Product Design and Development - FOOD3901

Faculty: Faculty of Engineering

School: School of Chemical Engineering

Course Outline:

Campus: Sydney

Career: Undergraduate

Units of Credit: 6

EFTSL: 0.12500 (more info)

Indicative Contact Hours per Week: 6

Enrolment Requirements:

Prerequisite: CHEM2921

CSS Contribution Charge: 2 (more info)

Tuition Fee: See Tuition Fee Schedule

Further Information: See Class Timetable

View course information for previous years.


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.


Study Levels

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