Outline

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.

Unit details and rules

Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prerequisites ?	12 credit points from (AGEN2002 or FOOD2000 or FOOD3XXX or BCMB2X0X or BCHM2XXX or MEDS2003)
Corequisites ?	None
Prohibitions ?	AGEN3001
Assumed knowledge ?	6 credit points from (BIOL1XXX or MBLG1XXX) and 6 credit points from CHEM1XXX
Available to study abroad and exchange students	Yes

Teaching staff

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

Assessment

The census date for this unit availability is 1 September 2025

Details
Criteria

Type	Description	Weight	Due	Length	Use of AI
In-person written or creative task	Quiz The quiz is to check and reinforce your understanding of material covered.	5%	Week 05 Due date: 01 Sep 2025 at 12:00 Closing date: 01 Sep 2025	5 MCQs/10 minutes	AI prohibited
Outcomes assessed:
Presentation	Project proposal pitch presentation Disciplinary oral presentation (group)	5%	Week 06 Due date: 10 Sep 2025 at 23:59	5 min presentation (2 min Q&A)	AI allowed
Outcomes assessed:
Presentation	Food system presentation Multimedia communication	15%	Week 10 Due date: 15 Oct 2025 at 23:59	10 min presentation (video)+ 5 min Q&A	AI allowed
Outcomes assessed:
In-person practical, skills, or performance task or test	Practical skill-based assessment Testing a hands-on activity in the lab, in-depth research on why and how equipment is used for food tests, and testing the depth of understanding of the course content.	20%	Week 11	15-20 minutes/student.	AI prohibited
Outcomes assessed:
Written work	Systematic review Inter-disciplinary statement of contribution	25%	Week 12 Due date: 31 Oct 2025 at 23:59	2500 words	AI allowed
Outcomes assessed:
Written work	Industry product development proposal Written report	20%	Week 13 Due date: 07 Nov 2025 at 23:59	2000 words	AI allowed
Outcomes assessed:
Evaluation	Reflective task, meeting minutes and participation Individual reflection, attendance at team meetings and peer evaluation	10%	Week 13 Due date: 07 Nov 2025 at 23:59	Variable	AI allowed
Outcomes assessed:
= group assignment ?

Assessment summary

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 2021 (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.

Result name	Mark range	Description
High distinction	85 - 100	At HD level, a student demonstrates a flair for the subject as well as a detailed and comprehensive understanding of the unit material. A ‘High Distinction’ reflects exceptional achievement and is awarded to a student who demonstrates the ability to apply their subject knowledge and understanding to produce original solutions for novel or highly complex problems and/or comprehensive critical discussions of theoretical concepts.
Distinction	75 - 84	At DI level, a student demonstrates an aptitude for the subject and a well-developed understanding of the unit material. A ‘Distinction’ reflects excellent achievement and is awarded to a student who demonstrates an ability to apply their subject knowledge and understanding of the subject to produce good solutions for challenging problems and/or a reasonably well-developed critical analysis of theoretical concepts.
Credit	65 - 74	At CR level, a student demonstrates a good command and knowledge of the unit material. A ‘Credit’ reflects solid achievement and is awarded to a student who has a broad general understanding of the unit material and can solve routine problems and/or identify and superficially discuss theoretical concepts.
Pass	50 - 64	At PS level, a student demonstrates proficiency in the unit material. A ‘Pass’ reflects satisfactory achievement and is awarded to a student who has threshold knowledge.
Fail	0 - 49	When you don’t meet the learning outcomes of the unit to a satisfactory standard.

For more information see sydney.edu.au/students/guide-to-grades.

For more information see guide to grades.

Use of generative artificial intelligence (AI)

You can use generative AI tools for open assessments. Restrictions on AI use apply to secure, supervised assessments used to confirm if students have met specific learning outcomes.

Refer to the assessment table above to see if AI is allowed, for assessments in this unit and check Canvas for full instructions on assessment tasks and AI use.

If you use AI, you must always acknowledge it. Misusing AI may lead to a breach of the Academic Integrity Policy.

Visit the Current Students website for more information on AI in assessments, including details on how to acknowledge its use.

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.

Academic integrity

The University expects students to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

Our website provides information on academic integrity and the resources available to all students. This includes advice on how to avoid common breaches of academic integrity. Ensure that you have completed the Academic Honesty Education Module (AHEM) which is mandatory for all commencing coursework students

Penalties for serious breaches can significantly impact your studies and your career after graduation. It is important that you speak with your unit coordinator if you need help with completing assessments.

Visit the Current Students website for more information on AI in assessments, including details on how to acknowledge its use.

Learning support

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

Support for students

The Support for Students Policy reflects the University’s commitment to supporting students in their academic journey and making the University safe for students. It is important that you read and understand this policy so that you are familiar with the range of support services available to you and understand how to engage with them.

The University uses email as its primary source of communication with students who need support under the Support for Students Policy. Make sure you check your University email regularly and respond to any communications received from the University.

