Food Product Development 3

Undergraduate

Course page banner
Mode icon
Mode
Mode
Your studies will be on-campus, and may include some online delivery
On campus
area/catalogue icon
Area/Catalogue
FOOD 3004
Course ID icon
Course ID
200513
Campus icon
Campus
Waite Campus
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course owner
Course owner
School of Ag, Food and Wine
Course level icon
Course level
3
Work Integrated Learning course
Work Integrated Learning course
No
Study abroad and student exchange icon
Inbound study abroad and exchange
Inbound study abroad and exchange
The fee you pay will depend on the number and type of courses you study.
Yes
Discipline group B
University-wide elective icon
University-wide elective course
Yes
Single course enrollment
Single course enrolment
Yes

Course overview

Students will learn how to design, formulate, produce and package market foods under industry conditions which are relevant to the Australian marketplace.

  • Ideation – Project Proposals
  • Sample Formulation/Testing
  • Product Placement

Course learning outcomes

  • Demonstrate technical understanding and practical skillset across all stages of food product development, from ideation to launch.
  • Apply regulatory frameworks for quality assurance, including good manufacturing practice (GMP), hazard assessment, and critical control point (HACCP).
  • Describe the functionality of suitable packaging materials, and apply food label standards, including regulations for Nutrition- and Health-related claims, in compliance with the Food Standards Code (FSANZ).
  • Investigate and critically evaluate new food trends, including novel processing technologies, First Nations’ foods, sustainability, value-adding, food reformulation and marketing concepts, and explore areas for innovation.
  • Work collaboratively with others to develop an innovative food product from concept to prototype, and effectively analyse, evaluate and scientifically communicate findings.

Prerequisite(s)

  • must have completed all of FOOD3015 Advanced Food Microbiology/FOODX200 Sensory Evaluations of Food

Corequisite(s)

N/A

Antirequisite(s)

N/A

Assumed knowledge

N/A

Textbook(s)

N/A

Inherent requirements

N/A

Other resources

N/A

Assessment

  • Peer Review, Report – 35%
  • Short Response Questions – 10%
  • Peer Review, Report – 55%
Degree list
The following degrees include this course
Bachelor of Science majoring in Food Science and Technology
Bachelor of Science (Honours) majoring in Food Science and Technology