Course Title: Food Research Project

Part A: Course Overview

Course Title: Food Research Project

Credit Points: 24.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

BIOL2488

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 1 2019,
Sem 2 2019,
Sem 2 2020,
Sem 2 2022,
Sem 1 2023,
Sem 2 2023,
Sem 1 2024

BIOL2488

Bundoora Campus

Postgraduate

171H School of Science

Internet

 Sem 1 2021,
Sem 2 2021

Course Coordinator: Elisabeth Gorczyca

Course Coordinator Phone: +61 3 9925

Course Coordinator Email: elisabeth.gorczyca@rmit.edu.au


Pre-requisite Courses and Assumed Knowledge and Capabilities

Enforced Pre-Requisite Courses

Successful completion of:

Note: it is a condition of enrolment at RMIT that you accept responsibility for ensuring that you have completed the prerequisite/s and agree to concurrently enrol in co-requisite courses before enrolling in a course.

For information go to RMIT Course Requisites webpage.

Assumed Knowledge

The course is available to all students in their FINAL semester and NOT undertaking Advanced Food Science & Technology Project (BIOL2489/BIOL2490) or Work Experience Practicum (BIOL1302).
Permission is required from the Course Coordinator before enrolling in this course.


Course Description

This course has a vocational focus. It assists students to develop skills in research and scientific communication in the relevant discipline, including design and performance of experiments or action research, analysis and presentation of research data, working under supervision, either independently or as part of a research team, and preparation of oral and written scientific reports that use these skills. 

The aim of the course is to prepare students to apply research focused on one of the following: 

  • Food research and the food industry
    Food Quality Assurance, Occupational Health & Safety research, risk management and OHS consulting in food manufacturing


This course includes a Work Integrated Learning (WIL) experience in which your knowledge and skills are applied and assessed in a real or simulated workplace context.


Objectives/Learning Outcomes/Capability Development

This course is particularly important in the development of graduate attributes related to innovation, work readiness, global outlook, environmental awareness, social awareness and life long learning.

This course contributes to the following MC237 Program Learning Outcomes at AQF Level 9:

1.  Understanding science.

1.1 You will demonstrate an advanced understanding of food science and technology by articulating the methods applied in science and technology, explaining why current knowledge in this discipline is both contestable and is continuously evolving.  Through further inquiry and research, make food science and technology relevant in society.

1.2 You will have a thorough understanding of recent developments in a specialised area of food science and technology.

1.3 You will demonstrate knowledge of research principles and methods applicable to food science and technology.

2.  Advanced skills to critically analyse and solve problems in food science and technology.

2.1   You will demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and new areas of this discipline.

2.2 You will generate and evaluate complex ideas and concepts at an abstract level.

3.  Application of knowledge and skills.

You will critically analyse and solve problems in food science and technology by:

3.1 Demonstrating creativity, initiative and a high level of autonomy in research and/or professional practice.

3.2 Planning and executing a substantial research or work/industry-based project and/or pieces of scholarship.

4.  Communication.

4.1 You will be able to effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

5.  Personal and professional responsibility.

5.1 You will be accountable for individual learning and scientific work by being an independent and self-directed learner.

5.2 You will work effectively, responsibly, ethically, and safely in an individual or team context.

5.3 You will demonstrate knowledge of the regulatory frameworks and ethical principles relevant to food science and technology.


On the successful completion of this course, you should be able to:

  1. Carry out a research project, working under supervision, either independently or as part of a research team, in a professional and scientific manner.
  2. Adhere to responsible laboratory or field practice regarding data collection and recording, laboratory and field safety. Demonstrate an in-depth, project specific, detailed knowledge of computational methodologies, procedures and theories associated with the project.
  3. Demonstrate time and project management development of an project plan, collection of accurate and precise data, critical analysis and interpretation of results, retrieval of information, and critical reading of scientific literature.
  4. Prepare a Project Report (draft, edit, format, check for errors), understand the process of scientific report writing.
  5. Present a seminar on the results of a research project. Communicate the results of a research project to a wide audience.


Overview of Learning Activities

Learning activities may include any or all of the following:

  • Undertaking a research topic, under supervision, either independently or as part of a research team  
  • Preparing a project outline that includes project aims, objectives, an indicative summary of methodology, and potential outcomes
  • Undertaking a literature review related to the topic, including preparing a reference list
  • Planning for, and performing project work under the guidance of a supervisor
  • Participating in supervisory meetings and attending departmental seminars
  • Preparing and presenting a seminar on the research project. 


Overview of Learning Resources

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course. 

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.


Overview of Assessment

All students: The thesis forms the major part of the assessment for this course. Assessment may also include presentation of a seminar on the results of the research project.  

Assessment will be based on contract between the student and supervisor and will depend on the nature of the project and the discipline stream. Generally the assessment will comprise some literature assessment, some problem solving and some oral and written communication as defined by the course coordinator and supervisor. 

Assessment Tasks 

Assessment Task 1: Project Proposal and Literature Review
Weighting 25%
This assessment task supports CLOs 1 & 2 

Assessment Task 2: Project Final Report
Weighting 50%
This assessment task supports CLOs 1-4 

Assessment Task 3: Project Completion Seminar
Weighting 25%
This assessment task supports CLO 5

If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.