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Food Research & Development (FOOD30009)

Undergraduate level 3Points: 12.5On Campus (Parkville)

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Year of offer2019
Subject levelUndergraduate Level 3
Subject codeFOOD30009
Semester 2
FeesSubject EFTSL, Level, Discipline & Census Date

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: 10 August 2019