FOODSCI 310 : Theory of Food Product Design

Science

2025 Semester One (1253) (15 POINTS)

Course Prescription

Examines the science underpinning human sensory perception and food preferences and how this science interfaces with the design and development of food products as well as the fundamental aspects of food product development.

Course Overview

This course is in two parts:
1) Human sensory perception and evaluation of food and how this relates to consumer preference. 
2) The pathway of a new food product from idea through to market.
The final assignment incorporates both parts of the course as students will apply their acquired sensory knowledge to design the concept for a new food product.

Course Requirements

Prerequisite: FOODSCI 100, 200 and STATS 101 or 108 Restriction: FOODSCI 303, 304

Capabilities Developed in this Course

Capability 1: People and Place
Capability 2: Sustainability
Capability 3: Knowledge and Practice
Capability 4: Critical Thinking
Capability 5: Solution Seeking
Capability 6: Communication
Capability 7: Collaboration
Capability 8: Ethics and Professionalism
Graduate Profile: Bachelor of Science

Learning Outcomes

By the end of this course, students will be able to:
  1. Evaluate sensory properties using a variety of sensory evaluation techniques. (Capability 1, 3, 4, 5, 6, 7 and 8)
  2. Create a concept for a new product (Capability 1, 2, 3, 4, 5, 6, 7 and 8)
  3. Develop an understanding of product lifecycle from idea through to market (Capability 1, 2, 3, 4, 5, 6, 7 and 8)
  4. Evaluate data using statistical methods (Capability 3, 4, 5 and 7)

Assessments

Assessment Type Percentage Classification
Laboratories 30% Individual Coursework
Presentation 10% Group Coursework
Product Proposal 25% Group Coursework
Quizzes 10% Individual Test
Test 25% Individual Test
Assessment Type Learning Outcome Addressed
1 2 3 4
Laboratories
Presentation
Product Proposal
Quizzes
Test

A student must pass both the theory component and the practical component to gain an overall pass. The theory component is composed of a term test, a term quiz, presentations, and proposals. The practical component is composed of laboratories.

Key Topics

sensory perception
sensory evaluation
product development

Special Requirements

 Attendance at the laboratories is a compulsory part of this course. Students must be wearing safety glasses, covered footwear, and a lab coat before entering the laboratory and must keep these on until after exiting the laboratory. Jandals or other open shoes are not satisfactory footwear. Students who wear prescription spectacles are required to wear safety glasses over their spectacles. 

Tuākana

As part of the University-wide Tuākana community, The School of chemical sciences aims to provide a welcoming learning environment for and enhance the success of, all of our Māori and Pacific students. We are led by the principles of tautoko (support) and whanaungatanga (connection) and hope you find a home here at the School. Students who have identified as Māori and/or Pacific will receive an invitation to our online portal introducing the Programme, the resources we have available, and how you can get involved.

Tuākana Chemistry runs a range of activities for students enrolled in this class. This includes weekly workshops, social activities, and opportunities to engage with senior students and researchers within the School of Chemical Sciences. Tuākana-eligible students will be added automatically to the Tuākana Chemistry program when they enroll in this course. For more information, please see the Tuākana program website or email scstuakana@auckland.ac.nz.

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  24 hours of lectures, a 1-hour tutorial per week of the course (relating to the labs), 10 hours of reading and thinking about the content, and 10 hours of work on assignments and/or test preparation.

Delivery Mode

Campus Experience

Attendance is required at scheduled activities including labs/tutorials to complete/receive credit for components of the course.
Lectures will be available as recordings. Other learning activities including tutorials will be available as recordings.

Attendance on campus is required for the tests/quizzes unless informed otherwise.
The activities for the course are scheduled as a standard weekly timetable delivery.

Learning 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.

Recommended text books: 

Sensory Evaluation of Food: Principles and Practices, 2nd Edition, Harry T Lawless & Hildegarde Heymann.

Sensory Evaluation Techniques, 5th Edition, Morten C. Meilgaard, B. Thomas Carr, Gail Vance Civille.

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.

This year we will be incorporating and expanding computer-aided data collection in laboratories based on positive feedback from last year.

Academic Integrity

The University of Auckland will not tolerate cheating, or assisting others to cheat, and views cheating in coursework, tests and examinations 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. A student's assessed work may be reviewed against electronic source material using computerised detection mechanisms. Upon reasonable request, students may be required to provide an electronic version of their work for computerised review.

Class Representatives

Class representatives are students tasked with representing student issues to departments, faculties, and the wider university. If you have a complaint about this course, please contact your class rep who will know how to raise it in the right channels. See your departmental noticeboard for contact details for your class reps.

Copyright

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.

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 http://disability.auckland.ac.nz

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 https://www.auckland.ac.nz/en/students/academic-information/exams-and-final-results/during-exams/aegrotat-and-compassionate-consideration.html.

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

Learning Continuity

In the event of an unexpected disruption we undertake to maintain the continuity and standard of teaching and learning in all your courses throughout the year. If there are unexpected disruptions the University has contingency plans to ensure that access to your course continues and your assessment is fair, and not compromised. Some adjustments may need to be made in emergencies. You will be kept fully informed by your course co-ordinator, and if disruption occurs you should refer to the University Website for information about how to proceed.

The delivery mode may change depending on COVID restrictions. Any changes will be communicated through Canvas.

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 https://www.auckland.ac.nz/en/students/forms-policies-and-guidelines/student-policies-and-guidelines/student-charter.html.

Disclaimer

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 31/10/2024 08:15 a.m.