303803 (v.1) Food Quality 384
| Area: | School of Public Health |
| Credits: | 25.0 |
| Contact Hours: | 5.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Laboratory: | 1 x 3 Hours Weekly |
| Prerequisite(s): | 3686 (v.6) Food Quality and Hygiene 381 or any previous version
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| Syllabus: | Product development as a systematic and controllable process. Marketing and research and development in new product development, idea generation, screening and evaluation, concept development and testing, deisgn, formulation and specifications, storage, shelf life testing, costing, marketing testing. |
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| Unit Outcomes: | On successful completion of this unit students will be able to demonstrate a knowledge of - food quality, its evaluation, food handling, processing and storage and the systematic and controllable process for product development. Design and market a novelfood. Understand the principles of market research for new products. |
| Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information. |
| Unit References: | Schmidl, M.K. and Labuza, T.P., (Ed.), (2000), Essentials of Functional Foods, USA, Aspen Publishers. Birch, G.G. and Parker, K.J., (Eds), Control of Food Quality and Food Analysis, Essex, Elsevier Applied Science Publishers Ltd. Herschdoefer, S.M., (Ed.), 1984-1986, Quality Control in the Food Industry, Vols 1-3, 2nd ed., London, Academic Press Inc. National Food Authority 1991, Food Standards Code, Canberra, Australian Government Publishing Service. Sumner, J.L.A., Guide to Food Quality Assurance, AusIndustry Publication, Canberra. |
| Unit Texts: | No prescribed texts. |
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| Unit Assessment Breakdown: | Examinations 75%. Written Report 25%. This is by grade/mark assessment. |
Current as of: February 2, 2004
CRICOS provider code 00301J
