FOOD SC 3021RG - Food Product Development III
Regency Park - Semester 2 - 2014
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General Course Information
Course Details
Course Code FOOD SC 3021RG Course Food Product Development III Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Undergraduate Location/s Regency Park Units 3 Contact Up to 5 hours per week Assumed Knowledge FOOD SC 2500RG, FOOD SC 2502RG, FOOD SC 2505RG Restrictions Available to BFNS students only Assessment Written reports and oral presentations Course Staff
Course Coordinator: Shantell Cox
Shantell Cox
Regency International Centre
TAFE SA Regency Campus
137 Days Road
Regency Park 5010
Ph: 8348 1915
Email: shantell.cox@tafesa.edu.auCourse Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
Upon successful completion of the subject, students will be able to:-
1 Demonstrate an understanding of product development in the food and beverage processing industry. 2 Apply the principles of quality assurance, food safety and GMP to a food product design. 3 Demonstrate an understanding of the functionality of packaging in new product development. 4 Demonstrate an understanding of statutory requirements of labelling of food products. 5 Develop a new food product from concept to prototype or pilot-scale production with inclusion of a critical analysis of the quality, safety, shelf-life, packaging, labelling and cost of the product. 6 Analyse data collected during the development phase of a new food product. 7 Produce elements of a HACCP-based food safety program that is applicable to the production of a new food product 8 Understand legislative requirements in the Food Standards Code that govern the use of food additives and processing aids 9 Document details and results of product trials and changes to trials are explained and justified 10 Work collaboratively with others on a major investigative project
University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1-10 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 1,2,4,5,6,8,9 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 5,7,9,10 Skills of a high order in interpersonal understanding, teamwork and communication. 10 A proficiency in the appropriate use of contemporary technologies. 2,3 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1-9 A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. 2,3,10 An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 1-8 -
Learning Resources
Recommended Resources
1. Hoefler, A.C. (2004) Hydrocolloids: Practical Guides for the Food Industry. Eagan Press Handbook Series.
2. Food Processing Technology 2000, P.J Fellows
3. Side, C. (2002) Food Product Development: Based on Experience. Iowa State Press.
4. Fuller, G.W. (2005) New Food Product Development: From Concept to Marketplace. CRC Series in Contemporary Food Science
5. Earle, M., Earle, R. and Anderson, A. (2001) Food Product Development: Maximizing Success
6. Australia New Zealand Food Standards Code (2008). Commonwealth of Australia. http://www.foodstandards.gov.au/thecode/foodstandardscode.cfm
Useful websites
1 Food Standards Code, Commonwealth of Australia. http://www.foodstandards.gov.au/
2 Codex Alimentarius, FAO/WHO. http://www.codexalimentarius.net/web/index_en.jsp
3 USFDA http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/default.htm
4 Codex – Food hygiene www.fao.org/docrep/W4982E/w4982e09.htm
5 EU microbiological criteria www.europa.eu.int/comm/dg24/health/sc/scv/out26_en.html
6 CAC – Principles of microbiological risk analysis www.who.int/fsf/mbriskassess/pdf/draftpr.pdf
7 International commission on Microbiological Specifications for Foods (ICMSF) www.ICMSF.org
8 Ozfoodnet.org.au www.cdc.gov/foodnet
9 Overview of carbohydrates. http://www.cem.msu.edu/~reusch/VirtualText/carbhyd.htm#carb2b
10 Overview of lipids. http://food.oregonstate.edu/l/
11 Measuring viscosity. http://www.brookfieldengineering.com/ -
Learning & Teaching Activities
Learning & Teaching Modes
Lectures are used to deliver content relevant to the specified Knowledge Objectives and Practicals are used to enable students to achieve the specified Skill Objectives. Lectures also include open discussion, sample problems and demonstrations. Time allocated to lectures and practicals can be used for tutorials on request.Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).Learning Activities Summary
Schedule Week Date Format Topic Week 1 1/8 Lecture
Tutorial- Introduction to new product development (NPD)
- Determine products for development
Week 2 8/8 Lecture
Tutorial- Food standards code
- Determine steps to developing product
- Outline trials
- Determine materials/equipment required Chemical/microbiological testing requirements
Week 3 15/8 Lecture
Practical- Project proposals (oral presentations)
- Commence product development
Week 4 22/8 Practical - Continue product development
Week 5 29/8 Practical - Continue product development
Week 6 5/9 Practical (all day) - Continue product development
Week 7 12/9 Practical (all day) - Continue product development
- Presentation of interim product to client for feedback and future direction (date may change depending on availability of client
Week 8 19/9 Practical (all day) - Continue product development
26/9 Mid Semester Break 2/10 Week 9 10/10 Practical (all day) - Continue product development
Week 10 17/10 Practical (all day) - Continue product development
Week 11 24/10 Practical - Sensory analysis of product
Week 12 31/10 Presentation - Presentation on final product, analysis, consumer acceptability.
Note: This timetable is subject to change at late notice. -
Assessment
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Assessment Task and Description % of final marks Due Date(s) Project proposal – oral presentation formative 10 15/8/14 Project proposal – written formative 10 22/8/14 Final report – oral presentation summative 20 31/10/14 Final report – written summative 60 1/10/14 Total 100
Students will work in groups of 2 or 3. The oral proposal and final oral presentation will be assessed as a joint project with fellow group members and the written proposal and final written report will be assessed as individual assignments.Assessment Related Requirements
Students must attend practicals.
Assessment Detail
Assignments include the following tasks:
1. Oral presentation of the project proposal that the student group will be investigating over the duration of the course. – group work
2. Written proposal of the project that the student group will be investigating over the duration of the course. – individual work
3. Oral presentation of the completed project. – group work
4. Written research report of the completed project. – individual workSubmission
Assignments must be submitted to the lecturer by 5pm of the due date.
Penalty for Late Submission of Assessment Tasks
Assessment tasks must be submitted by the stated deadlines. There will be a penalty for late submission of assessment tasks: the submitted work will be marked ‘without prejudice’ and 10% of the obtained mark will be deducted for each working day (or part of a day) that an assessment task is late, up to a maximum penalty of 50% of the mark attained. An examiner may elect not to accept any assessment task that a student wants to submit after that task has been marked and feedback provided to the rest of the class.Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through .
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Student Feedback
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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Student Support
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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Fraud Awareness
Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.
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