Course Title: Food Product and Process Innovation

Part A: Course Overview

Course Title: Food Product and Process Innovation

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2550

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 2 2017,
Sem 2 2018

Course Coordinator: Professor Harsharn Gill

Course Coordinator Phone: +61 3 9925 2600

Course Coordinator Email: harsharn.gill@rmit.edu.au

Course Coordinator Location: Bundoora Campus, 201.06.04

Course Coordinator Availability: by appointment, by email


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

The learning activities included in this course are:

  • Lectures presenting themes, contents and ideas 
  • Supervised and unsupervised group work to brainstorm, analyse, discuss and document the most recent advances and trends
  • Tutorials on selected topics
  • Case studies
  • Written group and/or individual reports requiring an understanding and integration of the content 
  • Private study where you will review the information presented in lectures and tutorials 

 

Total study hours

Lecturer, tutor or demonstrator guided learning activities (face-to-face) (approximately 66 hours in total):
  • Lectures and tutorials (approximately 3 hours per week)
  • Lab activity (approximately 3 hours per week)
  Independent study activities (approximately 60 hours in total):
  • Assignment, report and presentation preparation
  • Course content review
  • Test and examination preparation


Overview of Learning Resources

You will be referred to relevant texts and reference books, library resources, authoritative internet sites.

You will be provided materials required for case studies and tutorials.


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: Conducting a market survey to identify a suitable food product for development

Weighting: 20%

This assessment task supports CLOs: 1 and 2

 

Assessment Task 2: Product Profile and Specification

Weighting: 20%

This assessment task supports CLOs: 2, 3 and 4

 

Assessment Task 3: Report on Product Development Trials

Weighting: 40%

This assessment task supports CLOs: 3, 4 and 5

 

Assessment Task 4: Product Presentation

Weighting: 20%

This assessment task supports CLOs: 1, 2,