BP289 - Bachelor of Food Technology and Nutrition/Bachelor of Business

Plan: BP289SFTDD - Bachelor of Science (Food Technology)/Bachelor of Business (Management)
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 and individual and group work. Lectures, tutorials and seminars are used extensively in the program to communicate knowledge and ideas about scientific and technical processes, problems and solutions. Of particular importance will be the high proportion of time spent in the laboratory and pilot plant undertaking project work, which will give practical emphasis, develop teamwork and time-management skills and provide context for your learning.

Approaches to learning include :

• Case-based learning that engages you in critical thinking and decision making about realistic problems in a business discipline
• Project-based learning to engage you in design, problem solving, decision making, and investigative activities
• Problem-based learning to engage you in problem analysis, research and provision of solutions
• Cooperative learning enabling you to work on collaborative or team-based tasks
• Reflective learning allowing you to reflect on your learning experiences

The objective is to encourage flexible and independent learning and to develop students who not only understand the theory and concepts, but can also readily apply it.

You will find that various forms of assessment will be used throughout the program since the assessment you receive will be appropriate to the objectives and learning outcomes for each course.  Successfully completing the assessment tasks ensures the professional accounting bodies and prospective employers of a level of achievement in the capabilities outlined in the program.

Assessment in this program includes:

• Formal examinations: to provide you with the opportunity to demonstrate your understanding and application of fundamental principles to either practical or theoretical issues;
• Assignments and projects: may be completed individually or in teams.  They will provide you with opportunities to develop your abilities in communication, research and analysis, and problem solving;
• Research projects: which assess your ability to assimilate, analyse, critically reflect on information and your written communication skills;
• In-class tests: to provide you with timely feedback on your understanding within a course and allow feedback to assist you in further developing your skills and capabilities during the semester;
• Formal presentations: enable the development of verbal communication skills and organisational abilities;
• Portfolio: enables you to report and reflect on what you have learnt and to keep a collection of a range of models, examples, articles and websites that you will take forward as a resource in your professional life.

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 Recognition of Prior Learning (RPL) http://www.rmit.edu.au/students/enrolment/credit/he

Please note that if you have a disability, long-term medical condition and/ or mental health condition ELS can support you to create reasonable adjustments to ensure you can participate in your studies. You can contact the Equitable Learning Services (ELS) unit if you would like to find out more. Information about ELS can be found at: www.rmit.edu.au/students/support-services/equitable-learning

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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 RMIT University 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; and in addition
• these interactions and the work context provide a distinctive source of feedback to you to assist your learning.

Any or all of these aspects of a WIL experience may be in a simulated workplace environment.

In the Food Technology program: 

• Food Safety and Quality Assurance (ONPS2509) involves working in a relevant industry context with feedback and assessment from industry counterparts.
• In ONPS1113/ ONPS2496 Product Development where you learn to reverse engineer a food product or develop a new on in response to market need.

In the Management program:

As a student enrolled in this RMIT University program you will be provided with an education that strongly links formal learning with professional or vocational practice. The designated Work Integrated Learning (WIL) courses in this program are BUSM4546 Organisational Experience (12 credit points) and BUSM4177 Leadership (12 credit points). These courses will provide you with opportunities to apply your academic skills to a work-based context. 

In particular, you will:

• undertake and be assessed on structured activities that allow you to learn, apply and demonstrate your professional or vocational practice; and
• be involved in authentic engagement with partner organisations that includes industry feedback.

These learning opportunities may be in the form of industry-based projects, simulations or placements.

