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MODULE DESCRIPTOR
Module Title
Food Product Development
Reference AS3031 Version 3
Created August 2017 SCQF Level SCQF 9
Approved May 2011 SCQF Points 15
Amended August 2017 ECTS Points 7.5

Aims of Module
To provide students with the ability to evaluate and develop food products, food processing and packaging systems.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Discuss the factors affecting sensory and nutritional properties during processing and storage (maintaining quality).
2 Explain the principles involved in the development of food and dietetic products.
3 Explain the requirement for legally compliant food labels.
4 Select and apply the techniques of sensory evaluation to food products.
5 Contribute to a group activity developing a new food product proposal and produce a report to professional standards.

Indicative Module Content
Food manufacturing systems. Quality assurance. Maintaining nutritional and sensory quality during food processing, storage, and distribution. Additives. Food packaging. Product development, recipe development, ingredient selection, quality assurance, sensory evaluation, relevant legislation, labelling requirements. Principles of marketing and advertising.

Module Delivery
Theoretical material is delivered by lectures and web based materials, supported by tutorials, student-led seminars, workshops, and practical classes in the food handling laboratory.

Indicative Student Workload Full Time Part Time
Contact Hours 51 N/A
Non-Contact Hours 99 N/A
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 N/A
Actual Placement hours for professional, statutory or regulatory body    

ASSESSMENT PLAN
If a major/minor model is used and box is ticked, % weightings below are indicative only [for the purposes of the Key Information Set (KIS)]
Component 1
Type: Coursework Weighting: 100% Outcomes Assessed: 1, 2, 3, 4, 5
Description: Component 1 is a personal reflective critique with a portfolio of evidence.

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
This module is assessed using the one component of assessment as detailed in the Assessment Plan. To pass this module, students must achieve a module grade D or better.
Module Grade Minimum Requirements to achieve Module Grade:
A A mark for C1 of 70% or more.
B A mark for C1 between 60 and 69%.
C A mark for C1 between 50 and 59%.
D A mark for C1 between 40 and 49%.
E MARGINAL FAIL. A mark for C1 between 35 and 39%.
F FAIL. A mark for C1 of less than 35%.
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module None, in addition to SCQF9 entry requirements.
Corequisites for module None.
Precluded Modules None.

INDICATIVE BIBLIOGRAPHY
1 FELLOWS, P.J., 2009. Food processing technology: principles and practice, 3rd ed. Burlington: Elsevier Science.
2 FULLER, G.W., 2011. New food product development from concept to market place. 3rd ed. London: CRC.
3 KEMP, S., HOLLOWOOD, T. and HORT, J., 2009. Sensory evaluation: a practical handbook. Oxford: Wiley- Blackwell.

 

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781