Food Science Research Project Part 1 (FOOD40001)
HonoursPoints: 25On Campus (Parkville)
For information about the University’s phased return to campus and in-person activity in Winter and Semester 2, please refer to the on-campus subjects page.
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
| Availability | Semester 1 |
|---|---|
| Fees | Look up fees |
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
Intended 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
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
Last updated: 3 November 2022
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
None
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 3 November 2022
Assessment
Due to the impact of COVID-19, assessment may differ from that published in the Handbook. Students are reminded to check the subject assessment requirements published in the subject outline on the LMS
| Description | Timing | Percentage |
|---|---|---|
Project proposal - outline of the project
| Four to six weeks from commencement of Semester 1 | N/A |
Proposal seminar, presentation based on the proposal
| Four to six weeks from commencement of Semester 1 | N/A |
Final presentation
| Two weeks before the end of Semester 2 | 20% |
Thesis, One written thesis to be submitted for examination
| During the last week of Semester 2 | 80% |
Additional details
This is a combined total assessment for both FOOD40001 Food Science Research Project Part 1 and FOOD40002 Food Science Research Project Part
Last updated: 3 November 2022
Dates & times
- Semester 1
Principal coordinator Senaka Ranadheera Mode of delivery On Campus (Parkville) Contact hours This subject is an individual research project and weekly contact hours will vary depending on the nature of the project. Teaching period 2 March 2020 to 7 June 2020 Last self-enrol date 13 March 2020 Census date 30 April 2020 Last date to withdraw without fail 5 June 2020 Assessment period ends 3 July 2020 Semester 1 contact information
Time commitment details
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.
Additional delivery details
- This subject continues over two consecutive study periods, with students first enrolling in FOOD40001 Food Science Research Project Part 1 and then subsequently enrolling in FOOD40002 Food Science Research Project Part 2, the second part of this subject, for a total enrolment of 25 credit points.
- Students will receive an overall result for the subject following completion of the two-subject sequence.
- Information provided on this page applies to Part 1 and Part 2 of the subject (VETS90060 and VETS90061)
Last updated: 3 November 2022
Further information
- Texts
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Please note Single Subject Studies via Community Access Program is not available to student visa holders or applicants
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
Last updated: 3 November 2022