FOOD SC 3021WT - Food Product Development III

Waite Campus - Semester 2 - 2023

Students learn how to design, formulate, produce, package and market foods under industry conditions. Theoretical knowledge and technical skills are applied across the various stages of product development, including application of industry targets and government regulations. Current trends and new processing techniques are explored. Students experiment with food ingredients and their functions, chemical composition, sensory characteristics and investigate ways to develop more sustainable, nutritious, safe and healthy food supplies.

  • 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
    Course Description Students learn how to design, formulate, produce, package and market foods under industry conditions. Theoretical knowledge and technical skills are applied across the various stages of product development, including application of industry targets and government regulations. Current trends and new processing techniques are explored. Students experiment with food ingredients and their functions, chemical composition, sensory characteristics and investigate ways to develop more sustainable, nutritious, safe and healthy food supplies.
    Course Staff

    Course Coordinator: Dr Fred Bowring

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • 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.

    1-5
  • Learning Resources
    Online Learning
    Students will need to regularly access the My Uni course site for:

    1. Course announcements. 
    2. Copies of the lecture PowerPoints. These will be uploaded onto the course My Uni site prior to each lecture. 
    3. Lecture recordings.
    4. Copies of assignments and assessment information

    My Uni can be accessed via http://myuni.adelaide.edu.au/

  • Learning & Teaching Activities
    Learning & Teaching Modes
    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.

    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 assessment tasks. 

    Practicals further develop knowledge and skills covered in the lectures, and workshops and are used to enable students to complete their food production project.
    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
    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:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. 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 Evaluation
    Submission
    If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.
    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 Access Adelaide.

  • 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.

  • Student Support
  • Policies & Guidelines
  • 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’s disciplinary procedures.

The University of Adelaide is committed to regular reviews of the courses and programs it offers to students. The University of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.