Including students in professional networks, conferences and field trips
What happened?
Students are provided with the opportunity to engage in networking with a diverse group of nutrition and food professionals. It enables them to link the taught theory with practical applications in academia and industry. It helps them recognise the relevance of their learning on their future careers. Transferable skills include the ability to develop professional communication skills and maintaining up-to-date knowledge within the subject area.
What is the likely impact?
The students are enabled to see the scope and diversity of their subject. It also allows them to acknowledge that there are career opportunities within their particular areas of interest. Conferences and field trips also contribute towards helping them relate the theory learned to practice or real world settings.
For more information please contact:
Genevieve Stone
Kathleen Mooney
[SOURCE: MSci (Hons) Nutrition – Stage 1].