Food Science Project

Subject 208-343 (2008)

Note: This is an archived Handbook entry from 2008.Search for this in the current handbookSearch for this in the current handbook

Credit Points: 12.500
Level: Undergraduate
Dates & Locations:

This subject has the following teaching availabilities in 2008:

Semester 2, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: Twelve hours of lectures, plus class contact and seminars as arranged
Total Time Commitment: Not available
Prerequisites: Completion of 1st and 2nd year of degree, or equivalent.
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support:


Dr Said Ajlouni
Subject Overview:

This subject involves the definition and development of a laboratory-based or industry-related project which will develop skills in project planning and management, problem solving and report preparation. Students will undertake an investigation that may involve one of three types of studies centred around contemporary food industry issues or a particular food sector or company:

  • a laboratory-based experimental investigation undertaken individually or in small groups, performed under academic supervision sometimes in conjunction with an industry-based supervisor. Six-hours per week ¬≠laboratory access will be made available within the timetable for ¬≠experimentation;

  • a theoretical investigation not involving experimentation, but including desk-top analysis of existing data or information available from the literature, undertaken either individually or in a group; and

  • an investigation of the operations of a particular company through an industry placement, supervised by an industry-based supervisor under guidance from an academic supervisor.

Students work interactively with the subject coordinator, academic or industry supervisor, and the class to define their topics and mode of project operations. Every student will prepare a project proposal that includes aims, methodologies and approaches, and covers the relevant chosen option. Individual students will submit a final report that includes a literature review and deliver an oral presentation at completion. Projects undertaken in groups will be evaluated through peer-review processes in addition to evaluation by supervisors.

Students will meet regularly as a group or electronically for guided, interactive discussion on their projects. Students are required to attend a series of seminars delivered on project design, management and communication strategies, including case studies.

Assessment: Oral presentation and peer evaluation (20%), final written report 5000 words (70%), supervisor report on student performance (10%).
Prescribed Texts: None
Recommended Texts:

Information Not Available

Breadth Options: This subject is a level 2 or level 3 subject and is not available to new generation degree students as a breadth option in 2008.
This subject or an equivalent will be available as breadth in the future.
Breadth subjects are currently being developed and these existing subject details can be used as guide to the type of options that might be available.
2009 subjects to be offered as breadth will be finalised before re-enrolment for 2009 starts in early October.
Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

Information Not Available

Related Course(s): Bachelor of Food Science

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