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 … For more content click the Read More button below.

Offerings

S2-01-MALAYSIA-ON-CAMPUS

Requisites

Corequisite

Contacts

Chief Examiner(s)

Associate Professor Siow Lee Fong

Unit Coordinator(s)

Associate Professor Siow Lee Fong

Notes

IMPORTANT NOTICE:
Scheduled teaching activities and/or workload information are subject to change in response to COVID-19, please check your Unit timetable and Unit Moodle site for more details.

Learning outcomes

On successful completion of 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.

Teaching approach

Problem-based learning

Assessment

1 - Class participation and team work
2 - Mid-term tests
3 - Product development in action

Scheduled and non-scheduled teaching activities

Laboratories
Lectures
Workshops

Workload requirements

Workload

Learning resources

Required resources