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Unit of study_

FOOD3888: Food Product Development

Our ever-changing world requires knowledge that extends across multiple disciplines. The ability to identify and explore interdisciplinary links is a crucial skill for emerging professionals and researchers alike. This unit presents the opportunity to bring together the concepts and skills you have learnt in your discipline and apply them to a real-world problem. New product development is an important example of interdisciplinary research in the food industry. Product development teams may comprise food scientists and technologists, process engineers, market researchers, nutritionists, project managers, financial analysts and lawyers at different stages of the project. In FOOD3888, you will gain a theoretical and practical understanding of food product development through a group design project that will require application of disciplinary knowledge as well as collaboration with students from other disciplines to ideate and refine product concepts, develop design specifications, optimize prototypes, and evaluate aspects of product performance. The unit will develop your skills in problem-solving, data collection, analysis and communication. All of these skills are highly valued by employers. This unit will foster the ability to work in interdisciplinary teams, and this is essential for both professional and research pathways in the future.


Academic unit Life and Environmental Sciences Academic Operations
Unit code FOOD3888
Unit name Food Product Development
Session, year
Semester 2, 2020
Attendance mode Normal day
Location Camperdown/Darlington, Sydney
Credit points 6

Enrolment rules

12cp from (AGEN2002 or FOOD2000 or FOOD3XXX or BCMB2X0X or BCHM2XXX or MEDS2003)
Assumed knowledge

6cp from (BIOL1XXX or MBLG1XXX) and 6cp from CHEM1XXX

Available to study abroad and exchange students


Teaching staff and contact details

Coordinator Ali Khoddami,
Type Description Weight Due Length
Presentation group assignment Proposal project presentation
Oral presentation
15% Week 06 10 minutes + 5 min Q&A
Outcomes assessed: LO1 LO2 LO3 LO4 LO5 LO6 LO7
Assignment Food evaluation
Disciplinary statement of contribution
50% Week 08 3000 word
Outcomes assessed: LO1 LO2 LO3
Assignment Reflective task
Written assignment
5% Week 11 Variable
Outcomes assessed: LO5 LO6
Assignment Team work process/ Individual and peer evaluation
Written assignment
5% Week 11 Variable - Rubric to assist
Outcomes assessed: LO5 LO6
Presentation group assignment Final product pitch presentation
Oral presentation
10% Week 12 10 min+ 5 min Q&A
Outcomes assessed: LO1 LO2 LO3 LO4 LO5 LO6 LO7
Assignment group assignment Project Report
Written report
15% Week 12 4000 words
Outcomes assessed: LO1 LO2 LO3 LO4 LO5 LO6
group assignment = group assignment ?
  • Discipline content assignment – Tutorial assignment as an online quiz
  • Reflective task – Learning Logbook (blog) posts to reflect upon project and teamwork progress. 3 posts with prompt questions, Week 6, 9, 11 final 200 words
  • Team work process – Record of the team work process: Meeting minutes and teamwork surveys
  • Project Report – Project report including: executive summary, concept development justification, concept board, market review, product design brief, product development analysis, prototype assessment report, conclusions and further work.
  • Project Presentation – Oral proposal and final presentation including: product pitch, product performance, and recommendations.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2014 (Schedule 1).

As a general guide, a High distinction indicates work of an exceptional standard, a Distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

For more information see:


Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

  • Deduction of 5% of the maximum mark for each calendar day after the due date.
  • After ten calendar days late, a mark of zero will be awarded.

Special consideration

If you experience short-term circumstances beyond your control, such as illness, injury or misadventure or if you have essential commitments which impact your preparation or performance in an assessment, you may be eligible for special consideration or special arrangements.

Academic integrity

The Current Student website provides information on academic honesty, academic dishonesty, and the resources available to all students.

The University expects students and staff to act ethically and honestly and will treat all allegations of academic dishonesty or plagiarism seriously.

We use similarity detection software to detect potential instances of plagiarism or other forms of academic dishonesty. If such matches indicate evidence of plagiarism or other forms of dishonesty, your teacher is required to report your work for further investigation.

