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
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 - Team work
2 - Product development in action
3 - Assignment
Scheduled and non-scheduled teaching activities
Laboratories
Lectures
Tutorials
Workload requirements
Workload
Learning resources
Required resources