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
| Unit name | Developing Innovative Food Products |
| Unit code | KLA299 |
| Credit points | 12.5 |
| College/School | Sciences and Engineering Tasmanian Institute of Agriculture |
| Discipline | TIA - Research Institute |
| Coordinator | Doctor Stephen Ives |
| Available as an elective? | Yes |
| Delivered By | University of Tasmania |
| Level | Intermediate |
Sustainable Development Goals
The Unit Coordinator has identified that this unit aligns with the following UN Sustainable Development Goals. We welcome your thoughts and feedback on the alignment of the unit with these goals.
Learning Outcomes
- Describe how new food products are conceived and developed to reach commercialisation
- Communicate key concepts in food product innovation to technical and non-technical audiences using contemporary platforms.
- Analyse how changes in consumer demand and product acceptance in the marketplace affect food product development and production of food.
Fee Information
| Field of Education | Commencing Student Contribution 1,3 | Grandfathered Student Contribution 1,3 | Approved Pathway Course Student Contribution 2,3 | Domestic Full Fee 4 |
|---|---|---|---|---|
| not applicable |
1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.
If you have any questions in relation to the fees, please contact UniConnect or more information is available on StudyAssist.
Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.
Teaching
| Teaching Pattern | 2 hour seminar weekly, 1 x 3-hr tutorial weekly |
|---|---|
| Assessment | New Food Product Pitch: (10%)|Online Assessment Exercises (10%)|Examination (40%)|New Food Proposal Report (40%) |
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required |
Required readings will be listed in the unit outline prior to the start of classes. |
|---|
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