the Programme Document for the programme and extracts from the Handbook for Academic Quality Enhancement setting out procedures and other matters associated with the validation of programmes. Part 4

Findings of the Panel

Findings and Recommendations of Panel in relation to awards sought The Panel is pleased to recommend to Academic Council approval of the Master of Science in Food Innovation and Product Design, subject to conditions and with some recommendations. The Panel congratulates the School of Culinary Arts and Food Technology in its involvement in the consortium that has secured funding for this Erasmus Mundus project, noting the strategic importance of the area of food innovation for the country.

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The Panel agreed that the following conditions which should be addressed prior to the report proceeding to Academic Council for approval, while noting that some of the issues to be addressed need to be referred to the Consortium Committee for consideration. Therefore the Panel undertakes to follow up on its report following the report’s submission to Academic Council. This may require a further report to Council. Conditions 1.

A Programme Committee, independent of that for the School’s existing MSc in Culinary Innovation and Food Product Development programme, should be established.

2.

The Programme Committee should, as a matter of urgency, undertake to work with the Consortium Committee towards the resolution of a number of issues, including: -

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admission to the programme, including clarification of the minimum entry requirements, the minimum level of English proficiency sought and that one of the two references sought should be from an academic referee. assessment, including clarification of the regulations and procedures regarding progression from first to second year (including Examination Boards), the number of attempts at reassessment, whether compensation does or does not apply and the classification of the final award and on what basis this is calculated. the Masters thesis, including clarification of the process whereby students apply to one of the partner institutions, the delivery of research methods and the development of the research proposal and the development of academic writing skills. A Programme Document to follow more closely the DIT template for programme documents should be drafted. This document shall include in outline all sections, including programme learning outcomes and assessments which are currently missing and the issues to be clarified above, to ensure that these sections are completed once clarification is received.

The Panel also makes the following recommendations: that the Programme Document places the programme clearly in the context of this being an Erasmus Mundus project. The membership and terms of reference of the Consortium Committee should be clearly stated and distinction made between its role and that of the Programme Committee, with particular reference to the quality assurance requirements of Erasmus Mundus and those of the Institute. that the Consortium Committee consider making available a Postgraduate Diploma exit award for students who do not complete the programme. that the Consortium Committee consider how academic writing will be addressed to a greater extent within the programme, prior to the thesis, in order to provide appropriate support for a diverse student body. that the revised Programme Document reflect current DIT terminology in respect of quality assurance and management structures. that DIT module descriptors be provided in full in the revised programme document and that all other module descriptors follow the template as agreed by the Consortium Committee and are in English. There should also be a module descriptor for the thesis.

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that the School should ensure that all statements included in the Programme Document in particular regarding student supports are deliverable by the Institute. Other Observation The Panel notes the concern of the Consortium Committee regarding the high fee structure of the DIT and warns that this may prevent the Institute from wider involvement in similar projects.

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