PROC 3003 New Food Product Development
Credit Points 10
Legacy Code 300915
Coordinator Christine Hutchison Opens in new window
Description This subject is a final year capstone subject where students work in a team environment to apply the knowledge previously gained through their studies in nutrition and food science to develop a novel food product. The entire process of product development will be covered, including: idea generation; collating market, technical and consumer information; consumer surveying to establish the need/desire for a new product; product innovation development; quality testing and packaging. Students will develop specialised knowledge of the total product development system, including the ability to design, develop formulations and evaluation of sensory properties. Final product assessment includes nutritional composition, microbiological analysis, sensory evaluation and labelling compliant with regulations. The project is run in the simulated industry environment; team work among the members plays a key part of the subject.
School Science
Discipline Food Science and Biotechnology
Student Contribution Band HECS Band 2 10cp
Check your fees via the Fees page.
Level Undergraduate Level 3 subject
Pre-requisite(s) NATS 3038 - Quality Assurance and Food Analysis
Restrictions
Successful completion of 120 credit points
Assumed Knowledge
Students enrolled in this subject must have previous knowledge of food science principles, food processing, human nutrition, food analysis, sensory evaluation and food quality control systems, plus experience in food formulation and ingredient manipulation coupled with an understanding of nutritional requirements.
Learning Outcomes
On successful completion of this subject, students should be able to:
- 1. Develop specialised knowledge of the total product development system
2. Solve problems in product formulation by working effectively, responsibly and safely in a team
3. Design, conduct and analyse consumer surveys
4. Formulate food products, addressing the product design brief and consumer marketing requirements;
5. Safely and competently analyse food products and their compliance with food safety, labelling and statutory regulations
6. Communicate the results of the development process using a range of modes and formats.
Subject Content
- Product development process
- Project aims, objectives and constraints
- idea Generation and Screening
- Consumer survey design and analysis
- Hazard analysis Critical control Point (HACCP) methodology
- Sensory evaluation
- Microbial analysis
- Chemical analysis
- Nutritional Trends in The food industry
- Raw materials sourcing
- Packaging
- legal and labelling
- recommendations
Assessment
The following table summarises the standard assessment tasks for this subject. Please note this is a guide only. Assessment tasks are regularly updated, where there is a difference your Learning Guide takes precedence.
Type | Length | Percent | Threshold | Individual/Group Task | Mandatory |
---|---|---|---|---|---|
Quiz | 30 minutes x 5 = 150 minutes | 45 | N | Individual | N |
Report | 5,000 words | 45 | N | Group | Y |
Log/Workbook | 500 words | 10 | N | Individual | N |
Teaching Periods
Spring (2024)
Hawkesbury
On-site
Subject Contact Christine Hutchison Opens in new window
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Spring (2025)
Hawkesbury
Hybrid
Subject Contact Christine Hutchison Opens in new window