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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 Nine (9) Courses:
Course Title Credit Points Course Code Campus Scientific Skills and Communication 12 ONPS2334 City Campus Chemistry Principles 12 CHEM1242 City Campus CHEM1243 Bundoora Campus Nutrition Principles 12 ONPS1118 City Campus ONPS2041 Bundoora Campus Organisations 12 BUSM1094 City Campus BUSM4454 Melbourne transfer to Vietnam Introduction to Management 12 BUSM4176 City Campus BUSM4400 Melbourne transfer to Vietnam Accounting in Organisations and Society 12 ACCT1044 East Gippsland TAFE Bairnsdale ACCT1046 City Campus ACCT2061 Bundoora Campus ACCT2282 Melbourne transfer to Vietnam Macroeconomics 1 12 ECON1010 City Campus ECON1293 Melbourne transfer to Vietnam Business Information Systems 12 ISYS2056 City Campus ISYS3332 Melbourne transfer to Vietnam Business Statistics 1 12 ECON1030 City Campus ECON1291 Melbourne transfer to Vietnam
AND
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Year Two of Program
Complete the following Nine (9) Courses:
Course Title Credit Points Course Code Campus Foundations of Artificial Intelligence for STEM 12 COSC2960 City Campus COSC3094 Bundoora Campus Prices and Markets 12 ECON1020 City Campus ECON1297 Melbourne transfer to Vietnam Business Law 12 LAW2442 City Campus LAW2501 Melbourne transfer to Vietnam Food Toxicology, Allergens and Health 12 ONPS2135 City Campus ONPS2516 Bundoora Campus Chemistry for Food and Life Science 12 CHEM1239 City Campus CHEM1240 Bundoora Campus Introduction to Microbiology for Food and Nutrition 12 ONPS2555 City Campus Marketing Principles 12 MKTG1025 City Campus MKTG1337 Melbourne transfer to Vietnam Leadership 12 BUSM4177 City Campus BUSM4479 Melbourne transfer to Vietnam Work in Global Society 12 BUSM4558 City Campus BUSM4669 Melbourne transfer to Vietnam
AND
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Year Three of Program
Complete the following Nine (9) Courses:
Course Title Credit Points Course Code Campus Food Microbiology 12 ONPS2113 City Campus ONPS2114 Bundoora Campus Human Sensory Evaluation 12 ONPS2189 City Campus ONPS2520 Bundoora Campus Food Chemistry 12 CHEM1083 City Campus CHEM1286 Bundoora Campus Food Ingredient Structure and Function 12 ONPS2553 City Campus Thermal Food Processing 12 ONPS2557 Bundoora Campus Food Industry Management 12 ONPS2552 Bundoora Campus Professional Values, Ethics & Attitudes 12 ACCT1081 City Campus Strategy 12 BUSM3125 City Campus BUSM4386 Melbourne transfer to Vietnam Innovation Management 12 BUSM4550 City Campus BUSM4704 Melbourne transfer to Vietnam
AND
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Year Four of Program
Complete the following Seven (7) Courses:
Course Title Credit Points Course Code Campus Product Development 12 ONPS1113 City Campus ONPS2496 Bundoora Campus Food Safety and Quality Assurance 12 ONPS2054 City Campus ONPS2509 Bundoora Campus Organisational Experience 12 BUSM4546 City Campus BUSM4705 Melbourne transfer to Vietnam Entrepreneurial and Innovation Ecosystems 12 BUSM4583 City Campus Food Manufacturing Animal Products 12 ONPS2554 Bundoora Campus Food Manufacturing: Plant Products 12 ONPS2146 City Campus ONPS2533 Bundoora Campus Food Packaging and Labelling 12 ONPS2558 Bundoora Campus
AND
Complete One (1) of the following Courses:
Course Title Credit Points Course Code Campus Rheology and Food Biophysics 12 ONPS2435 City Campus ONPS2510 Bundoora Campus Non-Thermal Food Processing 12 ONPS2556 Bundoora Campus Nutrition, Health and Disease 12 OHTH2068 City Campus OHTH2172 Bundoora Campus
AND
Select and Complete One (1) Course from any:
University Elective
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Program transition plan

Transition Statement from Semester 2 2022

Very Important: This program is being phased out.  
   
BP289SFTDD Bachelor of Science (Food Technology)/Bachelor of Business (Management) has been discontinued and will no longer accept new students after Semester 2 2022. The program will be taught out to current students until semester 2, 2027. If you are unable to complete your program by the end of 2027, you may consider applying to another program within RMIT subject to entrance requirements. You may also consider applying to the following alternative program(s):  
 
BP289FTNDD Bachelor of Food Technology and Nutrition/Bachelor of Business 

For more information and advice on your enrolment, please contact your program manager, Jessica Danaher (jessica.danaher@rmit.edu.au). 

