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DESCRIPTION OF FINAL PROJEC

Course Name :What’s on your plate? Food technology around the world

Assessment Title :Research Project and Presentation


A. Introduction 食品科技作业代写


The aim of this course is to expose the technology behind the foods in terms of culture, country,
cooking techniques of different type of foods, invention and innovation of cooking electrical
appliances, also the cost effective way in handling healthy food preparation and delivery nowadays
and in the future. The students would be able to extend their and understanding of food science
and technology through fun approach, and be able to apply and communicate that knowledge to
meet their needs in daily life, society, and also sustainable food quality and safety.

B. Course Learning Outcomes (CLO) covered

At the end of this assessment, students are able to:
CLO 1 Assess and describe a good fundamental understanding of how food science and
technology progresses in the society, through discussion with a diverse audience (C1,
PLO6)
CLO2 Discuss and explain the development of science and engineering in food technology
that affect the human culture, society and practice. (C2, PLO9)
CLO 3 Demonstrate and to report the basic concept of entrepreneurial thinking or good science
and public policy decisions in the context of food industry including the influence of
technology. (A2, PLO10)

C. University Policy on Academic Misconduct 食品科技作业代写

  1. Academic misconduct is a serious offense. It can be defined
    as any of the following:
    i. Plagiarism is submitting or presenting someone else’s work, words, ideas, data or
    information as your own intentionally or unintentionally. This includes incorporating
    published and unpublished material, whether in manuscript, printed or electronic form into
    your work without acknowledging the source (the person and the work).
    ii. Collusion is two or more people collaborating on a piece of work (in part or whole) which
    is intended to be wholly individual and passed it off as own individual work.
    iii. Cheating is an act of dishonesty or fraud in order to gain an unfair advantage in an
    assessment. This includes using or attempting to use, or assisting another to use materials
    that are prohibited or inappropriate, commissioning work from a third party, falsifying data,
    or breaching any examination rules.
  2. All the assessment submitted must be the outcome of the student. Any form of academic
    misconduct is a serious offense which will be penalised by being given a zero mark for the
    entire assessment in question or part of the assessment in question. If there is more than one
    guilty party as in the case of collusion, both you and your collusion partner(s) will be subjected
    to the same penalty.
    D. Instruction to Students
    Select a research topic (by lecture 4 – Week 2, Tuesday) that may falls in one of these areas: food
    business, food arts, food public policy, food preparation or tool, and food preparation related to
    natural disasters that concerns science and technology. The quality of research will be assessed
    based on the depth of the research (analysis) and original contributions (both synthesis and
    argumentative) that demonstrates critical thinking and clarity of thought. From lecture 10-15
    (Week 4 to Week 5), each student will present their topics, using 3-minute recorded video and
    their content will be discussed and debated in class. Report Submission Due: Lecture 15 (Week 5).
    Video Submission Due: Lecture 9 (Week 3)Page | 3
    E. Evaluation Breakdown
    No. Component Title Percentage
    (%)
  3. Research Project Report 40
  4. Research Presentation 20
    TOTAL 60
    F. Task(s)
  5. Choose a research topic on any science or technology with focus on foods. The topic may
    either relate to your field of study or may be falls in one of these areas: food business, food
    arts, research on nutritional science as it applies during a disaster, develop techniques to
    process food for disaster response, develop packaging techniques for disaster preparation
    food, develop cooking equipment/safe stove for disaster preparation food which concerns
    the science or technology that you have chosen.
  6. During lecture 3 (week 1), discuss your topic proposal with the lecturer/facilitator to get
    ideas and advice on how to proceed with your research, the scope and level of analysis and
    synthesis. For online students you may address any further questions thru email.
  7. You are advised to select topics which are up-to-date and relevant to the current period and
    community. Select topics which you are most familiar or interested in.
  8. Write a maximum 10-page report on your research topic. Submit the report on the day you
    present your work.
  9. Give a 10-minute presentation during Lecture 10 to Lecture 15 (Week 4 and Week 5) on
    your research topic by using the 3-minute recorded video of your work. It may or may not
    be a formal presentation, but it can stimulate discussion and debate.
  10. For both physical and online students, the 3-minutes recorded video will be displayed in
    the physical class and open for discussion.
  11. You are advised to leverage your personal field expertise to approach the topic. For
    example, engineering students may choose the approach the topic from an engineering
    perspective, while arts students may approach it from an artistic perspective. Contribution
    from your field of expertise may make a huge difference

