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Food Science Research Project Part 1 (FOOD40001)
HonoursPoints: 25On Campus (Parkville)
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About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 1
Overview
Availability | Semester 1 |
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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: 31 January 2024
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: 31 January 2024
Assessment
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 2
Last updated: 31 January 2024
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. Total time commitment 340 hours Teaching period 28 February 2022 to 29 May 2022 Last self-enrol date 11 March 2022 Census date 31 March 2022 Last date to withdraw without fail 6 May 2022 Assessment period ends 24 June 2022 Semester 1 contact information
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
Last updated: 31 January 2024
Further information
- Texts
Prescribed texts
There are no specifically prescribed or recommended texts for this subject.
- Links to additional information
Last updated: 31 January 2024