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
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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. | Develop and justify technical specifications for the new product; and | ||
| 5. | Conduct testing in an appropriate market and evaluate consumers' responses. |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Test | Class test | 10% |
| Assignment | Assignment (2000 words per student) | 30% |
| Presentation | Oral presentation by team of final project (30 minutes) | 20% |
| Examination | Final examination (2 hours) | 40% |
Required reading
Food product development 4th ed.
Earle, M., Earle, R., & Anderson, A. (2009)
Boca Raton: CRC Press
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