2024/25 Taught Postgraduate Module Catalogue
FOOD5200M Advanced NPD Project
75 creditsClass Size: 80
Module manager: Peter Ho
Email: p.ho@leeds.ac.uk
Taught: Semesters 1 & 2 (Sep to Jun) View Timetable
Year running 2024/25
Co-requisites
| FOOD5271M | Principles of Food Product Design |
Module replaces
FOOD5455MThis module is not approved as an Elective
Module summary
This module focusses on a consumer-centred approach towards product development, highlighting the role of food product design and understanding marketing requirements, the use of principles of quality engineering and the importance of food safety and quality requirements in the development of a food product from initial concept development towards industrial implementation and commercialisation. You will work in a team, looking at sourcing ingredients/raw materials, product formulation and processing, ingredient interactions in foods, packaging, market surveys, sensory evaluation, design of nutritional labels (including food claims) and marketing.Objectives
On completion of this module students will be better able to1. Understand how to develop food product prototypes that is based on a consumer-centred approach to food product development
2. Understand the requirements for commercialisation of food products in the food industry.
The learning outcomes have been designed to assess the knowledge, skills and competences in two fundamental areas required for a food professional in food product development in industry.
Learning outcomes
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Develop preliminary product prototypes, evaluate product consumer liking and propose a food specification sheet. (LO1)
2. Use Design of experiments (DOE) for the design and statistical analysis of sensory studies in product improvement and optimisation. (LO2)
3. Design and propose food industrial processes, their equipment and factory layout. (LO3)
4. Propose food safety and quality specification for an industrial process (LO4).
5. Evaluate shelf-life requirements and design appropriate primary packaging for a food product (LO5).
6. Provide an analysis of market requirements for a newly developed food product and propose a marketing strategy (LO6).
Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
1.Design and conduct a sensory experiment to evaluate food products. (SLO1)
2. Write a group/individual technical report to a professional standard. (SLO2)
3. Work cooperatively with other individuals in a team and provide valued contributions that allows the team to meet the required outputs. (SLO3)
4. Design and propose a sensory experiment that takes into consideration requirements for controlling experimental variation and error. (SLO4)
Competence Standards
On successful completion of the module students will have demonstrated the following competence standards:
1. Is aware of recent food market trends and the needs and expectation of food consumers.
2. Able to apply appropriate data analysis methods in the segmentation of consumers based on consumer food choice.
3. Able to develop preliminary product formulations based on a food product concept description.
4. Able to build a House of Quality that will identify the relationship between sensory characteristics and product formulations and process parameters.
5. Can produce a food product specification sheet.
Syllabus
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module
Teaching methods
| Delivery type | Number | Length hours | Student hours |
| Computer Class | 11 | 1.00 | 11.00 |
| Group Project | 40 | 1.00 | 40.00 |
| Group Project | 300 | 1.00 | 300.00 |
| Meetings | 8 | 1.00 | 8.00 |
| presentation | 1 | 1.00 | 1.00 |
| presentation | 1 | 5.00 | 5.00 |
| Lecture | 16 | 1.00 | 16.00 |
| Private study hours | 369.00 | ||
| Total Contact hours | 381.00 | ||
| Total hours (100hr per 10 credits) | 750.00 | ||
Opportunities for Formative Feedback
Formative feedback will be provided throughout the project in group meetings (8 meetings in total) attended by the academic staff. There will also be a team presentation at the start of term 2 where feedback directed specifically at progress made in term 1 will be provided. Feedback will also be provided for report 1.Finally, there will be a poster and final product presentation (product launch) that will include a Dragon’s Den session, where feedback prior to the submission of the final report will be provided.
Methods of assessment
Coursework
| Assessment type | Notes | % of formal assessment |
| Assignment | Coursework | 20.00 |
| Assignment | Coursework | 60.00 |
| Assignment | Coursework | 20.00 |
| Total percentage (Assessment Coursework) | 100.00 | |
Individual resits, in all cases, will be an oral presentation and question session on group work submitted.
Reading list
The reading list is available from the Library websiteLast updated: 11/03/2024
Browse Other Catalogues
- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
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