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The current and official versions of the course specifications are available on the web at http://www.usq.edu.au/course/specification/current.
Please consult the web for updates that may occur during the year.

BIO3811 Food Product Development

Semester 2, 2019 Online
Short Description: Food Product Development
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Agric, Comp and Environ Sciences
Student contribution band : Band 2
ASCED code : 019905 - Food Science and Biotechnology
Grading basis : Graded
Version produced : 21 May 2019

Staffing

Examiner: Polly Burey

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:

  1. apply expertise in the process of new food product ideation
  2. critically evaluate how market research identifies the need for new food products;
  3. apply expertise in the definition stage of food product development;
  4. critically evaluate the key steps in the assembling of new food products;
  5. 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 USQ's Online Bookshop (unless otherwise stated). (https://omnia.usq.edu.au/textbooks/?year=2019&sem=02&subject1=BIO3811)

Please contact us for alternative purchase options from USQ Bookshop. (https://omnia.usq.edu.au/info/contact/)

Aramouni F & Deschenes K 2017, Methods for Developing New Food Products, 2nd edn, DesTech Publications.

Reference materials

Reference materials are materials that, if accessed by students, may improve their knowledge and understanding of the material in the course and enrich their learning experience.

Student workload expectations

Activity Hours
Assessments 58.00
Online Lectures 26.00
Private Study 81.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
Assignment 1 100 20 19 Aug 2019
Mid Semester Online Quiz 100 20 09 Sep 2019
Assignment 2 100 20 21 Oct 2019
Exam 100 40 End S2 (see note 1)

Notes
  1. This will be a closed examination. The total working time for the examination is 2 hours. The examination date will be available via UConnect when the official examination timetable has been released.

Important assessment information

  1. 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.

  2. 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.

  3. Penalties for late submission of required work:
    Students should refer to the Assessment Procedure http://policy.usq.edu.au/documents.php?id=14749PL (point 4.2.4)

  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), and have satisfied the Secondary Hurdle (Supervised), i.e. the end of semester examination by achieving at least 40% of the marks available for that assessment item.

    Supplementary assessment may be offered where a student has undertaken all of the required summative assessment items and has passed the Primary Hurdle but failed to satisfy the Secondary Hurdle (Supervised), or has satisfied the Secondary Hurdle (Supervised) but failed to achieve a passing Final Grade by 5% or less of the total weighted Marks.

    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 http://policy.usq.edu.au/documents/14749PL (point 4.4.2).

  5. 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.

  6. Examination information:
    In a Restricted Examination, candidates are allowed to bring only writing, drawing instruments and a non-programmable calculator into the examination.

  7. 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.

  8. University Student Policies:
    Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene University policies and practices. These policies can be found at http://policy.usq.edu.au.

Assessment notes

  1. 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. http://www.usq.edu.au/library/referencing

Evaluation and benchmarking

In meeting the University’s 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.