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Unit outline_

FOOD3888: Food Product Development

Semester 2, 2024 [Normal day] - Camperdown/Darlington, Sydney

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
? 
12cp from (AGEN2002 or FOOD2000 or FOOD3XXX or BCMB2X0X or BCHM2XXX or MEDS2003)
Corequisites
? 
None
Prohibitions
? 
AGEN3001
Assumed knowledge
? 

6cp from (BIOL1XXX or MBLG1XXX) and 6cp from CHEM1XXX

Available to study abroad and exchange students

Yes

Teaching staff

Coordinator Ali Khoddami, ali.khoddami@sydney.edu.au
Lecturer(s) Alison Jones, alison.deambrosis@sydney.edu.au
The census date for this unit availability is 2 September 2024
Type Description Weight Due Length
Online task Quiz
The quiz is to check and reinforce your understanding of material covered.
5% Week 05
Due date: 28 Aug 2024 at 23:59
5 MCQs/10 minutes
Outcomes assessed: LO1 LO2
Presentation group assignment Project proposal pitch presentation
Oral presentation 5 min+2min Q&A and a 250 to 300 w written summary
10% Week 06
Due date: 04 Sep 2024 at 23:59
5 min presentation(2 min Q&A)/Report
Outcomes assessed: LO1 LO2 LO3 LO5 LO6 LO7
Assignment Food evaluation
Disciplinary statement of contribution
20% Week 07
Due date: 11 Sep 2024 at 23:59
2000 word
Outcomes assessed: LO1 LO2 LO3
Online task Quiz
The quiz is to check and reinforce your understanding of material covered.
5% Week 11
Due date: 16 Oct 2024 at 23:59
5 MCQs/10 minutes
Outcomes assessed: LO1 LO2
Presentation group assignment Food system presentation
Multimedia communication
15% Week 12
Due date: 23 Oct 2024 at 23:59
10 min presentation (video)+ 5 min Q&A
Outcomes assessed: LO1 LO2 LO3 LO4 LO5 LO6 LO7
Assignment group assignment Industry product development proposal
Written report
35% Week 13
Due date: 01 Nov 2024 at 23:59
4000 words
Outcomes assessed: LO1 LO2 LO3 LO4 LO5 LO6 LO7
Small continuous assessment Reflective task, meeting minutes and participation
Individual reflection, attendance at team meetings and peer evaluation
10% Week 13
Due date: 01 Nov 2024 at 23:59
Variable
Outcomes assessed: LO5 LO6
group assignment = 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.

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 Current Student website provides information on academic integrity 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 integrity breaches seriously.

We use similarity detection software to detect potential instances of plagiarism or other forms of academic integrity breach. If such matches indicate evidence of plagiarism or other forms of academic integrity breaches, your teacher is required to report your work for further investigation.

Use of generative artificial intelligence (AI) and automated writing tools

You may only use generative AI and automated writing tools in assessment tasks if you are permitted to by your unit coordinator. If you do use these tools, you must acknowledge this in your work, either in a footnote or an acknowledgement section. The assessment instructions or unit outline will give guidance of the types of tools that are permitted and how the tools should be used.

Your final submitted work must be your own, original work. You must acknowledge any use of generative AI tools that have been used in the assessment, and any material that forms part of your submission must be appropriately referenced. For guidance on how to acknowledge the use of AI, please refer to the AI in Education Canvas site.

The unapproved use of these tools or unacknowledged use will be considered a breach of the Academic Integrity Policy and penalties may apply.

Studiosity is permitted unless otherwise indicated by the unit coordinator. The use of this service must be acknowledged in your submission as detailed on the Learning Hub’s Canvas page.

Outside assessment tasks, generative AI tools may be used to support your learning. The AI in Education Canvas site contains a number of productive ways that students are using AI to improve their learning.

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 2023 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 2023. 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

