Food Research & Development

Subject FOOD30009 (2011)

Note: This is an archived Handbook entry from 2011.

Credit Points: 12.50
Level: 3 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2011:

Semester 2, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable


Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 48 hours (1 hour of lectures and equivalent of 3 hours of laboratory or industry based activities per week).
Total Time Commitment: 120 hours
Prerequisites: Or equivalent
Subject
Study Period Commencement:
Credit Points:
Corequisites: None
Recommended Background Knowledge: Completed 2nd year of food science major
Non Allowed Subjects: Formerly offered as 208343. Students who have completed 208343 (Food science project) are not eligible to enrol in this subject.
Subject
Core Participation Requirements: For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/

Coordinator

Dr Said Ajlouni

Contact

Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)

Enquiries
Phone: 13 MELB (13 6352)
Email: 13MELB@unimelb.edu.au

Subject Overview:

The aim of this subject is to provide students with an understanding of the systematic processes involved in the development of new food products through knowledge of market research, product design and evaluation, packaging, safety, quality and regulatory requirements.

This subject represents a capstone experience for food science major, and will allow students to conduct basic research projects in the laboratory or in the industry (minimum 6 weeks equivalent).

The content includes:

  • market research and understanding consumer needs;
  • product lifecycles and research case studies;
  • idea generation and evaluation;
  • product and process development - project planning,
  • formulation development and evaluation,
  • process development,
  • shelf-life testing; consumer testing;
  • market trial and strategy development;
  • product specification - raw materials, process, finished product;
  • product evaluation, environmental impact and regulatory issues; packaging and labelling.
Objectives:

On completion of this subject students should be able to:

  • Demonstrate an understanding of the systematic processes involved in new food product development
  • Describe the role of the consumer, industry trends and product lifecycles in new product development
  • Discuss the role of ideas generation and evaluation in the product development process
  • Write a brief research proposal
  • Prepare a flow chart for a research project
  • Describe the product development process
  • Be able to explain the design issues relevant a new product specification

Assessment:
  • One hour mid term exam (35%),
  • one written report equivalent to 2500 words, due the week after the mid semester break (40%), and
  • a 20min oral presentation starts week 8 of the semester (25%).
Prescribed Texts: Nil
Breadth Options:

This subject potentially can be taken as a breadth subject component for the following courses:

You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills: On completion of this subject students should have developed the following generic skills:
  • Improve personal contact with the food industry and research institutes
  • Use proper methods of scientific report witting and oral presentation
  • Understand organisational strategy and project management processes and their application in commercial food operations
  • Evaluate technical and process data and communicate this information effectively in scientific written and verbal forms
  • Work as team member in a research and/or an industry environment.
Notes: Note: For the purposes of considering applications for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005) and Students Experiencing Academic Disadvantage Policy, this subject requires all students to actively and safely participate in practical exercises conducted in pilot-scale food processing facilities as well as visits to commercial food processing facilities. Such activities may involve lifting, climbing multiple stairs and movement around equipment and compliance with the various organisations’ OH&S requirements. Students who feel disability may impact upon their participation are encouraged to discuss this with the subject coordinator and the Disability Liaison Unit.
Related Course(s): Bachelor of Science
Related Majors/Minors/Specialisations: Food Science

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