| Semester 2, 2020 Online | |
| Short Description: | Food Product Development |
| Units : | 1 |
| Faculty or Section : | Faculty of Health, Engineering and Sciences |
| School or Department : | School of Sciences |
| Student contribution band : | Band 2 |
| ASCED code : | 019905 - Food Science and Biotechnology |
| Grading basis : | Graded |
Staffing
Examiner:
Requisites
Pre-requisite: BIO1810
Rationale
Graduates working in the food industry require a knowledge of the multiple phases required to bring new food products into the marketplace. This course provides an overview of these key steps including; the ideation or decision stage, the market research stage, definition of the product parameters, the assemblage stage and the deployment of the product into the market place.
Synopsis
This course will examine how new food products are developed for society using modern approaches and technologies. The course also focusses on how these methods can enhance existing food products in terms of their quality and health value.
Objectives
On successful completion of this course students should be able to:
- Apply expertise in the process of new food product ideation
- Critically evaluate how market research identifies the need for new food products;
- Apply expertise in the definition stage of food product development;
- Critically evaluate the key steps in the assembling of new food products;
- Integrate knowledge of the main phases of deploying new food products into the marketplace.
Topics
| Description | Weighting(%) | |
|---|---|---|
| 1. | Introduction to food product development. | 10.00 |
| 2. | The ideation stage of new food product development | 10.00 |
| 3. | Market research | 20.00 |
| 4. | Defining new food product parameters | 20.00 |
| 5. | Assembling new food products | 30.00 |
| 6. | New food product deployment | 10.00 |
Text and materials required to be purchased or accessed
ALL textbooks and materials available to be purchased can be sourced from (unless otherwise stated). (https://omnia.usq.edu.au/textbooks/?year=2020&sem=02&subject1=BIO3811)
Please for alternative purchase options from USQ Bookshop. (https://omnia.usq.edu.au/info/contact/)
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Reference materials
Student workload expectations
| Activity | Hours |
|---|---|
| Assessments | 58.00 |
| Online Lectures | 26.00 |
| Private 精东传媒app | 81.00 |
Assessment details
| Description | Marks out of | Wtg (%) | Due Date | Notes |
|---|---|---|---|---|
| Assignment 1 | 100 | 40 | 17 Aug 2020 | (see note 1) |
| Mid Semester Online Quiz | 100 | 20 | 07 Sep 2020 | |
| Assignment 2 and Presentation | 100 | 40 | 02 Nov 2020 | (see note 2) |
Notes
- The first assignment will be supported by weekly tutorials where students receive ongoing feedback on their progress before submission.
- The second assignment is supported by the activities in Assignment 1 as well as its associated grade feedback. For the product prototyping activities this is supported by onsite laboratory activities which can be scheduled during 2 informal residential schools which occur during Orientation Week and during the middle of the semester.
Important assessment information
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Attendance requirements:
It is the students' responsibility to attend and participate appropriately in all activities scheduled for them, and to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration. -
Requirements for students to complete each assessment item satisfactorily:
To satisfactorily complete an assessment item a student must achieve at least 50% of the marks or a grade of at least C. Students do not have to satisfactorily complete each assessment item to be awarded a passing grade in this course. Refer to Statement 4 below for the requirements to receive a passing grade in this course. -
Penalties for late submission of required work:
Students should refer to the Assessment Procedure (point 4.2.4) -
Requirements for student to be awarded a passing grade in the course:
To be assured of receiving a passing grade a student must obtain at least 50% of the total weighted marks available for the course (i.e. the Primary Hurdle).
To be awarded a passing grade for a supplementary assessment item (if applicable), a student must achieve at least 50% of the available marks for the supplementary assessment item as per the Assessment Procedure (point 4.4.2). -
Method used to combine assessment results to attain final grade:
The final grades for students will be assigned on the basis of the weighted aggregate of the marks obtained for each of the summative assessment items in the course. -
Examination information:
In a Restricted Examination, candidates are allowed to bring only writing, drawing instruments and a non-programmable calculator into the examination. -
Examination period when Deferred/Supplementary examinations will be held:
Any Deferred or Supplementary examinations for this course will be held during the next examination period. -
精东传媒app Student Policies:
Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene 精东传媒app policies and practices. These policies can be found at .
Assessment notes
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APA is the referencing system required in this course. Students should use APA style in their assignments to format details of the information sources they have cited in their work. The APA style to be used is defined by the USQ Library's referencing guide.
Evaluation and benchmarking
In meeting the 精东传媒app鈥檚 aims to establish quality learning and teaching for all programs, this course monitors and ensures quality assurance and improvements in at least two ways. This course:
1. conforms to the USQ Policy on Evaluation of Teaching, Courses and Programs to ensure ongoing monitoring and systematic improvement.
2. forms part of the Bachelor of Science (BSCI) and is benchmarked against the internal USQ accreditation/reaccreditation processes which include (i) stringent standards in the independent accreditation of its academic programs, (ii) close integration between business and academic planning, and (iii) regular and rigorous review.