School Of Science And HealthFood Product DevelopmentWestern Sydney University Unit Code: 300915.1
Discipline: FOOD PROCESSING TECHNOLOGY
Student Contribution Band: 2
Level: 3
Credit Points: 10
Assumed Knowledge
Students enrolled in this unit must have previous knowledge of food science principles, food processing, human nutrition, food analysis, sensory evaluation and food quality control systems, plus experience in food formulation and ingredient manipulation coupled with an understanding of nutritional requirements.
Equivalent Units
300637 - Food Product Development Practicum, FS304A - Food Product Development Practicum
Prerequisite
300922 Quality Assurance and Food Analysis AND 300879 Experimental Foods
Unit Enrolment Restrictions
Successful completion of 160 credit points
About this Unit
This unit is a final year capstone unit where students work in a team environment to apply the knowledge previously gained through their studies in nutrition and food science to develop a novel food product. The entire process of product development will be covered, including: idea generation; collating market, technical and consumer information; consumer surveying to establish the need/desire for a new product; product innovation development; quality testing and packaging. Students will develop specialised knowledge of the total product development system, including the ability to design, develop formulations and evaluation of sensory properties. Final product assessment includes nutritional composition, microbiological analysis, sensory evaluation and labelling compliant with regulations. The project is run in the simulated industry environment; team work among the members plays a key part of the unit.
Special Requirements - Essential Equipment
Students required to have Personal Protection Equipment e.g. Laboratory coat, safety goggles, closed-in shoes