Course Title: Product Development

Part A: Course Overview

Course Title: Product Development

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS1113

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2006,
Sem 2 2007,
Sem 2 2008,
Sem 2 2009,
Sem 2 2010,
Sem 1 2011,
Sem 1 2012

ONPS2386

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2008,
Sem 2 2009,
Sem 2 2010,
Sem 1 2011,
Sem 1 2012

ONPS2496

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2016

ONPS2496

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 1 2017,
Sem 1 2018,
Sem 1 2019,
Sem 1 2020,
Sem 1 2021

ONPS2497

Bundoora Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 1 2016

ONPS2497

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 1 2017

Course Coordinator: Assoc. Prof. Asgar Farahnaky

Course Coordinator Phone: +61 3 9925 9605

Course Coordinator Email: asgar.farahnaky@rmit.edu.au

Course Coordinator Location: Bundoora Campus, Building 201, Level 06

Course Coordinator Availability: By appointment, by email


Pre-requisite Courses and Assumed Knowledge and Capabilities

This course has no enforced prerequisite courses. 

This is a final year course in the undergraduate Food Technology and Nutrition degrees. You should have completed the first four semesters of your degree or equivalent learning. 


Course Description

The aim of this course is to learn principles as well as practical skills of food product development. In this project-based course the knowledge developed in all other courses (e.g. food microbiology, food chemistry, product manufacturing, nutrition) will be holistically employed to develop a new food product of commercial value.  

The students will develop hands-on experience and relevant technical skills of new food product development through the study of all stages of product and process development from new product conception to product launch. 


Objectives/Learning Outcomes/Capability Development

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

  1. Understand and reflect on the basics of product development in the food industry
  2. Appreciate the importance of the new food trends in product development for the food industry
  3. Demonstrate integrated knowledge and skills in food science and technology, marketing, consumer study and project management
  4. Apply an in-depth knowledge and understanding of product development trials to efficiently optimise product formulation
  5. Apply knowledge and technical skills of sensory and/or instrumental testings during food production trials
  6. Produce and present professional reports on your product development project
  7. Develop effective communication and teamwork skills for conducting innovation project successfully 


This course contributes to the following Programs Learning Outcomes (PLO) at AQF Level 7 in BP199 Bachelor of Science (Food Technology and Nutrition); BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management); BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering)(Hons) 

PLO 1.0 Demonstrate a coherent understanding of science  

PLO 1.1 You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice. 

PLO 2.0 Exhibit depth and breadth of scientific knowledge, specifically:  

PLO 2.1 You will demonstrate a depth and breadth of the core concepts in food science and technology. 

PLO 2.2 You will demonstrate an ability to implement the principles and practices that underpin product development, food processing and preservation, ingredients interaction, and quality assurance. 

PLO 2.3 You will develop an appreciation of the significance of research to the development of innovative, safe and healthy foods. 

PLO 3.0 Critically analyse and solve scientific problems, specifically:  

PLO 3.1 You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition. 

PLO 3.3 You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and/or nutrition. 

PLO 4.0 Demonstrate effective communications of science, specifically:  

PLO 4.2 You will demonstrate an ability to write technical and scientific reports. 

PLO 5.0 Demonstrate accountability for your own learning and scientific work, specifically:  

PLO 5.1 You will demonstrate accountability for your own learning and professional conduct. 

PLO 5.2 You will demonstrate initiative and independence. 

PLO 5.3 You will demonstrate an ability to work responsibly, safely and ethically. 

PLO 5.4 You will develop an ability to work collaboratively. 


Overview of Learning Activities

-New product development project: will be conducted in small groups during which students will exercise all stages from idea generation to prototype manufacturing, testing and product launch. Practical part of the projects will be conducted in the Food Research and Innovation Centre using pilot scale food production facilities. The projects will be driven by the students who need to develop and conduct project activities, communicate among the group and also be active in reporting their progress and seek advice from the teaching team, continuously.  

-Project review discussion: project progress is reviewed on a regular basis and the teaching team provide advice. 

-Workshop: An important learning activity is team presentation at the end of semester workshop in which oral presentations will be given by all groups.  

-Lectures: Through a number of interactive lectures, the fundamentals of New Food Product Development are introduced, and real industrial case studies discussed.  

-Self-study: regular, private study of course materials, recommended reading  and online modules to gain in-depth understanding of the materials presented in the lectures and tutorials. 


Overview of Learning Resources

Textbooks, journal articles and web-based resources will be used for this course. Relevant prescribed and recommended textbooks, PowerPoint presentations and practical manual for this course will be introduced or provided. 


Overview of Assessment

Note that: This course has no hurdle requirements. 

 

Assessment Task 1: Reflective Essay on principles of food product and process innovation  

Weighting: 25% 

This assessment task supports CLOs 1, 2 and 3 

 

Assessment Task 2: Progress Report on New Food Product Development Project  

Weighting: 25% 

This assessment task supports CLOs 1-7 

 

Assessment Task 3: Presentation: New Food Product Development Project 

Weighting: 20% 

This assessment task supports CLOs 1-7 

 

Assessment Task 4: Final Report: New Food Product Development Project  

Weighting: 30% 

This assessment task supports CLOs 1-7