Course Title: Plan and conduct a research project in food analysis
Part B: Course Detail
Teaching Period: Term2 2012
Course Code: ONPS5247
Course Title: Plan and conduct a research project in food analysis
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Judith McCann
Course Contact Phone: +61 3 9925 8366
Course Contact Email: judith.mccann@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Veluppillai Packiyasothy
Building 51, Level 7, Room 5
Tel: 9925 4543
Fax: 9925 4144
Veluppillai.packiyasothy@rmit.edu.au
Nominal Hours: 25
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.
Pre-requisites and Co-requisites
PMLTEST300A - Perform basic tests
PLMTEST405A - Perform food tests
Course Description
This unit of competency covers the ability to plan and conduct a research project and submit the findings in a technical presentation. This unit of competency covers the skills and knowledge required to clearly review, plan and conduct research experiment(s) in food analysis. Students will be required to submit a preliminary plan using a proposal draft of their food research project(s), submit written practical reports and a final independent well written and referenced thesis (research assignment). A talk on a student’s research results and findings will also be assessed. Students will be required to undertake the course Perform Food Tests (ONPS5246C) concurrently with this subject. All laboratory food investigations will be conducted in the course Perform Food Tests and the results will be presented in this course.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP096 Plan and conduct a research project in food analysis |
Element: |
1. Plan, organise and conduct a food analysis project |
Performance Criteria: |
1.1 Food product for research and appropriate analytical methods are selected. |
Learning Outcomes
Plan, organise and conduct a food analysis project.
Details of Learning Activities
Students will study and develop basic skills in communicating ideas, collecting, planning, analysing and organising information obtained from theory and laboratory sessions in the course Perform Food Tests (ONPS5246C).
Problem solving concepts will be explored through a range of food tests and measurements.
Teaching Schedule
Week beginning and topic covered |
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Week 1 13th July |
Introduction to the subject |
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Week 2 20th July |
Discussion of Research Methods |
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Week 3 27th July |
Discussion of Research Methods |
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Week 4 3rd August |
Discussion of Research Methods |
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Week 5 10th August |
Discussion of Research Methods/ Research findings & difficulties. |
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Week 6 17th August |
Discussion of Research Methods Review of how to write a scientific project/ Assignments & correct Referencing. |
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Week 7 24th August Assignment proposal |
Submission of Food Technology Research Project/Assignment proposal. |
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Week 8 31stAugust |
Discussion of Research Methods Research findings difficulties, Assignment/Project difficulties. |
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Week 9 Submission of Practical report 1 |
Submission of Practical report 1 |
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Week 10 14th September |
Discussion and help with scientific project/assignment/practical reports |
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Week 11 21st September |
Discussion and help with scientific project/assignment/practical reports |
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Term 3 Break 24th September -5th October(inclusive) |
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| Week 12 12th October Submission of Practical report 2 |
Submission of Practical report 2 |
| Week 13 19th October |
Discussion and help with scientific project/assignment/practical reports |
| Week 14 26th October |
Discussion and help with scientific project/assignment/practical reports |
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Week 15 2nd November Submission of Project/Assignment/Logbook |
Submission of Project/Assignment Submission of Log Book |
| Week 16 5th November Project/Assignment Talk |
Student talks on Assignments/Projects |
| Week 17 9th November Course Review |
Final week for Submission of Written work (Thesis and lab report) |
| Week 18 15th November |
If any re-correction & re-submission of report |
Learning Resources
Prescribed Texts
Food Analysis(2000) Neilson. S, Suzanne (Editor) |
References
Food Chemistry (1996): Fennema R. Owen (Editor). |
Other Resources
Laboratory proforma from previous courses
Internet resources on laboratory methodologies
Overview of Assessment
- One proposal submission for Food Technology Assignment/Project
- Two practical reports to be submitted as per the Course schedule
- One written 3000 word Assignment/Project.
- Assignment/Project talk.
-Log Book
Assessment Tasks
The following should be presented on the due date as in the above Course Schedule:
- One proposal submission for Food Technology Assignment/Project
- Two practical reports to be submitted as per the Course schedule (These 2 practical reports must not be the same practical reports submitted for assessment in the Course Perform Food Tests).
- One written 3000 word Assignment/Project.
- Assignment/Project talk.
-Log Book
Marking scheme – The following is towards a students final grade mark for this course:
Task 1 -Proposal submission for Food Technology Assignment/Project -20%
Task 2 -2 practical reports - 20%
Task 3 - One written 3000 word Assignment/Project.- 30%
Task 4 - Assignment/Project talk-15%
Task 5 - Log Book -15%
Total - 100%
There will be NO resits for each of the practical exercises, practical exams unless a student has successfully applied for Special Consideration as per RMIT policy.
Assessable work will not be accepted after the due date unless a student has successfully applied for an Extension of Time or for Special Consideration as per RMIT policy.
Resubmits may be offered only with the approval of the Program Coordinator/Program Manager.
Grading
Competency Achieved (CA) or Not Yet Competent (NYC) will awarded for each assessment task.
* For a student to pass this course and gain a mark of 50%, the student must achieve CA for each (and all) of the preceding assessment tasks.
* For a student to gain a mark > 50% the student must
- satisfactorily complete, present all documentation required
- successfully complete the 3 practical tasks
- gain competency (CA) in all the above tasks
- sit the final theory based exam for a mark /50 added to the semester task mark, for a final % mark or 50%, whichever is greater.
(N.B. The final exam will be graded only if the student has already received CA for each (and all) the preceding assessment tasks.)
* If a student is unable to gain competency during the semester class time and class practical tests, competency may be gained by sitting the final theory test to demonstrate competency in the elements failed. If a student does achieve the desired level of competency in previously submitted assessment tasks, the student will gain a mark of 50% (and no higher), ie competent.
Assessment Matrix
Other Information
Homework
The student will be required to undertake research and assessment practice outside of regular class times. Homework exercises are provided to the student to facilitate their learning in a self-paced manner and form part of the overall achievement of the competencies in this course. Students are reminded that they are expected to conduct an equal amount of time outside of class, research and furthering their understanding of the concepts being taught, as they do in class to be deemed competent in this course.
University Plagiarism Statement
Students are reminded that cheating, whether by fabrication, falsification of data, or plagiarism, is an offence subject to University disciplinary procedures. Plagiarism in oral, written or visual presentations is the presentation of the work, idea or creation of another person, without appropriate referencing, as though it is one’s own. Plagiarism is not acceptable. The use of another person’s work or ideas must be acknowledged. Failure to do so may result in charges of academic misconduct, which carry a range of penalties including cancellation of results and exclusion from your course. Students are responsible for ensuring that their work is kept in a secure place. It is also a disciplinary offence for students to allow their work to be plagiarised by another student. Students should be aware of their rights and responsibilities regarding the use of copyright material.
Course Overview: Access Course Overview