NAME OF COURSE/MODULE: PRODUCT DEVELOPMENT
COURSE CODE: SBT3013
NAME(S) OF ACADEMIC STAFF: ASSOC. PROF. DR ALINA ABDUL RAHIM
RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME: Product development is a broad field of endeavour dealing with the design, creation, and marketing of new products. It starts with identifying the right opportunity at the right time. Then we take superior products to market through a unique blend of culinary excellence and manufacturing know-how. We know food trends because we help create them. This course will be an essential guide for product development throughout the food industry concerned with some key issues.
SEMESTER AND YEAR OFFERED: SEM 2 / YEAR 3
TOTAL STUDENT LEARNING TIME (SLT) FACE TO FACE TOTAL GUIDED AND INDEPENDENT LEARNING
L = Lecture

T = Tutorial

P = Practical

O= Others

L

22

T

 

0

P

 

15

O

 

73

L + T + P + O = 120 HOURS

CREDIT VALUE: 3
PREREQUISITE (IF ANY): SBT3023  FOOD PROCESSING TECHNOLOGY
OBJECTIVES:
  1. To develop a new food product that has potential for success in the market
  2. To appreciate the experience of working together for a project as a group.
LEARNING OUTCOMES:

 

Upon successful completion of this course students should have the ability to:

1.    Identify and design the steps involved in developing a new product (C5 – LO1).

2.    Prepare and propose the proposal describing new product concepts and marketing strategies (A4 – LO9).

3.    Construct and produce a new food product that has potential for success in the market (P4 – LO2, LO8).

TRANSFERABLE SKILLS: Students should be able to develop problem solving skills through a process of lectures and tutorials.
TEACHING-LEARNING AND ASSESSMENT STRATEGY: Teaching-learning strategy:

The course will be taught through a combination of formal lectures, assignments, group work, informal activities and various textbooks.

Assessment strategy:

  1. Formative
  2. Summative
SYNOPSIS: This is a capstone course in which students are expected to demonstrate their ability to integrate and apply the knowledge that they have acquired from previously taken academic courses to develop a new food product. During lectures, vital principles of food product development will be discussed.  In the laboratory session, students will be divided into groups among which they will be guided to develop a new food product at the end of the semester. The groups will determine general criteria to develop their product, allow the division of some general tasks, provide a forum for developing ideas, testing them, and essentially experience how a project is integrated into a company.
MODE OF DELIVERY: Lecture, lab practical and group work.
ASSESSMENT METHODS AND TYPES:
A. Continuous Assessment (70%)
Category Percentage Assessment Method
Cognitive

Food product development competition

Communication skills

Team work

20%

 

25%

 

25%

Mid-term Exam

Group Presentation and new product development launch and competition.

Written Assignments and presentations.

B. Final Examination (30%)
Examination    30% ·         Structured question
MAIN REFERENCES SUPPORTING THE COURSE 1.     Annacchino, M.A. (2004).  New Product Development: From Initial Idea to Product   Management.  Elsevier Publishing Co.
ADDITIONAL REFERENCES SUPPORTING THE COURSE 1.     Cooper, R.G. (2001).  Winning at New Products:  Accelerating the Process from Idea to Launch.  3rd edition.  Basic Books Publisher, U.S.A.

2.     Baker, M. and Hart, S. (1999).  Product Strategy and Management.  Prentice Hall

3.     Brody, A.L. and Lord. J.B.  (2000). Developing New Product From a Changing Marketplace.  CRC Press.

4.     Fuller W.G.  (2005). New Product Development:  From Concept to Marketplace. 2nd edition.  CRC Press.