Introduction
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.
Summary 2021
| Unit name | Developing Innovative Food Products |
|---|---|
| Unit code | KLA399 |
| Credit points | 12.5 |
| Faculty/School | College of Sciences and Engineering Tasmanian Institute of Agriculture |
| Discipline | TIA - Research Institute |
| Coordinator | Matthew Wilson |
| Available as student elective? | No |
| Breadth Unit? | No |
Availability
Note
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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).
Learning Outcomes
1 | Explain how new food products are conceived and the main phases of development to reach commercialisation |
2 | Communicate key concepts in food product innovation to technical and non-technical audiences using contemporary platforms. |
3 | Evaluate food product acceptance in the marketplace and how changes in consumer demand affect food product development and production |
Fees
Teaching
| Teaching Pattern | 2 x 120 minute lectures weekly, 1 x 180 minute tutorial weekly |
|---|---|
| Assessment | 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 |
Textbooks
| Required | None |
|---|
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