Food Research & Development

The aim of this subject is to provide students with an understanding of the systematic processes involved in food research and product development. This subject represents a capstone experience for the food science major. It will allow students to experience and conduct basic research projects (minimum six weeks equivalent). It is anticipated that students will implement the knowledge they have gained via foundation and specialised studies through preparation of a research proposal, and executing that proposal in a laboratory or industry environment. The outcome will involve the development of a new food product, or solving a problem facing the food industry through knowledge of market research, product design and evaluation, packaging, safety, quality and regulatory requirements. The content includes: Research concept and proposal preparation Market research and understanding consumer needs Product lifecycles and research case studies Idea generation and evaluation Product and process development - project planning Formulation development and evaluation Process development Shelf-life testing; consumer testing Market trial and strategy development Product specification; raw materials, process, finished product Product evaluation, environmental impact and regulatory issues; packaging and labelling

• 1Describe the role of the consumer, industry trends, product specifications and innovations with respect to new food product development;
• 2Summarise and articulate the stage-gate process in food product development;
• 3Design and execute product development trials and experimental food studies;
• 4Critically evaluate and effectively communicate food research and product development experimentation outcomes.