WK Topic Learning activity Learning outcomes
Week 01 Introduction to Food Product Development UoS Lecture (1 hr) LO1
NPD Projects Brief/First assignment set up Lecture and tutorial (3 hr) LO1
Week 02 Concept Development Lecture (1 hr) LO1 LO3
Last year student talk and sharing experiences / NP Concept Development Workshop (3 hr) LO1 LO2 LO3 LO6
Week 03 Developing and Designing Foods Lecture (1 hr) LO1 LO2 LO3 LO5 LO6
Group Forming Tutorial (3 hr) LO1 LO2 LO3 LO5 LO6 LO7
Week 04 Market evaluation stages during new product development Lecture (1 hr) LO1 LO2 LO3 LO4
Knowledge Café/Foodworks software Workshop (3 hr) LO1 LO2 LO3 LO5 LO6
Week 05 The process of product development (Industry lecture) Lecture (1 hr) LO1 LO3
Cultural competence Workshop (2 hr) LO1 LO2 LO3 LO4 LO5 LO6
Lab induction/WHS training and basic ingredients preparations. Practical (2 hr) LO1 LO3 LO5 LO6
Lab induction/WHS training and basic ingredients preparations. Practical (2 hr) LO1 LO3 LO5 LO6
Week 06 Proposal pitch presentation Presentation (4 hr) LO1 LO3 LO5 LO6 LO7
Prototype generation Practical (2 hr) LO1 LO2 LO3 LO5 LO6
Prototype generation Practical (2 hr) LO1 LO2 LO3 LO5 LO6
Week 07 Assessing the shelf life and safety of products Lecture (1 hr) LO1 LO2
NPD shelf life Workshop (2 hr) LO1 LO3 LO5 LO6
Prototype generation Practical (2 hr) LO1 LO2 LO3 LO5 LO6
Prototype generation Practical (2 hr) LO1 LO2 LO3 LO5 LO6
Week 08 Flavourant and their application in foods Lecture (1 hr) LO1 LO2
Review of the group projects progress Workshop (2 hr) LO1 LO2 LO3 LO6 LO7
Week 09 Flavour perception and sensory testing Lecture (1 hr) LO1 LO2
Design of consumer test /food behaviour questionnaire Workshop (2 hr) LO1 LO2 LO3 LO5 LO6
Prototype generation Practical (2 hr) LO1 LO2 LO3 LO5 LO6
Prototype generation Practical (2 hr) LO1 LO2 LO3 LO5 LO6
Week 10 Sensory evaluation design Lecture (1 hr) LO1 LO2
Survey questionnaires data analysis Tutorial (2 hr) LO1 LO4 LO7
Prototype test Practical (2 hr) LO1 LO2 LO3 LO5 LO6
Prototype test Practical (2 hr) LO1 LO2 LO3 LO5 LO6
Week 11 Revision and Q and A Lecture and tutorial (2 hr) LO1 LO2 LO4
Week 12 Final pitch presentation Presentation (4 hr) LO1 LO3 LO4 LO5 LO6 LO7

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University’s graduate qualities and are assessed as part of the curriculum.

At the completion of this unit, you should be able to:

  • LO1. ​Apply disciplinary knowledge to solve problems in an interdisciplinary context. ​
  • LO2. ​Find, define and delimit authentic problems in order to address them. ​
  • LO3. Create an investigation strategy, explore solutions, discuss approaches and predict outcomes.​
  • LO4. Analyse data using modern information technology and digital skills.​
  • LO5. Demonstrate integrity, confidence, personal resilience and the capacity to manage challenges, both individually and in teams.​
  • LO6. Collaborate with diverse groups and across cultural and disciplinary boundaries to develop solution(s) to the project problems.
  • LO7. Communicate project outcomes effectively to a broad audience.​

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1 Depth of disciplinary expertise

Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.

GQ2 Critical thinking and problem solving

Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.

GQ3 Oral and written communication

Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.

GQ4 Information and digital literacy

Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.

GQ5 Inventiveness

Generating novel ideas and solutions.

GQ6 Cultural competence

Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.

GQ7 Interdisciplinary effectiveness

Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.

GQ8 Integrated professional, ethical, and personal identity

An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.

GQ9 Influence

Engaging others in a process, idea or vision.

Outcome map

Learning outcomes Graduate qualities
This is the first time this unit has been offered.

Work, health and safety

We are governed by the Work Health and Safety Act 2011, Work Health and Safety Regulation 2011 and Codes of Practice. Penalties for non-compliance have increased. Everyone has a responsibility for health and safety at work."
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General Laboratory Safety Rules

  1. Follow all implemented Covid-19 safety rules posted on Canvas and in the laboratories
  2. No eating or drinking is allowed in any laboratory under any circumstances
  3. A laboratory coat and closed-toe shoes are mandatory
  4. Follow safety instructions in your manual and posted in laboratories on Canvas
  5. In case of fire, follow instructions posted outside the laboratory door
  6. First aid kits, eye wash and fire extinguishers are located in or immediately outside each laboratory
  7. As a precautionary measure, it is recommended that you have a current tetanus immunisation. This can be obtained from University Health Service:


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