FDS304 Product Development (8)

This subject is project based. Students will study in an integrated fashion the development of a new food product, from idea generation through to product launch. Issues considered include concept development, market research, legislation, manufacturing and quality control protocols, packaging and labelling requirements, shelf-life and sensory evaluation of the product. Students will be supervised step by step by the subject coordinator during their practical projects. This subject has a two day residential school in which the students will present their new food product to their peers and assessors, and participate in sensory evaluation of food products.

No offerings have been identified for this subject in 2020.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System

HD/FL

Duration

One session

School

School of Biomedical Sciences

Assumed Knowledge

FDS101, FDS308, and STA201

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to critically analyse product development in relation to overall company goals;
  • be able to demonstrate an integrated approach to product development;
  • be able to describe methods and techniques used in the various stages of product development;
  • be able to demonstrate integrated knowledge and skills in food science and technology, marketing, consumer study and project management in a product development project;
  • be able to conduct sensory evaluation of foods;
  • be able to critically analyse practical product development;
  • be able to summarise and discuss the issues influencing product development

Syllabus

This subject will cover the following topics:
  • Topic 1 Introduction to product development
  • Topic 2 Generating new product ideas
  • Topic 3 Screening product ideas
  • Topic 4 From product concept to reality: prototype development and scale-up
  • Topic 5 Refining screening procedures
  • Topic 6 The final screening: preparing for product launch
  • Topic 7 Organisation and management of product development
  • Topic 8 Food products of the future: issues influencing new food product development

Indicative Assessment

The following table summarises the assessment tasks for the online offering of FDS304 in Session 2 2019. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Title
Value %
1
Preliminary product proposal
20
2
Product sample and oral presentation
30
3
Mid session exam
20
4
Final project report
30

Residential School

This subject contains a 2 day Compulsory Residential School.

This residential school consists of two parts:
1-During the session each student will be supervised to develop a new food product and will conclude this part by giving a presentation on step by step progress of development process of the new product in the residential school. The new food products will then be presented to the students as members of a taste panel for sensory evaluation based on food product development criteria.
2- In the second part students will partake in sensory evaluation tests and learn basics of organoleptic analysis of food materials.

Special Resources

This subject has a two days residential school for which students will have travel and accommodation costs.

The information contained in the CSU Handbook was accurate at the date of publication: July 2020. The University reserves the right to vary the information at any time without notice.

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