2024/25 Taught Postgraduate Module Catalogue
FOOD5271M Principles of Food Product Design
15 creditsClass Size: 150
Module manager: Dr Yuan Guo
Email: y.guo@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2024/25
This module is not approved as an Elective
Module summary
This module will examine key stages of a product development process including focus groups, product concept design, and consumer sensory assessment. The overall composition of food will be assessed through selected analysis of principal components with a reference to trace components and additives. The use of spectroscopic and chromatographic techniques will be introduced. The module will also include laboratory practicals to demonstrate applied knowledge.Objectives
On completion of this module students will be better able to:1) Understand and describe the techniques involved in a food product development process
2) Understand the overall composition of food with regard to its principal components, trace components, additives and contaminants
3) Understand the need for chemical analysis in food production, and the application of analytical procedures.
Learning outcomes
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Understand the stages in a product development process
2. Understand different types of sensory methods and analyze the test results.
3. Be able to plan work and carry out analysis to validate a nutritional label for a food product.
4. Understand a range of techniques and their use in determining food composition.
Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
5. Critical thinking: The ability to weigh up different arguments and perspectives about key stages of a product development process using supporting evidence to form opinions, arguments, and ideas
6. Technical/IT skills: The ability to use technology appropriately and ethically to enhance efficiency determining food composition and identifying appropriate technologies for tasks.
7. Time management, planning & organizing: The student would develop the ability to prioritise, work efficiently and productively and to manage your time well in order to meet deadlines.
8. Problem solving & analytical skills: The ability to take a logical approach to using different sensory methods to solving problems; analyze sensory test results and resolving issues by tackling from different angles, using both analytical and creative skills. The ability to understand, interpret, analyze and manipulate numerical data.
Syllabus
Learn the techniques and stages in new product development including ideation, market analysis, concept development, focus groups, questionnaires, and how sensory science is involved in new product development. Utilise associated statistical designs and test procedures.
Learn the aspects of the composition of foods (proximate and trace components, additives, contaminants)- Undertake analysis (nutritional) with introduction to spectroscopic techniques, basic principles of molecular and atomic spectroscopy- Introduction to chromatographic techniques- Basic principles of high performance liquid and gas-liquid chromatography- Estimation of carbohydrates, proteins and fats.
Teaching methods
| Delivery type | Number | Length hours | Student hours |
| Lecture | 15 | 1.00 | 15.00 |
| Practical | 5 | 2.00 | 10.00 |
| Seminar | 3 | 2.00 | 6.00 |
| Private study hours | 119.00 | ||
| Total Contact hours | 31.00 | ||
| Total hours (100hr per 10 credits) | 150.00 | ||
Methods of assessment
Coursework
| Assessment type | Notes | % of formal assessment |
| Assignment | Coursework | 80.00 |
| Assignment | Coursework | 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 moduleLast updated: 06/09/2024
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