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 | KLA399 |
| 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 | Advanced |
Availability
Specific information on 2027 unit availability will be available in August
Learning Outcomes
- Explain how new food products are conceived and the main phases of development to reach commercialisation
- Communicate key concepts in food product innovation to technical and non-technical audiences using contemporary platforms.
- Evaluate food product acceptance in the marketplace and how changes in consumer demand affect food product development and production
Fee Information
2027 fee information will be available in August.
Teaching
| Teaching Pattern | 2 x 50 minute lectures 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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The University reserves the right to amend or remove courses and unit availabilities, as appropriate.