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Product Design and Development - FOOD3901
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Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 6
 
 
Enrolment Requirements:
 
 
Prerequisite: CHEM2921.
 
 
CSS Contribution Charge:Band 5 (more info)
 
   
 
Further Information: See Class Timetable
 
  

Description

This course provides a series of lecture and laboratory classes that cover the basic theoretical and practical concepts associated with the design and development of new food products and processes. The product development process: the need for new products, types of new products, the development team, idea generation, steps in the product development process; the role and specific tasks of market research, market research techniques, target markets, limitations of market research. Roles of advertising and supermarkets in new product success; product lifecycles, reasons for new product failure and preventative strategies. Ingredient and additive behaviour and contributions in foods: properties of the major food components in relation to food properties, storage stability and nutritional properties of foods. Impact of new technology. Sensory analysis: basic sensory analysis techniques, expert vs consumer panels, interpretation and implementation of sensory testing data, sensory rankings from different target markets.


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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.