Course Title: Food Industry Management

Part A: Course Overview

Course Title: Food Industry Management

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2552

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

 Sem 2 2017,
Sem 2 2018,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021,
Sem 2 2022,
Sem 2 2023

Course Coordinator: Prof Harsharn Gill

Course Coordinator Phone: +61 3 9925 2600

Course Coordinator Email: harsharn.gill@rmit.edu.au

Course Coordinator Location: Bundoora Campus, 201.06.04

Course Coordinator Availability: Please email to arrange a meeting time.


Pre-requisite Courses and Assumed Knowledge and Capabilities

Required Prior Study

You should have satisfactorily completed courses before you commence this course.

  • ONPS1118 Nutrition Principles

Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.

Contact your course coordinator if you think you may be eligible for recognition of prior learning. 


Course Description

This course seeks to develop an understanding of the business strategies and tools needed to achieve performance in the food industry. These strategies and tools are aligned with the new digital and technology driven business reality where the need to continuously innovate is demanded by customers.

Students will learn how to create and extend compelling food value propositions and design a business model that will allow for entry into the marketplace. Each participate will learn how to apply the design thinking methodology to research, develop and implement their food idea. They will also understand how theory, tools and industry information can be applied to align with internal and external stakeholders for market performance.

The learning outcome will allow students to understand how to fit all the business and product pieces together to execute a pathway for a successful food business. Each student will have the knowledge and tools to understand:

  • how to have an entrepreneurial mind-set;
  • how to bring a new food idea to market; and,
  • how to apply innovation techniques to extend or add a new product to an existing organisation.


Objectives/Learning Outcomes/Capability Development

On completion of this course, you should be able to:

  1. Demonstrate a clear understanding of the food product innovation management and the principles of Stage-Gate process for innovation management
  2. Demonstrate a clear understanding of the purchasing and supply management, distribution management, e-supply chain management, and transport and logistics management
  3. Understand the essentials of food advertising and marketing and principles of financial management
  4. Understand the characteristics of leadership, management and entrepreneurship
  5. Appreciate the importance of consumer trends to business success


This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 7 in BP199 Bachelor of Science (Food Technology and Nutrition); BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management); BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering) (Hons)

1.0 Demonstrate a coherent understanding of science

1.1 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.

2.0 Exhibit depth and breadth of scientific knowledge

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

2.2 You will demonstrate an understanding of the food value chain, essentials of food advertising and marketing and principles of financial management.

3.0 Critically analyse and solve scientific problems

3.1 You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and/or nutrition.

4.0 Demonstrate effective communication of science

4.1 You will able to effectively communicate about food and nutrition issues using oral, written and presentation skills.

5.0 Demonstrate accountability for your own learning and scientific work

5.1 You will demonstrate accountability for your own learning and professional conduct.

5.2 You will demonstrate initiative and independence.

5.3 You will develop an ability to work collaboratively.


Overview of Learning Activities

The learning activities included in this course are:

  • Recorded lectures presenting themes, contents and ideas
  • Supervised and unsupervised group work to brainstorm, analyse, discuss and document the most recent advances and trends
  • Tutorials on selected topics
  • Case studies
  • Written group and/or individual reports requiring an understanding and integration of the content
  • Private study where you will review the information presented in lectures and tutorials

 


Overview of Learning Resources

You will be referred to relevant texts, library resources, databases, patents and reliable, authoritative internet sites.
You will be provided materials required for case studies and tutorials.


Overview of Assessment

Note: This course has no hurdle requirements.

Assessments Tasks:

Assessment Task 1: Market research, problem exploration and definition (individual assignment)
Weighting 20%
This assessment task supports CLOs 1 to 5

Assessment Task 2: Business case (group assignment)
Weighting 30% personal reflections)
This assessment task supports CLOs 1 to 5

Assessment Task 3: Business pitch (group activity)
Weighting 30%
This assessment task supports CLOs 1 to 5

Assessment Task 4: Case study (individual assignment)
Weighting 20%
This assessment task supports CLOs 1 to 5