141772

Innovative Food Design and Development

Students will commercialise an innovative food product from idea generation through to the business case for full-scale manufacture. The emphasis is on following a formal, systematic process that utilizes both qualitative and quantitative analysis techniques, within a realistic commercial context. Critical evaluation of the product development outcome and process from commercial, technical, and professional perspectives is an important component.

Course code

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

141772

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.

30

Subject

Food Technology

Course planning information

Course notes

Students must achieve a mark of 45% in Assessment 3 and 5 to pass the course. For all other group and individual assessments a mark of 50% must be achieved to pass the course. Each group must meet with the course coordinator and project advisors on a weekly basis.

Prerequisite courses

Complete first
(141311 or 141393), (141312 or 141330), 141362, 141395, (141458 or 141358), (228371 or 228340), (280371 or 280391), (280372 or 280392)

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

Restrictions

Similar content
141457, 141471

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 Successfully commercialise an innovative food product using a formal, systematic process.
  • 2 Use systematic qualitative and quantitative analysis of market, consumer, and technical product and ingredient data to develop and evaluate innovative food products.
  • 3 Construct a variety of different type of specifications including, process, product, marketing, concept, packaging and safety.
  • 4 Select, assemble, and operate pilot scale food processing equipment, including the sourcing and ordering of raw materials and ensuring food safety.
  • 5 Prepare a comprehensive business case for a food product including a scale-up proposal, estimates of capital and operating cost, food safety, and risk analysis.
  • 6 Critically evaluate the success of a food product including the design and development process, and associated manufacturing systems. This includes both technical and commercial aspects and conformation to professional standards that encompass consideration of ethical, legal, social, and environmental impacts.
  • 7 Demonstrate working skills in problem identification, design thinking, rapid innovation, organisation and planning, team working, reporting and presentation.

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

Assessments

Assessment Learning outcomes assessed Weighting
Oral/Performance/Presentation 1 2 3 6 7 20%
Oral/Performance/Presentation 1 2 3 5 7 5%
Test 2 3 6 7 10%
Oral/Performance/Presentation 1 2 3 5 7 10%
Test 2 3 5 15%
Oral/Performance/Presentation 1 2 3 4 5 6 7 10%
Written Assignment 1 2 3 4 5 6 7 25%
Portfolio 1 3 5 7 5%

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

FOOD PRODUCT DEVELOPMENT

Author
MARY EARLE, RICHARD EARLE AND ALLAN ANDERSON
ISBN
85573 468 0
Edition
FIRST
Publisher
Woodhead Publishing Limited

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

Author
ANDERSON ET AL.
ISBN
9781578713717
Edition
2ND EDITION PAPERBACK
Publisher
PRODUCT DEVELOPMENT & MANAGEMENT ASSICIATION

THE DESIGN THINKING TOOLBOX: A GUIDE TO MASTERING THE MOST POPULAR AND INNOVATION METHODS

Author
LEWRICK, MICHAEL, LINK, PATRICK & LEIFER, LARRY
ISBN
9781119629191
Edition
1ST EDITION
Publisher
WILEY

Campus Books stock textbooks and legislation. For more information visit Campus Books.