BP199 - Bachelor of Food Technology and Nutrition

Plan: BP199P23 - Bachelor of Food Technology and Nutrition
Campus: City Campus

Program delivery and structure

Approach to learning and assessment
Work integrated learning
Program structure
Program transition plan

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Approach to learning and assessment

The teaching approach in this program is designed to foster your development as an independent learner so that you will be able to extend your capabilities once you graduate. The teaching method includes lectorial, seminar, tutorial, workshop, practical and laboratory sessions, site visits and the provision of online materials.

You will be expected to complete all prescribed out-of-class learning activities in preparation for scheduled face-to-face and online classes and encouraged to extend your learning through additional recommended readings and online activities. Of particular importance is the time spent in practice, laboratory based and work integrated learning activities that will develop your employability skills and capabilities. 

Several courses in the program are delivered online, rather than on-campus, and you are likely to find that other courses transition to online delivery as you progress through the program. All courses use Canvas for electronic provision of course material, tutorial problems and/or other relevant documents.   

Assessments in this program are designed to give you the opportunity to demonstrate your capabilities. Various forms of assessment will be used throughout the program since the assessment you undertake will be appropriate to the objectives and student learning outcomes for each course.  Assessment may include class tests, quizzes, essays/reports, oral class presentations, group projects, research projects, laboratory projects, practical assignments, timed assessment.  

For further information relating to Assessments, please refer to the Assessment and Assessment Flexibility Policy.  

Inherent requirements 

The following information on inherent requirements outlines the tasks you will be required to undertake during professional placement and on-campus learning activities. The non-academic abilities listed are provided for information only and are not entry requirements.

If there are any activities outlined which may be difficult for you to undertake, there are a range of adjustments to your study conditions available to enable and support you to demonstrate these abilities. Please contact the Equitable Learning Service to discuss any adjustments you may require.

Please read the full list of the Bachelor of Science inherent requirements, which apply to Bachelor of Food Technology and Nutrition: https://www.rmit.edu.au/study-with-us/applying-to-rmit/local-student-applications/entry-requirements/inherent-requirements/bachelor-of-science

By understanding the types of activities you will participate in, you can:

• understand more about the program
• determine if you may need support during your studies
• make an informed decision about whether the program is suitable for you

If you are living with disability, long-term illness and/or a mental health condition, we can support you by making adjustments to activities in your program so that you can participate fully in your studies. To receive learning adjustments, you need to register with Equitable Learning Service

The University considers the wellbeing and safety of all students, staff and the community to be a priority in on-campus learning and professional experience settings.

Credit Transfer and Recognition of Prior Learning

If you have already developed areas of skill and knowledge included in this program (for example, through prior studies or work experience), you can apply for credit once you have enrolled in this program. There is information on the RMIT University website about how to apply for Credit: https://www.rmit.edu.au/students/student-essentials/enrolment/apply-for-credit

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Work integrated learning

RMIT University is committed to providing you with an education that strongly links formal learning with professional or vocational practice. As a student enrolled in this program you will:

• Undertake and be assessed on structured activities that allow you to learn, apply and demonstrate your professional or vocational practice
• Interact with industry and community when undertaking these activities
• Complete these activities in real work contexts or situations.

Any or all of these aspects of a Work Integrated Learning (WIL) experience may be in a simulated workplace environment.

In this program you will be doing specific courses that focus on WIL. You will be assessed on professional or vocational work in a workplace setting (real or simulated) and receive feedback from those involved in your industry. 

In this program, you will have a capstone WIL course in ONPS2719Food Formulation and Design and where you learn to reverse engineer a food product and/or design your own product to meet a market need.

In addition, you will be able to undertake WIL in the following courses:

• OHTH2173/OHTH1156 Applied Nutrition  
• ONPS2510/ONPS2435 Rheology and Food Biophysics
• ONPS2186 Applied Science Project 1 or ONPS2543 Science Work Experience 1

Many courses in the Bachelor of Food Technology and Nutrition include guest lecturers from industry, government or the community and activities relating to industry as part of the learning experience. WIL experiences are included throughout the curriculum and clearly indicated as an integrated component of course choice.

