FOODSCI 304 : Food Product Development


2020 Semester Two (1205) (15 POINTS)

Course Prescription

Development and evaluation of new products from raw ingredients through a thorough understanding of the physical and chemical properties of materials. Sensory evaluation will be a component. Sampling of food products is therefore undertaken in this course.

Course Overview

This course provides students who are trained in Food Science with an opportunity to apply the core knowledge in their discipline by developing a food product. It is also designed to expose the students to various aspects related to the food product development, from raw ingredients to prototype development, sensory evaluation, shelf life estimation, packaging, manufacturing, and marketing as well as food safety and regulation. In addition, this course also designed to give the students an understanding of the activities and the stages involved in food product development. The students enrolled in this course are expected to have basic knowledge in food chemistry, food microbiology, sensory evaluation, food processing, and experiences in food preparation. The skills developed in this course are particularly useful for those wishing to have a career involving food product development. We received positive feedback from previous students who have now worked in food industry and also industry peers regarding the quality of this course.

Objectives of the Course
•    To apply fundamental food science knowledge by developing a food product
•    To obtain a thorough understanding of food product development process
•    To foster analytical, problem solving and communication skills 

Course Requirements

Prerequisite: FOODSCI 301 and 303 Corequisite: FOODSCI 302 or Permission of the Programme Director/Course Coordinator

Capabilities Developed in this Course

Capability 1: Disciplinary Knowledge and Practice
Capability 2: Critical Thinking
Capability 3: Solution Seeking
Capability 4: Communication and Engagement
Capability 5: Independence and Integrity
Capability 6: Social and Environmental Responsibilities
Graduate Profile: Bachelor of Science

Learning Outcomes

By the end of this course, students will be able to:
  1. You will demonstrate an ability to understand and critically evaluate the various important aspects contributing to a successful food product development process (Capability 1, 3 and 4)
  2. To identify the processes and stages/activities required to bring a new food product from conception to commercialisation (Capability 1, 2, 3 and 4)
  3. To demonstrate an ability to understand and critically evaluate the food ingredients applied for formulating food products. (Capability 1, 3 and 6)
  4. To develop and evaluate a new product from raw ingredients through a thorough understanding of the physical and chemical properties of the major and minor food components (Capability 1, 2, 3, 4 and 6)
  5. To develop and evaluate group interaction skill which reflect the real situation in today’s food industry (Capability 1, 3 and 4)
  6. To demonstrate an ability to identify and analyse the potential safety and ethical issues associated with food products. (Capability 1, 5 and 6)


Assessment Type Percentage Classification
Test 25% Individual Test
Project proposal 5% Group Coursework
Presentation 15% Individual Coursework
Lab reports 10% Individual Coursework
Project report 45% Group & Individual Coursework
Assessment Type Learning Outcome Addressed
1 2 3 4 5 6
Project proposal
Lab reports
Project report

The theory (30%) is composed of test and project proposal (5%). Practical component (70%) include lab reports, presentation, and project report. To pass this course, students must pass both theory and practical components of the course.

Key Topics

•    Introduction and overview of product development
•    Idea generation and screening, concept development
•    Food components, the role of ingredients and formulation
•    Sensory evaluation and sampling methods
•    Safety, regulatory and ethical aspects
•    Scale-up: Packaging considerations and shelf life estimation/storage trials, final product specifications, the labeling requirement
•    Product commercialization: marketing requirement, consumer testing, product launching

Learning Resources

1.    Fuller, G.W. (2004). New Food Product Development From Concept to Marketplace (2nd edition). CRC Press, Boca Raton.
2.    Earle, M., Earle, R., Anderson, A. (2001). Food Product Development. Woodhead Publishing Limited, Cambridge, England.
3.    Graf, E. & Saguy, S. (1991). Food Product Development - From Concept to Marketplace. Van Nostrand Reinhold, New York.
4.    Milton, D.R., Griffin, A., Castellion, G., Anschuetz, N. (1996) The PDMA Handbook of Product Development.  John Wiley & Sons, New York.

