This unit prepares students for the workplace realities of developing new food products, beginning with generating a new product idea, then developing the concept, testing the formulation, devising the processing techniques and product specifications, creating a marketing strategy, through to marketing trials with consumers. Students will learn packaging and labelling requirements, product costing and pricing, how to scale up production, and how to market the product and plan a product launch. Food science students will be well-prepared for the workforce challenges of creating innovative food products to meet market demand.
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Learning Outcomes
| 1. | Appraise the main features and trends of a specific food product within an appropriate market setting; | ||
| 2. | Critically assess the development cycle of a food product and review relevant principles of marketing theory; | ||
| 3. | Apply knowledge of consumers' food choices to the design and development of a prototype food product at laboratory and pilot scale; | ||
| 4. | Formulate and justify technical specifications for the new product; and | ||
| 5. | Propose marketing strategy aimed at an appropriate market and evaluation of consumers' responses. |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Test | Online Tests (2x – 10% each, 60 minutes/1000 words, Individual) | 20% |
| Assignment | Elements of Report (3 Parts – 10% each, 500 words, individual, part 1 – Session 5; part 2 – Session 9; part 3 – Session 10) | 30% |
| Report | Business Proposal (individual report 2,000 words) | 30% |
| Presentation | Oral Presentation (15 minutes per person) | 20% |
Required reading
New Food product development
Fuller, G. (2011)
Boca Raton: CRC Press
Where to next?
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