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Program Structure

To graduate you must complete the following. All courses listed may not be available each semester.
You must complete a total of 288 credit points (e.g. Twenty-Four 12 credit point courses) as follows:   Year 1: Four (4) core courses (48 credit points) and One (1) University Elective (12 credit points); and   Year 2: One (1) University Elective course (12 credit points); and   Year 3: Two (2) core course (24 credit points); and   Years 1 to 3: Total of 192 credit points from one of the following combinations:    List of Combinations:  Combination 1  Complete Food Science and Technology Major (96 credit points) and Nutrition Science Major (96 credit Points); or  Combination 2  Complete Food Science and Technology Major (96 credit points), Nutrition Science Minor (48 credit points), Two Courses (24 credit points) from the Nutrition Science Major that were not completed in the Nutrition Science Minor and Two University Electives (24 credit points); or  Combination 3  Complete Nutrition Science Major (96 credit points), Food Science Minor (48 credit points), Two Courses (24 credit points) from the Food Science and Technology Major that were not completed in the Food Science Minor, and Two University Electives (24 credit points).  Combination 4  Complete Nutrition Science Major (96 credit Points), Food Science Minor (48 credit points), and Human Bioscience Minor (48 credit points).  A list of Majors, Minors and Option courses can be found at the end of the program structure.
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Year One of Program
Complete the following Four (4) Courses:
Course Title Credit Points Course Code Campus Data for a Scientific World 12 ONPS2700 City Campus The World of Life Sciences 12 ONPS2699 City Campus Physical Sciences in Action 12 ONPS2701 City Campus A Mathematical Toolbox for Scientists 12 MATH2443 City Campus
AND
Complete Thirty-six (36) Credit Points from your chosen combination
AND
Select and Complete One (1) Course from any: University Elective.
AND
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Year Two of Program
Complete Eighty-four (84) Credit Points from your chosen combination
AND
Select and Complete One (1) Course from any: University Elective.
AND
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Year Three of Program
Complete the following One (1) Course:
Course Title Credit Points Course Code Campus Food Formulation and Design 12 ONPS2719 Bundoora Campus
AND
{
Select and Complete One (1) of the following Courses:
Course Title Credit Points Course Code Campus Applied Science Project 1 12 ONPS2186 City Campus Science Work Experience 1 12 ONPS2543 City Campus
OR
Select and Complete One (1) Course from any
University Elective
}
AND
Complete Seventy-two (72) Credit Points from your chosen combination.
AND
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Major: Nutrition Science
Complete the following Seven (7) Courses:
Course Title Credit Points Course Code Campus Nutritional Physiology 12 ONPS2722 City Campus Chemistry for Food and Life Science 12 CHEM1239 City Campus CHEM1240 Bundoora Campus Nutrition, Health and Disease 12 OHTH2068 City Campus OHTH2172 Bundoora Campus Applied Nutrition 12 OHTH1156 City Campus OHTH2173 Bundoora Campus Human Sensory Evaluation 12 ONPS2189 City Campus ONPS2520 Bundoora Campus Entrepreneurship in Nutrition and Food 12 ONPS2718 City Campus ONPS2770 Bundoora Campus Community Nutrition 12 ONPS2053 City Campus ONPS2515 Bundoora Campus
AND
Select and Complete One (1) Course from the following:
Course Title Credit Points Course Code Campus Plant Processing for Nutrition and Health 12 ONPS2723 Bundoora Campus Biochemistry and Molecular Biology 1 12 BIOL1177 Bundoora Campus BIOL2250 City Campus
AND
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Major: Food Science & Technology
Complete the following Eight (8) Courses:
Course Title Credit Points Course Code Campus Introduction to Microbiology for Food and Nutrition 12 ONPS2555 City Campus Food and Nutritional Chemistry 12 CHEM1311 City Campus CHEM1312 Bundoora Campus Food Processing Technology 12 ONPS2720 Bundoora Campus Food Microbiology 12 ONPS2113 City Campus ONPS2114 Bundoora Campus Rheology and Food Biophysics 12 ONPS2435 City Campus ONPS2510 Bundoora Campus Food Manufacturing Animal Products 12 ONPS2554 Bundoora Campus Food Packaging and Labelling 12 ONPS2558 Bundoora Campus Food Safety Analysis 12 ONPS2721 Bundoora Campus
AND
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Minor: Food Science
Complete the following Four (4) Courses:
Course Title Credit Points Course Code Campus Introduction to Microbiology for Food and Nutrition 12 ONPS2555 City Campus Food and Nutritional Chemistry 12 CHEM1311 City Campus CHEM1312 Bundoora Campus Food Processing Technology 12 ONPS2720 Bundoora Campus Food Microbiology 12 ONPS2113 City Campus ONPS2114 Bundoora Campus
AND
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Minor: Nutrition Science
Complete the following Four (4) Courses:
Course Title Credit Points Course Code Campus Chemistry for Food and Life Science 12 CHEM1239 City Campus CHEM1240 Bundoora Campus Nutritional Physiology 12 ONPS2722 City Campus Nutrition, Health and Disease 12 OHTH2068 City Campus OHTH2172 Bundoora Campus Applied Nutrition 12 OHTH1156 City Campus OHTH2173 Bundoora Campus
AND
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Minor: Human Bioscience
Complete the following Four (4) Courses:
Course Title Credit Points Course Code Campus Biology and Chemistry for Human Biosciences 12 BIOL2528 Bundoora Campus Introduction to Medical Biochemistry 12 ONPS2423 Bundoora Campus Human Pathophysiology 1 12 BIOL2538 Bundoora Campus Human Pathophysiology 2 12 BIOL2539 Bundoora Campus
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Program transition plan

Semester 1, 2025 Transition Plan 

An amendment has been made to your program as detailed. If you have already completed any of the courses replaced, credit from the course will count towards your completion and you will not be required to enrol in the replacement courses. 

Year One: 

• ONPS2702 STEM for Sustainable Development removed from core list and replaced by University Elective 

Year Two: 

• COSC2960 Foundation of Artificial Intelligence for STEM and BIOL2525 Foundations in Digital Health removed and replaced by University Elective 

Year Three: 

• OENG1235/1261 Innovation of Ecosystem and the Future of Work removed and replaced by University Elective 
• Addition of option courses: 
• ONPS2186 Applied Science Project 1
• ONPS2543 Science Work Experience 1

Food Minor: 

• Food Science and Technology minor replaced with Food Science minors. 

Nutrition Major:

• ONPS2723 Plant Processing for Nutrition and Health moved from core to option
• BIOL1177 Biochemistry and Molecular Biology 1 added as an option course. This course has been added for any student wishing to complete the Human Bioscience Minor

Human Bioscience Minor:

• New minor added

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