Transition Plan from Semester 2 2021

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

2017 Transition for Food Technology Major

If you have taken this:	You will get credit for this:
Biology	A University Student Elective or other course with the agreement of the program leader.
Food Technology major students who have successfully completed the core courses in their 1st year: Biology Chemistry for Life Sciences Chemistry Principles Introduction to the Food Industry Mathematics and Statistics Nutrition Principles Scientific Skills and Communication	Do all Three (3) of the following courses: 1. Food Chemistry 2. Food Ingredient Structure and Function 3. Microbiology Do One (1) of the following Two (2) courses: 1. Food Toxicology, Allergens and Health 2. Nutrition Health and Disease
Nutrition major students who have successfully completed the core courses in their 1st year: Biology Chemistry for Life Sciences Chemistry Principles Introduction to the Food Industry Mathematics and Statistics Nutrition Principles Scientific Skills and Communication	Do all Four (4) of the following courses: 1. Food Ingredient Structure and Function 2. Food Toxicology, Allergens and Health 3. Microbiology 4. Nutrition Health and Disease
If you have done Two (2) of the following Four (4) Commodity Technology courses: Dairy Science and Technology Fruit, Vegetable and Beverage Technology Grain Technology Confectionery and Lipid Technology	You will receive credit for the following Two (2) Food Manufacturing courses: 1. Food Manufacturing: Animal Products 2. Food Manufacturing: Plant Products
If you have only done One (1) of the following Four (4) Commodity Technology courses: Dairy Science and Technology Fruit, Vegetable and Beverage Technology Grain Technology Confectionery and Lipid Technology	You will receive credit for One (1) of the following Two (2) Food Manufacturing courses and you will complete the other Food Manufacturing course: 1. Food Manufacturing: Animal Products 2. Food Manufacturing: Plant Products
If you have done the following Three (3) courses: Carbohydrates in Food Science Lipids in Food Science Proteins in Food Science	If you are taking the Food Technology major you will receive credit for the following Three (3) courses: 1. Food Ingredient Structure and Function 2. Food Toxicology Allergens and Health 3. Non-thermal Food Processing If you are taking the Nutrition major you will receive credit for the following Three (3) courses: 1. Food Ingredient Structure and Function 2. Food Chemistry 3. Non-thermal Food Processing OR Food Manufacturing: Animal Products OR Food Manufacturing: Plant Products
If you have done Two (2) of the following Three (3) courses: Carbohydrates in Food Science Lipids in Food Science Proteins in Food Science	If you are taking the Food Technology major you will receive credit for the following Two (2) courses: 1. Food Toxicology Allergens and Health 2. Non-thermal Food Processing And you will complete the following course: 1. Food Ingredient Structure and Function If you are taking the Nutrition major you will receive credit for the following Two (2) courses: 1. Food Chemistry 2. Non-thermal Food Processing OR Food Manufacturing: Animal Products OR Food Manufacturing: Plant Products And you will complete the following course: 1. Food Ingredient Structure and Function
If you have done One (1) of the following Three (3) courses: Carbohydrates in Food Science Lipids in Food Science Proteins in Food Science	If you are taking the Food Technology major you will receive credit for the following course: 1. Food Toxicology Allergens and Health 2. And you will complete the following course: 3. Food Ingredient Structure and Function 4. Non-thermal Food Processing If you are taking the Nutrition major you will receive credit for the following course: 1. Food Chemistry And you will complete the following course: 1. Food Ingredient Structure and Function 2. Non-thermal Food Processing OR Food Manufacturing: Animal Products OR Food Manufacturing: Plant Products

If you have taken this:	You will get credit for this:
Animal Structure and Function	Principles of Human Biology
Biological Chemistry	Biochemistry and Molecular Biology 1
Biomolecular Food Science and Health	Food Toxicology Allergens and Health
Food Preservation	Thermal Food Processing
Food Manufacturing	Food packing and Labelling
Microbiology	Introduction to Microbiology for Food and Nutrition
Quality Assurance for Industry	Food Safety and Quality Assurance

2017 Transition for Business Management Major

Old Courses	New Courses
BUSM1222 International Business	BUSM4558 Work in Global Society
BUSM3123 Organisational Theory	BUSM4546 Management in Practice
BUSM3119 Human Resource Management	BUSM4554 Contemporary Issues in Management
BUSM1311 The Entrepreneurial Process	BUSM4550 Creativity, Innovation and Design
Old Course Title	New Course Title
BUSM1094 Organisational Behaviour	BUSM1094 Organisational Analysis
BUSM4177 Leading for Change	BUSM4177 Leadership and Decision Making

 

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