FB2GPD-Basic Food Product Development

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:5
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites: within FNS, this module is only open for students enrolled in BSc Food Science with Business
Co-requisites:
Modules excluded:
Module version for: 2017/8

Module Convenor: Dr Maria Oruna-Concha

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

Summary module description:
Basic introduction to new product development in the food industry.

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.
- Evaluate the progression of a new food product from the development stage to commercial production.

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. 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:
Enables the student to gain an insight into global manufacturing and marketing.

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 Blackboard communication tools (Wiki etc) to team work and develop their ideas. Each student will be required to contribute to a written group report on the product, produce a log of their contribution to the group work and be required to attend a group presentation relating to the product they have researched.

Contact hours:
  Autumn Spring Summer
Lectures 15
Seminars 10
Guided independent study 75
       
Total hours by term 100.00
       
Total hours for module 100.00

Summative Assessment Methods:
Method Percentage
Report 50
Oral assessment and presentation 40
Practical skills assessment 10

Other information on summative assessment:

Relative percentage of coursework : 100%. Group report/executive summary - 50%; Final group presentation (oral) 40%; Peer assessment 10% All work is submitted in week 10.


Formative assessment methods:

Penalties for late submission:

Penalties for late submission on this module are in accordance with the University policy.
The following penalties will be applied to coursework which is submitted after the deadline for submission:
• 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;
• where the piece of work is submitted more than one calendar week after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.
You are strongly advised to ensure that coursework is submitted by the relevant deadine. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.
(Please refer to the Undergraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guideUG.aspx)

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: 3 July 2017

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