Food Product Development
Available in 2013
Previously offered in 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
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.
|Objectives||On 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.
|Content||The 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.
|Assumed Knowledge||Prior study in the following FSHN or equivalent courses FSHN1010, FSHN2040, FSHN2050, FSHN2100, FSHN3100; and STAT1070.|
|Modes of Delivery||Internal Mode|
|Contact Hours||Lecture: for 2 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term
|Timetables||2013 Course Timetables for FSHN3210|