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|
|College/School||College of Sciences and Engineering
Institute for Marine & Antarctic Studies
|Discipline||Fisheries and Aquaculture|
|Coordinator||Professor Mark Tamplin|
|Available as student elective?||No|
|Location||Study period||Attendance options||Available to|
- International students
- Domestic students
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.
|Study Period||Start date||Census date||WW date||End date|
* 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 2022 are indicative and subject to change. Finalised census dates for 2022 will be available from the 1st October 2021.
- 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.
|Field of Education||Commencing Student Contribution 1||Grandfathered Student Contribution 1||Approved Pathway Course Student Contribution 2||Domestic Full Fee|
1 Please refer here more information on student contribution amounts.
2 Information on eligibility and Approved Pathway courses can be found here
If you have any questions in relation to the fees, please contact UConnect or more information is available on StudyAssist.
Please note: international students should refer to this page to get an indicative course cost.
|Assessment||Test or quiz (100%)|
|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|
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.