141712

Strategic Food Product Development

This course provides a strategic overview of the food product development process from the initial new product strategy and its influence on identification of product opportunities through to the actual launch of the finished food product and its influence on the launch strategies and tactics adopted by a company.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.

141712

Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

700-level

Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

15

Subject

Food Technology

Course planning information

Course notes

All assessments are compulsory. Students must achieve at least 40% in the final examination and 50% in each of the written assignments and oral presentation to pass the course.

Prerequisite courses

Complete first

You need to complete the above course or courses before moving onto this one.

Corequisite courses

Complete at the same time

You need to complete the corequisite course or courses listed above at the same time as doing this one.

Restrictions

Similar content

You cannot enrol in this course if you have passed (or are enrolled in) any of the course(s) above as these courses have similar content or content at a higher level.

General progression requirements

You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Identify the various strategic options that should be considered by a food company before deciding on its new product strategy.
  • 2 Explain the need for new product development, identify the various stages of the new product development process and on the basis of a risk/reward analysis determine which stages of the process to use for the development of specific new products.
  • 3 Summarise relevant concepts and methods that are used at the various stages of the food product development process and the strategic imperatives driving these choices.
  • 4 Identify and create various product specifications that evolve with the development of the product from the initial product idea to the final launched product.
  • 5 Describe the forces that are driving innovation and their interactions and how these forces are resulting in products with quite different product features. (Things that should be considered include: changing consumer demands and preferences, technical developments, regulatory changes, market access, and changes in society.)
  • 6 Identify the various operations that are needed to produce a new product and the influence that equipment selection can have on the physical/chemical properties of the food.

Learning outcomes can change before the start of the semester you are studying the course in.

Assessments

Assessment Learning outcomes assessed Weighting
Written Assignment 1 2 3 15%
Oral/Performance/Presentation 1 2 3 4 5 6 15%
Written Assignment 1 4 6 15%
Test 1 2 3 4 5 6 10%
Exam (centrally scheduled) 1 2 3 4 5 6 45%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
Participation
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Portfolio
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Simulation
Technology-based or experience-based simulations.
Test
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.

Recommended

WINNING AT NEW PRODUCTS

Author
ROBERT G. COOPER
ISBN
.
Edition
6TH EDITION
Publisher
PERSEUS PUBLISHING, CAMBRIDGE, MASSACHUSETTS

PRODUCT DEVELOPMENT AND MANAGEMENT ASSOCIATION BODY OF KNOWLEDGE: A GUIDEBOOK FOR TRAINING AND CERTIFICATION

Author
ANDERSON ET AL.
ISBN
9780578713717
Edition
2ND EDITION PAPERBACK
Publisher
PRODUCT DEVELOPMENT & MANAGEMENT ASSICIATION

FOOD PRODUCT DEVELOPMENT

Author
EARLE MARY., EARLE RICHARD, & ANDERSON ALLAN
ISBN
85573 468 0
Edition
1ST EDITION
Publisher
WOODHEAD PUBLISHING LIMITED

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