MFPI Internship Part 1 (FOOD90037)
Graduate courseworkPoints: 12.5On Campus (Parkville) and Dual-Delivery (Parkville)
Please refer to the return to campus page for more information on these delivery modes and students who can enrol in each mode based on their location.
About this subject
Contact information
Semester 1
Semester 2
Overview
| Availability | Semester 1 - On Campus Semester 2 - Dual-Delivery |
|---|---|
| Fees | Look up fees |
This subject is designed to provide current insight and exposure into key issues, challenges and logistical matters that face the food industry in the area of innovation and improvement design. Innovation may be, but is not limited to, new product development, marketing, consumer insights, research, packaging design and process technology. Through attending industry workshops and the internship program students will experience 'real-life' situations that are associated with food innovation, the key components driving innovation in this industry and major hurdles that need to be addressed. Students will gain an appreciation of the processes and constraints behind innovation and how resources can be managed to drive the process of change. This internship is not designed to be “work-experience”, but rather allows students to understand the decision making process and practical application while working in a project of relevance to the company they are based in. This experience aims to provide students a holistic experience in which the need for networking, collaboration and team-work are highlighted while allowing them the opportunity to develop their own identity so that they can decide how best they can market themselves in a dynamic, non-linear, innovative food industry.
Please note that this Internship subject is only available to current students admitted into the MC-FOODPI Master of Food Packaging & Innovation.
Intended 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
Generic skills
Students in this subject 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
Last updated: 3 November 2022
Eligibility and requirements
Prerequisites
| Code | Name | Teaching period | Credit Points |
|---|---|---|---|
| FOOD90008 | Food Safety and Quality | Semester 2 (Online) |
12.5 |
Permission from fvas-enrichment@unimelb.edu.au must be granted prior to enrolling in this subject.
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
| Description | Timing | Percentage |
|---|---|---|
Case study - interview with employee in placement organisation
| Mid-placement of internship | 20% |
Written assignment on placement experience
| 2 weeks post placement | 50% |
Individual poster presentation (web format) or a 20 minute individual presentation on a work-related or discipline specific topic Hurdle requirement: Successful completion of the individual poster/presentation tasks is a hurdle requirement | To be presented in post-placement classes | 20% |
Online discussion participation: will take place on the LMS and 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 Hurdle requirement: Successful completion of the online discussion tasks is a hurdle requirement | Throughout the semester | 10% |
200 hours of work placement Hurdle requirement: Students must complete 200 hours of satisfactory work placement | N/A | |
| Hurdle requirement: Students must attend a minimum 6 out of 8 seminars | N/A |
Additional details
This assessment is a combined total assessment for both FOOD90037 MFPI Internship Part 1 and FOOD90038 MFPI Internship Part 2.
Last updated: 3 November 2022
Dates & times
- Semester 1 - On Campus
Coordinator Minh Ha Mode of delivery On Campus (Parkville) Contact hours 212 Hours (overall total for enrolment in Part 1 and Part 2 across consecutive study periods) Total time commitment 340 hours Teaching period 1 March 2021 to 30 May 2021 Last self-enrol date 12 March 2021 Census date 31 March 2021 Last date to withdraw without fail 7 May 2021 Assessment period ends 25 June 2021 Semester 1 contact information
- Semester 2 - Dual-Delivery
Coordinator Minh Ha Mode of delivery Dual-Delivery (Parkville) Contact hours 212 Hours (overall total for enrolment in Part 1 and Part 2 across consecutive study periods) Total time commitment 340 hours Teaching period 26 July 2021 to 24 October 2021 Last self-enrol date 6 August 2021 Census date 31 August 2021 Last date to withdraw without fail 24 September 2021 Assessment period ends 19 November 2021 Semester 2 contact information
Time commitment details
An estimated 340 hours total time commitment, including 200 hours contact and attendance at a minimum of 6 workshops throughout the placement (overall total for enrolment in Part 1 and Part 2 across consecutive study periods).
Additional delivery details
- This subject continues over two consecutive study periods, with students first enrolling in FOOD90037 MFPI Internship Part 1 and then subsequently enrolling in FOOD90038 MFPI Internship Part 2 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 (FOOD90037 and FOOD90038)
- Students undertaking a 25 point Minor Research Project across one semester should enrol in the subject FOOD90036
Last updated: 3 November 2022
Further information
- Texts
- Subject notes
- Related Handbook entries
- Links to additional information
Last updated: 3 November 2022