Course Title: Advanced Food Research Project

Part A: Course Overview

Course Title: Advanced Food Research Project

Credit Points: 48.00


Course Code




Learning Mode

Teaching Period(s)


Bundoora Campus


171H School of Science


Sem 1 2019,
Sem 2 2019,
Sem 2 2020

Course Coordinator: Dr Christopher Pillidge

Course Coordinator Phone: +61 3 9925 6001

Course Coordinator Email:

Course Coordinator Location: 223.01.006B

Course Coordinator Availability: By appointment

Pre-requisite Courses and Assumed Knowledge and Capabilities

The course is available to students who are in their final semester with an average grade of DISTINCTION (70+) or higher (unless you have exceptional results) and who subsequently achieve a successful outcome from one or more interviews.

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, 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 unit offers a challenge to postgraduate students, and allows innovation by the student with respect to both method and research direction. You are required to make a presentation regarding your project to your peers.

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 and where feedback from industry and/or community is integral to your experience.

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. Learning outcomes will be achieved through:


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

  • Knowledge and application of research methods appropriate to the field of study,
  • Critical thinking and problem solving skills,
  • Application of knowledge and skills to plan and execute a substantial research project,
  • Communication skills to justify and interpret theoretical propositions, methodologies, conclusions and decisions to technical and non technical audiences,
  • Application of skills and knowledge with personal autonomy and accountability.


This course contributes to the following 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. Conduct an independent research project under supervision.

2. Adhere to responsible laboratory or field practice regarding data collection and recording, laboratory and field safety.

3. Demonstrate time and project management in the successful identification of a research project, development of an experimental design, collection of accurate and precise data, critical analysis and interpretation of results, retrieval of information, and critical reading of scientific literature.

4. Prepare a minor thesis (draft, edit, format, check for errors), understand confidentiality issues regarding the food industry and/or OHS related research.

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 in consultation with a research supervisor.
  • 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.
  • Writing and editing a thesis in consultation with a supervisor.
  • Preparing and presenting a seminar on the research project.

480 hours of Research Activities including planning and executing the research, and writing Minor Thesis. Face-to-face hours will vary depending on the project.

Overview of Learning Resources

There are no prescribed text or recommended books for this course. Students should obtain material appropriate to their individual topic by discussion with their supervisors and by searching appropriate data bases e.g. Scopus, Web of Science, Google Scholar, Current Contents, PubMed etc.

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 20%

This assessment task supports CLOs 1 and 2

Assessment Task 2: Project Final Report

Weighting 60%

NOTE: At the discretion of the project supervisor Assessment Tasks 1 and 2 may be combined, in which case the weighting becomes 80%.

This assessment task supports CLOs 1-4

Assessment Task 3: Project Completion Seminar

Weighting 20%

This assessment task supports CLO 5