{"id":198,"date":"2011-02-26T13:41:51","date_gmt":"2011-02-26T17:41:51","guid":{"rendered":"http:\/\/its-cuthemedev1.carleton.ca\/foodscience\/"},"modified":"2025-08-15T10:34:14","modified_gmt":"2025-08-15T14:34:14","slug":"general-information","status":"publish","type":"page","link":"https:\/\/carleton.ca\/foodscience\/current-students\/courses\/food-4908\/general-information\/","title":{"rendered":"General Information"},"content":{"rendered":"\n
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\n General Information\n <\/h1>\n \n \n <\/header>\n\n <\/div>\n\n <\/div>\n\n <\/div>\n<\/section>\n\n
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  1. Students will make arrangements to find a supervisor for their FOOD 4908 thesis in their 3rd year of study, prior to 4th<\/sup> year registration. This is done by filling out the Supervisor Preference Form<\/a> and returning it to the course Coordinator by the specified date. Students who must make alternative arrangements should consult with the FOOD 4908 Coordinator prior to registering for FOOD 4908.<\/li>\n\n\n\n
  2. The Committee for each registered candidate shall consist of the candidate\u2019s honours thesis supervisor (a faculty member or approved external supervisor) and two other faculty members.<\/li>\n\n\n\n
  3. The Committee shall have sole responsibility for evaluation of the honours thesis and recommendation to the chairman of a grade. The Committee shall take into account the following factors in recommending a grade (Link to Evaluation Scheme<\/a>):<\/li>\n<\/ol>\n\n\n
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    • the written report<\/li>\n\n\n\n
    • the work performed<\/li>\n\n\n\n
    • the oral presentation<\/li>\n\n\n\n
    • the ability to respond to oral questioning<\/li>\n\n\n\n
    • the adherence to the schedule deadlines.<\/li>\n<\/ul>\n<\/blockquote>\n<\/div>\n\n\n
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      1. Students must provide a title and a brief description of the project signed by all committee members to the FOOD 4908 Coordinator by the second week of September. Link to Project Description Form<\/span>.<\/li>\n\n\n\n
      2. Two interim progress reports (2 pages) signed by the supervisor must be submitted (to the FOOD 4908 Coordinator) in early November (1st<\/sup> report) and early February (2nd<\/sup> report).<\/li>\n\n\n\n
      3. A copy of a final report must be submitted the first week of April to the supervisor.<\/li>\n\n\n\n
      4. The oral presentation of the research proposal shall consist of a poster presentation during the Faculty of Science Research Day in April, which will include pertinent questioning by the students committee members in order to recommend a mark\/grade. In the event of a student registering for FOOD 4908 during the summer term, the oral presentation shall consist of a defense including a short oral abstract of the work by the candidate (15 min) followed by pertinent questioning from the committee, the total time not to exceed 1.5 hours.<\/li>\n\n\n\n
      5. A final, corrected copy of the report signed by the supervisor must be submitted (to the FOOD 4908 Coordinator) by the first week of May.<\/li>\n\n\n\n
      6. Details on precise Dates and Deadline<\/strong> are available here<\/span> at the beginning of each academic year.<\/li>\n<\/ol>\n\n\n\n

        Penalties for Missing Deadlines<\/strong><\/p>\n\n\n\n

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        1. In determining the final mark the FOOD 4908, the Coordinator will consider any deadline not met.\u00a0 In the case of repeated and\/or lengthy delays the Coordinator will downgrade the final mark by one grade point.<\/li>\n\n\n\n
        2. If the deadline for submission of the corrected final report signed by the supervisor is not met, the grade submitted will be IN PROGRESS (IP).\u00a0 This will mean that the student will not be considered for graduation.<\/li>\n<\/ol>\n\n\n\n

           <\/p>\n","protected":false},"excerpt":{"rendered":"

          Penalties for Missing Deadlines  <\/p>\n","protected":false},"author":2,"featured_media":0,"parent":139,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"_cu_dining_location_slug":"","footnotes":"","_links_to":"","_links_to_target":""},"cu_page_type":[],"class_list":["post-198","page","type-page","status-publish","hentry"],"acf":{"cu_post_thumbnail":false},"_links":{"self":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/pages\/198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/comments?post=198"}],"version-history":[{"count":3,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/pages\/198\/revisions"}],"predecessor-version":[{"id":276,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/pages\/198\/revisions\/276"}],"up":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/pages\/139"}],"wp:attachment":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/media?parent=198"}],"wp:term":[{"taxonomy":"cu_page_type","embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/cu_page_type?post=198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}