Course Title: Food Industry Management

Part A: Course Overview

Course Title: Food Industry Management

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)


Course Coordinator: Prof Harsharn Gill

Course Coordinator Phone: +61 3 9925 2600

Course Coordinator Email: harsharn.gill@rmit.edu.au

Course Coordinator Location: Bundoora Campus, 201.06.04

Course Coordinator Availability: Please email to arrange a meeting time.


Pre-requisite Courses and Assumed Knowledge and Capabilities

This course has no enforced prerequisite courses.

Food Industry Management is an intermediate level undergraduate food technology course. It assumes knowledge of the food and nutrition industry developed in courses such as Introduction to the Food Industry and Nutrition Principles.


Course Description

This course will provide an overview of tools that are required to succeed in a food-related enterprise. It will focus on fundamentals of food product innovation management (stage-gate process), food advertising and marketing, principles of financial management, organisation and management leadership, supply chain and logistics management, consumer trends, marketing and business performance and entrepreneurship.


Objectives/Learning Outcomes/Capability Development

On completion of this course, you should be able to:

  1. Demonstrate a clear understanding of the food product innovation management and the principles of Stage-Gate process for innovation management
  2. Demonstrate a clear understanding of the purchasing and supply management, distribution management, e-supply chain management, and transport and logistics management
  3. Understand the essentials of food advertising and marketing and principles of financial management
  4. Understand the characteristics of leadership, management and entrepreneurship
  5. Appreciate the importance of consumer trends to business success


This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 7 in BP199 Bachelor of Science (Food Technology and Nutrition); BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management); BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering)(Hons)

 

1.0 Demonstrate a coherent understanding of science

1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.

 

2.0 Exhibit depth and breadth of scientific knowledge

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

2.5 You will demonstrate an understanding of the food value chain, essentials of food advertsing and marketing and principles of financial management.

 

3.0 Critically analyse and solve scientific problems

3.3 You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and/or nutrition.

 

4.0 Demonstrate effective communication of science

4.1 You will able to effectively communicate about food and nutrition issues using oral, written and presentation skills.

 

5.0 Demonstrate accountability for your own learning and scientific work

5.1 You will demonstrate accountability for your own learning and professional conduct.

5.2 You will demonstrate initiative and independence.

5.4 You will develop an ability to work collaboratively.


Overview of Learning Activities

The learning activities included in this course are:

  • Lectures presenting themes, contents and ideas
  • Supervised and unsupervised group work to brainstorm, analyse, discuss and document the most recent advances and trends
  • Tutorials on selected topics
  • Case studies
  • Written group and/or individual reports requiring an understanding and integration of the content
  • Private study where you will review the information presented in lectures and tutorials

Total study hours:

The following is a guide to the time required to complete this course.

 

Lecturer, tutor or demonstrator guided learning activities (face-to-face) (approximately 40 hours in total):

  • Lectures (approximately 2 hours per week)
  • Tutorials (approximately 1 hours per week)

 

Independent study activities (approximately 80 hours in total):

  • Assignment, report and presentation preparation
  • Course content review
  • Test and examination preparation


Overview of Learning Resources

You will be referred to relevant texts, library resources, databases, patents and reliable, authoritative internet sites.
You will be provided materials required for case studies and tutorials.


Overview of Assessment

Note that:
This course has no hurdle requirements.


Assessments

Assessment Task 1: Group Assignment
Weighting 30% (25% write-up, resource folder containing collected literature; 5% group presentation)
This assessment task supports CLOs 1 to 5

Assessment Task 2: Case Study Report
Weighting 30%
This assessment task supports CLOs 1 to 5

Assessment Task 3: End of Semester Examination
Weighting 40%
This assessment task supports CLOs 1 to 5