Learning resources and detailed information about weekly assessment and learning activities can be accessed via Canvas. It is essential that you visit your unit of study Canvas site to ensure you are up to date with all of your tasks.

If you are having difficulties completing your studies, or are feeling unsure about your progress, we are here to help. You can access the support services offered by the University at any time:

Support and Services (including health and wellbeing services, financial support and learning support)
Course planning and administration
Meet with an Academic Adviser

Weekly schedule

WK	Topic	Learning activity
Week 01	Introduction to Food Product Development UoS	Lecture (1 hr)
Week 01	Interdisciplinary Research Project Orientation/ Discussing the assessments	Lecture and tutorial (2 hr)
Week 02	Food Product Development	Lecture (1 hr)
	Assignments set up/ Team forming/Team Charter	Lecture and tutorial (2 hr)
	Lab introduction, WHS and trialing the equipment	Practical (3 hr)
	Lab introduction, WHS and trialing the equipment	Practical (3 hr)
	Lab introduction, WHS and trialing the equipment	Practical (3 hr)
Week 03	Idea Generation, Idea Screening & Concept Development	Lecture (1 hr)
	System Thinking and Knowledge Cafe	Tutorial (2 hr)
	Trialing lab equipment and food testing	Practical (3 hr)
	Trialing lab equipment and food testing	Practical (3 hr)
	Trialing lab equipment and food testing	Practical (3 hr)
Week 04	Market evaluation stages	Lecture (1 hr)
Week 04	Team meetings	Workshop (2 hr)
Week 05	Food Authority	Lecture (1 hr)
Week 05	Team meetings	Workshop (2 hr)
Week 06	Food Product Development and Australian Industries Perspective	Lecture (1 hr)
	Pitch presentation	Presentation (3 hr)
	Group product development, ingredient selection, and preparation.	Practical (3 hr)
	Group product development, ingredient selection, and preparation.	Practical (3 hr)
	Lab induction/WHS training and basic ingredients preparations.	Practical (3 hr)
Week 07	Food additives	Lecture (1 hr)
	Team meetings/Team Update	Workshop (2 hr)
	Prototype generation first attempt	Practical (3 hr)
	Prototype generation first attempt	Practical (3 hr)
	Prototype generation first attempt	Practical (3 hr)
Week 08	Flavourant and their Application	Lecture (1 hr)
	Team meetings	Workshop (2 hr)
	Prototype generation (ongoing project)	Practical (3 hr)
	Prototype generation (ongoing project)	Practical (3 hr)
	Prototype generation (ongoing project)	Practical (3 hr)
Week 09	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	Food additives and packaging	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	Sensory evaluation designing	Lecture (1 hr)
	Team meetings	Workshop (2 hr)
	In-laboratory in-person exam	Practical (3.5 hr)
	In-laboratory in-person exam	Practical (3.5 hr)
	In-laboratory in-person exam	Practical (3.5 hr)
Week 12	Flavour perception and sensory testing	Lecture (1 hr)
	Final presentation	Presentation (5 hr)
	Prototype second correction	Practical (3 hr)
	Prototype second correction	Practical (3 hr)
	Prototype second correction	Practical (3 hr)
Week 13	Revision	Lecture (1 hr)
	Q&A session	Workshop (2 hr)
	Finalise the newly developed food product	Practical (3 hr)
	Finalise the newly developed food product	Practical (3 hr)
	Finalise the newly developed food product	Practical (3 hr)

Attendance and class requirements

All lectures are expected to be in person and recorded in 2025.

Attendance is mandatory for lectures, workshops, and lab practicals unless the student is notified that the schedule has changed.

The quiz will be held in-class, and there will be no second chance if a student misses the in-class quiz. Students are expected to attend at least 80% of the scheduled activities as outlined in the unit of study. A student may fail this unit due to insufficient attendance.

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

Responding to student feedback

This section outlines changes made to this unit following staff and student reviews.

The FOOD/NUTM and MICR 3888 coordinators decided to reduce the interdisciplinary weight of the course. The FOOD3888 assessments also changed. This was done to ensure the course includes several secure tasks to assess the learners' knowledge.

Additional information

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.

http://sydney.edu.au/whs/policies/legislation.shtml"
explains the responsibilities and expectations of workers and others, and the procedures for managing WHS risks associated with University activities.

General Laboratory Safety Rules

No eating or drinking is allowed in any laboratory under any circumstances
We provide a lab coat for the food lab, but students must wear appropriate PPE, including closed-toe shoes, which are mandatory.
If you're allergic to any food or ingredient, inform the course manager and avoid contact with them.
Read and follow the safety instructions in your manual and those posted 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/

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

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

Current students

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

FOOD3888: Food Product Development

Semester 2, 2025 [Normal day] - Camperdown/Darlington, Sydney

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Work, health and safety

Disclaimer

On this page

Useful links