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
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.
- Trends and innovation in food markets
- New product development process - from concept to deployment including market analysis, product design, development, quality and sensory assessment, and marketing
- Properties, roles and applications of colouring, flavouring, additives and functional ingredients in foods
- Properties, roles and development of food packaging for food products
- Quality and sensory testing for food products and evaluation of food shelf life
- 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.
FSHN2040, FSHN2050, FSHN2100, and FSHN3230.
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.
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.
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.