units

FST3850

Faculty of Science

18 September 2017 18 November 2024
Monash University

Undergraduate - Unit

This unit entry is for students who completed this unit in 2014 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

print version

6 points, SCA Band 2, 0.125 EFTSL

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered, or view unit timetables.

LevelUndergraduate
FacultyFaculty of Science
Organisational UnitSchool of Science, Malaysia
OfferedMalaysia Second semester 2014 (Day)
Coordinator(s)Dr Siow Lee Fong

Synopsis

Food product development covers the trends and innovation in food markets, product design and development, product quality and management, product sensory evaluation and statistical evaluation, food regulatory compliance, packaging and shelf life, Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practice (GMP). Students will work in small groups to integrate knowledge learned from previous semesters and the current unit for a food product development project which involve the planning, management and assessment of a product from conceptualisation to launch. The product development project will allow students to gain experience in team building, to enhance communication skills, and to solve scientific and technical problems. This unit will also help to prepare students for a position in industry or in postgraduate study.

Outcomes

On completion of this unit students will be able to:

  1. Demonstrate knowledge of the essential principles, theories, processes and techniques that are applicable to food product development;
  2. Appraise food regulations, food sensory evaluation and statistical analysis in food product development;
  3. Integrate knowledge and skills to develop new food products and prepare a product prototype for product exhibition;
  4. Demonstrate critical and innovative thinking, problem-solving skills, team building and communication skills in learning and product development team work;
  5. Plan, conduct, and complete a project efficiently;
  6. Demonstrate professional communication skills in oral and written presentations.

Assessment

Class participation and team work: 10%
In-class quizzes: 30%
Product development in action (concept paper, group presentation, product exhibition, reports): 60%

Chief examiner(s)

Dr Siow Lee Fong

Workload requirements

One 1-hour lecture per week, one 2-hour workshop/tutorial per week and three hours of group discussion and laboratory work

This unit applies to the following area(s) of study

Food science and technology

Co-requisites

FST3840 (This unit should be taken before FST3850 if possible)