Course overview
- Study period
- Semester 2, 2024 (22/07/2024 - 18/11/2024)
- Study level
- Postgraduate Coursework
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Agriculture and Food Sustainability School
An advanced understanding on a food product design based on the integrated technological, regulatory, safety and economic analysis; practical skill development to process a food and its physical, chemical, microbiological and sensory quality assessments; assessment of process performance.
Successful food product development requires a knowledge of a range of disciplines as well as a systematic approach to the development process. Integration of marketing and consumer aspects with the technical aspects of food processing and food products is very important.ﾠThis course provides the students an understanding of the need for product development and the triggers for new food products. It covers the various stages involved in product development as well as the food regulations and approval procedure for new products. Studentsﾠ gain the knowledge of techniques that can be applied in systematic product development to maximise the chances of success of new food products in the marketplace.
Importantly, this course covers application of the theoretical aspects into practising product development during the tutorials. Students will be guided through the various stages of product development and will work in groups to develop a new food product. The practical labs will provide an opportunity to gain hands-on experience in applying some of theoretical knowledge in practice.
The course comprises of weekly 2-hour lectures and 2-hour tutorial. From week 7 onwards, 3 hours practical labs will replace the tutorial.ﾠFor the practical labs, some of the basic ingredients would be provided. However, depending on the project the student decides to do, the student may have to provide the additional ingredients.ﾠﾠ
Course requirements
Recommended prerequisites
We recommend completing the following courses before enrolling in this one:
FOOD7011 and FOOD7016
Incompatible
You can't enrol in this course if you've already completed the following:
FOOD3011 (co-taught)
Jointly taught details
This course is jointly-taught with:
- FOOD3011
This course is co-taught with FOOD3011. The lectures are delivered together with FOOD3011 while the tutorials/ practicals are conducted separately for FOOD7019.ﾠ
Course contact
Course staff
Lecturer
Dr Elisabeth Prabawati
Timetable
The timetable for this course is available on the UQ Public Timetable.
Additional timetable information
Timetable for the activities is available in the course Blackboard. This course is co-taught with FOOD3011. The lectures are delivered together with FOOD3011 while the tutorials/ practicals are conducted separately for FOO7019.
Aims and outcomes
The aim of the course is for students to gain the knowledge and techniques that can be applied in systematic food product development to maximise the chances of success of new food products in the market place.
Learning outcomes
After successfully completing this course you should be able to:
LO1.
apply the knowledge of the core concepts of new product development process to resolve problems in food product development and address scenarios in food product development.
LO2.
evaluate food ingredients to validate nutritional and health claims.
LO3.
employ an integrated approach to developing new food products using laboratory techniques which require both qualitative and quantitative outcomes.
LO4.
communicate findings appropriate for the food product development field in written and oral format.
LO5.
interact effectively with others and work towards a common outcome.
LO6.
use knowledge of the new product development process to design a product development Brief.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Presentation |
Development of a product design brief
|
15% |
4/09/2024
date and time to be confirmed |
| Tutorial/ Problem Set |
Labelling assignment
|
15% |
4/10/2024 2:00 pm |
| Paper/ Report/ Annotation, Project |
Product Development Project Final Report
|
40% |
25/10/2024 2:00 pm |
| Examination |
Final examination
|
30% |
End of Semester Exam Period 2/11/2024 - 16/11/2024 |
A hurdle is an assessment requirement that must be satisfied in order to receive a specific grade for the course. Check the assessment details for more information about hurdle requirements.
Assessment details
Development of a product design brief
- Team or group-based
- Mode
- Oral
- Category
- Presentation
- Weight
- 15%
- Due date
4/09/2024
date and time to be confirmed
- Learning outcomes
- L04, L05, L06
Task description
Product Design Brief
This is a group assignment. The assignment will be based on the learnings during the tutorials and will include analysis of results of market survery, idea generation, concept statement, idea screening and details of the product (including price, consumers, competitors, core benefits, etc). Details will be supplied in class and on Blackboard. Students will prepare this group assignment as a presentation. The presentations will be during the scheduled seminars.
This task has been designed to be challenging, authentic and complex. Whilst students may use AI and/or MT technologies, successful completion of assessment in this course will require students to critically engage in specific contexts and tasks for which artificial intelligence will provide only limited support and guidance.
A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct.
To pass this assessment, students will be required to demonstrate detailed comprehension of their written submission independent of AI and MT tools.
Submission guidelines
Deferral or extension
You may be able to apply for an extension.
Students need to submit an assessment extension request on myRequests, for non-attendance at the seminar session.
Acceptable evidence for non-attendance is similar to the evidence required for a deferred examination.
The Seminar session/s are a timetabled activity, and if students are unable to attend the seminar on the relevant day they must provide valid evidence of the circumstances and/or reason that prevented them from attending. Documentation for ongoing conditions, such as Student Access Plans, are NOT acceptable evidence for a missed Seminar.
