Course Title: Entrepreneurship in Nutrition and Food

Part A: Course Overview

Course Title: Entrepreneurship in Nutrition and Food

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2731

RMIT University Vietnam

Undergraduate

171H School of Science

Face-to-Face

 Viet1 2025

ONPS2770

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

 Sem 2 2025

Course Coordinator: Dr Penny Brotja

Course Coordinator Phone: +61 3 9925 1782

Course Coordinator Email: penny.brotja2@rmit.edu.au

Course Coordinator Location: Bundoora

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

Assumed Knowledge

Entrepreneurship in Food and Nutrition is an intermediate-level undergraduate food technology and nutrition course. It assumes knowledge of the introductory food and nutrition courses.


Course Description

This interactive course seeks to introduce students to the fundamentals of entrepreneurship and provide knowledge and skills required to develop innovative food or nutritional products, grow business or create a new venture. You will be immersed in both the theory and practice of entrepreneurship and design thinking. This includes problem exploration and definition, industry analysis and customer research, ideation, prototyping, designing an appropriate business model, testing and iteration, and how to make an effective business pitch. You will learn how to apply these skills to create and validate new ideas and solve real-world food industry problems.


Objectives/Learning Outcomes/Capability Development

Program Learning Outcomes

This course contributes to the Program Learning Outcomes (PLO) for the following programs:

BP199 Bachelor of Food Technology & Nutrition (Nutrition Science Major)
BP289 Bachelor of Food Technology & Nutrition / Bachelor of Business (Nutrition Science Major)

PLO 1: Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition.
PLO 3: Apply principles of scientific inquiry, tools and techniques relevant to food and nutrition industries to solve problems and inform evidence-based decision making.
PLO 4: Critically evaluate and communicate concepts and practices relevant to the fields of food technology and nutrition to diverse audiences utilising contemporary and traditional formats employing professional integrity and culturally safe practices.
PLO 6: Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.

BP350 Bachelor of Science (Nutrition Major)

PLO1: Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.
PLO3: Analyse and apply principles of scientific inquiry and critical evaluation to address real-world scientific challenges and inform evidence-based decision making.
PLO4: Communicate, report and reflect on scientific findings, to diverse audiences utilising a variety of formats employing integrity and culturally safe practices.
PLO6: Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.

For more information on the program learning outcomes for your program, please see the program guide.


Upon successful completion of this course, you will be able to:

  1. Evaluate the fundamentals of entrepreneurship in food and nutrition, reflecting on their application in real-world contexts.
  2. Analyse consumer and market trends to identify strategic opportunities for food and nutrition innovation.
  3. Design innovative solutions to real-world industry challenges in food and nutrition, applying sustainable consumer-centric principles.
  4. Assess the commercial feasibility of innovations through prototyping, iterative refinement, and empirical analysis.
  5. Collaborate within multidisciplinary teams to develop solutions for real-world food and nutrition challenges.
  6. Advocate evidence-based arguments persuasively using appropriate professional and industry-standard formats.


Overview of Learning Activities

You will be actively engaged in a mix of self-directed online (recorded-lectures presenting themes, contents and ideas) and timetabled, face-to-face learning activities (lectures, tutorials, workshops, case studies etc.). Working in groups (supervised and unsupervised; blended mode), you will brainstorm, identify, discuss and devise solutions to real-world food industry problems using, for example, market research, trends analyses, a range of digital tools and your group’s collective creativity.

You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through RMIT Student Website.


Overview of Learning Resources

You will be referred to relevant texts, library resources, databases, patents and reliable, authoritative internet sites.

You will be provided materials required for case studies and tutorials/workshops.

RMIT will provide you with resources and tools for learning in this course through RMIT Student Website.

Weekly learning resources are set up and available in Canvas.

A list of recommended learning resources will be provided by your lecturer, which may include books, journal articles and web resources. You will also be expected to seek further resources relevant to the focus of your own learning.

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 RMIT Student Website.


Overview of Assessment

Assessment Tasks

This course contains no hurdle requirements.

Assessment Task 1: Written and oral report (Market and consumer research; individual assignment)
Weighting: 30%
The assessment task supports CLO 2

Assessment Task 2: Portfolio (Prototype portfolio; group assignment)
Weighting: 30%
The assessment task supports CLOs 3, 4 and 5

Assessment Task 3: Oral Presentation (Business pitch; group assignment)
Weighting: 20%
The assessment task supports CLOs 3, 5 and 6

Assessment Task 4: Written Reflection (Industry case studies; individual assignment)
Weighting: 20%
The assessment task supports CLO 1

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.