The students will work for the industry (280h per student) and will use their expertise and knowledge in resolving a food production, quality or safety-related issue.

Hours: Minimum of 280 clocked hours of work with one or more sponsors over a three-month period (Note: minimum of 28 hours per week during regular working hours).

Food Industry Option Practicum Learning Plan: Complete all activities and objectives agreed upon between the industry and the course instructor.

Final Report: The final report documents the student’s reflections on the entire practicum. The following format should be used:

Part One: Description and results of major project completed during the practicum.

Part Two: An evaluation of the overall experience including such topics as strength and weaknesses of the practicum, special skill building experiences such as team building, scheduling, relationships, communications, and leadership. Provide recommendations for future students and suggestions for faculty.

Part Three: Provide a summary of the Exit Interview conducted by the Food Industry Mentor (FIM) at the sponsoring site(s).

Final Presentation in the Department of Human Nutritional Sciences (Course Wrap-up):

An informative presentation describing: 1) the sponsoring site(s); 2) the main project completed at the site; and 3) an overview of competencies learned during the placement. This will be a timed presentation. Students will be given 15 minutes to present and 5 minutes for questions.