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,
Sem 2 2019

Course Coordinator: Professor Asgar Farahnaky

Course Coordinator Phone: +61 3 9925 9605

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

Course Coordinator Location: 201.04.03

Course Coordinator Availability: by appointment, by email


Pre-requisite Courses and Assumed Knowledge and Capabilities

It is assumed that you have knowledge of basic food chemistry, microbiology and processing. This course will employ the knowledge developed during other courses towards producing innovative food products. The students without food science and technology background are strongly advised not to take this course during their first semester.


Course Description

The aim of this course is to gain experience and develop practical skills of food innovation through the study of all stages of food product and process development from product conception to its launch.


Objectives/Learning Outcomes/Capability Development

This core course contributes to the following Program Learning Outcomes (PLOs) at AQF Level 9 for MC237 (Master of Food Science and Technology):

  • PLO 1. Understand food science and technology
  • PLO 2. Critically analyse and solve problems in food science and technology
  • PLO 3. Apply food science and technology knowledge and skills
  • PLO 4. Communicate technical knowledge
  • PLO 5. Display personal and professional responsibility


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

  • CLO1: Understand and reflect on the basics of product and process innovation in the food industry
  • CLO2: Demonstrate integrated knowledge and skills in food science and technology, marketing, consumer study and project management in a product and process innovation project
  • CLO3: Design and execute product innovation trials to efficiently optimise the product formulation and process
  • CLO4: Develop and conduct sensory and/or instrumental testings that are applied during food production trials
  • CLO5: Produce and present professional reports on your Food Innovation Project in a convincing and effective manner
  • CLO6: Develop effective communication and team work skills


Overview of Learning Activities

The learning activities in this course include:

Food Innovation Project: product and process innovation skills will be developed through conducting a real food innovation project in which all stages from idea generation to porotype manufacturing, testing and product launch will be conducted.

Lectures: the basics of food product and process innovation will be introduced, and real examples/scenarios discussed.

Tutorials: will focus on topics essential for conducting practical Food Innovation Projects.

Self-directed learning studies where students review course contents and relevant materials and relate these to current industry practice.

Technical and scientific feedback given on assessment items.

Oral presentation on the Food Innovation Project.

Report writing: producing written group and/or individual reports requiring an understanding and integration of the content

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):

  • Design and review a Food Innovation Project 
  • Assignment, report, exam and presentation preparation
  • Course content review


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

There are no hurdles in this course.

This course uses a problem-based learning approach to skill and knowledge development; therefore, the assessment activities are designed to reflect industry practices.

 

Assessment Tasks

 

Assessment Task 1: Written Exam on principles of food product and process innovation

Weighting: 15%

This assessment task supports CLOs: 1 and 2

 

 Assessment Task 2: Progress Report on Food  Innovation Project

Weighting: 30%

This assessment task supports CLOs: 1-6

 

Assessment Task 3: Food Innovation Project Presentation

Weighting: 20%

This assessment task supports CLOs: 1-6.

 

Assessment Task 4: Final Report: Food Innovation Project

Weighting: 35%

This assessment task supports CLOs: 1-6.