Labelling assignment
- Mode
- Written
- Category
- Tutorial/ Problem Set
- Weight
- 15%
- Due date
4/10/2024 2:00 pm
- Other conditions
- Student specific.
- Learning outcomes
- L02
Task description
Each student will be randomly assigned a product and its ingredient list. Based on the information provided, the students will be required to create a label for that product (no imagery needed). The label only needs to include nutrition information panel (NIP), ingredient list and any allergen warnings as per the requirements listed by FSANZ. After creating the label, the students are required to reflect on the NIP and the ingredients use to identify all claims that can be made according to FSANZ (including nutritional, health and other claims). The assignment must include nutritional information used for each ingredient (with reference). You must identify a reference product if used and provide its nutritional information.
This is an individual assignment. Further details, tips and template will be supplied in class and uploaded on Blackboard.
This task has been designed to be challenging, authentic and complex. Whilst students may use AI and/or MT technologies, successful completion of assessment in this course will require students to critically engage in specific contexts and tasks for which artificial intelligence will provide only limited support and guidance.
A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct.
To pass this assessment, students will be required to demonstrate detailed comprehension of their written submission independent of AI and MT tools.
Submission guidelines
You must submit your Assessment task, in Blackboard, via the Turnitin link by the submission deadline. You should also retain an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (https://policies.uq.edu.au/document/view-current.php?id=149) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Submission of an Extension of Assessment Due Date (EADD) should be completed online through your My Requests tab via https://portal.my.uq.edu.au/#/dashboard before the due date of the assessment item.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late submission of assessment will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL). See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
Product Development Project Final Report
- Team or group-based
- Mode
- Written
- Category
- Paper/ Report/ Annotation, Project
- Weight
- 40%
- Due date
25/10/2024 2:00 pm
- Other conditions
- Peer assessment factor.
- Learning outcomes
- L03, L04, L05
Task description
During tutorials and practicals, students will be guided through the stages of product development. Each group will be assigned a food product category and they will develop a new food product under that category. The work done during the semester, will be submitted as a report. The guidelines for the structure of the report will depend on the number of members in a group and will be discussed in class and uploaded on Blackboard. Each member of the group will be responsible and graded for writing one part of the report as well as contribute to the overall report.
The practical exercise is a major part of this course and provides a hands-on understanding of the theoretical knowledge you will gain through the lectures. Demonstration of the laboratory techniques is compulsory. Learning objectives 4 and 5 cannot be achieved without participating in the tutorials and practicals. This assessment on “Product Development Project Final Report” cannot be completed unless a student attends the tutorials and practicals throughout the semester. Hence, 80% attendance in tutorials and practicals is compulsory for this course.
This task has been designed to be challenging, authentic and complex. Whilst students may use AI and/or MT technologies, successful completion of assessment in this course will require students to critically engage in specific contexts and tasks for which artificial intelligence will provide only limited support and guidance.
A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct.
To pass this assessment, students will be required to demonstrate detailed comprehension of their written submission independent of AI and MT tools.
Submission guidelines
You must submit your Assessment task, in Blackboard, via the Turnitin link by the submission deadline. You should also retain an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (https://policies.uq.edu.au/document/view-current.php?id=149) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late submission of assessment will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL). See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
Final examination
- Hurdle
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 30%
- Due date
End of Semester Exam Period
2/11/2024 - 16/11/2024
- Learning outcomes
- L01
Task description
Final examination will assess the level of theoretical knowledge and understanding of the basic principles of new product development process.
The exam will be an on-campus exam. Have your UQ student ID card available for all your exams.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Hurdle requirements
Refer to Course Grading and Assessment Hurdles in Additional course grading information.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 120 minutes |
| Calculator options | Any calculator permitted |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Deferred information can be located on the my.UQ website > Manage my program> Exams and assessment > Deferring and exam
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Description |
|---|---|
| 1 (Low Fail) |
Absence of evidence of achievement of course learning outcomes. Course grade description: 0 - 34% |
| 2 (Fail) |
Minimal evidence of achievement of course learning outcomes. Course grade description: 35 - 46% |
| 3 (Marginal Fail) |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: 47% - 49% |
| 4 (Pass) |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: 50% - 64% |
| 5 (Credit) |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: 65% - 74% |
| 6 (Distinction) |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: 75% - 84% |
| 7 (High Distinction) |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: 85% - 100% |
Additional course grading information
COURSE GRADING AND ASSESSMENT HURDLES
Students must obtain a passing grade in the Final Exam to pass this course.
If a student obtains an overall percentage greater than the cut-offs set to achieve a 4 or higher for the course based on marks from a combination of progressive assessment and the final exam and the student does NOT score a passing mark for the Final Exam, they are unable to achieve a grade higher than a 3 (failing grade) for the course.
