Course Title: Food Formulation and Design
Part A: Course Overview
Course Title: Food Formulation and Design
Credit Points: 12.00
Important Information:
Please note that this course may have compulsory in-person attendance requirements for some teaching activities.
To participate in any RMIT course in-person activities or assessment, you will need to comply with RMIT vaccination requirements which are applicable during the duration of the course. This RMIT requirement includes being vaccinated against COVID-19 or holding a valid medical exemption.
Please read this RMIT Enrolment Procedure as it has important information regarding COVID vaccination and your study at RMIT: https://policies.rmit.edu.au/document/view.php?id=209.
Please read the Student website for additional requirements of in-person attendance: https://www.rmit.edu.au/covid/coming-to-campus
Please check your Canvas course shell closer to when the course starts to see if this course requires mandatory in-person attendance. The delivery method of the course might have to change quickly in response to changes in the local state/national directive regarding in-person course attendance.
Course Coordinator: Associate Prof Asgar Farahnaky
Course Coordinator Phone: +61 3 9925 9605
Course Coordinator Email: asgar.farahnaky@rmit.edu.au
Course Coordinator Location: Building 201, Level 6, Room 10, Bundoora Campus
Course Coordinator Availability: By Appointment
Pre-requisite Courses and Assumed Knowledge and Capabilities
You should have satisfactorily completed the first two years of your degree before you commence this course.
Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.
Contact your course coordinator if you think you may be eligible for recognition of prior learning.
Course Description
In this course you will develop a new food product of commercial value through holistic employment of the knowledge and technical skills developed in all other courses (e.g., food microbiology, food chemistry, food manufacturing, nutrition). You will learn principles as well as practical skills of formulation and design for creating new food products that will help you become industry and job ready.
You will work in small teams and 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. You will also develop appropriate skills for productive teamwork and leadership, negotiation, time, and resource management as well as effective communication and presentation.
This course provides you with a capstone experience, which will give you the opportunity to integrate, critically reflect on and consolidate what you have learnt in your program.
Objectives/Learning Outcomes/Capability Development
Program Learning Outcomes
This course contributes to the program learning outcomes for the following program:
BP199 Bachelor of Food Technology and Nutrition
BP289 Bachelor of Food Technology and Nutrition/Bachelor of Business
- PLO2 - Analyse and critically examine scientific evidence with reflection of the role, relevance and significance of food technology and nutrition in society.
- PLO3 - Apply principles of scientific inquiry, tools and techniques relevant to food and nutrition industries to solve problems and inform evidence-based decision making.
- PLO4 - Critically evaluate and communicate concepts and practices relevant to the fields of food technology and nutrition to diverse audiences utilising contemporary and traditional formats employing professional integrity and culturally safe practices.
- PLO5 - Work independently with agility, safety, and accountability for own learning and professional future.
- PLO6 - Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.
Course Learning Outcomes
Upon successful completion of this course, you will be able to:
- Apply the Stage Gate process or similar techniques and set up food product development plans outlining the required steps and activities for creating new food products for industrial production.
- Critically evaluate the main roles of major and minor ingredients for food formulation and design.
- Conduct and analyse technical selection of ingredients for your food formulation and design project.
- Apply an in-depth knowledge of product development trialling to efficiently optimise food formulation and design, using safe practices independently or as a part of small teams.
- Communicate effectively with diverse audiences on food formulation and design and its role in food industry, employing integrity and culturally safe practices, utilising a variety of contemporary and traditional formats.
Overview of Learning Activities
You will be actively engaged in a range of online and face-to-face learning activities such as lectorials, practicals, seminars, project work, class discussion, individual and group activities. These activities will be scheduled in alternating blocks of online and face-to-face activities over the semester that each span several weeks.
You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through RMIT Student Website.
Overview of Learning Resources
There are no recommended textbooks for this course. RMIT will provide you with resources and tools for learning in this course through RMIT Student Website. Teaching staff will provide all the lists of relevant reference texts and freely accessible internet sites.
There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the RMIT Student Website.
Overview of Assessment
Assessment Tasks
Assessment Task 1: Essay
Weighting: 25%
The assessment task supports CLOs 1, 2, 3 and 5
Assessment Task 2: Project Progress Report
Weighting: 25%
The assessment task supports CLOs 1, 2, 3, 4 and 5
Assessment Task 3: Project Presentation
Weighting: 30%
The assessment task supports CLOs 1, 2, 4 and 5
Assessment Task 4: Project Final Report
Weighting: 20%
The assessment task supports CLOs 1, 2, 3, 4 and 5
If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.