Note: This is an archived Handbook entry from 2009. Search for this in the current handbook
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2009:Semester 2, - Taught on campus.
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.|
|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: http://services.unimelb.edu.au/disability
CoordinatorDr 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:
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%).|
|Recommended Texts:|| |
Information Not Available
|Breadth Options:|| |
This subject potentially can be taken as a breadth subject component for the following courses:
You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
|Generic Skills:|| |
Information Not Available
Bachelor of Food Science |
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