Course code
Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.
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).
Credits
Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.
Subject
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
You need to complete the above course or courses before moving onto this one.
Corequisite courses
You need to complete the corequisite course or courses listed above at the same time as doing this one.
Restrictions
The courses listed above have similar content to this one meaning you can only enrol in this course or one of the listed courses. Only one of the courses can be credited towards your qualification.
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
PRODUCT DEVELOPMENT AND MANAGEMENT ASSOCIATION BODY OF KNOWLEDGE: A GUIDEBOOK FOR TRAINING AND CERTIFICATION
FOOD PRODUCT DEVELOPMENT
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