Food Product and Process Development

Module summary

Module code: FOOD1029
Level: 7
Credits: 30
School: Engineering and Science
Department: Natural Resources Institute
Module Coordinator(s): Julie Crenn

Specification

Pre and co requisites

None.

Aims

New Product and/or Process Development is a time intensive and costly process, so it is important that students develop the ability to reflect on the significance and inter-relationship of consumers’ and markets needs when involved with the design and development of new food products. Students will develop an awareness of the reasons for developing New Food Products, novel processes and packaging and what stages are necessary to bring a concept to the marketplace. They will be required to explore the principles required in the formulation and preparation of new food products. As global legislation requires that documented evidence is in place to demonstrate good practices the final element of this module will be to understand the requirements of a Product manual and to apply an innovative approach in the formulation of a manual, reflecting the activities that have been systematically followed within the product development laboratory.

Learning outcomes

On successful completion of this module a student will be able to:
1 Develop knowledge of methods used in the development and testing New Food Products;
2 Reflect on the interactions of ingredients and processes used in the development of New Food Products with potential hazards that could compromise safety or quality attributes;
3 Demonstrate an understanding of safety, quality and other components of integrated management systems and apply this in the development of a Product Manual for the new product developed;
4 Critically assess the type of packaging available and use in the presentation of the new product;
5 Demonstrate knowledge of labelling legislation in the design of a label for the new product.

Indicative content

• Why develop New Food Products?
• Generation of New ideas;
• Screening processes for new products or processes;
• Organoleptic assessment;
• Processing requirements and limitations
• Safety aspects of new product;
• Market research: understanding consumer/market needs;
• Financial aspects and product costing;
• Scale-up of prototype product;
• Legislation, compliance in terms of product ingredients, packaging and labelling.

Teaching and learning activity

• Lectures, seminars and interactive discussions including a case study where the steps followed in new product development are evaluated (50%);
• Laboratory based practical exercises in the stages of product and process development that lead to the development of a new food product;
• Presentation of the food product developed during the practical sessions, in packaging with a suggested label compliant with legislative requirements;
• Development of a Product Manual for the product developed, compliant with legislative requirements and with a justifiable costing.

Assessment

Diagram - 30%
LO - 1,3,5
Pass mark - 50%
The students will be given a case study to analyse. They will create a flow diagram, cost the product and create a label for the given case study. The student will receive feedback that will be feed into the summative product manual.

Presentation - 30%
LO - 2,5
Pass mark - 50%
The students will give a 10-minute presentation introducing new product to “board”, followed by a 5 minute question/answer session.

Product manual - 40%
LO - 1,2,3,4,5.
Pass mark - 50%
The students will create a manual that will describe the development of the new product created during the laboratory session and according to a given brief. The manual will include a market research, laboratory diary and a safety and quality management system.

Students are not required to pass all components in order to pass the course.

Nature of FORMATIVE assessment supporting student learning
Formative 1: The students will give a 5-minute presentation on an existing product of their choice. The students will review the product from ‘Farm to Fork’ and include the major safety step(s) n place during production. The students will be filmed for their self-assessment, they will also receive peer- and tutor feedback.
Formative 2: The students will create a mini-version of the summative product manual. The manual will contain the main required elements. The students will receive written and oral feedback on their work from the module tutor.