Global Food and Nutrition Science Capstone Project A

Postgraduate

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Mode icon
Mode
Mode
Your studies will be on-campus, and may include some online delivery
On campus
area/catalogue icon
Area/Catalogue
FOOD 6003
Course ID icon
Course ID
201942
Campus icon
Campus
Waite Campus
Level of study
Level of study
Postgraduate
Unit value icon
Unit value
12
Course owner
Course owner
School of Ag, Food and Wine
Course level icon
Course level
2
Work Integrated Learning course
Work Integrated Learning course
Yes
Work Integrated Learning type
Work Integrated Learning type
Project
Work Integrated Learning hours
Work Integrated Learning hours
300 hours
Study abroad and student exchange icon
Inbound study abroad and exchange
Inbound study abroad and exchange
The fee you pay will depend on the number and type of courses you study.
No
University-wide elective icon
University-wide elective course
No
Single course enrollment
Single course enrolment
No

Course overview

This is a Capstone Course in the Master of Science (Global Food and Nutrition Science), building upon learnings from the first year of study in the Master of Science (Global Food and Nutrition Science). Each student will work on a research or industry related project, in conjunction with an experienced supervisory team in their field. Skills within a research and industry setting will be developed along with written and oral communication skills.

  • Introduction to the Capstone Project: Starting Your Project
  • Introduction to the Capstone Project: Practical Skills & Record Keeping
  • Introduction to the Capstone Project: Professionalism & Teamwork
  • Tools for Evaluating Scientific Literature: Research Impact and Relevance
  • Tools for Evaluating Scientific Literature: Evaluating Study Designs & Critical review of primary research
  • Journal Club

Course learning outcomes

  • Communicate scientific findings in a food or nutrition area concisely in written and spoken English
  • Demonstrate mastery of the techniques required for the experimental study of a research question related to food or nutrition science
  • Demonstrate a critical approach in evaluation of the current state of knowledge in an area of research within food and nutrition science
  • Develop a rigorous and methodical approach to the maintenance of records and the collection, storage and analysis of collected data

Prerequisite(s)

N/A

Corequisite(s)

  • Must be enrolled in SCIE4001 Research Methods and Data Analysis

Antirequisite(s)

  • Must not have completed FOOD SC 7035AWT at The University of Adelaide

Assumed knowledge

N/A

Textbook(s)

N/A

Inherent requirements

N/A

Other resources

N/A

Assessment

  • Critical Analysis – 20%
  • Thesis – 80%