BH099 - Bachelor of Science(Food Technology & Nutrition)/Bachelor of Engineering(Chemical Engineering)(Hons)

Plan: BH099FTNDD - Bachelor of Science(Food Technology & Nutrition)/Bachelor of Engineering(Chemical Engineering)(Hons)
Campus: City Campus

Learning outcomes

Program Learning Outcomes Statement

This program is designed to produce graduates who are skilled as both scientists and engineers, who can be involved in the development of new products from the initial laboratory development through to large-scale production.

This program will foster development of the following capabilities in the Food Technology courses:

PLO-1    Demonstrate a Coherent Understanding of science

PLO-1.1                You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice

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

PLO-1.3                You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge

PLO-2    Exhibit depth and breadth of Scientific knowledge

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

PLO-2.2                You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredients interactions, and quality assurance 

PLO-2.3                You will develop an appreciation of the significance of research and managment  to the development and production of innovative, safe and healthy foods

PLO-2.4                You will demonstrate an ability to appropriately apply quality nutrition and dietary guidelines

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

PLO-3    Critically analyse and Solve scientific problems

PLO-3.1                You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition.

PLO-3.2                You will be able to gather, critically review information from a range of technical and scientific sources, and synthesise information relevant to an issue related to the food and/or nutrition industries.

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

PLO-3.4                You will develop project and business management skills, relevant to the food and nutrition industries, including designing a project, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results.

PLO-4    Demonstrate effective communication of science.

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

PLO-4.2                You will demonstrate an ability to write technical and scientific reports.

PLO-4.3                You will be able to communicate the solution to a problem or result of a technical or  scientific investigation using appropriate terminology for the intended audience.

PLO-5    Demonstrate accountability for your own learning and scientific work

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

PLO-5.2                You will demonstrate initiative and independence.

PLO-5.3                You will demonstrate an ability to work responsibly, safely and ethically

PLO-5.4                You will develop an ability to work collaboratively

Program Learning Outcomes Bachelor of Engineering

The program learning outcomes have been aligned with recognised standards for Bachelor of Engineering degrees to obtain national accreditation by Engineers Australia. 

1 Knowledge and Skill Base

1.1. Comprehensive, theory based understanding of the underpinning natural and physical sciences and the engineering fundamentals applicable to the engineering discipline.

1.2. Conceptual understanding of the, mathematics, numerical analysis, statistics, and computer and information sciences which underpin the engineering discipline.

1.3. In-depth understanding of specialist bodies of knowledge within the engineering discipline.

1.4. Discernment of knowledge development and research directions within the engineering discipline.

1.5. Knowledge of contextual factors impacting the engineering discipline.

1.6. Understanding of the scope, principles, norms, accountabilities and bounds of contemporary engineering practice in the specific discipline.

2 Engineering Application Ability

2.1. Application of established engineering methods to complex engineering problem solving.

2.2. Fluent application of engineering techniques, tools and resources.

2.3. Application of systematic engineering synthesis and design processes.

2.4. Application of systematic approaches to the conduct and management of engineering projects.

3 Professional and Personal Attributes

3.1. Ethical conduct and professional accountability

3.2. Effective oral and written communication in professional and lay domains.

3.3. Creative, innovative and pro-active demeanour.

3.4. Professional use and management of information.

3.5. Orderly management of self, and professional conduct.

3.6. Effective team membership and team leadership.

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