Food Science & Human Nutrition Honours 4120

Course code FSHN4120Units 20Level 4000Faculty of Science and Information TechnologySchool of Environmental and Life Sciences

This course develops preliminary research skills in food science and/or human nutrition studies. The course is conducted under the direct supervision of an academic staff member who is also the student's honours research supervisor. The course builds skills and competencies in research design including literature reviews, identification of research questions, methodological approaches, discussion and written communication skills.

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 course component in the course outline provided by the school.

Available in 2014

OurimbahSemester 1, Semester 2
Previously offered in 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
ObjectivesOn successful completion of this course, students will be provided with:

1. A comprehension of procedures for undertaking a successful research project within the field of food science and/or human nutrition.
2. The capacity to identify research issues and frame research questions in the context of existing scholarship and available resources.
3. A thorough understanding of methods of reviewing literature and capacity to identify relevant texts and information gaps in the student's field of research.
4. The capacity to formulate appropriate boundaries to a research project and identify appropriate methods and processes to undertake critical analysis.
Content* Identifying relevant literature within the field of food science and/or human nutrition (and other disciplines) in order to frame and situate a research question.

* Undertaking a literature review including:
- Identifying key texts and articles
- Evaluating arguments and evidence
- Providing rationale for inclusion of relevant material
- Clear communication of uses made of relevant materials
- Identification of limits of existing literature and role of the students research in contributing to the field.

* Designing appropriate research design and methodology, such as:
- Formulation of theoretical and research questions
- Identification of appropriate methods and boundaries for research project
- Use of critical and analytical thinking for formulating initial arguments, questions or hypotheses.
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
Other: (please specify)Literature Review
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 (Honours) program.
Timetables2014 Course Timetables for FSHN4120