The aim of this subject is to provide students with an understanding of the systematic processes involved in the development of new food products through knowledge of market research, product design and evaluation, packaging, safety, quality and regulatory requirements. This subject represents a capstone experience for food science major, and will allow students to conduct basic research projects in the laboratory or in the industry (minimum 6 weeks equivalent). The content includes: 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... -- Course Website
Prerequisites: Or equivalent Subject Study Period Commencement: Credit Points: FOOD20003 Food Chemistry, Biology and Nutrition Semester 1 12.50 FOOD20006 Food Microbiology and Safety Semester 2 12.50 FOOD30008 Advanced Food Analysis Semester 1 12.50
