Course Title: Food Project and Thesis (Part A)

Part A: Course Overview

Course ID: 005568

Course Title: Food Project and Thesis (Part A)

Credit Points: 12


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS1110A

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

 Sem 1 2006

Course Coordinator: Dr Frank Sherkat

Course Coordinator Phone: +61 3 9925 2130

Course Coordinator Email: frank.sherkat@rmit.edu.au

Course Coordinator Location: 13.D.6b

Course Coordinator Availability: All day Tuesdays


Pre-requisite Courses and Assumed Knowledge and Capabilities

• Pre-requisites: A GPA of at least 2 in the program to date. Students with a GPA < 2 may apply in writing to the Program Co-ordinator giving reasons why they should be allowed to undertake this course. As a general rule, you will need to enroll in both ONPS1110A and ONPS1110B, undertaken in two consecutive semesters.

Assumed Knowledge and Capabilities:

  • It is expected that students undertaking projects should have a sound understanding of Food Technology, Food Microbiology and Food Chemistry. All the capabilities addressed in these courses are assumed to have been successfully gained. 
  • It is also expected that students should be conversant with literature search, scientific writing and correct referencing style. 


Course Description

The aim of this course is to provide experience in the design and execution of an individual research project for each student. The project may be an industry based topic. The student will learn to manage a technical problem and carry out the investigation within the time frame of the teaching year.The research will require a literature review, an experimental plan including methodology to be employed, the attainment of results and the compilation of a thesis in a scientific publication format. Another requirement of the course is to design and present a poster on the outcomes of the project to a group of pears, lecturers and guests from the food industry. Time management and communications are central skills learned. Scientific rigour in the design and analysis is vital to the success of the project.


Objectives/Learning Outcomes/Capability Development

Capability Development: Scientific and technical communication, project management, critical analysis and problem solving are the key capabilities addressed in this course.


Learning outcomes: Project management including managing resources and your own time, problem solving, implementing scientific rigour into project design, critical analysis of literature and experimental data.


Overview of Learning Activities

  • Preliminary discussion(s) with the project supervisor
  • Development of an experimental design and a Gant chart (time sheet)
  • Literature review including methodology development
  • Timely ordering of ingredients and booking of equipment with the technical staff
  • Preparation and presentation of a poster (2ND semester)
  • Data collection & analysis and preparation of draft thesis
  • Thesis submission by the due date. .


Overview of Learning Resources

There is not a textbook set for this course. Relevant resources will be recommended by the project supervisors in relation to the specific project. the main source is the literature review that the student will undertake by consulting relevant books and articles in scientific  journals. A number of useful books on thesis writing and experimental design are available in the library. Some information and guides also are accessible through online course.


Overview of Assessment

The assessment in this course involves two components:
      • Presentation of a scientific/technical poster that carries 15% of the total assessment value
      • Submission of a fully referenced bound thesis (or a paper) carrying the remaining 85% of the marks.