Please refer to the return to campus page for more information on these delivery modes and students who can enrol in each mode based on their location in first half year 2021.
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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
At the completion of this subject, students should be able to:
- Describe the role of the consumer, industry trends, product specifications and innovations with respect to new food product development;
- Summarise and articulate the stage-gate process in food product development;
- Design and execute product development trials and experimental food studies;
- Critically evaluate and effectively communicate food research and product development experimentation outcomes.
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: 25 February 2021