HSN320 - Trends in Product Development
Unit details
| Year | 2025 unit information |
|---|---|
| Enrolment modes: | Trimester 2: Burwood (Melbourne) |
| Credit point(s): | 1 |
| EFTSL value: | 0.125 |
| Unit Chair: | Trimester 2: Shirani Gamlath |
| Cohort rule: | This unit is only available to students enrolled in H315, H318 or Other students who would like to enrol in this unit must submit their request to Student Adviser in Student Central. Enrolment quotas apply. |
| Prerequisite: | HSN315 |
| Corequisite: | Must be enrolled in or have previously successfully completed HSN010 |
| Incompatible with: | HSN306 |
| Educator-facilitated (scheduled) learning activities - on-campus unit enrolment: | 1 x 2 hour lecture (7 weeks) |
| Typical study commitment: | Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit. This will include educator guided online learning activities within the unit site. |
Content
This unit focuses on the trends in product development and stages involved in developing novel food products using functional food ingredients through knowledge of product formulation, processing, packaging and labelling, safety and marketing. Students will gain practical experience in all stages of product development by designing a novel product and packaging to meet current food trends. Throughout the unit, the importance of food safety, quality control and environmental impact will be stressed. This unit provides knowledge and skills to undertake product development roles in the food industry.
Learning Outcomes
| ULO | These are the Unit Learning Outcomes (ULOs) for this unit. At the completion of this unit, successful students can: | Alignment to Deakin Graduate Learning Outcomes (GLOs) |
|---|---|---|
| ULO1 | Explain the commercial product development process and identify the need for product innovations. | GLO1: Discipline-specific knowledge and capabilities |
| ULO2 | Develop a product concept integrating the knowledge in consumer trends, nutrition, health and food processing. | GLO1: Discipline-specific knowledge and capabilities |
| ULO3 | Design a novel food product using functional food ingredients while maintaining the nutritional and health benefits. | GLO1: Discipline-specific knowledge and capabilities |
| ULO4 | Demonstrate knowledge in food formulation, mass balancing for commercial processing. | GLO1: Discipline-specific knowledge and capabilities |
| ULO5 | Apply knowledge in food packaging and labelling regulation in developing a new packaging design complying with FSANZ regulation. | GLO1: Discipline-specific knowledge and capabilities |
| ULO6 | Show competence in team work, report writing and oral presentation in work integrated learning environment (Product Development Technologist role in the food industry). | GLO2: Communication |
Assessment
Trimester 2:| Assessment description | Student output | Grading and weighting (% total mark for unit) | Indicative due week |
|---|---|---|---|
| Assessment 1: Online MCQ tests | 2 tests | 10% |
|
| Assessment 2: Individual contribution to team project report and oral presentation | 1500 words | 50% |
|
| Assessment 3: End-of-Unit Assessment | 90 minutes | 40% |
|
The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.
Hurdle requirement
Students are required to attend 80% of practicals.
Learning resource
There is no prescribed text. Unit materials are provided via the unit site. This includes unit topic readings and references to further information.
Unit Fee Information
Fees and charges vary depending on the type of fee place you hold, your course, your commencement year, the units you choose to study and their study discipline, and your study load.
Tuition fees increase at the beginning of each calendar year and all fees quoted are in Australian dollars ($AUD). Tuition fees do not include textbooks, computer equipment or software, other equipment or costs such as mandatory checks, travel and stationery.
For further information regarding tuition fees, other fees and charges, invoice due dates, withdrawal dates, payment methods visit our Current Students website.