Course Title: Food Product and Process Innovation

Part A: Course Overview

Course Title: Food Product and Process Innovation

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)


Course Coordinator: Dr Peter Torley

Course Coordinator Phone: +61 3 9925 5095

Course Coordinator Email: peter.torley@rmit.edu.au

Course Coordinator Location: Bundoora Campus, 201.06.02

Course Coordinator Availability: Please email to arrange a meeting time.


Pre-requisite Courses and Assumed Knowledge and Capabilities

None required at post graduate level although previous experience or study in food science and technology would be an advantage.


Course Description

The aim of this course is to gain experience in the practical aspects of product development through the study all the stages of food product and process development from a product’s conception to its launch in the marketplace


Objectives/Learning Outcomes/Capability Development

On successful completion of this course, you should be able to:

  • CLO1: Understand the basics of innovation in food industry and apply the stage-gate process to product development
  • CLO2: Interpret a brief specifying the requirements for a product
  • CLO3: Undertake a survey of similar products that are already in the marketplace, and identify the key product attributes
  • CLO4: Develop a sensory and/or instrumental profile that can be applied during product development trials
  • CLO5: Design and execute product development trials to efficiently optimise the product formulation and process
  • CLO6: Report on your decision making and development process in a convincing and effective manner


This course contributes to the following Program Learning Outcomes for:

  • MC237 – Master of Food Science and Technology

 

This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 9:

  • PLO1: Food Science and Technology Knowledge
  • PLO2: Critical Analysis and Problem Solving
  • PLO4: Communication, Teamwork and Leadership


Overview of Learning Activities

You will learn in this course by:

  • Attending lectures where course content will be explained to you
  • Personal study where you will review lecture content and read the recommended texts
  • Performing laboratory and pilot plant based activities where you will practice the techniques described during lectures
  • Analysing and reporting on the results of laboratory and pilot plant activities
  • Undertaking independent research to find market, technical and scientific information that you will incorporate into to assignments and laboratory reports

Total study hours

 

Lecturer, tutor or demonstrator guided learning activities:

  • Lectures: 24 hours over the semester (face-to-face)
  • Practical sessions: 36 hours over the semester (face-to-face)

 

Independent study activities:

  • Planning product development trials: 10 hours
  • Preparation of a product development reports and presentations: 30 hours
  • Searching for marketing, technical and scientific information to support your product development project: 10 hours
  • Individual study to review teaching materials: 10 hours


Overview of Learning Resources

Links to learning resources will be provided at the course site at myRMIT.


Overview of Assessment

This course has no hurdle requirements.

 

This is a Work Integrated Learning course.

 

This course uses a problem based learning approach to skill and knowledge development, and so the assessment activities are designed to reflect industry practices. Consequently, there will be no tests or examination for this course.

 

 

Assessment Tasks

 

Assessment Task 1: Evaluation of Competitor Products

You will survey existing food and beverage products to determine the range characteristics that describe that category of the market. This will include formulation and presentation (e.g. portion size), packaging systems and price.

Weighting: 20%

This assessment task supports CLOs: 1 and 2

 

Assessment Task 2: Product Profile and Specification

You will develop a sensory and/or instrumental profile of your product category. You will also present a product development plan that outlines your product development trials.

Weighting: 30%

This assessment task supports CLOs: 2, 3 and 4

 

Assessment Task 3: Report on Product Development Trials

You will summarise the results of your product development trials, including the results of sensory and instrumental testing.

Weighting: 30%

This assessment task supports CLOs: 3, 4 and 5

 

Assessment Task 4: Product Presentation

You will present your product to an evaluation panel where it will be evaluated. You will also explain how your product meets the original product brief and how it compares to competitor products.

Weighting: 20%

This assessment task supports CLOs: 1, 2, 6