BMSC40002 - Principles of New Product Development for Fermentation

General Information

Unit Synopsis

This unit delves into the uses of fermentation for new product development in the food and beverage industry. There is an emphasis on the new product development process, as well as investigation into the use of fermented products for human health. On completion of this unit, you will be able to identify features of the health associated benefits of fermented food and beverages, as well as critique labelling claims of fermented food and beverage products based on current evidence. You will also be able to implement the principles of food microbiology and fermentation in the new product development process.

Details

Level Non-award
Unit Level Not Applicable
Credit Points 6
Student Contribution Band 8
Fraction of Full-Time Student Load 0.125
Pre-requisites or Co-requisites There are no pre-requisites for the unit.

Important note: Students enrolled in a subsequent unit who failed their pre-requisite unit, should drop the subsequent unit before the census date or within 10 working days of Fail grade notification. Students who do not drop the unit in this timeframe cannot later drop the unit without academic and financial liability. See details in the Assessment Policy and Procedure (Higher Education Coursework).

Class Timetable View Unit Timetable
Residential School No Residential School

Be Different Intakes

Note: BeDifferent Units are available to study all year round
2024 - Online
March

Higher Education Unit Availabilities from Term 3 - 2024

There are no Higher Education availabilities for this unit on or after Term 3 - 2024
Assessment Overview

Recommended Student Time Commitment

Each 6-credit Non-award unit at CQUniversity requires an overall time commitment of an average of 12.5 hours of study per week, making a total of 150 hours for the unit.

Assessment Tasks

Assessment Task Weighting
1. Written Assessment 0%

This is a pass/fail (non-graded) unit. To pass the unit, you must pass all of the individual assessment tasks shown in the table above.

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Feedback, Recommendations and Responses

Every unit is reviewed for enhancement each year. At the most recent review, the following staff and student feedback items were identified and recommendations were made.

Unit learning Outcomes

On successful completion of this unit, you will be able to:

  1. Critique labelling and health claims of fermented food and beverage products based on current evidence
  2. Explain how the process of fermentation can be used to create new food and beverage products that enhance flavour and health

Alignment of Assessment Tasks to Learning Outcomes
Assessment Tasks Learning Outcomes
1 2
1 - Written Assessment • •
Alignment of Graduate Attributes to Learning Outcomes
Graduate Attributes Learning Outcomes
1 2
2 - Communication • •
5 - Problem Solving •
6 - Critical Thinking •
Alignment of Assessment Tasks to Graduate Attributes
Assessment Tasks Graduate Attributes
1 2 3 4 5 6 7 8 9