| Area: |
School of Public Health |
| Credits: |
25.0 |
| Contact Hours: |
5.0 |
| |
| ** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. ** |
| |
| 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
|
| |
| 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, design, formulation and specifications, storage, shelf life testing, costing, marketing testing. |
| |
| ** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. ** |
| |
| Field of Education: | 110199 Food and Hospitality not elsewhere classified |
| Funding Cluster: | 02 - Accounting, Administration, Economics, Commerce |
| SOLT (Online) Definitions*: | Informational
*Extent to which this unit or thesis utilises online information |
| Result Type: | Grade/Mark |
Availability |
| Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information. |
