Food Science & Human Nutrition Honours 4110

Course code FSHN4110Units 20Level 4000Faculty of Science and Information TechnologySchool of Environmental and Life Sciences

This course builds knowledge and understanding about research in the discipline of food and/or nutritional sciences. The course aims at enhancing the skills and capacities in reading and reviewing literature, critical reasoning and argument, and verbal communication. Students will enhance their skills through discussions of theoretical and applied directions in food science or human nutrition studies; student-based presentations of key issues; and training in computing skills, on-line bibliographic searches, risk assessment and oral presentation techniques.

In order to participate in this course, students must complete a compulsory Workplace Health and Safety requirement. Students will receive full information on this compulsory component in the course outline provided by the school.

Available in 2015

OurimbahSemester 1, Semester 2
Previously offered in 2014
ObjectivesOn successful completion of this course, students will be provided with:

1. Advanced comprehension of contemporary issues in food and/or nutritional science.
2. Advanced understanding of the theory and practice of research in the discipline of food science and/or human nutrition.
3. Knowledge of research ethics and safety principles and procedures associated with food and/or nutritional research and a capacity to obtain the appropriate approvals for a research project.
4. Advanced understanding of the use of the scientific method to examine problems.
5. Application of skills and methods needed to critically analyse scientific literature and communicate scientific issues in verbal form.
Content* Critical analysis of literature within the field of food science and/or human nutrition including:
- training in the use of bibliographic sources and computer search methods.
- identifying and summarising key points in literature, clearly and concisely.
- critically appraising scientific methods and arguments.
- formulating evidence-based arguments and communicating them.

* Oral communication within the field of food science and/or human nutrition including:
- training in the use of computer aids for oral presentations
- techniques for effective oral communication.

* Ethical and safety considerations within food science and/or human nutrition research including:
- training in the use of hazard information databases
- identifying hazards and measures to prevent, reduce or control risks
- identifying ethical issues in studies involving human participants
- ethics approval processes for studies involving human participants
Replacing Course(s)NA
TransitionNA
Industrial Experience0
Assumed KnowledgeA major in the appropriate discipline with an minimum credit grade average.
Modes of DeliveryInternal Mode
Teaching MethodsIndividual Supervision
Self Directed Learning
Assessment Items
Presentations - IndividualOral presentation.
Contact HoursIndividual Supervision: for 14 hour(s) per Term for Full Term
Self Directed Learning: for 20 hour(s) per Week for Full Term
Compulsory Components
Compulsory Course ComponentWHS-Safety Induction or Risk Assessment. Compulsory Course Component: In order to participate in this course, students must complete a compulsory safety induction.
Requisite by EnrolmentThis course is only available to students enrolled in the Bachelor of Food Science and Human Nutrition (Hons).
Timetables2015 Course Timetables for FSHN4110