BP199 - Bachelor of Food Technology and Nutrition

Plan: BP199P7 - Bachelor of Science (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

You will experience a wide range of learning environments – lectures, tutorials, online delivery, laboratory and pilot plant practicals, visits to industry facilities,  individual and group work. Lectures, tutorials and seminars are used extensively in the program to communicate knowledge and ideas about the role of Food Technology and Nutrition in society.

To achieve this, the first three semesters are based at the Melbourne city campus, while the last three semesters focus on the ability to use the food pilot plant and are based in Bundoora.

Of particular importance is the high proportion of time spent in the laboratory and the Bundoora based pilot plant undertaking production trials and development projects; this provides opportunities to acquire practical skills and capabilities, develop teamwork and time-management skills and provide context for the student learning process.

Most courses in this program have already been adapted to online delivery making use of the Canvas for flexible delivery of the course material, tutorial problems, past exam papers and other relevant documents. This can be accessed via the student portal myRMIT

Assessment in this program will be in the form of tests & quizzes during the semester, research assignments, reports on practical works and industry visits, class presentations and assessments.

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Work integrated learning

RMIT is committed to providing students with an education that strongly links formal learning with workplace experience. As a student enrolled in an RMIT program you will:

• undertake and be assessed on a structured activity that allows you to learn, apply and  demonstrate your professional or vocational practice

• interact with industry and community when undertaking this activity

• complete an activity in a work context or situation that may include teamwork with other students from different disciplines.

• underpin your learning with feedback from interactions and contexts distinctive to workplace experiences

In this program, you will have a capstone Work Integrated Learning course in ONPS2496 Product Development where you learn to reverse engineer a food product and/or design your own product to meet a market need.

In addition, the Food Technology major provides a capstone WIL course in ONPS2509 Food Safety and Quality Assurance where you develop a food safety plan as opportunity for simulated professional experience in a work place setting.

In the Nutrition major, the capstone WIL course is provided in ONPS2515 Community Nutrition as opportunity for further professional or vocational work in a work place setting (real or simulated).

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Program Structure

To graduate you must complete the following: All courses listed may not be available each semester
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Year One of Program
Complete the following Seven (7) Courses:
Course Title Credit Points Course Code Campus Scientific Skills and Communication 12 ONPS2334 City Campus Mathematics and Statistics 12 MATH2123 City Campus Chemistry Principles 12 CHEM1242 City Campus Foundations of Artificial Intelligence for STEM 12 COSC2960 City Campus Nutrition Principles 12 ONPS1118 City Campus Chemistry for Food and Life Science 12 CHEM1239 City Campus Introduction to Microbiology for Food and Nutrition 12 ONPS2555 City Campus
AND
Select and Complete One (1) Course from any:
University Elective
AND
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Year Two of Program
Complete the following Four (4) Courses:
Course Title Credit Points Course Code Campus Food Microbiology 12 ONPS2113 City Campus Food Chemistry 12 CHEM1083 City Campus Food Ingredient Structure and Function 12 ONPS2553 City Campus
AND
Select and Complete Four (4) Courses from your chosen major in Food Technology or Nutrition. Refer to the lists of courses for Food Technology and Nutrition Major at the end of this program structure document:
Major courses
AND
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Year Three of Program
Complete the following Three (3) Courses:
Course Title Credit Points Course Code Campus Product Development 12 ONPS1113 City Campus Food Manufacturing: Plant Products 12 ONPS2146 City Campus
AND
Select and Complete One (1) Course from any:
University Elective
AND
Select and Complete Four (4) courses from your chosen major in Food Technology or Nutrition. Refer to the list of courses for Food Technology and Nutrition Majors at the end of this program structure document:
Major courses
AND
(
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Food Technology Major
Year Two - Complete the following Four (4) Courses:
Course Title Credit Points Course Code Campus Human Sensory Evaluation 12 ONPS2189 City Campus Nutrition, Health and Disease 12 OHTH2068 City Campus Food Toxicology, Allergens and Health 12 ONPS2135 City Campus
AND
Year Three - Complete the following Four (4) courses:
Course Title Credit Points Course Code Campus Food Safety and Quality Assurance 12 ONPS2054 City Campus Rheology and Food Biophysics 12 ONPS2435 City Campus
OR
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Nutrition Major
Year Two - Select and Complete the following Three (3) Courses:
Course Title Credit Points Course Code Campus Applied Nutrition 12 OHTH1156 City Campus Nutrition, Health and Disease 12 OHTH2068 City Campus Food Toxicology, Allergens and Health 12 ONPS2135 City Campus
AND
Year Two - Select and Complete One (1) of the following Courses:
Course Title Credit Points Course Code Campus Human Sensory Evaluation 12 ONPS2189 City Campus
AND
Year Three - Complete the following One (1) Course:
Course Title Credit Points Course Code Campus Community Nutrition 12 ONPS2053 City Campus
AND
Year Three - Select and Complete Three (3) of the following Courses that you have not previously completed:
Course Title Credit Points Course Code Campus Human Physiology 1 - Body Systems 12 BIOL2371 City Campus Human Physiology 2: Body Systems 12 BIOL2373 City Campus Biochemistry and Molecular Biology 1 12 BIOL2250 City Campus Food Safety and Quality Assurance 12 ONPS2054 City Campus Human Sensory Evaluation 12 ONPS2189 City Campus
)
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Program transition plan

Very Important: This plan is being phased out. 
  
BP199P7 - Bachelor of Science (Food Technology and Nutrition) plan has been discontinued and will no longer accept new students after Semester 2 2022. The plan will be taught out to current students until semester 2, 2026. If you are unable to complete your program by the end of 2026, you may consider applying to other programs within RMIT subject to entrance requirements. You may also consider applying to the new plan: 

BP199P23  Bachelor of Food Technology and Nutrition
  
For more information and advice on your enrolment, please contact your program manager, Jayani Chandrapala (jayani.chandrapala@rmit.edu.au).

2022 Amendment to Program

OHTH2119 Exercise and Sports Nutrition has been removed from Year 3 options list as it will no longer be offered after 2021. If you have already completed the course, credit from OHTH2119 will be counted towards your completion of the program.

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Transition Plan from Semester 2 2021

In Semester 2 2021, ONPS2137 Introduction to the Food Industry was replaced by COSC2960 Foundations of Artificial Intelligence for STEM.

Students who have successfully completed ONPS2137 Introduction to the Food Industry prior to semester 2 2021 will have this course continue to count towards the successful completion of their program. 

If you need any transitional or enrolment advice, please contact your Program Manager.

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