Handbook

Advanced research-based projects involve an independent investigation at an advanced level by the student and may include research, design, feasibility or other analysis requiring integration of knowledge and evaluation across a range of topics in the area of specialisation. Such projects must be complex, open-ended problems that allow room for student creativity, and the acquisition, analysis and interpretation of results. There must be multiple possible solutions or conclusions at the outset and sufficient complexity to require a degree of project planning from the student. Work-based projects are encouraged for practising food scientists provided they meet the requirements of advanced independent study. Such projects must be approved by the specialisation authority prior to commencement of the project.

The project requires substantial scholarship, and may be research-based, or an investigative professional project. The project requires students to investigate, analyse, synthesize and often solve complex problems. They are required to undertake all planning and execution of the project, involving the application of theory, initiative, self-direction, accountability, and often creativity. A significant component of the project assessment requires professional communication by including the presentation of a professional seminar as well as a preliminary report and finally the compilation of a substantial and final professional report.

Students enrolling in this course commence research on a selected topic in chemical engineering, food science or industrial chemistry, as required by their academic program. A literature survey, research plan, and relevant safety assessments are completed and project work commenced under the guidance of a member of the academic staff.

Note that this course articulates into the advanced research completion course CEIC9003 and does not satisfy the program research outcomes until that follow-on course is completed.

Please Note: This course is ordinarily only available to students of the Master of Food Science and Technology program (8037) or the Master of Engineering Science program (8338) in their second year of study. It is not generally available to students of other programs.