MC111 - Master of Biotechnology

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Plan: MC111FOSC - Master of Biotechnology (Food Science)
Campus: City Campus

Program delivery and structure

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

Approach to learning and assessment

You will experience a wide range of learning environments – lectures, tutorials, online delivery, laboratory practicals, food pilot plant experiences and individual and group work. Of particular importance is the high proportion of time spent in the laboratory and undertaking project and pilot plant work which gives practical emphasis, develops teamwork and time management skills and provides context for your learning process. You will be assessed by a combination of web tests, quiz, lab practical write ups, assignments, presentations, reflective journals and/or exams.

If you have a long term medical condition, disability and/or other form of disadvantage it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or the Equitable Learning Services (ELS) at http://www1.rmit.ed.au/equitable if you would like to find out more.

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.

 

 

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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 simulated.

In this program, there are three types of WIL integrated into courses:

BIOL2399 Bioinformatics Research Project:

In this core course students undertake a unique research project relevant to the food industry using only computer-based Bioinformatics tools. Students, under the guidance of the course-co-ordinator and industry contacts, will devise the problem, and students will undertake the analysis and subsequently write a manuscript- style report based on their results.

Optional Industry placement:

BIOL2400 Work Experience Practicum

Students undertake most of a semester (36 credit points) working in a relevant industry workplace under an industry supervisor which requires development of a workplan agreed to by all parties. Assessment includes bi-weekly reflective, analytical reports to the course coordinator (50%) and 50% from the industry supervisor based on work performance. Permission to undertake Work Experience Practicum must be obtained from the Program Coordinator before enrolment.

Optional Research Project:

BIOL2230/2231 Research Project

Students undertake a research project (36 credit points) in a research laboratory or in research institutions such as the Murdoch Children Research Institute, CSIRO, Department of Primary Industries, Burnet Institute, under supervision of the industry R&D staff. Students present a seminar which is evaluated by both academic and industry supervisors. Findings of these projects are submitted as theses that are then assessed by academic supervisors. Permission to undertake Research Project must be obtained from the Program Coordinator before enrolment.

 

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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 Tools12BIOL2311City Campus
Bioinformatics12BIOL2034City Campus
Gene Technologies 112ONPS2641City Campus
Food Microbiology12ONPS2374City Campus
Research Methods12BIOL2411City Campus
Food Chemistry12CHEM1226City Campus
AND
Select and Complete One (1) of the following Courses:

Course Title

Credit Points

Course Code

Campus

Sensory Evaluation and Consumer Behaviour12ONPS2331City Campus
Protein Technologies12BIOL2226City Campus
 
AND

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Year Two of Program

Complete the following Two (2) Courses:

Course Title

Credit Points

Course Code

Campus

Food Safety Plans12ONPS2377City Campus
Bioinformatics Research Project24BIOL2399City Campus
AND
Select and Complete Sixty (60) Credit Points from the following Course List: (not completed previously) Students may only choose Research Project 1 and 2 or Work Experience Practicum in consultation with the Program Leader.

Course Title

Credit Points

Course Code

Campus

Protein Technologies12BIOL2226City Campus
Bacterial Infections24ONPS1045City Campus
Research Project 112BIOL2327City Campus
Research Project B (Implementation)24BIOL2328City Campus
Work Experience Practicum36BIOL2400City Campus
Rheology and Food Biophysics12ONPS2448City Campus
Product Development12ONPS2386City Campus
Dairy Science and Technology12ONPS2127City Campus
Food Manufacturing: Plant Products12ONPS2183City Campus
Food Quality Assurance12ONPS2378City Campus
Sensory Evaluation and Consumer Behaviour12ONPS2331City Campus
 

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Program transition plan

Very Important: This program is being phased out, and will only be available until Sem 2, 2023.

If you may not complete this program by Semester 2 2023, or If you have queries or concerns regarding the changes and how you may be impacted, academic advice from the College of Science, Engineering and Health Academic Services team or from your Program Manager will be available to you. No new students are admitted to this program.

Note: all credit points completed in the program will be retained if a program transfer is required.

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