Enquiry for Science Major/Minor/Programme Requirements
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BIOL4922 Food product development and evaluation (6 credits) Academic Year 2025
Offering Department Biological Sciences Quota 20
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 at least 24 credits of advanced level disciplinary core/elective biological sciences courses (BIOL3XXX or BIOL4XXX) included BIOL3203 and / or BIOL4205 in the Food & Nutritional Science Major.
This capstone course is for Food & Nutritional Science Major students only.
The earliest that a student is allowed to take this capstone course is their year 3 study.
Not for students who have passed in BIOL4210 Food product development.
Course Status with Related Major/Minor /Professional Core 2025 Major in Food & Nutritional Science ( Disciplinary Elective )
2024 Major in Food & Nutritional Science ( Disciplinary Elective )
2023 Major in Food & Nutritional Science ( Disciplinary Elective )
2022 Major in Food & Nutritional Science ( Disciplinary Elective )
2021 Major in Food & Nutritional Science ( Disciplinary Elective )
Course to PLO Mapping 2025 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2024 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2023 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2022 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2021 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
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 6 lectures + 6 tutorials 12.0
Reading / Self study 100.0
Assessment Methods
and Weighting
Methods Details Weighting in final
course grade (%)		 Assessment Methods
to CLO Mapping
Assignments Assignments assessment of group product development project including food product presentation 100.0 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.


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