With the rise of more varied and specialised diets, consumers are seeking novel and nutritious value-added food products. This unit examines how new food products are created and developed, and explores the role of science in determining the optimal properties and safety of new foods. These elements will be illustrated through case studies based on topical situations addressing marketing, innovation cycles, packaging, labelling, food safety risk assessment, food additives and biotechnology.
|Unit name||Developing Innovative Food Products|
|College/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||TIA - Research Institute|
|Coordinator||Doctor Matthew Wilson|
|Available as an elective?||Yes|
|Delivered By||University of Tasmania|
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- Explain how new food products are conceived and the main phases of development to reach commercialisation
- Communicate key concepts in food product innovation to technical and non-technical audiences using contemporary platforms.
- Evaluate food product acceptance in the marketplace and how changes in consumer demand affect food product development and production
|Field of Education||Commencing Student Contribution 1||Grandfathered Student Contribution 1||Approved Pathway Course Student Contribution 2||Domestic Full Fee|
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2 x 50 minute lectures weekly, 1 x 3-hr tutorial weekly
|Assessment||Online Assessment Exercises (10%)|Examination (40%)|New Food Proposal Report (40%)|New Food Product Pitch: (10%)|
|Timetable||View the lecture timetable | View the full unit timetable|
Required readings will be listed in the unit outline prior to the start of classes.
|Links||Booktopia textbook finder|
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