FST3850 - Food product development - 2017

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.

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.

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

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

See also Unit timetable information

Dr Siow Lee Fong

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