FOOD3888: Semester 2, 2021

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Units FOOD3888 Semester 2 2021 [Normal day]

Unit of study_

FOOD3888: Food Product Development

Overview

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.

Details

Academic unit	Life and Environmental Sciences Academic Operations
Unit code	FOOD3888
Unit name	Food Product Development
Session, year ?	Semester 2, 2021
Attendance mode	Normal day
Location	Camperdown/Darlington, Sydney
Credit points	6

Enrolment rules

Prohibitions ?	AGEN3001
Prerequisites ?	12cp from (AGEN2002 or FOOD2000 or FOOD3XXX or BCMB2X0X or BCHM2XXX or MEDS2003)
Corequisites ?	None
Assumed knowledge ?	6cp from (BIOL1XXX or MBLG1XXX) and 6cp from CHEM1XXX
Available to study abroad and exchange students	Yes

Teaching staff and contact details

Coordinator	Ali Khoddami, ali.khoddami@sydney.edu.au

Type	Description	Weight	Due	Length
Assignment	Food evaluation Disciplinary statement of contribution	20%	Week 06	2000 word
Outcomes assessed:
Presentation	Proposal project presentation Oral presentation	10%	Week 07	5 minutes + 2 min Q&A
Outcomes assessed:
Assignment	Individual and peer evaluation Self and peer evaluation	5%	Week 07	Variable
Outcomes assessed:
Online task	Quiz The quiz is to check and reinforce your understanding of material covered.	10%	Week 11	10 MCQs/20 minutes
Outcomes assessed:
Presentation	Final product pitch presentation Oral presentation	15%	Week 12	10 min+ 5 min Q&A
Outcomes assessed:
Assignment	Project Report Written report	35%	Week 13	4000 words
Outcomes assessed:
Assignment	Reflective task Written assignment	5%	Week 13	Variable
Outcomes assessed:
= group assignment ?

Discipline content assignment – Tutorial assignment as an online quiz
Reflective task – Learning Logbook (blog) posts to reflect upon project and teamwork progress.
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: sydney.edu.au/students/guide-to-grades

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.

Weekly schedule

WK	Topic	Learning activity
Week 01	Introduction to Food Product Development UoS	Lecture (1 hr)
Week 01	Last year student talk and sharing experiences/Introduction to the tutorials and practicals	Lecture and tutorial (2 hr)
Week 02	Concept development	Lecture (1 hr)
Week 02	Product evaluation/First assignment set up/group forming	Lecture and tutorial (2 hr)
Week 03	Developing and designing foods	Lecture (1 hr)
Week 03	Group forming/team meeting	Tutorial (2 hr)
Week 04	Market evaluation stages during new product development	Lecture (1 hr)
Week 04	Team meetings	Workshop (2 hr)
Week 05	The process of product development	Lecture (1 hr)
Week 05	Team meetings	Workshop (2 hr)
Week 06	Texturant and emulsifier	Lecture (1 hr)
	Team meetings	Workshop (2 hr)
	Lab induction/WHS training and basic ingredients preparations.	Practical (3 hr)
	Lab induction/WHS training and basic ingredients preparations.	Practical (3 hr)
	Lab induction/WHS training and basic ingredients preparations.	Practical (3 hr)
Week 07	Texturant and emulsifier (Cont..)	Lecture (1 hr)
	Prototype generation	Practical (3 hr)
	Prototype generation	Practical (3 hr)
	Prototype generation	Practical (3 hr)
	Proposal pitch presentation	Presentation (3 hr)
Week 08	Team meetings	Workshop (2 hr)
	Prototype generation	Practical (3 hr)
	Prototype generation	Practical (3 hr)
	Prototype generation	Practical (3 hr)
Week 09	Sensory evaluation design	Lecture (1 hr)
	Team meetings	Workshop (2 hr)
	Prototype review and correction	Practical (3 hr)
	Prototype review and correction	Practical (3 hr)
	Prototype review and correction	Practical (3 hr)
Week 10	Flavour perception and sensory testing	Lecture (1 hr)
	Team meetings	Workshop (2 hr)
	Prototype review and correction	Practical (3 hr)
	Prototype review and correction	Practical (3 hr)
	Prototype review and correction	Practical (3 hr)
Week 11	Assessing the shelf life and safety of products	Lecture (1 hr)
	Team meetings	Workshop (2 hr)
	Prototype test	Practical (3 hr)
	Prototype test	Practical (3 hr)
	Prototype test	Practical (3 hr)
Week 12	Final presentation	Presentation (3 hr)
	Final prototype	Practical (3 hr)
	Final prototype	Practical (3 hr)
	Final prototype	Practical (3 hr)
Week 13	Revision	Lecture (1 hr)

Attendance and class requirements

All lectures are expected to be online in 2021.

The attendance is compulsory for all tutorial/team meeting sessions and lab practicals.

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

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.

Outcomes
Graduate qualities

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
Learning outcomes

Closing the loop

This is the second time this unit has been offered.

Additional information

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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.

http://sydney.edu.au/whs/policies/legislation.shtml"
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Follow all implemented Covid-19 safety rules posted on Canvas and in the laboratories
No eating or drinking is allowed in any laboratory under any circumstances
A laboratory coat and closed-toe shoes are mandatory
Follow safety instructions in your manual and posted in laboratories on Canvas
In case of fire, follow instructions posted outside the laboratory door
First aid kits, eye wash and fire extinguishers are located in or immediately outside each laboratory
As a precautionary measure, it is recommended that you have a current tetanus immunisation. This can be obtained from University Health Service: http://www.unihealth.usyd.edu.au/

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To help you understand common terms that we use at the University, we offer an online glossary.

Current students

Overview

Details

Enrolment rules

Teaching staff and contact details

Assessment

Assessment criteria

Late submission

Special consideration

Academic integrity

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Graduate qualities

Outcome map

Closing the loop

Additional information

Work, health and safety

Disclaimer

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