FB3FPD-Food Product Development

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:6
Terms in which taught: Autumn / Spring term module
Pre-requisites: FB2FQS Food Quality and Sensory Science
Non-modular pre-requisites: This module is only open to students with prior knowledge in Food Science (ie from the FNS programme)
Co-requisites:
Modules excluded:
Module version for: 2016/7

Module Convenor: Dr Maria Oruna-Concha

Email: m.j.oruna-concha@reading.ac.uk

Summary module description:
Detailed consideration of the stages/processes involved in new product development.

Aims:
To develop expertise in designing, developing and evaluating new products.

Assessable learning outcomes:
On completion of this module, students should be able to:
• Prepare a defined product specification.
• Identify the steps in the development process.
• Make, and appraise, proposals for the small scale manufacture of a product to an agreed specification.
• Design and carry out appropriate experimental work at this level.
• Evaluate product characteristics using appropriate analytical procedures.
• Evaluate the progression of a new food product from the development stage to commercial production.
• Consider product lifecycle and environmental impact.

Additional outcomes:
Enhanced team working and presentation skills.

Outline content:
Use flow diagrams to describe the stages from ingredients to final product. Factors determining the selection of appropriate processing methods (e.g. type of freezer, separation by filtration or centrifugation, etc.) and functional constituents (e.g. selection of gelling agents, emulsifiers etc.). Methods for sourcing equipment and ingredients. Team development of a product in the experimental kitchen/pilot plant. Measurement of appropriate chemical, physical, microbiological and sensory properties. Writing of product specifications and ingredients specifications. Determining Hazard Analysis and Critical Control Point (HACCP) and Good Manufacturing Practice (GMP) protocols.

Global context:
Basic area is international in nature. New products are heavily influenced by culture/nationality.

Brief description of teaching and learning methods:
There will be some introductory lectures involving food specialists. Then, students, working in groups, will be given a product concept and will be required to consider all aspects of the development of a product meeting the concept brief. Students will have access to laboratories to prepare samples and develop their ideas. Each student will be required to make their individual contribution to a written group report on the product and will be required to contribute to a group presentation on two separate occasions, relating to (i) the developing of the project idea and (ii) the final product “launch”.

Contact hours:
  Autumn Spring Summer
Lectures 10
Seminars 20
Supervised time in studio/workshop 20 110
Guided independent study 10 30
       
Total hours by term 40.00 160.00
       
Total hours for module 200.00

Summative Assessment Methods:
Method Percentage
Report 40
Oral assessment and presentation 50
Class test administered by School 10

Other information on summative assessment:
Relative percentage of coursework : 100%

Blackboard test (Autumn term) (Individual)- 10%
Presentation of the developing of the project idea (second week Spring term) (Group) - 15%
Written report on a pre-defined area of your product development Last week Spring term) (Individual) - 30%
Executive summary (Short Report) (Group) (Last week Spring term) - 10%
Product Presentation (Last week Spring term) (Group) - 35%

All assessed work is due in week 11 (final week of term).

Formative assessment methods:

Penalties for late submission:
The Module Convenor will apply the following penalties for work submitted late, in accordance with the University policy.

  • where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
  • where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

    Length of examination:

    Requirements for a pass:
    overall mark of 40%

    Reassessment arrangements:
    Resubmission of coursework.

    Additional Costs (specified where applicable):
    1) Required text books:
    2) Specialist equipment or materials:
    3) Specialist clothing, footwear or headgear:
    4) Printing and binding: In order to print and bind your group report (the amalgamation of your individual reports plus executive summary) we expect this will cost your group in the region of £20.
    5) Computers and devices with a particular specification:
    6) Travel, accommodation and subsistence:

    Last updated: 21 December 2016

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