Food Product Development

Course code FSHN3210Units 10Level 3000Faculty of Science and Information TechnologySchool of Environmental and Life Sciences

Involves the design, management and evaluation of food products, from the conceptualisation to launch. Students consider the application of functional ingredients and food additives as well as design optimisation principles and project management.

In order to participate in this course, students must complete a compulsory Workplace Health and Safety requirement. Students will receive full information on this compulsory course component in the course outline provided by the school.

This course has an compulsory course component. As well as attaining an overall passing grade (50%) students must meet the established minimum requirements relating to participation in product development laboratories, group projects and the submission of group presentations and laboratory reports. Students undertaking this course are required to demonstrate practical and theoretical competency in laboratory-based learning by participating in and submitting reports for a minimum of 80% of the scheduled laboratory sessions and obtaining an overall grade of at least 50% in the laboratory component of the course.

Available in 2014

OurimbahSemester 2
Previously offered in 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
ObjectivesOn successful completion of the course, students will be able to:

1. Review advances in flavour and ingredient science and technology;
2. Apply a product development process to generate ideas, design, develop and evaluate new products and their markets;
3. Apply principles of project management and work as a member of a team to bring a product development project to completion;
4. Demonstrate skill in the application of standard methods for the measurement and evaluation of sensory differences;
5. Evaluate models for the definition and assessment of quality in manufactured food products;
6. Produce copies of existing food products.
ContentThe course will cover:

1.Trends and innovation in food markets
2.Product development process-models and management
3.Product design and quality; from concept to definition: approaches to modelling, design optimisation and quality assessment.
4.Standard methods for the assessment of sensory difference including, and methods for consumer product testing. The development of sensory scales.
5.Designing for flavour: analysis and definition; developments in flavour science and technology.
6.Design for texture and sweetness; hot foods, cold foods, new ingredients, advanced technologies, sugar and fat substitution
7.Designing for shelf life: water activity, preservatives, ingredient effects and new processing technologies
8.Designing for functionality: ingredient development, novel foods, legislative provisions
9.Skills for copying established products available from the market place.
Replacing Course(s)NA
TransitionNA
Industrial Experience0
Assumed KnowledgePrior study in the following FSHN or equivalent courses FSHN1010, FSHN2040, FSHN2050, FSHN2100, FSHN3100; and STAT1070.
Modes of DeliveryInternal Mode
Teaching MethodsLecture
Practical
Tutorial
Assessment Items
Laboratory ExercisesReports: Students undertaking this course are required to demonstrate practical and theoretical competency in laboratory-based learning by participating in and submitting reports for a minimum of 80% of the scheduled laboratory sessions and obtaining an overall grade of at least 50% in the laboratory component of the course.

These are required to demonstrate a students' understanding of Course Objectives 4 & 5 which refer to the application of professional knowledge and skills. This is not addressed in other assessment items in the course. On passing the laboratory exercises, a final mark will be given in the course and it will be recorded that the student has satisfied the compulsory course component.

Those who fail to satisfy the compulsory course component will have the normal avenues of appeal open to them. In the event of a successful appeal the student will be given a supplementary assessment to determine whether the student has satisfied the compulsory course component.
ProjectsProjects and Presentations - Team and Individual
TutorialExercises and/or Quizzes
Contact HoursLecture: for 2 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term
Compulsory Components
Compulsory Course ComponentWHS-Safety Induction or Risk Assessment. Compulsory Course Component: In order to participate in this course, students must complete a compulsory safety induction.
Compulsory Course ComponentAs well as attaining an overall passing grade (50%) students must meet the established minimum requirements relating to participation in product development laboratories, group projects and the submission of group presentations and laboratory reports. Students undertaking this course are required to demonstrate practical and theoretical competency in laboratory-based learning by participating in and submitting reports for a minimum of 80% of the scheduled laboratory sessions and obtaining an overall grade of at least 50% in the laboratory component of the course.
Timetables2014 Course Timetables for FSHN3210