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MODULE DESCRIPTOR
Module Title
New Food Product Development
Reference CB3982 Version 2
Created February 2024 SCQF Level SCQF 9
Approved August 2022 SCQF Points 15
Amended April 2024 ECTS Points 7.5

Aims of Module
None.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Discuss the rationale for food product development including the principles involved in the marketing and development of food products.
2 Examine the factors affecting sensory and nutritional properties during processing and storage (maintaining quality) and apply quality assurance techniques used in industry.
3 Research and develop a new food product.
4 Carry out nutritional analysis using food composition tables and sensory evaluation of food products.

Indicative Module Content
Stages in new food product development. Current trends in the food industry, emerging markets and innovations. Designing food products for the market and sustainable product reformulation. Innovation in Foods: organics, slow foods, functional foods, genetically modified foods, pure foods, seasonality and provenance, foods for health and wellness. Innovation in processing and food security: product specification; quality control points; quality assurance sheets; food manufacturing systems; maintaining nutritional and sensory quality during food processing, storage and distribution; shelf life; additives; allergens; principles of marketing and advertising; food packaging; food labels; food photography; Research and evaluation: recipe development, concepts and testing, sensory evaluation, nutritional evaluation. This module engages students with UNESCOs Education for Sustainable Development Intergrated Problem-solving competency through the exploration of multiple perspectives, practical research and development of new food prototypes.

Module Delivery
The module is delivered through lectures, tutorials, student-led seminars and practical classes in the practical kitchen lab.

Indicative Student Workload Full Time Part Time
Contact Hours 45 45
Non-Contact Hours 105 105
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 150
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.
Component 1
Type: Coursework Weighting: 100% Outcomes Assessed: 1, 2, 3, 4
Description: Individual Portfolio Assessment

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The calculation fr the overall grade of this module is based on 100% weighting of C1. A minimum grade D is required to pass the module.
Module Grade Minimum Requirements to achieve Module Grade:
A The student needs to achieve an A in C1.
B The student needs to achieve a B in C1.
C The student needs to achieve a C in C1.
D The student needs to achieve a D in C1.
E The student achieves an E in C1.
F The student achieves a F in C1.
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module None.
Corequisites for module None.
Precluded Modules None.

ADDITIONAL NOTES
This module is for delivery at BHMS, Luzern, Switzerland.

INDICATIVE BIBLIOGRAPHY
1 ARAMOUNI, F. and DESCHENES, K., 2018. Methods for Developing New Food Products. 2nd ed. Lancaster: DEStech Publications
2 FULLER. G.W., 2016. New Food Product Development: From Concept to Marketplace. 3rd ed. Florida: CRC Press
3 HERZOG, J., FOLEY, L. and BECKLEY, M., 2017. Accelerating New Food Product Design and Development. 2nd ed. IFT
4 JULIANO, P., KNOERZER, K., SELLHEWA, J., NGIYEN, MH. and BUCKOW, R (eds)., 2021. Food Engineering Innovations Across the Food Supply Chain. Cambridge: Academic Press
5 https://www.newfoodmagazine.com
6 STONE, H., BLEIBAUM, R.N. and THOMAS, H.A., 2021. Sensory evaluation practices. 5th ed. London: Academic Press

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