Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Food Product Development | |||
| Reference | PL3057 | Version | 2 |
| Created | March 2024 | SCQF Level | SCQF 9 |
| Approved | June 2022 | SCQF Points | 30 |
| Amended | April 2024 | ECTS Points | 15 |
| Aims of Module | |||
|---|---|---|---|
| To provide students with the ability to understand the principles and procedures for food product development and apply these to the development of a product specification. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Explain the rationale for food product development including the principles involved in the marketing and development of food products. |
| 2 | Select and apply techniques of sensory evaluation to food products. |
| 3 | Discuss the factors affecting sensory and nutritional properties during processing and storage (maintaining quality) and apply quality assurance techniques used in industry. |
| 4 | Explain the requirement for legally compliant food labels. |
| 5 | Carry out nutritional analysis using food composition tables. |
| Indicative Module Content |
|---|
| New product development; existing product development; product reformulation (including aims and challenges); 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; food packaging; food labels; food photography; design features; recipe development; sensory evaluation; relevant legislation; principles of marketing and advertising; current trends within food industry; emerging markets and innovation; functional foods; sustainability; provenance. Alignment with UN Sustainability Development Goals. |
| 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 | 60 | N/A |
| Non-Contact Hours | 240 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 300 | 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. | |||||
| Component 1 | |||||
| Type: | Coursework | Weighting: | 100% | Outcomes Assessed: | 1, 2, 3, 4, 5 |
| Description: | A portfolio. | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| Component 1 (CW1) comprises 100% of the module grade. A minimum of Module Grade D is required to pass the module. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | A |
| B | B |
| C | C |
| D | D |
| E | E |
| F | F |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None, in addition to SCQF level 9 entry requirements or equivalent. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | FELLOWS, P.J. 2016. Food processing technology: principles and practice. 4th edition. Burlington: Elsevier Science. |
| 2 | FULLER, G.W. 2011. New food product development: from concept to market place. 3rd edition. London: CRC Press. |
| 3 | STONE, H., BLEIBAUM, R.N. and THOMAS, H.A. 2021. Sensory evaluation practices. 5th edition. London: Academic Press. |