Part A: Course Overview

Course Title: Advanced Food Research Project

Credit Points: 48.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

BIOL2490

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 1 2019,
Sem 2 2019,
Sem 2 2020,
Sem 1 2021,
Sem 2 2021,
Sem 2 2022,
Sem 1 2023,
Sem 2 2023,
Sem 1 2024,
Sem 2 2024,
Sem 1 2025

Course Coordinator: Dr Julia Low

Course Coordinator Phone: +61 3 9925 5032

Course Coordinator Email: julia.low2@rmit.edu.au

Course Coordinator Availability: By appointment only


Pre-requisite Courses and Assumed Knowledge and Capabilities

Assumed Knowledge

The course is available to students who are in their final semester who have maintained an average grade of DISTINCTION (70+) or higher and who subsequently achieve a successful outcome from one or more interviews. Permission is required from the Course Coordinator before enrolling in this course. 


Course Description

This course has a vocational focus. It assists students to develop skills in research and scientific communication in the relevant discipline, including design and performance of experiments or action research, analysis and presentation of research data, working under supervision either independently or as part of a research team, and preparation of oral and written scientific reports that use these skills.

The aim of the course is to prepare students to apply research focused on one of the following:

  • Food research and the food industry
  • Food Quality Assurance, Occupational Health & Safety research, risk management and OHS consulting in food manufacturing 

This unit offers a challenge to postgraduate students and allows innovation by the student with respect to both method and research direction. You are required to make a presentation regarding your project to your peers. 

This course includes a Work Integrated Learning (WIL) experience in which your knowledge and skills are applied and assessed in a real or simulated workplace context and where feedback from industry and/or community is integral to your experience. 


Objectives/Learning Outcomes/Capability Development

This course contributes to the program learning outcomes for the following program: 

MC237 - Master of Food Science and Technology 

PLO 1.1 Understand food science and technology - Demonstrate an advanced understanding of food science and technology by articulating relevant scientific methods and explaining why and how current knowledge in this discipline is both contestable and continuously evolving. Through further inquiry and research, make food science and technology relevant in society.  
PLO 1.2 Understand food science and technology - Display a thorough understanding of recent developments in a specialised area of food science and technology.  
PLO 1.3 Understand food science and technology - Apply research principles and methods applicable to food science and technology.  
PLO 2.1 Critically analyse and solve problems in food science and technology - Demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and emerging areas of this discipline.  
PLO 2.2 Critically analyse and solve problems in food science and technology - Generate and evaluate complex ideas and concepts at an abstract level.  
PLO 3.1 Apply food science and technology knowledge and skills - Exhibit creativity, initiative and a high level of autonomy in research and/or professional practice.  
PLO 3.2 Apply food science and technology knowledge and skills -  Plan and execute a substantial research or work/industry-based project and/or pieces of scholarship.  
PLO 4.1 Communicate technical knowledge - Effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.  
PLO 5.1 Display personal and professional responsibility - Be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.  
PLO 5.2 Display personal and professional responsibility -  Work effectively, responsibly, ethically and safely in an individual or team context.  
PLO 5.3 Display personal and professional responsibility -  Demonstrate knowledge of regulatory frameworks and ethical principles relevant to food science and technology.  

For more information on the program learning outcomes for your program, please see the program guide. 


Upon successful completion of this course, you will be able to:   

  1. Design a research project under supervision for execution, either independently or as part of a research team.
  2. Implement responsible laboratory or field practices by integrating protocols for data collection, safety and ethical considerations to ensure research integrity and compliance.
  3. Devise effective time and project management strategies to achieve research objectives within a workplace or simulated environment.
  4. Create a scientifically robust project deliverable by synthesising and refining content while analysing confidentiality considerations in food industry and/or occupational health and safety (OHS) research.
  5. Persuade an audience with a compelling presentation of research findings, adapting scientific communication strategies to engage and inform diverse audiences. 


Overview of Learning Activities

Learning activities may include any or all the following:  

  • Undertaking a research topic, working under supervision either independently or as part of a research team.
  • Preparing a project outline that includes project aims, objectives, an indicative summary of methodology, and potential outcomes.
  • Undertaking a literature review related to the topic, including preparing a reference list.
  • Planning for and performing project work under the guidance of a supervisor.
  • Participating in supervisory meetings and attending departmental seminars.
  • Writing and editing a thesis in consultation with a supervisor
  • Preparing and presenting a seminar on the research project.  

You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course. 


Overview of Learning Resources

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.


Overview of Assessment

Assessment Tasks 

Assessment Task 1: Project Planning and Training (Individual, written) 
Weighting 20% 
This assessment task supports CLOs 1-3 

Assessment Task 2: Scientific Work, Professionalism, Reflections (Individual)
Weighting 30% (Weekly progress reports 10%, Data management and documentation 5%, Weekly reflections 5%, Scientific mastery evaluation 10%)
This assessment task supports CLOs 1-4  

Assessment Task 3: Project Final Report (Individual/Team, written) 
Weighting 35% 
This assessment task supports CLOs 1-4  

Assessment Task 4: Oral Presentation (Individual/Team) 
Weighting 15% 
This assessment task supports CLO 5  

If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.