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.

Unit details

Location:
Study level:
Undergraduate
Credit points:
12
Unit code:
RBF3256

Learning Outcomes

On successful completion of this unit, students will be able to:
  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?

Study a single unit

This unit can be studied on its own, without enrolling in a full degree. Learn more about single units of study at VU.

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