Master of Food and Packaging Innovation

The Master of Food and Packaging Innovation explores the inter-disciplinary food science, product, innovation, entrepreneurship and packaging at an advanced level. This course provides a sound foundation in food science, critical thinking, innovation, leadership and packaging, as well as introducing advanced research topics and their practical application in commercial settings including some sponsored industry Internship positions at Mondelez International (formerly Kraft Foods) and other food manufacturers.

In this course students will:

• Develop a comprehensive understanding of inter-disciplinary food science, product, innovation, entrepreneurship and packaging at an advanced level.
• Further develop cognitive, technical and creative skills necessary to play a key role within food companies and associated organisations.
• Be able to demonstrate advanced knowledge and skills in the interdisciplinary field of food, food packaging and design innovation.
• Develop the cognitive, technical and creative skills necessary to underpin understanding of recent innovations in food innovation, packaging design and processes.
• Demonstrate a critical understanding of environment, economic, social and ethical factors related to food production and packaging in Australia and globally.
• Enhance theoretical and critical thinking skills to analyse and problem solve complex issues relating to food production and packaging.

The course comprises 200 points of study:

• 75 points of core subjects co-taught across Faculties and Schools
• 25 points of Internship subjects OR 25 points of Minor Project subjects
• 100 points from a selection of existing elective subjects which will provide skills for diverse career opportunities

Core Subjects

The following six 12.5 point subjects are core to this degree:

Internship Option

(FOOD90030 MFPI Internship is a continuing subject that is studied in both Semester 1 and Semester 2. Students are required to enrol into the subject in both semesters for a total of 25 points. Alternatively, FOOD90036 MFPI Internship is just taken for one standard semester at 25 points.)

Minor Project Option

(AGRI90064 Minor Research Project is a continuing subject that is studied in both Semester 1 and Semester 2. Students are required to enrol into the subject in both semesters for a total of 25 points. Alternatively, AGRI90070 Minor Research Project is just taken for one standard semester at 25 points.)

Elective Subjects

Students should select 100 points of electives from the following subjects (or other electives approved by the course coordinator).

Please note that you must be able to meet the prerequisites of any individual elective subject listed prior to enrolling in the subject.

1. In order to be considered for entry, applicants must have completed:

• An undergraduate degree with at least H3 (65%) weighted average, or equivalent; or
• a graduate or postgraduate certificate in any discipline with at least an H3 (65%) weighted average, or equivalent; or
• a graduate or postgraduate diploma in any discipline with at least an H3 (65%) weighted average, or equivalent; or
• an honours degree in any discipline, or equivalent;

AND

• A curriculum vitae or resume; and
• two academic referee reports; and
• a personal statement outlining why they wish to be considered for the course of up to 500 words.

Meeting these requirements does not guarantee selection.

2. In ranking applications, the Selection Committee will consider:

• Prior academic performance; and
• the curriculum vitae or resume; and
• the referee reports; and
• the personal statement.

3. The Selection Committee may seek further information to clarify any aspect of an application in accordance with the Academic Board Rules on the use of selection instruments.

4. Applicants are required to satisfy the university's English language requirements for graduate courses. For those applicants seeking to meet these requirements by one of the standard tests approved by the Academic Board, performance band 6.5 is required.

The Faculty of Veterinary and Agricultural Sciences (FVAS) welcome applications from students with disabilities. It is University and School policy to take reasonable steps to make reasonable adjustments so as to enable the student’s participation in the School’s programs. FVAS contributes to the New Generation degrees and offers a broad range of programs across undergraduate and post-graduate levels many of which adopt a multi-disciplinary approach.

Students of the School’s courses must possess intellectual, ethical, and emotional capabilities required to participate in the full curriculum and to achieve the levels of competence required by the School. Candidates must have abilities and skills in observation; motor in relevant areas; communication; in conceptual, integrative, and quantitative dimensions; and in behavioural and social dimensions.

Adjustments can be provided to minimise the impact of a disability, however students need to be able to participate in the program in an independent manner and with regard to their safety and the safety of others.

I. Observation: In some contexts, the student must be able to observe demonstrations and experiments in the basic and applied sciences. More broadly, observation requires reading text, diagrams, maps, drawings and numerical data. The candidate should be able to observe details at a number of scales and record useful observations in discipline dependant contexts.

