Food Research & Development (FOOD30009)
Undergraduate level 3Points: 12.5On Campus (Parkville)
Overview
| Availability | Semester 2 |
|---|---|
| Fees | Look up fees |
The aim of this subject is to provide students with an understanding of the systematic processes involved in food research and product development. This subject represents a capstone experience for the food science major. It will allow students to experience and conduct basic research projects (minimum six weeks equivalent).
It is anticipated that students will implement the knowledge they have gained via foundation and specialised studies through preparation of a research proposal, and executing that proposal in a laboratory or industry environment. The outcome will involve the development of a new food product, or solving a problem facing the food industry through knowledge of market research, product design and evaluation, packaging, safety, quality and regulatory requirements.
The content includes:
- Research concept and proposal preparation
- Market research and understanding consumer needs
- Product lifecycles and research case studies
- Idea generation and evaluation
- Product and process development - project planning
- Formulation development and evaluation
- Process development
- Shelf-life testing; consumer testing
- Market trial and strategy development
- Product specification; raw materials, process, finished product
- Product evaluation, environmental impact and regulatory issues; packaging and labelling
Intended learning outcomes
On completion of this subject students should be able to:
- Gain significant skills in research planning and execution
- Utilize their learned research skills and problem solving to challenge future workplace and community requirements
- Demonstrate an understanding of the systematic processes involved in new food product development
- Describe the role of the consumer, industry trends and product lifecycles in new product development
- Discuss the role of ideas generation and evaluation in the product development process
- Write a brief research proposal
- Prepare a flow chart for research project activities
- Describe the product development process
- Be able to explain the design issues relevant a new product specification
- Write and present data and finding in a scientific format
Generic skills
On completion of this subject students should have developed the following generic skills:
- Improve personal contact with the food industry and research institutes
- Use appropriate methods of scientific report writing and oral presentation
- Understand organisational strategy and project management processes and their application in commercial food operations
- Evaluate technical and process data and communicate this information effectively in scientific written and verbal forms
- Work as team member in a research and/or an industry environment
Last updated: 9 April 2025
Eligibility and requirements
Prerequisites
The following subjects, or equivalent:
| Code | Name | Teaching period | Credit Points |
|---|---|---|---|
| FOOD20003 | Food Chemistry, Biology and Nutrition | Semester 1 (On Campus - Parkville) |
12.5 |
| FOOD20006 | Food Microbiology and Safety | Semester 2 (On Campus - Parkville) |
12.5 |
| FOOD30008 | Advanced Food Analysis | Semester 1 (On Campus - Parkville) |
12.5 |
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
Completed second year of Food Science major.
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 9 April 2025
Assessment
Additional details
- 1-hour mid-semester exam (25%)
- 10-minute oral presentation, starting in approximately Week 8 of semester (25%)
- 1 written report (2000 words) due in approximately Week 9 (50%)
Last updated: 9 April 2025
Dates & times
- Semester 2
Principal coordinator Said Ajlouni Mode of delivery On Campus (Parkville) Contact hours 36 hours (A one-hour lecture per week and the equivalent of 3 hours laboratory or industry-based activities during weeks 4-12.) Total time commitment 170 hours Teaching period 23 July 2018 to 21 October 2018 Last self-enrol date 3 August 2018 Census date 31 August 2018 Last date to withdraw without fail 21 September 2018 Assessment period ends 16 November 2018 Semester 2 contact information
Time commitment details
170 hours
Last updated: 9 April 2025
Further information
- Texts
- Subject notes
Note: For the purposes of considering applications for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005) and Students Experiencing Academic Disadvantage Policy, this subject requires all students to actively and safely participate in practical exercises conducted in pilot-scale food processing facilities as well as visits to commercial food processing facilities. Such activities may involve lifting, climbing multiple stairs and movement around equipment in addition to compliance with the various organisations’ OH&S requirements. Students who feel disability may impact upon their participation are encouraged to discuss this with the subject coordinator and the Disability Liaison Unit.
- Related Handbook entries
This subject contributes to the following:
Type Name Informal specialisation Selective subjects for B-BMED Informal specialisation Science-credited subjects - new generation B-SCI and B-ENG. Major Food Science - Breadth options
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Please note Single Subject Studies via Community Access Program is not available to student visa holders or applicants
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
Last updated: 9 April 2025