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 Product Design and Development - FOOD1390
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 Science students
   
   
   
 
Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.125 (more info)
 
 
Contact Hours per Week: 6
 
 
Enrolment Requirements:
 
 
Prerequisite: CHEM2921.
 
 
Fee Band: 2 (more info)
 
 
Further Information: See Class Timetable
 
  

Description

This course provides a series of lecture and laboratory classes that cover the basic theoretical and practical concepts associated with the design and development of new food products and processes. The product development process: the need for new products, types of new products, the development team, idea generation, steps in the product development process; the role and specific tasks of market research, market research techniques, target markets, limitations of market research. Roles of advertising and supermarkets in new product success; product lifecycles, reasons for new product failure and preventative strategies. Ingredient and additive behaviour and contributions in foods: properties of the major food components in relation to food 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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