FOOD SC 3021WT - Food Product Development III
Waite Campus - Semester 2 - 2022
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General Course Information
Course Details
Course Code FOOD SC 3021WT Course Food Product Development III Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Undergraduate Location/s Waite Campus Units 3 Contact up to 6 hours per week Available for Study Abroad and Exchange Y Prerequisites FOOD SC 2502WT, FOOD SC 2505WT Assumed Knowledge FOOD SC 3540WT Restrictions available to Bachelor of Food and Nutrition Science students only Assessment Online tests, written assignments and oral presentations Course Staff
Course Coordinator: James Ralph
Course 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 technical skills and understanding across all stages of food product development, from concept design to launch. 2 Apply principles of quality assurance and regulation, including good manufacturing practice (GMP) and hazard assessment critical control point (HACCP), and comply with the Food Standards Code. 3 Describe the functionality of packaging in product development and comply with national packaging targets 4 Innovate in areas such as new technologies, food trends, first foods, sustainability, value-adding, food reformulation and marketing-concepts. 5 Work collaboratively with others to develop a new food product from concept to prototype, and effectively analyse and communicate findings in a scientific manner. 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) Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
1-5 Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
2-5 Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
2,4,5 Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
2-5 Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
2,4,5 Attribute 6: Australian Aboriginal and Torres Strait Islander cultural competency
Graduates have an understanding of, and respect for, Australian Aboriginal and Torres Strait Islander values, culture and knowledge.
4,5 Attribute 7: Digital capabilities
Graduates are well prepared for living, learning and working in a digital society.
1,2,4,5 Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
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Learning & Teaching Activities
Learning & Teaching Modes
No information currently available.
Workload
No information currently available.
Learning Activities Summary
Format per week: 1-hour lecture, 2-hour workshop, 3-hour practical
Lectures are used to deliver theoretical content relevant to the specified course objectives. Lectures include the opportunity for open discussion, questions and problem solving activities. Topics include: an introduction to new product development; Examples of industry approaches; Concept design to prototype/pilot-scale production; Target audience; New and current trends: sustainability, health & wellbeing, plant-based, first foods, waste; Food Ingredients and Suppliers; Packaging and national targets; Recipe development and standardisation; Costing; Marketing-Concepts and Business Management; Food processing steps and technologies; Quality assurance & regulation revisited /Food Standards : GMP, CCP and HACCP; Sensory testing and consumer acceptance
Workshops aim to develop and support the material covered in the lectures as well as provide a forum for acquiring skills and knowledge necessary to complete the new product development project and assessment tasks. Additionally, student groups are required to present their concept brief and finished product to the class during two extended workshop times.
Practicals further develop knowledge and skills covered in the lectures, and workshops and are used to enable students to complete their food production project. -
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 Task Type Weighting Hurdle Learning Outcome Due Online quizzes x 2 Formative and Summative 10% (5% each) No 1-4 Week 6 & 10 Project proposal – oral presentation Formative and Summative 10% No 1,2,4,5 Week 4 Project proposal - written Formative and Summative 10% No 1,2,4 Week 5 Final report – oral presentation Summative 20% No 1-5 Week 12 Final report – Assignment report Summative 50% No 1-4 Week 13 Assessment Related Requirements
Students are expected to attend workshops and practical sessions.Assessment Detail
Online quizzes x 2 (10%, 5% each)
Students will complete two online quizzes during semester (5% each). Quizzes will consist of multiple choice and short answer questions related to the content covered in the lectures and workshops. Successful completion of these quizzes will help support the practical component of the course. Students receive feedback and mark within two weeks of the quiz closing.
Project proposal – oral presentation (10%)– group work
Students work in small groups to present a project proposal (design brief) of 10 minutes duration as a group, addressing each of the following criteria:
• Concept: Idea for a new food product
• Literature search-to-date
• Production: including initial raw materials, equipment, processes & techniques
• Quality assurance considerations
• Proposed Testing
Project proposal – written (10%), 1000 words
Written proposal of the project that the student group will be investigating over the duration of the course. – individual work. Students will submit a written project proposal individually, addressing each of the following criteria, taking into account feedback from the initial oral presentation.
• Introduction to product
• Literature search-to-date
• Production: including initial raw materials, equipment, processes & techniques to make the product
• Quality assurance considerations
• Testing
Final report – Oral Presentation (20% overall, 5% from peer review)
Oral presentation of the completed project. – group work
Students will deliver a final project presentation of 20 minutes duration as a group, addressing each of the following criteria. Includes 5% peer review.
• Overview: concept to finished product
• Literature Search
• Marketing considerations
• Production details
• Safety & Legality
• Packaging & estimated cost
• Testing
Final report – written report (50%) 2000 words
Written research report of the completed project. – individual work
Students prepare a final project report duration as a group, addressing each of the following criteria.
• Abstract & Introduction
• Body of Research
• Marketing considerations
• Production details
• Testing
• Risk Assessment
• Hazard Audit Table & flow chart
• Packaging & estimated cost
• Sensory EvaluationSubmission
No information currently available.
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
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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
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- Intellectual Property Policy
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- Modified Arrangements for Coursework Assessment Policy
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- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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