Synthesis the theoretical concepts, and practical procedures associated with food product development to develop, test, produce and package innovative food products.
Role of Product Development
Manufacturing and retailing perspective. Product life-cycle. Commercial success of new products.
Stages of Product Development
Forces driving new product development.Stages in the development process. Food Preservation and Quality Control.Food regulation in the development process.
Potential Markets-Influencing Factors
Social and demographic changes.Trends in consumer demand, including nutritional, economic, ethical and sustainability influences.Identifying market opportunities.
Production of New Products to Standard Recipe Stage
Analyse a commercial food product using the following criteria: product description including weight, cost, yield, nutritive value, storage instructions and shelf life, ingredients used, functional role of ingredients,instructions for cooking, use, preparation time, cooking time, regeneration time, serving time, sensory analysis. Develop a replica prototype using both fresh and convenience ingredients following the product development stages. Compare and contrast the commercial product with the replica prototype. Effectively communicate the findings. Under guidance, working individually or in-groups, develop a new safe product, with a defined shelf life to meet the needs of an identified market segment. Create a standard recipe (to include a %-based recipe for volume production)and cost/selling price analysis for the new product that has been developed. Create a packaging label concept for the new product, complying with current legislation on labelling, nutritional and helath claims. Showcase to industry. Make recommendations for bringing the product to the next stage of the process.
Semester 1: Lecturer-led session on the theory of food product development , student led research on current market trends, new food products ,. weekly evaluation of new food products in class.
Semester 2: Application of the theory of food product development through student-led ideas and project, facilitated by the lecturer.
Showcase of learning , integrating learning in food product development and food and media design .
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|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |