The University of Newcastle, Australia
Available in 2020

Course handbook


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.

Availability2020 Course Timetables


  • Semester 2 - 2020

Learning outcomes

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.


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.


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

Assumed knowledge

Prior study in the following FSHN or equivalent courses FSHN1010, FSHN2040, FSHN2050, FSHN2100, FSHN3100, FSHN3230 and STAT1070.

Assessment items

Tutorial / Laboratory Exercises: Laboratory Practicals & reports *

Quiz: Quizzes

Presentation: Team project & presentation (including Individual and Team assessment components)

* 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