In this unit of study, students will gain a theoretical and practical understanding of the development of novel food products using traditional and novel food ingredients. Students will examine processes in market trend analysis, product innovation, prototype development, product testing and the formal presentation of a new product. They will develop practical skills in product research and development through a group design project that will require application of product development principles and integration of knowledge regarding product specifications, ingredient interactions and food processing. Product quality, functionality, shelf-life, safety, nutritional and health implications are key considerations in the design process. This is an intensive unit taught as a series of workshops over the first four weeks of semester. It is designed to be taken as one of the final core units in the food science major of the BFoodAgrib as it integrates learnings from across the program and offers a great platform for exploration of product development ideas, that could potentially be expanded in 4th year research projects.
Intensive Unit - twelve 4-hour workshops over four weeks
One individual assignment (20%), one group project report (60%), one group presentation (20%)
No prescribed textbooks
6cp from (BIOL1XXX, MBLG1XXX) and 6cp from CHEM1XXX
6cp from AGEN3004