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:
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:
Current from: 2022/3

Module Convenor: Dr Maria Oruna-Concha
Email: m.j.oruna-concha@reading.ac.uk

Module Co-convenor: Dr Stephanie Bull
Email: stephanie.bull@reading.ac.uk

Type of module:

Summary module description:

This 20 credit module focuses on the design,��development and evaluation of novel food products. It integrates knowledge and skills as it prepares the students for the global workplace., On completion of this module, you will be able to provide detailed consideration of the stages/processes in new food product development.

Content will be delivered by leading experts through case-studies, group project work and hands-on practical work in our food processing plant.

Aims:

To develop expertise in designing, developing and evaluating new food 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 the food processing plant and other preparation areas 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	160
��	��	��	��
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Report	45
Oral assessment and presentation	45
Practical skills assessment	10

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

Relative percentage of coursework: Presentation of the developing of the project idea (Week 11 of Autumn term) (Group) - 15%; Executive summary (Short Report) (Group) (Week ten Spring term) - 45%; Product Presentation (Week ten Spring term) (Group) - 30%. Peer assessment (10%).

Formative assessment methods:

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that 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: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/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.

Assessment requirements for a pass:

Overall mark of 40%

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

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: 22 September 2022