课程名称 你的盘子里有什么?世界范围内的食品技术
讲课者 ******
学术会议 202002
评估职称 研究项目和陈述

A正式介绍 食品科技作业代写

本课程的目的是从文化、国家、不同类型食物的烹饪技术、烹饪电器的发明和创新方面揭
示食物背后的技术,以及当今和未来处理健康食物制备和运输的成本效益方式。学生将能
够通过有趣的方式扩展他们对食品科学和技术的理解,并能够应用和交流这些知识,以满
足他们在日常生活、社会以及可持续食品质量和安全方面的需求。

B. 涵盖的课程学习成果(CLO)

在评估结束时,学生能够:
CLO 1 通过与不同受众的讨论,评估和描述对食品科学和技术如何在社会中进步的良
好基本理解(C1,
PLO6)
CLO2 讨论并解释食品技术中影响人类文化、社会和实践的科学和工程的发展。(C2,
公共科学图书馆 9)
CLO 3 演示并报告创业思维或优秀科学的基本概念
以及食品工业背景下的公共政策决策,包括技术的影响。(A2,PLO10)

C. 大学学术不端行为政策

  1. 学术不端行为是一种严重的违法行为。它可以定义为以下任何一
    种:Page | 2
    i. 剽窃是有意或无意地将他人的作品、文字、想法、数据或信息作为自己的作品、
    文字、想法、数据或信息提交或呈现。这包括将已发表和未发表的材料(无论是手
    稿、印刷本还是电子版)整合到您的作品中,而不承认来源(人和作品)。
    ii. 勾结是两个或更多的人在一件作品上合作(部分或全部),这是为了完全个人化,并把
    它冒充为自己的个人作品。
    iii. 作弊是一种不诚实或欺诈行为,目的是在评估中获得不公平的优势。这包括使用
    或试图使用,或帮助他人使用禁止或不适当的材料,委托第三方进行工作,伪造数
    据,或违反任何检查规则。
  2. 所有提交的评估必须是学生的结果。任何形式的学术不端行为都是严重的违法行为,
    将会受到惩罚,在整个评估或部分评估中被打零分。如果共谋案件中有不止一方有罪,
    您和您的共谋伙伴将受到相同的惩罚。
    D. 对学生的指导
    选择一个可能属于以下领域之一的研究主题(截止讲座 4-第 2 周,星期二):食品业务、食品
    艺术、食品公共政策、食品制备或工具,以及与科学技术相关的自然灾害相关的食品制备。
    将根据研究的深度(分析)和证明批判性思维和清晰思维的原创性贡献(综合和辩论)来评估
    研究的质量。从第 10-15 节课(第 4 周到第 5 周),每个学生将使用 3 分钟的录像介绍他们的
    主题,他们的内容将在课堂上讨论和辩论。报告提交截止时间:第 15 讲(第 5 周)。
    视频提交截止:第 9 讲(第 3 周)
    E. 评估细目


    组件标题 百分比(%)
  3. 研究项目报告 40
  4. 研究报告 20
    总数 60Page | 3
    F. 任务
  5. 选择一个以食物为重点的科学或技术的研究主题。该主题可能与您的研究领域相关,
    也可能属于以下其中一个领域:食品行业、食品艺术、灾难期间应用的营养科学研
    究、开发灾难响应食品加工技术、开发灾难准备食品包装技术、开发与您所选择的
    科学或技术相关的灾难准备食品烹饪设备/安全炉灶。
  6. 在第 3 课(第 1 周)中,与讲师/讲师讨论您的主题提案,以获得关于如何进行研究、
    分析和综合的范围和水平的想法和建议。对于在线学生,您可以通过电子邮件解决
    任何进一步的问题。
  7. 建议您选择与当前时期和社区相关的最新主题。选择您最熟悉或感兴趣的主题。
  8. 就你的研究主题写一份最多 10 页的报告。在你展示工作的当天提交报告。
  9. 在第 10 至 15 讲(第 4 周和第 5 周)期间,用 3 分钟的工作录像就你的研究主题做 10
    分钟的陈述。它可能是也可能不是正式的陈述,但它可以激发讨论和辩论。
  10. 对于物理和在线学生,3 分钟的录像将在物理课堂上播放,并开放供讨论。
  11. 建议您利用您个人在该领域的专业知识来处理该主题。例如,工科学生可能会从工
    程学的角度来看待这个话题,而文科学生可能会从艺术的角度来看待这个话题。您
    所在专业领域的贡献可能会产生巨大的影响