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HE Unit Template
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Product and Process Development
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SCFST3026 - Product and Process Development
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20250200
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Course
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2.2
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2026-09-10
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2026-09-10
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Science
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Institute of Innovation, Science & Sustainability
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Science
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Undergraduate
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15
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.125
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019905
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Food Science and Biotechnology
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019905 - Food Science and Biotechnology
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<a href="http://www.federation.edu.au/locate/unit/scfst3026">View unit fees</a>
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Graded (e.g. HD, D, C, etc)
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Bachelor Degree
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<p>The unit provides students with an advanced knowledge of tools and methods of product and process development in the food industry. Students develop project management and problem solving skills, and learn to plan and lead projects in all stages from development of concepts through to implementation, considering consumer insight, regulatory requirements, formulation and costs analysis, scale-up, sensory evaluation, stability and shelf life validation, and to deliver results within allocated time, resources and project success criteria. The course also applies and integrates basic principles of science and technology learnt in previous semesters through formulation of food products and development of manufacturing processes.</p>
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<p>The unit is concerned with both the theoretical and practical aspects of formulating foods and process development and improvement .<br><br>
Topics may include:<br>
1.Developing the product concept<br>
2.The product development process<br>
3.Product design and the consumer<br>
4.The mechanics of product development and food formulation<br>
5.Economics of food product development<br>
6.Old and new plants for manufacturing new food products<br>
7.Integration of material properties, process protocols, machinery and land to develop prototype plant with full economic feasibility;<br>
8.Transfer of the product from the bench top through commercial production into the marketplace;<br>
9.Regulation compliance, shelf-life testing, microbial and food safety</p>
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<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
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2027
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2026
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SCFST3026 - Product and Process Development
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SCFST3026 - Product and Process Development
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Semester
Semester 1
Semester 2
Summer Semester
Year
2027
2026
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Overview
Key information
Requisites
Learning outcomes
Assessment
FedTASK
Parent Region
Overview
Unit description
<p>The unit provides students with an advanced knowledge of tools and methods of product and process development in the food industry. Students develop project management and problem solving skills, and learn to plan and lead projects in all stages from development of concepts through to implementation, considering consumer insight, regulatory requirements, formulation and costs analysis, scale-up, sensory evaluation, stability and shelf life validation, and to deliver results within allocated time, resources and project success criteria. The course also applies and integrates basic principles of science and technology learnt in previous semesters through formulation of food products and development of manufacturing processes.</p>
Unit content
<p>The unit is concerned with both the theoretical and practical aspects of formulating foods and process development and improvement .<br><br> Topics may include:<br> 1.Developing the product concept<br> 2.The product development process<br> 3.Product design and the consumer<br> 4.The mechanics of product development and food formulation<br> 5.Economics of food product development<br> 6.Old and new plants for manufacturing new food products<br> 7.Integration of material properties, process protocols, machinery and land to develop prototype plant with full economic feasibility;<br> 8.Transfer of the product from the bench top through commercial production into the marketplace;<br> 9.Regulation compliance, shelf-life testing, microbial and food safety</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Science
Study level:
Undergraduate
Credit points:
15
EFTSL:
0.125
Field of education:
019905 - Food Science and Biotechnology
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scfst3026">View unit fees</a>
Requisites
Prerequisite
<p>must have completed all of "<a href="/ords/r/curriculum/catalogue/course?p6_code=SCCHM2001" target="_blank">SCCHM2001</a>" / "<a href="/ords/r/curriculum/catalogue/course?p6_code=SCFST2023" target="_blank">SCFST2023</a>" / "<a href="/ords/r/curriculum/catalogue/course?p6_code=SCMIC2001" target="_blank">SCMIC2001</a>" / "<a href="/ords/r/curriculum/catalogue/course?p6_code=SCMOL2001" target="_blank">SCMOL2001</a>"</p>
Corequisite
None
Exclusion
None
Learning outcomes
Learning outcomes
<p>On successful completion of this unit, students are expected to gain the following [K]nowledge, [S]kills and [A]pplication of knowledge & skills</p>
Learning Outcomes
Ref
Outcome
K1
<p>Recognize the key criteria for successful product/process development</p>
K2
<p>Demonstrate an in-depth knowledge of functional food properties, food safety and statutory regulations</p>
K3
<p>Identify factors that influence the economic feasibility of product/process development</p>
K4
<p>Investigate the role of consumer surveys and marketing in product development</p>
S1
<p>Formulate a specific research problem for the food industry (product/process) with defined objectives</p>
S2
<p>Develop investigative and analytical skills to solve a research problem</p>
S3
<p>Construct a feasibility study centred around a product/process</p>
S4
<p>Apply process flow charting, basic plot plan and basic plant layout to a product/process</p>
S5
<p>Summarise and present research findings to a scientific audience</p>
S6
<p>Demonstrate the capacity to work effectively in a team</p>
A1
<p>Develop a viable food product that meets consumer expectations</p>
A2
<p>Evaluate the viability of the product/process developed by applying economic concepts</p>
A3
<p>Prepare a written report in an accepted format using appropriate scientific language</p>
A4
<p>Translate written format works into oral formats</p>
Assessment
Learning Tasks and Assessment
Ref
Learning task
Assessment type
Weighting
Learning outcomes assessed
1
<p>Product/ Process development synopsis proposal</p>
<p>Written report</p>
<p>10-20%</p>
K1, K2, K3, K4, S3, S6
2
<p>Product/ Process development report</p>
<p>Written report</p>
<p>20-40%</p>
K1, K2, K3, K4, S1, S2, S3, S4, S5, S6, A1, A2, A3
3
<p>Product/ Process development presentation</p>
<p>Oral presentation</p>
<p>10-30%</p>
K1, K2, K3, K4, S5, S6, A3, A4
4
<p>Demonstrate and apply knowledge from course content in response to questions</p>
<p>Test</p>
<p>20-40%</p>
K1, K2, K3, K4
Supplementary assessment available:
Yes
Supplementary assessment information:
<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
FedTASK
FedTASK
Description of FedTASK outcome
Level
FedTASK 1: Interpersonal
The ability to effectively communicate, interact and work with others both individually and in groups.
FedTASK 2: Leadership
The ability to apply professional skills and behaviours in leading others.
FedTASK 3: Critical Thinking and Creativity
The ability to work in complexity and ambiguity using imagination to create new ideas.
FedTASK 4: Digital Literacy
The ability to work fluently across a range of tools and applications to achieve a range of skills.
FedTASK 5: Sustainable and Ethical Mindset
The ability to consider and assess the consequences and impact of ideas and actions in enacting ethical and sustainable decisions.
FedTASK
<p>Federation University recognises that students require key transferable employability skills to prepare them for their future workplace and society. FedTASKs (<strong>T</strong>ransferable <strong>A</strong>ttributes <strong>S</strong>kills and <strong>K</strong>nowledge) provide a targeted focus on five key, transferable Attributes, Skills, and Knowledge that are embedded within curriculum, developed gradually towards successful measures and interlinked with cross-discipline and co-operative learning opportunities.</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Science
Study level:
Undergraduate
Credit points:
15
EFTSL:
0.125
Field of education:
019905 - Food Science and Biotechnology
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scfst3026">View unit fees</a>
Additional information
Add Info Static Text
Internal reference: SCFST3026 - U2.2