FST3850 Food product development
Faculty of Science
FST3850 Food product development is a level 3, 6-credit-point, undergraduate unit from the Faculty of Science, offered in 2027 in Semester 2 at Malaysia. It has no prerequisites.
- Credit points
- 6
- Offered in 2027
- Semester 2
- Malaysia
- Assessment
- No exam
- 3 tasks
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Requisites
Before FST3850
Corequisites
Pass these before, or take them in the same semester.
After FST3850
No unit lists FST3850 as a prerequisite in the 2027 handbook.
Overview
Food product development covers the trends and innovation in food markets, product design and development, product quality and management, product sensory evaluation and statistical evaluation, food regulatory compliance, packaging and shelf life, Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practice (GMP). You will work in small groups to integrate knowledge learned from previous semesters and the current unit for a food product development project which involve the planning, management and assessment of a product from conceptualisation to product exhibition. The product development project will allow you to gain experience in team building, to enhance communication skills, and to solve scientific and technical problems. This unit will also help to prepare you for a position in industry or in postgraduate study.
Offerings in 2027
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Malaysia | On campus |
Assessment
- Team workDemonstration10%
- Product development in actionProject60%
- AssignmentWritten30%
Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.
Learning outcomes
When you finish this unit, you should be able to:
- 1
Demonstrate knowledge of the essential principles, theories, processes and techniques that are applicable to food product development;
- 2
Appraise food regulations, food sensory evaluation and statistical analysis in food product development;
- 3
Integrate knowledge and skills to develop new food products and prepare a product prototype for product exhibition;
- 4
Demonstrate critical and innovative thinking, problem-solving skills, team building and communication skills in learning and product development teamwork;
- 5
Plan, conduct, and complete a project efficiently;
- 6
Demonstrate professional communication skills in oral and written presentations.
Workload and teaching
- Laboratories30 hours
- Tutorials22 hours
- Applied sessions3 hours
- Seminars3 hours
- Teaching approachProblem-based learning
Two-hour tutorial and group discussion (11 weeks);
Three hours of laboratory work (10 weeks);
One 3-hour exhibition;
One 3-hour oral presentation and
Six hours of independent study per week.
Lecture and tutorial classes are used in teaching to promote the understanding of basic science principles applied in food applications and to improve your problem solving skill via group discussion.
Learning resources
Recommended resources
Fuller, G. W. (2011). New Food Product Development: From Concept to Marketplace, 3rd edition, CRC Press, Boca Raton.
Holger York Toschka (2025). New Food Product Development: Global Strategies and Practices for Successful Innovation, 4th Edition, CRC Press, Boca Raton, https://doi.org/10.1201/9781032724591.
Songül Çakmakçı , Bilgehan Polato˘glu and Ramazan Çakmakçı (2024). Foods of the Future: Challenges, Opportunities, Trends, and Expectations. Foods, 13, 2663. https://doi.org/10.3390/foods13172663.
Contacts
- Chief Examiners
- Professor Siow Lee Fong
- Unit Coordinators
- Professor Siow Lee Fong
Common questions
What are the prerequisites for FST3850?
None, but you must take FST3840 before or alongside it.
When is FST3850 offered?
In 2027, FST3850 runs in Semester 2 at Malaysia.
Does FST3850 have an exam?
No. FST3850 has 3 assessment tasks and no exam.