Research Project (Short)

Module summary

Module code: FOOD1005
Level: 7
Credits: 60
School: Engineering and Science
Department: Natural Resources Institute
Module Coordinator(s): Richard Fuchs


Pre and co requisites



The project is a key element of study in any programme leading to a Masters award. It is the point where the knowledge and understanding acquired during the taught course is synthesised and applied to the student’s area of interest. Students reaching this stage will have acquired some experience of investigative technique and report writing through the completion of the course covering Research Methods. This course will build upon that experience and develop a rigorous approach, appropriate to the level of the award. The dissertation will be required to show a thorough grasp of the relevant academic underpinnings as stressed in the learning outcomes. Students will be able to carry out projects in food companies, in the laboratory, through interactions with the public or businesses, or by reanalysing other author’s primary data.

• the student will be able to use critical insight to assess the usefulness of research skills and techniques applicable to his/her work;
• reflect on the significance of the relationships between theory and practice and how each can be used to modify the other;
• provide explanations of research findings;
• achieve expected outcomes with a large degree of autonomy.

Learning outcomes

On successful completion of this course a student will be able to:

1 identify a suitable method for the collection of relevant data;

2 reflect upon the significance of the variety of research methodologies and modes of investigations and use of these to provide analysis and explanation of data;
3 apply critical insight to address the research question;
4 achieve all outcomes with academic rigor.

Indicative content

• Discussion with tutors during the first term to identify a relevant topic of research;
• Survey of information available to determine the nature and type of primary data that should be generated;
• Analysis and thematic categorisation (relevant to the research problem) of information obtained, including students’ own knowledge;
• Establishing a methodology appropriate to the research constraint and overall research aim;
• Presentation of the proposed approach to the study;
• Generation of primary data;
• Analysis and interpretation of the primary and secondary data in relation to the study objectives;
• Formulation of conclusions and recommendations;
• Preparation of dissertation and presentation of the study, with the conclusions and recommendations.

Teaching and learning activity

The activities on this course will develop the students’ ability to take more responsibility for their own development in preparation for the completion of the project. There are primarily two sets of teaching and learning activities both of which feed off each other. First are the teaching and learning activities making up the Research Methods course, which enable students to understand and reflect on the different methodologies used for data collection, analysis and interpretation. Second are the on-going discussions with the project supervisor who helps the student identify, develop and formulate a research proposal and appropriate methodology. Supporting the latter are private studies which include guided reading and reflective thinking.

Contact Hours lectures
practical sessions
tutorials 21
Private Study
Assignments: course work and other forms of assessment Coursework 579
laboratory work


Presentation - 20% weighting, 50% pass mark.
15 minute presentation outlining the approach being taken to complete the project. Learning outcomes 1 & 2.

Dissertation - 80% weighting, 50% pass mark.
Final version of the project dissertation. 10,000 words. Learning outcomes 1 - 4.

Students are not required to pass all components in order to pass the course.

Formative Assessment:
Evaluation of draft essay - Feedback provided on a draft version of the dissertation. Upt to 10,000 words. Learning outcomes 1 - 4.
0% weighting.