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.
|Unit name||Product Development and Innovation|
|Faculty/School||College of Sciences and Engineering
Institute for Marine & Antarctic Studies
|Discipline||Fisheries and Aquaculture|
David Milne, Mike Williams, Roger Stanley, Mark Tamplin
|Available as student elective?||No|
This unit is currently unavailable.
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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 2019.
- Graduates of this unit will be able to: Plan, develop and evaluate the principles and process for producing new seafood products.
- Analyse and evaluate the functional properties of existing seafood products.
- Produce wholesome, nutritious, seafood products of appropriate quality for the seafood industry.
- Determine appropriate production, packaging, labelling and statutory requirements and techniques to preserve and present new seafood products.
|Band||Field of Education|
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.
2 hr lecture and 3 hr practical weekly
Seminar 15%, New product development report-video presentation 20%, Laboratory report 15% and Exam 50%
|Timetable||View the lecture timetable | View the full unit timetable|
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