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Product Design and Development - FOOD1677
 The Quad

   
   
   
 
Campus: Kensington Campus
 
 
Career: Postgraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 6
 
 
Fee Band: 2 (more info)
 
 
Further Information: See Class Timetable
 
  

Description

Consumer, commercial and national needs for new products, types of new products, the steps in the product development process; development team, idea generation; market research: its role, specific tasks, techniques, and limitations; roles of advertising and supermarkets in new product success; product lifecycles, reasons for new product failure and preventative strategies; ingredient and additive properties and contributions to foods, effects of processing on their properties and functionality; optimisation of quality and acceptability of foods by manipulation of formulations; packaging and processing for food acceptability; sensory properties, storage stability and nutritional properties of foods; impact of new technology; sensory analysis: basic sensory analysis techniques, expert vs consumer panels, interpretation and implementation of sensory testing data, sensory rankings from different target markets.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.