2015/16 Undergraduate Module Catalogue

FOOD3371 Food Product Development Project

30 creditsClass Size: 100

Module manager: Dr Peter Ho
Email: p.ho@food.leeds.ac.uk

Taught: Semesters 1 & 2 (Sep to Jun) View Timetable

Year running 2015/16

Pre-requisites

FOOD2192

Intro to FPD

Module replaces

FOOD3020; FOOD3021; FOOD3180; FOOD3190; FOOD3370

This module is not approved as a discovery module

Module summary

The development of new food products can be an important part of a business strategy that can helpincrease product sales, market share and improve customer/client satisfaction and loyalty. New Productdevelopment (NPD) in a food company will normally require the organisation and collaboration of companystaff from a range of different departments. The module aims to provide the learner with the opportunity toapply knowledge and skills acquired throughout the course programme.

Objectives

On completion of this module students’ will be better able to:
1) apply the principles and techniques of quality design, sensory analysis, quality assurance and
project management in the design and development of new food products;
2) evaluate and select appropriate food unit operations and packaging system in the design of food
production systems to satisfy shelf-life, food quality and safety requirements;
3) recognise European and International food regulations required for the manufacture and sale of food products, and assess the performance of a food process, and the conformance of food to product specifications and appropriate legislation.

Learning outcomes
On completion of this module students will be better able to:
1) develop a product concept idea into a product prototype
2) propose and illustrate a food production process and appropriate food processing and packaging equipment
3) propose a product and process specification for a new production process
4) employ sensory preference tests for characterising sensory attributes and determining consumer preferences
5) understand the effect of extrinsic and intrinsic factors on a product's shelf life
6) evaluate a food product, its production process and food label for compliance to relevant national, European, and international food legislation
7) apply the principles of HACCP, by conducting a hazard analysis and identifying 'critical control'
8) recognise product marketing requirements in product development
9) understand requirements and procedures for a product launch and product launch review.

Skills outcomes
On completion of this module students will be better able to:

Demonstrate the ability to work in a team;
participate in peer review and develop a capacity for self audit;
effectively manage a project as a team and deliver results in a timely manner.

Syllabus

Students will work in teams on the development of a food product, with individual contributions to specific
aspects of the required process. Laboratory work will be carried out in the food technology and food analysis
laboratories and, where appropriate, in research laboratories.

Teaching methods

Delivery type	Number	Length hours	Student hours
Workshop	5	1.00	5.00
Group Project	30	4.00	120.00
Team Work	6	1.00	6.00
presentation	1	1.00	1.00
Group learning	18	1.00	18.00
Private study hours			150.00
Total Contact hours			150.00
Total hours (100hr per 10 credits)			300.00

Private study

- Research, group project discussion meetings, report writing: 150 hours.

Opportunities for Formative Feedback

Project meetings
Verbal presentations of project progress
Peer and self assessments
Project reports

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Project	One 10,000 word limit project report	60.00
Presentation	1 presentation	10.00
Project	Dragons' Den and Poster Presentation	10.00
Project	Project management rubric	20.00
Total percentage (Assessment Coursework)		100.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

There is no reading list for this module

Last updated: 18/01/2016

Disclaimer

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