Bachelor of Science(Food Technology & Nutrition)/Bachelor of Engineering(Chemical Engineering)(Hons)

The Food Technology and Nutrition part of program is about the science of manufacturing food and making it safe and nutritious.

You are trained in the full range of theoretical and practical aspects of food technology and chemical engineering.

In this program you learn to turn raw materials such as milk and cereal grains into food products such as ice-cream and breakfast cereals.

You also learn to improve the quality of our manufactured food supply, creating safe and nutritious foods that taste good and have a long shelf life.

This program prepares you for the work in food industry.The Chemical Engineering part of program enables you to:develop an understanding of fundamental knowledge of Chemical Engineering principles and apply them to design sustainable processes and products for the benefit of society, environment, and businesses engage with the processes of innovation and global change and to deal with new challenges.

develop sustaining values, including a commitment to their own learning.You’ll be able to develop appropriate processes and equipment and develop novel, healthy and functional food products that meet the consumer demands as well as industry’s strict safety and health guidelines.

The program addresses the whole life cycle of food manufacturing which means our graduates are job ready, meeting food industry needs.The courses in this program are taught face to face on the RMIT city campus for the first three semesters.

In later semesters, the Food Technology courses are taught at Bundoora campus in order to take advantage of the state of the art food processing pilot plant.This program has capstone experiences:

ONPS2496 Product Development where you will develop a new product or reverse engineer an existing product, and OENG1167 Engineering Capstone Project Part A and OENG1168 Engineering Capstone Project Part B, where you will work on design projects based on industry input and involvement at various stages of the project.Please Note:

The title of this double degree reflects the titles of the two component single degrees.

The Bachelor of Science (Food Technology and Nutrition) single degree offers a choice of specialisation for students – either Food Technology or Nutrition.

However, the nutrition major available to students in the single degree is not available to students in the double degree.

This double degree is targeted towards producing graduates with skills and capabilities relating to large scale production of food, and as such the nutrition major of the single Food Technology programs is not appropriate.

For more information about the weighted average mark, please click here

To graduate you must complete the following:

All courses listed may not be available each semester

Year One of Program

Complete the following Nine (9) Courses:

AND

Year Two of Program

Complete the following Nine (9) Courses:

AND

Year Three of Program

Complete the following Nine (9) Courses:

AND

Year Four of Program

Complete the following Seven (7) Courses:

Select and Complete One (1) Course from any:

AND

Year Five of Program

Complete the following Seven (7) Courses:

Select and Complete One (1) Course from the following Options:

Program entry requirements

Successful completion of an Australian Year 12 senior secondary certificate of education or equivalent.

For information on international qualifications and corresponding entry requirements that are equivalent to Australian academic entry requirements, see the Country equivalents web page.

Prerequisites

Victorian Certificate of Education (VCE) prerequisite units 3 and 4 - a study score of at least 20 in Chemistry; and a study score of at least 20 in one of Mathematical Methods (CAS) or Specialist Mathematics; and a study score of at least 30 in English (EAL) or at least 25 in any other English.

English language requirements

A minimum IELTS (Academic module) overall score of 6.5, with no band below 6.0; or equivalent.

For equivalents to English entry requirements, see the English equivalents web page.

This program is designed to produce graduates who are skilled as both scientists and engineers, who can be involved in the development of new products from the initial laboratory development through to large-scale production. This program will foster development of the following capabilities in the Food Technology courses:

PLO-1 Demonstrate a Coherent Understanding of science

PLO-1.1 You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice

PLO-1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society

PLO-1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge

PLO-2 Exhibit depth and breadth of Scientific knowledge

PLO-2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition

PLO-2.2 You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredients interactions, and quality assurance

PLO-2.3 You will develop an appreciation of the significance of research and managment to the development and production of innovative, safe and healthy foods

PLO-2.4 You will demonstrate an ability to appropriately apply quality nutrition and dietary guidelines

PLO 2.5 You will demonstrate an understanding of the food value chain, essentials of food advertising and marketing, and the principles of financial management.

PLO-3 Critically analyse and Solve scientific problems

PLO-3.1 You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition.

PLO-3.2 You will be able to gather, critically review information from a range of technical and scientific sources, and synthesise information relevant to an issue related to the food and/or nutrition industries.

PLO-3.3 You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and /or nutrition.

PLO-3.4 You will develop project and business management skills, relevant to the food and nutrition industries, including designing a project, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results.

PLO-4 Demonstrate effective communication of science.

PLO-4.1 You will be able to effectively communicate about food and nutrition issues using oral written and presentation skills.

PLO-4.2 You will demonstrate an ability to write technical and scientific reports.

PLO-4.3 You will be able to communicate the solution to a problem or result of a technical or scientific investigation using appropriate terminology for the intended audience.

PLO-5 Demonstrate accountability for your own learning and scientific work

PLO-5.1 You will demonstrate accountability for your own learning and professional conduct

PLO-5.2 You will demonstrate initiative and independence.

PLO-5.3 You will demonstrate an ability to work responsibly, safely and ethically

PLO-5.4 You will develop an ability to work collaboratively

Program Learning Outcomes Bachelor of Engineering

The program learning outcomes have been aligned with recognised standards for Bachelor of Engineering degrees to obtain national accreditation by Engineers Australia.

1 Knowledge and Skill Base

1.1. Comprehensive, theory based understanding of the underpinning natural and physical sciences and the engineering fundamentals applicable to the engineering discipline.

1.2. Conceptual understanding of the, mathematics, numerical analysis, statistics, and computer and information sciences which underpin the engineering discipline.

1.3. In-depth understanding of specialist bodies of knowledge within the engineering discipline.

1.4. Discernment of knowledge development and research directions within the engineering discipline.

1.5. Knowledge of contextual factors impacting the engineering discipline.

1.6. Understanding of the scope, principles, norms, accountabilities and bounds of contemporary engineering practice in the specific discipline.

2 Engineering Application Ability

2.1. Application of established engineering methods to complex engineering solving.

2.2. Fluent application of engineering techniques, tools and resources.

2.3. Application of systematic engineering synthesis and design processes.

2.4. Application of systematic approaches to the conduct and management of engineering projects.

3 Professional and Personal Attributes

3.1. Ethical conduct and professional accountability

3.2. Effective oral and written communication in professional and lay domains.

3.3. Creative, innovative and pro-active demeanour.

3.4. Professional use and management of information.

3.5. Orderly management of self, and professional conduct.

3.6. Effective team membership and team leadership.