Innovative Food Design and Development II

Course

Students will develop an innovative food product from product concept through to the business case for full-scale manufacture. The emphasis is on following a formal, systematic process that utilises both qualitative and quantitative analysis techniques, within a realistic commercial context. Students will manufacture and evaluate a prototype product following commercial protocols. Critical evaluation of the product development outcome and process from commercial, technical, and professional perspectives is an important component. This is Part II of a two Part Project.

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Course code Qualifications are made up of courses. Some universities call these papers. Each course is numbered using 6 digits.: 141728
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

To pass the course students must complete all assessment activities.

Prerequisite courses

Complete first

141727

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

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.

1 Successfully manufacture and evaluate an innovative food product using a formal, systematic process.
2 For a product concept use systematic qualitative and quantitative analysis, 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 developed food product and associated manufacturing systems. This includes both technical and commercial aspects and conformation to professional standards that encompass consideration of ethical, legal, social, environmental and sustainability impacts.
7 Demonstrate working skills in problem identification, design thinking, 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
Test	1 2 3 6	30%
Oral/Performance/Presentation	1 2 3 4 5 6 7	20%
Written Assignment	1 2 3 4 5 6 7	40%
Written Assignment	7	10%

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

There are no set texts for this course.