HSN320 - Trends in Product Development
Unit details
| Year: | 2024 unit information |
|---|---|
| Enrolment modes: | Trimester 2: Burwood (Melbourne) |
| Credit point(s): | 1 |
| EFTSL value: | 0.125 |
| Unit Chair: | Trimester 2: Shirani Gamlath |
| Cohort rule: | This unit is only available to students enrolled in H315, H318 or Other students who would like to enrol in this unit must submit their request to Student Adviser in Student Central. Enrolment quotas apply. |
| Prerequisite: | HSN315 |
| Corequisite: | Must be enrolled in or have previously successfully completed HSN010 |
| Incompatible with: | HSN306 |
| Typical study commitment: | Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit. This will include educator guided online learning activities within the unit site. |
| Educator-facilitated (scheduled) learning activities - on-campus unit enrolment: | 1 x 2 hour lecture (7 weeks) |
Content
This unit focuses on the trends in product development and stages involved in developing novel food products using functional food ingredients through knowledge of product formulation, processing, packaging and labelling, safety and marketing. Students will gain practical experience in all stages of product development by designing a novel product and packaging to meet current food trends. Throughout the unit, the importance of food safety, quality control and environmental impact will be stressed. This unit provides knowledge and skills to undertake product development roles in the food industry.
| ULO | These are the Learning Outcomes (ULO) for this unit. At the completion of this unit, successful students can: | Deakin Graduate Learning Outcomes |
|---|---|---|
| ULO1 | Explain the commercial product development process and identify the need for product innovations. | GLO1: Discipline-specific knowledge and capabilities |
| ULO2 | Develop a product concept integrating the knowledge in consumer trends, nutrition, health and food processing. | GLO1: Discipline-specific knowledge and capabilities |
| ULO3 | Design a novel food product using functional food ingredients while maintaining the nutritional and health benefits. | GLO1: Discipline-specific knowledge and capabilities |
| ULO4 | Demonstrate knowledge in food formulation, mass balancing for commercial processing. | GLO1: Discipline-specific knowledge and capabilities |
| ULO5 | Apply knowledge in food packaging and labelling regulation in developing a new packaging design complying with FSANZ regulation. | GLO1: Discipline-specific knowledge and capabilities |
| ULO6 | Show competence in team work, report writing and oral presentation in work integrated learning environment (Product Development Technologist role in the food industry). | GLO2: Communication |
Assessment
Trimester 2:| Assessment description | Student output | Grading and weighting (% total mark for unit) | Indicative due week |
|---|---|---|---|
| Assessment 1: Online MCQ tests | 2 tests | 10% |
|
| Assessment 2: Individual contribution to team project report and oral presentation | 1500 words | 50% |
|
| Assessment 3: End-of-Unit Assessment | 90 minutes | 40% |
|
The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.
Hurdle requirement
Students are required to attend 80% of practicals.
Learning Resource
There is no prescribed text. Unit materials are provided via the unit site. This includes unit topic readings and references to further information.
Unit Fee Information
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