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|
|Faculty/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||TIA - Research Institute|
|Available as student elective?||No|
This unit is currently unavailable.
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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 120 minute lectures weekly, 1 x 180 minute tutorial weekly
AT1 - 3000 word Assignment (40%)
AT2 - 3 Minute Video Pitch (10%)
AT3 - Online Quizzes (10%)
AT4 - 3-hour Exam (40%)
|Timetable||View the lecture timetable | View the full unit timetable|
|Links||Booktopia textbook finder|
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