II. Communication: A candidate should be able to communicate with fellow students, professional and academic staff, members of relevant professions and the public. A candidate must be able to communicate effectively and sensitively. Communication includes not only speech but also reading and writing.

III. Motor: Candidates should have sufficient motor function necessary for participation in the inherent discipline-related activities. The practical work, design work, field work, diagnostic procedures, laboratory tests, require varying motor movement abilities. Off campus investigations may include visits to construction sites, urban, rural and/or remote environments.

IV. Intellectual-Conceptual, Integrative and Quantitative Abilities: These abilities include measurement, calculation, reasoning, analysis, and synthesis. Problem solving, the critical skill demanded of professionals in land and environment industries, requires all of these intellectual abilities. In addition, the candidate should be able to comprehend three-dimensional relationships and to understand the spatial relationships of structures.

V. Behavioural and Social Attributes: A candidate must possess behavioural and social attributes that enable them to participate in a complex learning environment. Students are required to take responsibility for their own participation and learning. They also contribute to the learning of other students in collaborative learning environments, demonstrating interpersonal skills and an understanding of the needs of other students. Assessment may include the outcomes of tasks completed in collaboration with other students.

Students who feel their disability will prevent them from meeting the above academic requirements are encouraged to contact the Disability Liaison Unit.

The course provides a pathway to PhD via the minor research project.

The Melbourne Experience enables our Graduates to become:

Academically excellent
Our Graduates will be expected to:

• Have strong sense of intellectual integrity and the ethics of scholarship
• Have in-depth knowledge of their specialist discipline(s)
• Reach a high level of achievement in writing, generic research activities, problem-solving and communication
• Be critical and creative thinkers and innovative with an aptitude for continued self directed learning
• Be adept at learning in a range of ways, including through information and communication technologies

Knowledgeable across disciplines

Our graduates will be expected to:

• Examine critically, synthesise and evaluate knowledge across a broad range of disciplines
• Expand their analytical and cognitive skills through learning experiences in diverse subjects
• Have the capacity to participate fully in collaborative learning and to confront unfamiliar problems
• Have a set of flexible and transferable skills for diverse careers in product and market commercialisation and development, consumer analytics, food innovation, food safety and regulation, production, policy, research and development

Leaders in communities

Our graduates will be expected to:

• Initiate and implement constructive change in their communities, including professions and workplaces
• Have excellent interpersonal and decision-making skills, including an awareness of personal strengths and limitations
• Mentor future generations of learners
• Engage in meaningful public discourse, with a profound awareness of community needs

Attuned to cultural diversity

Our graduates will be expected to:

• Value different cultures
• Be well-informed citizens able to contribute to their communities wherever they choose to live and work
• Have an understanding of the social and cultural diversity in our community
• Respect Indigenous knowledge, cultures and values

Active global citizens

Our graduates will be expected to:

• Be equipped to support the health and wellbeing of communities worldwide, develop innovative food products, managing sustainable and safe food product across the entire supply chain
• Accept social and civic responsibilities
• Be advocates for improving the sustainability of the environment
• Have a broad global understanding, with a high regard for human rights, equality and ethics

Students in this unit should:

• Develop an ability to derive, interpret and analyse technical or economic information toward optimal packaging design solutions and innovative processes as well as food innovation
• Enhance capacity for creativity and innovative thinking, through the application of skills and knowledge
• Develop ability to solve problems in applied industry situations
• Further advance oral and written communication skills to allow informed dialogue, written solutions to problems and presenting findings to industry, government, peers and the community
• To better understand social and cultural diversity in making decisions regarding food and packaging
• Further enhance capacity to manage small design projects with particular attention to planning, time management and team development skills
• Appreciation of social and cultural diversity from a regional to a global context
• Ability to participate effectively as a member of a team
• Ability to plan work, use time effectively and manage small projects

In accordance with the University’s Assessment Procedure (MPF1026), Examiners may offer reassessment (as a second attempt at passing a subject for a borderline failure in a single subject) to a student enrolled in this course. A borderline failure is defined as a mark of 45% or more.