Food Science Research Project

Subject FOOD40002 (2016)

Note: This is an archived Handbook entry from 2016.

Credit Points: 50
Level: 4 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2016:

Semester 2, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period 25-Jul-2016 to 23-Oct-2016
Assessment Period End 18-Nov-2016
Last date to Self-Enrol 05-Aug-2016
Census Date 31-Aug-2016
Last date to Withdraw without fail 23-Sep-2016

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: This subject is an individual research project and weekly contact hours will vary depending on the nature of the project.
Total Time Commitment:

Students should discuss total time commitment with their supervisor but as a guide, a student would be expected to be engaged in their research for an average of thirty hours per week over two semesters.

Prerequisites: None
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:


Prof Paul Taylor


Subject Overview:

This honours research project in the Faculty of Veterinary and Agricultural Sciences aims to develop a student's ability to design and undertake a substantial body of work, to find solutions to a particular problem, and to report on this in written and verbal form. Project definition is completed shortly after commencement of the semester of enrolment in the subject, and requires approval from the subject coordinator.

Students will enrol in the 25 point iteration of this subject in one semester and the 50-point iteration in the second semester to ensure they have completed a total of 75 points for the research project by the end of their course.

Learning Outcomes:

Students who have completed this subject should have acquired:

  • An understanding of the scientific process including the research methodologies necessary to design and interpret experiments
  • Appropriate knowledge and the ability to critically evaluate knowledge gained from a range of scientific sources
  • The ability to disseminate scientific information
  • Skills to effectively analyse, and scientifically evaluate scientific problems and reach appropriate solutions
  • The ability to collect and interpret data for interpretatioN
  • An understanding of the research methodologies necessary to design and interpret experiments
  • Project proposal - one to two page outline of the project to be submitted four to six weeks from commencement of Semester 1 - HURDLE
  • Proposal seminar, 15-minute presentation based on the proposal to be given four to six weeks from commencement of Semester 1 - HURDLE
  • Final presentation, 30-minute presentation to be given two weeks before the end of Semester 2 worth 20%
  • Supervisor’s assessment - ongoing assessment of candidate’s research performance worth 5%
  • Thesis, One written thesis of between 15,000 and 20,000 words to be submitted for examination during the last week of Semester 2 worth 75%
Prescribed Texts: None
Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

Students who have completed this subject should have acquired:

  • An ability to evaluate scientific and professional literature
  • The ability to use conceptual models to rationalize experimental data
  • A capacity to articulate their knowledge and understanding in written and oral presentations
  • A capacity to manage competing demands on time, including self-directed experimental work
  • A capacity to enhance teamwork skills as required
  • Respect for integrity in the conduct and reporting of scientific investigations
Related Majors/Minors/Specialisations: Honours Program - Food Science

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