FSC3051 · Innovation, consumer behaviour, and food marketing

This unit builds on industry practices in product innovation, with a particular emphasis on the food and beverage sector. It explores how to attract consumers through methods like customer-centred innovation and sensory science, while also examining branding, media choices, and positioning strategies to influence consumer behaviour. The curriculum covers category management and retail readiness, along with the challenges and opportunities involved in translating food science into commercialisation, considering relevant stakeholders and regulations. You will learn fundamental knowledge of developing a new product. Additionally, the unit fosters evidence-based problem-solving and forecasting skills by analysing, critiquing, and interpreting economic and business data as well as established theories relevant to the food industry. It aims to enhance your ability to present complex consumer and market insights to diverse industry stakeholders and prepare for innovative designs.

The Handbook lists an examination for this unit.

1. Assessment 1

   Quiz / Test

   20%

2. Assessment 2

   Demonstration

   20%

3. Assessment 3

   Written

   30%

4. Assessment 4

   Presentation

   15%

5. Assessment 5

   Examination

   15%

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

1. Explain taking an innovation to market in the food and beverage industry;
2. Develop solutions for product innovation and marketing issues using theory and practice;
3. Learn the innovation process to perform a selected product, focusing on initial phases;
4. Analyse market data and innovation theory to learn about the teaching content and prepare you for future career opportunities;
5. Reflect on factors enabling or hindering innovation success in the industry.

Active learning - You need to actively prepare yourself by pre-reading and pre-quizzes before coming to the workshop. Industry-based learning - Connecting you with guest speakers who are joining through the semester to support the topics. Case-based teaching - Introducing one area for production and you need to design one product regarding on that case to help a specific customer. Problem-based learning - You will design a new product and learn to develop it from start to be ready to present your potential for future career opportunity through solving the issue in the market.

Contact hours equivalent to a minimum of 36 hours over 12 weeks. Additional requirements for at least 108 hours of independent work, including pre-work, teamwork and assessment development over twelve weeks.

Listed as the Handbook publishes them. Your unit's Moodle page has the current reading list.

Credit points

6

Level

Level 3

Faculty

School of Chemistry

School

Faculty of Science

Student contribution band

Band 4

Study abroad

Not available

Handbook version

2027.01

These are students' own experiences, not official rules. Go by the Handbook.