MC133 - Master of Applied Science (Food Science and Technology)
Plan: MC133 - Master of Applied Science (Food Science and Technology)
Campus: City Campus
Program delivery and structure
Approach to learning and assessmentWork integrated learningProgram structureProgram transition plan
Approach to learning and assessment
You will experience a wide range of learning environments: lectures, tutorials, online delivery and either individual and grouppresentations. Of particular importance is the high proportion of time spent in the laboratory and factory visits which will give practical emphasis, develop teamwork and time management skills and provide context for the student learning process. The final semester is mainly devoted to a research project. In this semester you will be introduced to the skills required in research and also further develop your skills in directing your own learning.
Assessment within each course is via a range of methods including written examinations, project reports, practical reports, assignments, factory visit reports and oral presentations.
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 Disability Liaison Unit 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
Top of pageWork 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
- 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, you will be doing specific course(s) that focus on work integrated learning (WIL). You will be assessed on professional or vocational work in a work place setting (real or simulated) and receive feedback from those involved in your industry. The following are examples of courses in which work-integrated learning is undertaken:
BIOL2230/BIOL2231 Research Project. Students undertake a research project (36 credit points) in a research laboratory or in the food industry under co-supervision by RMIT and industry staff. Students present seminars of their research work, which are attended by academic and industry representatives. Findings of these projects are submitted as theses that are then assessed by the academic and industry staff attending the oral presentations of the students. Research projects are industry oriented and as such they are developed with direct consultation with our partners in the food industry to better prepare graduates for the competitive marketplace. Projects take on the perspective of a client from the industry consulting the researcher who will put together a project that solves the particular R&D needs. By working in the labs or pilot plant and contacting relevant people in the industry and the research active staff at Food Sciences, RMIT for advice and problem solving, this course reproduces actual R&D work carried out by the Victorian Food Industry.
ONPS2127 Dairy Science and Technology. Industry guest speakers are invited on a regular basis to talk about their fields and recent developments in ingredients and processing technologies. Students are regularly taken to a few plant visits to get experience of their future work environments. Student teams spend two day-long sessions in the pilot plant simulating production conditions and producing several different types of dairy products, results of which is submitted as dairy folder, thus simulation manual development and technical report writing required by the industry. This activity plus the plant visits contribute 40% to final assessment.
ONPS2326 Food Processing Technologies. Student teams are exposed to industrial conditions by working with a range to food processing equipment in the pilot plant and participating in several plant visits and writing a number of technical reports. They are also experiencing team dynamics that is so important in their future work in the food industry.
ONPS2328 Advanced Food Processing Technologies. Student teams engage in manufacturing preserved food products under strict industry guidelines for food safety. Students also participate in plant visits, where production lines and equipment are inspected and specific instructions are delivered by qualified industry operators. Students also spend a day to visit CSIRO's food processing facilities, where lectures and demonstration of the state of the art, cutting-edge novel non-thermal processing technologies are delivered by staff.
ONPS2374 Food Microbiology The WIL component of this course is a practical component that mirrors the analysis of food in a commercial food microbiology analytical laboratory by the food industry and the solving of a food industry spoilage problem that has been given to a current practising analyst.
ONPS1106/2130 Grain Technology. Plant visits (e.g. Popina Food Services) are organized in these courses to help the students to become familiar with the unit operations and equipment employed in the production lines. Food industry conducts regular interviews closer to the end of each year to recruit postgraduate and undergraduate students for industry position(s). This provides industry interview experience to our students. Training on the TX-TA2i is conducted by people working in industry or have association with industry to give students a better understanding of the application of the equipment in the production lines and laboratories.
AIFST Conference Attendance: Students are encouraged to participate in these international annual events organised by the Australian Institute of Food Science and Technology. They presenting posters on the outcomes of their projects and or attend sessions where industrial developments and scientific findings are presented. Students interact extensively with the food industry representatives by also attending the Food Expo run concurrently.
AIFST Young Members evening is another venue for final year students to present the outcome of their research to industry delegates and be evaluated by them. Again, close interaction with the industry delegates and future employers take place during these functions.
CSIRO Food Industry Careers Forum is yet another avenue for students to interact with food industry representatives and be introduced to capabilities that the industry expects from the graduates.
Summer Vacation Job Placement: Although not a formal part of the program, students are encouraged and supported to find casual employment in the food industry during summer vacation period. Students gain valuable experience of the food industry modus operandi, and more often this results in the student identifying an area where a issue needs studying and improvement, and with the agreement of their industry and RMIT supervisors they can turn it into a research project.
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Program Structure
Program transition plan
This program will be implemented from the first semester 2011. As the nature of change is minor all students will be transferred to the new program.
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