GD132 - Graduate Diploma in Food Science and Technology

Plan: GD132 - Graduate Diploma in Food Science and Technology
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.  

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 Graduate Diploma in Food Science and Technology: 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 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;
• - 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

Many of the assessments in the program have components which mimic activities that you will engage in during employment. This program has the following Work Integrated Learning (WIL) course:

• ONPS2550 Food Product and Process Innovation where you will develop new products and / or manufacturing processess with the input of industry partners

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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 Four (4) Courses:
Course Title Credit Points Course Code Campus Food Microbiology 12 ONPS2752 City Campus Advanced Food Processing Technologies 12 ONPS2328 City Campus ONPS2527 Bundoora Campus Food Manufacturing: Plant Products 12 ONPS2546 Bundoora Campus Food Manufacturing Animal Products 12 ONPS2681 Bundoora Campus
AND
Select and Complete One (1) of the following Courses:
Course Title Credit Points Course Code Campus Food and Nutritional Chemistry 12 CHEM1319 City Campus CHEM1320 Bundoora Campus Rheology and Food Biophysics 12 ONPS2758 Bundoora Campus
AND
Select and Complete One (1) of the following courses:
Course Title Credit Points Course Code Campus Nutritional Physiology 12 ONPS2761 City Campus Nutrition, Health and Disease 12 OHTH4264 City Campus OHTH4265 Bundoora Campus
AND
Select and Complete One (1) of the following Courses: Note: You must have completed at least One (1) semester of study in GD132 before attempting Food Product and Process Innovation and Food Quality Assurance:
Course Title Credit Points Course Code Campus Food Product and Process Innovation 12 ONPS2550 Bundoora Campus Food Quality Assurance 12 ONPS2378 City Campus ONPS2530 Bundoora Campus
AND
{
Complete the following One (1) Course: Note: You must have completed at least One (1) semester of study in GD132 before attempting Food Safety Plans:
Course Title Credit Points Course Code Campus Food Safety Plans 12 ONPS2377 City Campus ONPS2529 Bundoora Campus
OR
Select and Complete One (1) Course from the Science Options listed at the end of this program structure:
}
AND
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Science Options List:
List of Science Option courses:
Course Title Credit Points Course Code Campus Microbiology 12 BIOL2173 City Campus Food Packaging and Labelling 12 ONPS2547 Bundoora Campus Human Sensory Evaluation 12 ONPS2755 Bundoora Campus Applied Nutrition 12 ONPS2551 City Campus Nutrition, Health and Disease 12 OHTH4264 City Campus OHTH4265 Bundoora Campus Food Industry Management 12 ONPS2645 Bundoora Campus Food Toxicology, Allergens and Health 12 ONPS2644 Bundoora Campus Nutritional Physiology 12 ONPS2761 City Campus Rheology and Food Biophysics 12 ONPS2758 Bundoora Campus Food and Nutritional Chemistry 12 CHEM1319 City Campus CHEM1320 Bundoora Campus Food Processing Technologies 12 ONPS2326 City Campus ONPS2528 Bundoora Campus
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Program transition plan

Semester 1, 2024 Transition Plan 

Minor amendments have been made to your program effective semester 1, 2024. If you have completed any course that is now removed, your credit will still count towards your completion.  

Details of amendment: 

1) The following option courses have been removed/added: 

Option courses added	Option courses removed
CHEM1319 Food and Nutritional Chemistry	CHEM1226/1287 Food Chemistry
ONPS2761 Nutritional Physiology	ONPS2125 Nutrition Principles
ONPS2326 Food Processing Technologies	ONPS2643 Thermal Food Processing
	ONPS2128 Meat Technology

2) The following courses have a new course code with no change to course title or content: 

Course title	Old code	New code
Food Microbiology	ONPS2374	ONPS2752
Rheology and Food Biophysics	ONPS2521	ONPS2758
Nutrition, Health and Disease	OHTH2080	OHTH4264
Human Sensory Evaluation	ONPS2526	ONPS2755

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2021 Transition Plan

From Sem 1 2021 the following amendments to the structure will be effective.

Note: If you have successfully completed a course that has been removed from the structure, credit from the course will still apply and there will be no impact on your program progression.

Details of removed courses:

Removed Course	Replacement Course
ONPS2549/ONPS2642 - Food Ingredient Structure and Function	ONPS2681 - Food Manufacturing: Animal Products
ONPS2127/ONPS2522 - Dairy Science and Technology	CHEM1226 - Food Chemistry OR ONPS2521 Rheology and Food Biophysics
ONPS2130/ONPS2524 - Grain Technology	CHEM1226 - Food Chemistry OR ONPS2521 Rheology and Food Biophysics
ONPS2128 - Meat Technology	CHEM1226 - Food Chemistry OR ONPS2521 Rheology and Food Biophysics
BUSM2270/BUSM4724 - Biotechnology and Business	Any science option
MKTG1101 - Consumer Behaviour	Any science option
MKTG1100 - Marketing Management	Any science option
MKTG1311 - Product Innovation	Any science option

Further removal and movement of courses:

Course details	Year Level	Previous structure	2021 Structure
BIOL2173 - Microbiology	N/A	Core	Science Option
ONPS2550 - Food Product and Process Innovation	1	Core	Year 1: Option list; and Year 2: Option 1 list
ONPS2378/2530 - Food Quality Assurance	1	Core	Year 1: Option list; and Year 2: Option list
OHTH2080/OHTH2174 - Nutrition, Health and Disease	1	Core	Year 1 Option list; and Science Option
ONPS2377 - Food Safety Plans	N/A	Science Option List	Year 1: Option list; and Year 2: Option 1 list
ONPS2125 - Nutrition Principles	N/A	Year 2 Option List	Year 1 Option list; and Science Option

 

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