Available in 2022
Course code



10 units


3000 level

Course handbook


New food products are continually evolving and being added to the marketplace. This course involves going through the process of developing a new food product from concept, through to market analysis, design, development and evaluation, and finally to market release. On successful completion of this course, students will gain a wide range of knowledge and skills that can be applied for the improvement or development of food products to satisfy consumers’ changing demands and to improve business related outcomes.



  • Semester 2 - 2022

Learning outcomes

On successful completion of the course students will be able to:

1. Reflect on the role of food trends in the new product development process;

2. Design a food product through the application of knowledge of food ingredients and functional foods;

3. As part of a team, create and evaluate a product using the development process;

4. Design and apply packaging for food products;

5. Evaluate product quality and sensory properties;

6. Combine theoretical knowledge and practical skills to reproduce existing food products.


  1. Trends and innovation in food markets
  2. New product development process - from concept to deployment including market analysis, product design, development, quality and sensory assessment, and marketing
  3. Properties, roles and applications of colouring, flavouring, additives and functional ingredients in foods
  4. Properties, roles and development of food packaging for food products
  5. Quality and sensory testing for food products and evaluation of food shelf life
  6. Skills for copying established products available from the marketplace


Students must have successfully completed a minimum of 140 units including CHEM1110, CHEM1120 and BIOL2011 to enrol in this course.

Assumed knowledge

FSHN2040, FSHN2050, FSHN2100, and FSHN3230.

Assessment items

Tutorial / Laboratory Exercises: Laboratory Practicals & reports *

Quiz: Quizzes - In class exam

Proposal / Plan: Project Proposal

Presentation: Project Presentation

Exhibition / Poster: Project Expo

* This assessment has a compulsory requirement.

Compulsory Requirements

In order to pass this course, each student must complete ALL of the following compulsory requirements:

General Course Requirements:

  • Laboratory: There is a compulsory attendance requirement in this course. - Student are required to attend 80% of scheduled laboratories
  • Laboratory: Induction Requirement - Students must attend and pass the induction requirements before attending these sessions. - In order to participate in this course, students must complete a compulsory safety induction.

Course Assessment Requirements:

  • Tutorial / Laboratory Exercises: Attempt / Submission Requirement - Students must attempt/submit this assessment item to pass the course. - Students must submit a minimum of 80% of Laboratory Reports
  • Tutorial / Laboratory Exercises: Pass Requirement - Students must pass this assessment item to pass the course.

Contact hours



Face to Face On Campus 3 hour(s) per Week for Full Term


Face to Face On Campus 2 hour(s) per Week for Full Term

The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.