FST3850
Food product development
基本信息
| 学分 | 6 credit points |
|---|---|
| 开课学期 | Second semester |
| 校区 | Malaysia |
| 考核构成 | Assignment — 30% Team work — 10% Product development in action — 60% |
开课安排1 条
| 教学期 | 授课方式 | 状态 |
|---|---|---|
| Second semester | Teaching activities are on-campus (ON-CAMPUS) | 开课 |
以上为该校区在官方资料中登记的全部开课安排，不是汇总。同一门课可能在多个 教学期开课，也可能不同教学期的授课方式不同。
课程简介
Food product development covers the trends and innovation in food markets, product design and development, product quality and management, product sensory evaluation and statistical evaluation, food regulatory compliance, packaging and shelf life, Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practice (GMP). You will work in small groups to integrate knowledge learned from previous semesters and the current unit for a food product development project which involve the planning, management and assessment of a product from conceptualisation to product exhibition. The product development project will allow you to gain experience in team building, to enhance communication skills, and to solve scientific and technical problems. This unit will also help to prepare you for a position in industry or in postgraduate study.
以上为 Monash Handbook 的官方原文，版权属 Monash University，此处按本站要求转载并标注出处： 官方页面 ↗
学习成果6 条
官方原文（Learning outcomes），版权属 Monash University。
- ULO1 Demonstrate knowledge of the essential principles, theories, processes and techniques that are applicable to food product development;
- ULO2 Appraise food regulations, food sensory evaluation and statistical analysis in food product development;
- ULO3 Integrate knowledge and skills to develop new food products and prepare a product prototype for product exhibition;
- ULO4 Demonstrate critical and innovative thinking, problem-solving skills, team building and communication skills in learning and product development teamwork;
- ULO5 Plan, conduct, and complete a project efficiently;
- ULO6 Demonstrate professional communication skills in oral and written presentations.
教学方式与预期工作量
教学方式
Problem-based learning - Lecture and tutorial classes are used in teaching to promote the understanding of basic science principles applied in food applications and to improve your problem solving skill via group discussion.
预期工作量
• One 1-hour pre-recorded lecture;
• One 2-hour tutorial;
• Three hours of group discussion and laboratory work and
• Six hours of independent study per week
官方原文，版权属 Monash University。
先修 / 同修要求
官方资料未列出该课程的先修要求。
同修要求（必须在同一学期一起修）
同修课和先修课不是一回事：先修是修过才能选，同修是必须同期一起选。原始记号：FST3840
先修链路
官方资料未列出该课程的先修要求，因此没有链路可画。
属于这些学位1 个
这门课出现在下列学位的官方结构里。反过来说：如果你读的是这些学位之一，它大概率是要修的 （必修还是选修取决于它在 Part 里的位置，点进去看结构）。
数据来源
- 数据来源
- 官方网页
handbook.monash.edu ↗ - 抓取时间
- 2026-09-13
- 可信度
- 程序抓取，未人工核实
查看官方完整描述 ↗ — 事实性字段（代码、学分、教学期、授课方式、考核权重、先修/同修/互斥关系）与 课程简介、学习成果、教学方式、预期工作量均取自官方 Handbook； 正文版权属 Monash University，此处转载并逐处标注出处。
发现信息有误？告诉我们。请用自己的话描述问题，不要上传成绩单、截图或校内系统文件。