Developing Innovative Food Products unit (KLA299)

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

Availability

Specific information on 2027 unit availability will be available in August

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

2027 fee information will be available in August.

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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