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

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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.  

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 WIL experience may be in a simulated workplace environment.

In this program you will be doing specific courses that focus on work integrated learning (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 Work Integrated Learning 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 Applied Nutrition  
• ONPS2510 Rheology and Food Biophysics

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. Work integrated learning 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: Five (5) core courses (60 credit points); and  Year 2: One core 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 Technology Major (96 credit points) and Nutrition Major (96 credit Points); or Combination 2 Complete Food Technology Major (96 credit points), Nutrition Minor (48 credit points), Two Courses (24 credit points) from the Nutrition Major that were not completed in the Nutrition Minor and Two University Electives (24 credit points); or Combination 3 Complete Nutrition Major (96 credit points), Food Technology Minor (48 credit points), Two Courses (24 credit points) from the Food Technology Major that were not completed in the Food Technology Minor, and Two University Electives (24 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 Five (5) 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 STEM for Sustainable Development 12 ONPS2702 City Campus
AND
Complete Thirty-six (36) credit points from your chosen combination:
AND
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Year Two of Program
Complete One (1) of the following Courses:
Course Title Credit Points Course Code Campus Foundations of Artificial Intelligence for STEM 12 COSC2960 City Campus Foundations in Digital Health 12 BIOL2525 City Campus
AND
Complete Eighty-four (84) credit points from your chosen combination:
AND
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Year Three of Program
Complete the following Two (2) Courses:
Course Title Credit Points Course Code Campus Innovation Ecosystem and the Future of Work 12 OENG1235 City Campus Food Formulation and Design 12 ONPS2719 Bundoora Campus
AND
Complete Seventy-two (72) credit points from your chosen combination:
AND
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Major List
List of Major(s):
AND
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Major: Nutrition Science
Complete the following Eight (8) Courses:
Course Title Credit Points Course Code Campus Nutritional Physiology 12 ONPS2722 City Campus Human Sensory Evaluation 12 ONPS2189 City Campus ONPS2520 Bundoora Campus Plant Processing for Nutrition and Health 12 ONPS2723 Bundoora 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 Entrepreneurship in Nutrition and Food 12 ONPS2718 City Campus Community Nutrition 12 ONPS2053 City Campus ONPS2515 Bundoora Campus
AND
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Major: Food Science & Technology
Complete the following Eight (8) Courses:
Course Title Credit Points Course Code Campus Food Safety Analysis 12 ONPS2721 Bundoora Campus Food Processing Technology 12 ONPS2720 Bundoora Campus Food and Nutritional Chemistry 12 CHEM1311 City Campus CHEM1312 Bundoora Campus Rheology and Food Biophysics 12 ONPS2435 City Campus ONPS2510 Bundoora Campus Food Microbiology 12 ONPS2113 City Campus ONPS2114 Bundoora Campus Food Packaging and Labelling 12 ONPS2558 Bundoora Campus Food Manufacturing Animal Products 12 ONPS2554 Bundoora Campus Introduction to Microbiology for Food and Nutrition 12 ONPS2555 City Campus
AND
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Minor List
List of Minor(s):
AND
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Minor:Food Science and Technology
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 Processing Technology 12 ONPS2720 Bundoora Campus Food and Nutritional Chemistry 12 CHEM1311 City Campus CHEM1312 Bundoora Campus Rheology and Food Biophysics 12 ONPS2435 City Campus ONPS2510 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
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