Journal of Food Science, Food Technology, Food Processing

FOODnetBASE (UoA library link) – Food Product Development
Food companies’ websites

Special Requirements

Must complete both theory and practical components of this course.
There are two lab sessions scheduled during the mid-semester break on Friday 11 and 18 September (please refer time table).

Workload Expectations

This course is a standard [15] point course and students are expected to spend 10 hours per week involved in each 15 point course that they are enrolled in.

For this course, you can expect [36] hours of lectures, a 48-hour practical work on lab and food product project, a 4-hour final product presentation, [12] hours of reading and thinking about the content and [50] hours of work on assignments, project discussion and/or test preparation.

Other Information

Lab Safety Information
The lab sessions will be held in the Food & Sensory Evaluation Laboratory on the 6th floor of the Building 301, School of Chemical Sciences.  This is a hygienic environment and special procedures are required which will be explained to you in the first lecture.
Students must wear closed-toe shoes - no sandals is allowed.  All jewelry, including watches, necklaces, and earrings must be removed beforehand.  If you are unwell you will be excused from the laboratory for reasons of food safety.

Digital Resources

Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).

Please remember that the recording of any class on a personal device requires the permission of the instructor.


The content and delivery of content in this course are protected by copyright. Material belonging to others may have been used in this course and copied by and solely for the educational purposes of the University under license.

You may copy the course content for the purposes of private study or research, but you may not upload onto any third party site, make a further copy or sell, alter or further reproduce or distribute any part of the course content to another person.

Academic Integrity

The University of Auckland will not tolerate cheating, or assisting others to cheat, and views cheating in coursework as a serious academic offence. The work that a student submits for grading must be the student's own work, reflecting their learning. Where work from other sources is used, it must be properly acknowledged and referenced. This requirement also applies to sources on the internet. A student's assessed work may be reviewed against online source material using computerised detection mechanisms.

Inclusive Learning

All students are asked to discuss any impairment related requirements privately, face to face and/or in written form with the course coordinator, lecturer or tutor.

Student Disability Services also provides support for students with a wide range of impairments, both visible and invisible, to succeed and excel at the University. For more information and contact details, please visit the Student Disability Services’ website at

Special Circumstances

If your ability to complete assessed coursework is affected by illness or other personal circumstances outside of your control, contact a member of teaching staff as soon as possible before the assessment is due.

If your personal circumstances significantly affect your performance, or preparation, for an exam or eligible written test, refer to the University’s aegrotat or compassionate consideration page:

This should be done as soon as possible and no later than seven days after the affected test or exam date.

Student Feedback

During the course Class Representatives in each class can take feedback to the staff responsible for the course and staff-student consultative committees.

At the end of the course students will be invited to give feedback on the course and teaching through a tool called SET or Qualtrics. The lecturers and course co-ordinators will consider all feedback.

Your feedback helps to improve the course and its delivery for all students.

Student Charter and Responsibilities

The Student Charter assumes and acknowledges that students are active participants in the learning process and that they have responsibilities to the institution and the international community of scholars. The University expects that students will act at all times in a way that demonstrates respect for the rights of other students and staff so that the learning environment is both safe and productive. For further information visit Student Charter (


Elements of this outline may be subject to change. The latest information about the course will be available for enrolled students in Canvas.

In this course you may be asked to submit your coursework assessments digitally. The University reserves the right to conduct scheduled tests and examinations for this course online or through the use of computers or other electronic devices. Where tests or examinations are conducted online remote invigilation arrangements may be used. The final decision on the completion mode for a test or examination, and remote invigilation arrangements where applicable, will be advised to students at least 10 days prior to the scheduled date of the assessment, or in the case of an examination when the examination timetable is published.

Published on 04/08/2020 12:35 p.m.