The University of Newcastle, Australia
Available in 2020

Course handbook


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.

Availability2020 Course Timetables


  • Semester 1 - 2020
  • Semester 2 - 2020

Learning outcomes

On successful completion of the course students will be able to:

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.


  1. 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.

  1. 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 student's research in contributing to the field.
  1. 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.


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

Assumed knowledge

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

Assessment items

Literature Review: Literature Review

Compulsory Requirements

In order to pass this course, each student must complete ALL of the following compulsory requirements:

General Course Requirements:

  • Individual Supervision: Induction Requirement - Students must attend and pass the induction requirements before attending these sessions. - In order to participate in this course, students must complete a compulsory safety induction.

Contact hours


Individual Supervision

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

Individual Supervision - contact hours by arrangement with supervisor.

Self-Directed Learning

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