Unit rationale, description and aim
The ability to apply knowledge and skills of food science, food processing, food safety and quality control, contemporary food trends, and relevant regulatory and public health issues is an industry imperative for the design and development of new food products. Building on NUTR303 Food Science in Practice, students will gain insight into the phases of product development by establishing a project team to design a new product and its packaging to meet current food trends, relevant public health issues, and food safety and labelling requirements. Post production marketing and consumer acceptance will also be addressed. The importance of food safety and quality control at all stages of production will be a continual focus, providing students with the practical skills to undertake a similar role within the food industry. This capstone unit aims to assist students equip themselves with the knowledge, understanding and skills required to develop new food products from conceptualisation to launch.
Learning outcomes
To successfully complete this unit you will be able to demonstrate you have achieved the learning outcomes (LO) detailed in the below table.
Each outcome is informed by a number of graduate capabilities (GC) to ensure your work in this, and every unit, is part of a larger goal of graduating from ACU with the attributes of insight, empathy, imagination and impact.
Explore the graduate capabilities.
Appraise and apply the key features of the develop...
Learning Outcome 01
Demonstrate sound decision-making and technical pr...
Learning Outcome 02
Evaluate and apply knowledge of consumers' food ch...
Learning Outcome 03
Evaluate and apply principles of project managemen...
Learning Outcome 04
Conduct testing in an appropriate market and evalu...
Learning Outcome 05
Content
Topics will include:
- Current food trends
- Product development process-models and management
- Product design and quality assessment
- Designing for flavour and texture
- Designing for functionality within the constraints of nutrition-related population issues- ingredient development, novel foods, legislative provisions
- Designing for safety and shelf life
- Determining nutrient content of individual foods and composite recipes (Chemical analysis, Australian Food Composition Database, FoodWorks™)
- Food regulation and labelling requirements, including health/nutrient claims, Australia’s Health Star Rating system
- Methods for consumer sensory product testing
- Principles of consumer marketing
- Project teams and management in food development and production
Assessment strategy and rationale
The assessments provide a range of assessment styles that support the developmental sequence of learning and develop a range of transferable skills.
In the first assessment task, the theoretical base is established and assessed to allow students to demonstrate an understanding of theoretical frameworks of product development. This is followed by development and assessment of the application and understanding of practical analytical methods and skills appropriate for the analysis of the composition of foods and the collection of data from consumers. The capstone assessment then allows the students to integrate their learning and apply their skills in developing their own novel and innovative food product design plans.
To pass the unit, students must demonstrate achievement of every unit learning outcome and obtain a minimum cumulative mark of 50% across all graded assessment tasks.
Overview of assessments
To pass the unit, students must demonstrate achievement of every unit learning outcome and obtain a minimum cumulative mark of 50% across all graded assessment tasks.
Assessment Task 1: Online quiz Enables students ...
Assessment Task 1: Online quiz
Enables students to demonstrate of knowledge and understanding of unit content and industry contexts.
20%
Assessment Task 2: Practical laboratory reports ...
Assessment Task 2: Practical laboratory reports
Enables students to demonstrate their understanding and application principles of food quality and food claim eligibility.
40%
Assessment Task 3: Novel food product development...
Assessment Task 3: Novel food product development plan
Enables students to apply and communicate knowledge and skills in nutrition, food quality, regulatory and other industry-relevant contexts
40%
Learning and teaching strategy and rationale
The learning and teaching strategy in this unit includes active and problem‑based learning, case‑based activities, individual and group work, cooperative learning, online learning, and reflective and critical thinking activities. Online/lecture content develops theoretical knowledge, while tutorials and practicals provide structured opportunities for active participation learners.
There are three interrelated phases designed to provide a developmental, constructively aligned and inclusive learning experience. The unit begins with approaches that support the acquisition of foundational knowledge required to understand the process of food product development from conceptualisation through to market. These early learning experiences are designed in accordance with Universal Design for Learning (UDL) principles, providing multiple means of engagement and representation to support diverse learners and equitable access to learning.
The unit then progresses to activities that support the development of a theoretical understanding of key concepts and principles underpinning food product development. Problem‑based learning (PBL) is embedded through the use of authentic, industry‑relevant scenarios that require students to collaboratively analyse problems, integrate knowledge and propose evidence‑based solutions. The final phase focuses on the application of knowledge and understanding through the development of practical food product development skills using design‑focused tasks that reflect real‑world food industry contexts.