WK Topic Learning activity Learning outcomes
Week 01 Introduction to Food Product Development UoS Lecture (1 hr) LO1
Interdisciplinary Research Project Orientation/ Discussing the assessments Lecture and tutorial (2 hr) LO1 LO3
Week 02 Food Product Development Lecture (1 hr) LO1 LO2 LO3 LO6
Assignments set up/ Team forming/Team Charter Lecture and tutorial (2 hr) LO1 LO2 LO3 LO5
Week 03 Idea Generation, Idea Screening & Concept Development Lecture (1 hr) LO1 LO2 LO3 LO5 LO6
System Thinking and Knowledge Cafe Tutorial (2 hr) LO1 LO2 LO3 LO5 LO6 LO7
Individual attendance for product evaluation tests Practical (3 hr) LO1 LO2 LO3 LO4 LO5
Individual attendance for product evaluation tests Practical (3 hr) LO1 LO2 LO3 LO4 LO5
Individual attendance for product evaluation tests Practical (3 hr) LO1 LO2 LO3 LO4 LO5
Week 04 Market evaluation stages Lecture (1 hr) LO1 LO2 LO3 LO4
Team meetings Workshop (2 hr) LO1 LO2 LO3 LO4 LO5 LO6
Individual attendance for product evaluation tests Practical (3 hr) LO1 LO2 LO3 LO4 LO5
Individual attendance for product evaluation tests Practical (3 hr) LO1 LO2 LO3 LO4 LO5
Individual attendance for product evaluation tests Practical (3 hr) LO1 LO2 LO3 LO4 LO5
Week 05 Food Product Development and Australian Industries Perspective Lecture (1 hr) LO1 LO2 LO3
Team meetings Workshop (2 hr) LO1 LO2 LO3 LO4 LO5 LO6
Week 06 Food additives Lecture (1 hr) LO1 LO2 LO3
Team meetings/presentation Presentation (3 hr) LO1 LO2 LO3 LO4 LO5 LO6
Lab induction/WHS training and basic ingredients preparations. Practical (3 hr) LO1 LO3 LO5 LO6
Lab induction/WHS training and basic ingredients preparations. Practical (3 hr) LO1 LO3 LO5 LO6
Lab induction/WHS training and basic ingredients preparations. Practical (3 hr) LO1 LO3 LO5 LO6
Week 07 Sensory Evaluation Design Lecture (1 hr) LO1 LO2
Prototype generation first attempt Practical (3 hr) LO1 LO2 LO3 LO5 LO6
Prototype generation first attempt Practical (3 hr) LO1 LO2 LO3 LO5 LO6
Prototype generation first attempt Practical (3 hr) LO1 LO2 LO3 LO5 LO6
Team meetings/Team Update Workshop (3 hr) LO1 LO2 LO3 LO4 LO5
Week 08 Flavourant and their Application/ Food Additives Lecture (1 hr) LO1 LO2
Team meetings Workshop (2 hr) LO1 LO2 LO3 LO4 LO6
Prototype generation (ongoing project) Practical (3 hr) LO1 LO2 LO3 LO5 LO6
Prototype generation (ongoing project) Practical (3 hr) LO1 LO2 LO3 LO5 LO6
Prototype generation (ongoing project) Practical (3 hr) LO1 LO2 LO3 LO5 LO6
Week 09 Flavour perception and sensory testing Lecture (1 hr) LO1 LO2
Team meetings Workshop (2 hr) LO1 LO2 LO3 LO4 LO5 LO6
Prototype review and correction Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6
Prototype review and correction Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6
Prototype review and correction Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6
Week 10 Team meetings Workshop (2 hr) LO1 LO4 LO7
Prototype review and correction Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6
Prototype review and correction Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6
Prototype review and correction Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6
Week 11 Safe food production Lecture (1 hr) LO1 LO2 LO3
Team meetings Workshop (2 hr) LO1 LO2 LO3 LO4 LO5 LO6 LO7
Prototype final test Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6
Prototype final test Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6
Prototype final test Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6
Week 12 Food packaging Lecture (1 hr) LO1 LO2
Final presentation Presentation (5 hr) LO1 LO3 LO4 LO5 LO6 LO7
Prototype second correction Practical (3 hr) LO1 LO2 LO3 LO5 LO6
Prototype second correction Practical (3 hr) LO1 LO2 LO3 LO5 LO6
Prototype second correction Practical (3 hr) LO1 LO2 LO3 LO5 LO6
Week 13 Revision Lecture (1 hr) LO1 LO2
Finalise the newly developed food product Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6 LO7
Finalise the newly developed food product Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6 LO7
Finalise the newly developed food product Practical (3 hr) LO1 LO2 LO3 LO4 LO5 LO6 LO7
Revision of the industry report Workshop (2 hr) LO1 LO4 LO5 LO6 LO7

Attendance and class requirements

All lectures are expected to be in person and recorded in 2024.

Attendance is compulsory for lectures, workshops and lab practicals. Student are expected to attend at least 80% of timetabled activities as defined in the unit of study outline. A student may fail this unit of study because of inadequate 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 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.

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
GQ1 GQ2 GQ3 GQ4 GQ5 GQ6 GQ7 GQ8 GQ9

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

This is the third time this unit has been offered. Everything is going to be the same as what we did last year with an update to lectures and workshops.

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

  1. Follow all implemented Covid-19 safety rules posted on Canvas and in the laboratories
  2. No eating or drinking is allowed in any laboratory under any circumstances
  3. A laboratory coat and closed-toe shoes are mandatory
  4. Follow safety instructions in your manual and posted in laboratories on Canvas
  5. In case of fire, follow instructions posted outside the laboratory door
  6. First aid kits, eye wash and fire extinguishers are located in or immediately outside each laboratory
  7. 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.