Courses & Units

Product Development and Innovation KSM603

Introduction

This unit introduces students to the principals of new product development and innovative technologies as applied to seafood. Students will learn about the utilisation of the catch/harvest and seafood by-products. They will be able to apply product development principles and practices to produce nutritious and quality food. Topics will include attributes of food products, principals of product development, packaging methodologies, novel products, food safety, sensory evaluation, quality maintenance and assessment, shelf-life determination and topical issues in new product development.

Summary

Unit name Product Development and Innovation
Unit code KSM603
Credit points 12.5
Faculty/School College of Sciences and Engineering
Institute for Marine & Antarctic Studies
Discipline Fisheries and Aquaculture
Teaching staff

David Milne, Mike Williams, Roger Stanley, Mark Tamplin

Level Postgraduate
Available as student elective? No
Breadth Unit? No

Availability

This unit is currently unavailable.

Note

Please check that your computer meets the minimum System Requirements if you are attending via Distance/Off-Campus.

Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.

Special approval is required for enrolment into TNE Program units.

TNE Program units special approval requirements.

* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).

Unit census dates currently displaying for 2020 are indicative and subject to change. Finalised census dates for 2020 will be available from the 1st October 2020.

About Census Dates

Learning Outcomes

  1. Graduates of this unit will be able to: Plan, develop and evaluate the principles and process for producing new seafood products.
  2. Analyse and evaluate the functional properties of existing seafood products.
  3. Produce wholesome, nutritious, seafood products of appropriate quality for the seafood industry.
  4. Determine appropriate production, packaging, labelling and statutory requirements and techniques to preserve and present new seafood products.

Fees

Domestic

Band Field of Education
2 019905

Fees for next year will be published in October. The fees above only apply for the year shown.

Please note: international students should refer to this page to get an indicative course cost.

Teaching

Teaching Pattern

2 hr lecture and 3 hr practical weekly

Assessment

Seminar 15%, New product development report-video presentation 20%, Laboratory report 15% and Exam 50%

TimetableView the lecture timetable | View the full unit timetable

Textbooks

RequiredNone

The University reserves the right to amend or remove courses and unit availabilities, as appropriate.