MFPI Internship

Subject FOOD90036 (2016)

Note: This is an archived Handbook entry from 2016.

Credit Points: 25
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2016:

Semester 1, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period 29-Feb-2016 to 29-May-2016
Assessment Period End 24-Jun-2016
Last date to Self-Enrol 11-Mar-2016
Census Date 31-Mar-2016
Last date to Withdraw without fail 06-May-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

This subject is completed within one semester. If you wish to take an internship across two semesters you should enrol into FOOD90030.

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 200 hours
Total Time Commitment:

An estimated 340 hours total time commitment, including 200 hours contact with a minimum of six week work placement.


Permission of Coordinator

(timeframe of approved internship will need to reconcile with the duration of this single-semester subject, students with planned internships exceeding the duration will be directed towards FOOD90030 instead).

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:


Assoc Prof Vern Bowles



Subject Overview:

This subject provides an overview of packaging materials, processes and secondary packaging which has important roles in product preservation and safety, extended shelf life, consumer protection, sustainability and reduced carbon footprint, logistics and tracking, active packaging, modified atmosphere, marketing and other contemporary issues such as polymer and biopolymer technologies. The choice of material and processes involved are central to the functionality and cost of packaging. These are also the areas of most active development and innovation. The placement may include access to leading manufacturing sites in packaging and innovation with companies such as Mondelez Australia. A combination of lectures and manufacturer (within Melbourne and surrounds) visits will provide students with demonstrable knowledge of food packaging materials and processes. Some of the materials will be taught by industry experts. It is envisaged that other leading food manufacturers will also provide sponsored and non-sponsored internship placements.

Learning Outcomes:
  • To be able to demonstrate advanced knowledge and skills in the interdisciplinary field of packaging materials and processes
  • To develop the cognitive, technical and creative skills necessary to underpin understanding of recent innovations in packaging materials and processing
  • To investigate and apply innovative approaches to the contemporary, interdisciplinary management of commercial food systems
  • To demonstrate a critical understanding of environmental, economic, social and ethical factors related to packaging materials and processes with the cognitive, technical and creative skills necessary to communicate the information to a specialist and non-specialist audience
  • A career case-study (1500 words) based on an information interview with an employee in your placement organisation, due in Week 9 (30%)
  • Online discussion participation: will take place on the LMS and will involve a discussion of issues arising from each of the workshops; students will be expected to contribute in a productive and constructive manner to the discussion with a minimum number of 5 posts per workshop (20%)
  • Individual poster presentation (web format) or a 20 minute individual presentation on a work-related or discipline specific topic to be presented in post-placement classes (20%)
  • A written assignment (2000 words) on the placement experience, due post work placement (30%)

Hurdle Requirements

  • Sufficient time spent in work placement to be able to complete the assessment tasks minimum 120 - 200 hours (depending on the placement organisation, placement may be up to six months)
  • Students must attend a minimum 6 out of 8 seminars
  • Successful completion of the online discussion participation and individual poster/presentation tasks
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 in this unit should:

  • Develop an ability to derive, interpret and analyse technical or economic information from primary and other sources toward optimal solutions in packaging materials and processes
  • 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 and environmental implications in making decisions regarding packaging materials and processes
  • Further enhance capacity to manage small design projects with particular attention to planning, time management and team development skills

Please note that this Internship subject is only available to current students admitted into the MC-FOODPI Master of Food Packaging & Innovation

Related Course(s): Master of Food and Packaging Innovation

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