FSC5081 · Advanced global food technology and agribusiness in practice

This advanced unit gives you direct experience with the cutting‑edge technologies shaping the future of food science and technology. You will apply your knowledge and build practical skills to translate scientific advancements into real‑world food innovation contexts. In this unit, you will engage in six immersive exercises, each focused on a key emerging area in food science and technology: eye‑tracking and virtual interface tools in consumer research, 3D food printing, innovative packaging technologies, cell culture for food production, membrane technologies, and the use of artificial intelligence (AI) in the food industry. This unit introduces you to advanced, specialised topics that reflect current and emerging trends in food science and technology. You will take part in a series of highly engaging exercises, including campus‑based incursions to laboratories and collaborative projects with Monash researchers and industry partners. Through these activities, you will observe, map, and critically analyse the scientific and commercial considerations embedded in modern food production technologies. Each task is designed to produce authentic outputs such as technical reports, proposals, and/or presentations. The unit fosters your evidence‑based problem‑solving, data interpretation, and critical thinking skills. You will learn to synthesise complex scientific, technological, and business data, justify decisions using interdisciplinary reasoning, and communicate your findings effectively through visual, written, and oral formats to diverse industry stakeholders. This unit prepares you to engage confidently with emerging food technologies, respond to real‑world challenges, and contribute to innovation within the food industry.

The Handbook does not list a final examination among the assessment items, but there may still be one.

1. Assessment 1

   Quiz / Test

   10%

2. Assessment 2

   Written

   50%

3. Assessment 3

   Project

   40%

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

1. Identify emerging technologies in the food science area and explain the scientific and commercial reasoning behind the application of these technologies in industrial contexts;
2. Apply correct and safe operational procedures to generate empirical, reliable data using these emerging food technologies;
3. Critically analyse and interpret data collected from practical activities to produce authentic outputs for stakeholders in academia, industry and government;
4. Assess the multidisciplinary implications of emerging technologies, considering technical feasibility, consumer acceptance, regulatory compliance and sustainability;
5. Effectively communicate complex technical concepts and processes to diverse stakeholders across the food and agribusiness sectors.

Case-based teaching Problem-based learning Peer assisted learning

Contact hours equivalent to a minimum of 39 hours over 12 weeks. Additional requirements for at least 108 hours of independent and teamwork, including pre-work, laboratory experiments, and assessment over twelve weeks.

Credit points

6

Level

Level 5

Faculty

School of Chemistry

School

Faculty of Science

Student contribution band

Band 2

Study abroad

Not available

Handbook version

2027.01

These are students' own experiences, not official rules. Go by the Handbook.