Students must attend 80% of the tutorials and practicals to pass this course.ﾠ
Supplementary assessment
Supplementary assessment is available for this course.
Additional assessment information
Assignment writing
You must not re-use past work from previous assessments in your assignments.
You are encouraged to:
- read the instructions for assignments carefully and ensure that you address all the requirements,
- refer to references both in the readings and beyond, and cite references in the appropriate manner,
- reflect on your own experience and provide insight and critical thinking,
- write clearly and concisely.
Artificial Intelligence (AI) tools
Students are not permitted to use artificial intelligence (AI) tools such as ChatGPT or text-to-speech (voice over) generators to produce any assessment material, including graphs, unless instructed to do so by the Course Coordinator. ﾠAll submitted written assessment must be your own work and all oral assessment (including presentations or narration) must use your own voice unless an alternative has been arranged as part of a Student Access Plan (SAP).
Turnitin Assignments
Assignments that are required to be submitted through TurnItIn, must only be uploaded to the assessment specific Turnitin link on the relevant course Blackboard site. ﾠIf you submit any version of your assessment item to any other Turnitin link, this is considered cheating, and you will be held liable for this action.
Release of marks
Unless specifically indicated by the lecturer involved, every attempt will be made to have the results for progressive assessment tasks available within 3 weeks of submission. ﾠFor items of assessment submitted in the last 2 weeks of the semester, the results will be available before the day of your end of semester examination in the course, unless otherwise indicated by the Course Coordinator. ﾠResults and feedback availability will be advised to you by email or announced via the course Blackboard site.
Re-mark Applications – refer to the University's Re-mark Policy to check your eligibility.
Before applying for a remark, students should consider the following:
- You have consulted the course coordinator for feedback.
- Your academic grounds for remark have been discussed and are valid.
- Wanting a higher grade is not grounds for a remark. A remark can decrease your grade.
Remark applications will not be considered without first having contacted your Course Co-ordinator.
Information for students can be found at : https://my.uq.edu.au/information-and-services/manage-my-program/exams-and-assessment/querying-result
Deferred and Supplementary assessment (including Deferred Examinations)
Deferred and Supplementary information can be located on the my.UQ website
Learning resources
You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.
Library resources
Find the required and recommended resources for this course on the UQ Library website.
Additional learning resources information
There are no set text books for this course.ﾠHowever, the library holds a wide range of books on product development which are very applicable to this course.ﾠ A list of useful references is given in the course outline.ﾠYou are strongly recommended to consult a selection of these. ﾠ
Useful web sites
https://www.foodstandards.gov.au/Pages/default.aspx
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Multiple weeks From Week 1 To Week 13 |
Lecture |
Lectures Lectures are delivered to cover the various stages involved in product development as well as the food regulations and approval procedure for new products. A systematic product development approach is discussed to maximise the chances of success of new food products in the marketplace. A detailed week by week timetable of lecture topics can be accessed under learning activities section. Sub-activity: Formal techniques and process in development of new food product. Best practice in new product development. Roles of customer in new product development. Food regulations and FSANZ approval for new products, food labelling. Learning outcomes: L01, L02 |
Multiple weeks From Week 2 To Week 6 |
Tutorial |
Tutorials The students will have the opportunity to put the theory learnt in lectures into practice during the tutorials. As groups, the students will design a new food product. Reporting will be via a written report. A detailed week by week timetable of tutorial topics can be accessed under learning activities section. Sub-activity: Planning for new product development, starting from idea generation until ingredient selections. Learning outcomes: L01, L02, L04, L05, L06 |
Multiple weeks From Week 7 To Week 13 |
Practical |
Practicals From Week 8 onwards, the students will have the opportunity to come in the labs to create a prototype of their product. Sub-activity: Developing prototype for new food product based on the plan developed during tutorials. Learning outcomes: L01, L02, L03, L04, L05, L06 |
Policies and procedures
University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:
- Student Code of Conduct Policy
- Student Integrity and Misconduct Policy and Procedure
- Assessment Procedure
- Examinations Procedure
- Reasonable Adjustments - Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.
You'll also need to be aware of the following policies and procedures while completing this course:
Course guidelines
Practical Class Requirements
Due to Occupational, Health and Safety requirements, you are reminded that clean, full-length, white laboratory coats (worn done up), safety glasses (including overcover safety glasses over spectacles) and enclosed footwear (no thongs, sandals, etc. - Blackboard has images of footwear that is not permitted in the laboratory) are required for all laboratory sessions. Long hair should be worn tied back. Failure to comply with these safety requirements and others indicated in the practical classes will mean that you can not enter the laboratory to take part in the practical session.
It will be the students responsibility to ensure that the laboratory is left in a clean and tidy condition.