Food Science & Human Nutrition Honours 4110

Description

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.

Availability

Ourimbah

  • Semester 1 - 2015
  • Semester 2 - 2015

Learning Outcomes

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:
  1. training in the use of bibliographic sources and computer search methods.
  2. identifying and summarising key points in literature, clearly and concisely.
  3. critically appraising scientific methods and arguments.
  4. formulating evidence-based arguments and communicating them.

 

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

 

  • Ethical and safety considerations within food science and/or human nutrition research including:
  1. training in the use of hazard information databases
  2. identifying hazards and measures to prevent, reduce or control risks
  3. identifying ethical issues in studies involving human participants
  4. ethics approval processes for studies involving human participants

Requisites

This course is only available to students enrolled in the Bachelor of Food Science and Human Nutrition (Honours) program.

Assumed Knowledge

A major in the appropriate discipline with an minimum credit grade average.

Assessment Items

Presentation: Oral Presentation - Individual

Contact Hours

Individual Supervision

Face to Face On Campus 14 hour(s) per Term

Individual supervision - contact hours by arrangement with supervisor.

Self-Directed Learning

Self-Directed 20 hour(s) per Week for Full Term

Individual supervision - contact hours by arrangement with supervisor.