12553: Student research into topics in cold chain logistics most applicable to his/her industry: Cold Chain Logistics Report, Ngee Ann Polytechnic, Singapore

1. ASSIGNMENT WEIGHTAGE & ORGANISATION

The individual assignment is made up of the following assessment component.
Assessment weightage:
25% of the module
Assignment report: 100%
Students will do the assignment individually.

2. OBJECTIVES OF INDIVIDUAL ASSIGNMENT

The assignment aims to encourage student research into topics in cold chain
logistics most applicable to his/her industry. The proposed topics are partly
external to the scope of the lecture to broaden the learning of the subject. The individual student will be guided by the tutor on the approach to the assignment topics. The student is expected to discuss the various challenges faced by the student in the area of cold chain logistics.

3. ASSIGNMENT DESCRIPTION AND REPORT REQUIREMENTS

A hard copy of the report should consist of a written paper, length of
approximately 5-6 pages (excluding diagrams) on an A4-size page, with top &
bottom and left & right margins of 3 cm; Text of 12-pt font; double spacing.
Papers submitted for grading will not be returned.

The format and content of each paper may be as follows:

1. A front page containing the topic title (the particular food/non-food
product) – use Appendix A
2. Executive summary
3. Introduction – Characteristic of the particular food/non-food product
4. Contents – Theory, application, examples, answers to case study discussion questions, interviews of industry professionals, etc.
5. Opinions and Remarks – benefits, advantages, and disadvantages. Official (Closed) – Sensitive Normal
6. Recommendations and Conclusion – Relevance, effectiveness, validity in industries.
7. References – Paper, textbook, websites, etc. Library e-Resource
Go to NP Home page Click on Library (at the top of the page)
Click on the eResource icon you need your id and password to log in.
Type in the subject, e.g vegetable, to search for the Standard, eg SS585 for vegetable.