| Academic Year |
2025 |
| Offering Department |
Biological Sciences |
Quota |
40
|
| Course Co-ordinator |
, Biological Sciences |
| Teachers Involved |
|
| Course Objectives |
To introduce the key concepts and techniques used in food product development. To provide small group experience in the design, development and production of a new food product. |
| Course Contents & Topics |
History and future of the food industry; industrial product development process; idea generation and prototype development for new food products; quality management and legal protection; marketing strategies; food labeling; food package design; new product development for different food industries. |
| Course Learning Outcomes |
On successful completion of this course, students should be able to:
| CLO 1 |
understand the food product development cycle |
| CLO 2 |
know the key steps in new product development |
| CLO 3 |
demonstrate enhanced insight and understanding of current and future trends in the food industry |
| CLO 4 |
have professional level practical experience in new product development |
| CLO 5 |
know the main characteristics of different sectors of the food industry |
|
Pre-requisites
(and Co-requisites and
Impermissible combinations) |
Pass in BIOL3203 or BIOL4205 |
| Course to PLO Mapping |
|
| Offer in 2025 - 2026 |
N
|
Examination |
|
| Offer in 2026 - 2027 |
N |
| Course Grade |
A+ to F
|
| Grade Descriptors |
| A | Demonstrate thorough grasp of the subject matter covered. Show strong analytical and critical abilities and logical thinking, with evidence of creative ability and competence in professional-level problem solving. Critically use lab skills and techniques and analysis of data and results to draw appropriate and insightful conclusions to real-world problems. Demonstrate highly effective team-based organizational and presentational skills. |
|---|
| B | Demonstrate substantial grasp of the subject matter covered. Show evidence of analytical and critical abilities and logical thinking with some evidence of competence in professional-level problem solving. Use lab skills and techniques and analysis of data and results to draw generally appropriate conclusions to real-world problems. Demonstrate effective team-based organizational and presentational skills. |
|---|
| C | Demonstrate general but incomplete grasp of the subject matter covered. Show some evidence of analytical and critical abilities and logical thinking with limited competence in professional-level problem solving. Use lab skills and techniques and analysis of data and results to draw moderately appropriate but sometimes erroneous conclusions to real-world problems. Demonstrate moderately effective team-based organizational and presentational skills. |
|---|
| D | Demonstrate partial but limited grasp, with retention of some relevant information, of the subject matter covered. Show some evidence of coherent and logical thinking, but lacking competence in professional-level problem solving. Use lab skills and techniques and analysis of data and results to draw sometimes appropriate but often erroneous conclusions to real-world problems. Demonstrate team-based organizational and presentational skills of limited effectiveness. |
|---|
| Fail | Demonstrate little or no grasp, with retention of little relevant information, of the subject matter covered. Show lack of coherent and logical thinking, and minimal competence in professional-level problem solving. Use lab skills and techniques and analysis of data and results ineffectively, leading generally to inappropriate and usually erroneous conclusions to real-world problems. Demonstrate ineffectiveness team-based organizational and presentational skills. |
|---|
|
| Communication-intensive Course |
N |
| Course Type |
Laboratory and workshop course |
Course Teaching
& Learning Activities |
| Activities |
Details |
No. of Hours |
| Group work |
80-100 hours group project work |
100.0 |
| Laboratory |
|
48.0 |
| Tutorials |
10 lectures + 12 tutorials |
22.0 |
| Reading / Self study |
|
100.0 |
|
Assessment Methods
and Weighting |
| Methods |
Details |
Weighting in final
course grade (%) |
Assessment Methods
to CLO Mapping |
| Assignments |
assessment of group product development project including in-class presentation |
80.0 |
1,2,3,4,5 |
| Test |
|
20.0 |
1,2,3,4,5 |
|
Required/recommended reading
and online materials |
A. L. Brody and J. B. Lord: Developing New Food Products for a Changing Marketplace (CRC Press, 2007)
E. Graf and I. S. Saguy: Food Product Development (Avi Books, 1991)
G. W. Fuller: New Food Product Development (CRC Press, 2005) |
| Course Website |
http://moodle.hku.hk/ |
| Additional Course Information |
This course will be offered subject to a minimum enrollment number and availability of teachers. |