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Food Research & Development (FOOD30009)
Undergraduate level 3Points: 12.5Dual-Delivery (Parkville)
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.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 2
Overview
Availability | Semester 2 - Dual-Delivery |
---|---|
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
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.
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: 11 April 2024
Eligibility and requirements
Prerequisites
All of
Code | Name | Teaching period | Credit Points |
---|---|---|---|
FOOD20003 | Intro to Food Science & Human Nutrition | Semester 1 (Online) |
12.5 |
FOOD20006 | Food Microbiology and Safety | Semester 2 (Dual-Delivery - Parkville) |
12.5 |
FOOD30008 | Advanced Food Analysis | Semester 1 (Dual-Delivery - Parkville) |
12.5 |
OR
Equivalent
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: 11 April 2024
Assessment
Description | Timing | Percentage |
---|---|---|
Mid-semester exam
| Mid semester | 25% |
Oral presentation, starting in approximately Week 8 of semester
| Second half of the teaching period | 25% |
1 written report due in week 2 of exam period
| During the examination period | 50% |
Last updated: 11 April 2024
Dates & times
- Semester 2
Principal coordinator Senaka Ranadheera Mode of delivery Dual-Delivery (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 26 July 2021 to 24 October 2021 Last self-enrol date 6 August 2021 Census date 31 August 2021 Last date to withdraw without fail 24 September 2021 Assessment period ends 19 November 2021 Semester 2 contact information
Time commitment details
170 hours
Last updated: 11 April 2024
Further information
- Texts
Prescribed texts
None
- Subject notes
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.
- Related Handbook entries
This subject contributes to the following:
Type Name Major Food Science Informal specialisation Elective subjects for B-BMED Informal specialisation Science Discipline subjects - new generation B-SCI - Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Arts
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Production)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- 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.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.
Last updated: 11 April 2024