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 2021 in Semester 2 at Malaysia. It has no prerequisites.
- Credit points
- 6
- Offered in 2021
- Semester 2
- Malaysia
- Assessment
- No exam
- 3 tasks
This is the 2021 handbook entry. See the 2027 entry.
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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 2021 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 launch. The product development project will allow students 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 2021
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Malaysia | On campus |
Assessment
- Class participation and team work10%
- Mid-term tests30%
- Product development in action60%
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
- Laboratories36 hours
- Lectures12 hours
- Workshops24 hours
- Teaching approachProblem-based learning
- One 1-hour lecture per week
- One 2-hour workshop/tutorial per week
- Three hours of group discussion and laboratory work
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
Required resources
Smith, J. and Charter, E. (2010). Functional Food Product Development, Fereidoon Shahidi (series editor), Wiley-Blackwell, UK.
Fuller, G. W. (2011). New Food Product Development: From Concept to Marketplace, 3rd edition, CRC Press, Boca Raton.
Contacts
- Unit Coordinators
- Associate Professor Siow Lee Fong
- Chief Examiners
- Associate 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 2021, FST3850 runs in Semester 2 at Malaysia.
Does FST3850 have an exam?
No. FST3850 has 3 assessment tasks and no exam.