FZMR37-Food Product Development

Module Provider: Food and Nutritional Sciences
Number of credits: 15 [7.5 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Mrs Fiona Lee
Email: f.l.lee@reading.ac.uk

Type of module:

Summary module description:

AFTP Partner module for incorporation into AFTP PG Programme taught module choice

Delivered by Harper Adams University

Aims:

The concept of food product development is recognised as being vital to the economic success of food industry companies and is reflected in the constantly changing product offerings of food retailers and food service.Ìý Food product development is a strategic activity by which food industry companies survive in the long term, as they strive to constantly identify innovations to meet current and future demands of consumers.Ìý Innovation may refer to successful development of new food products, to the process of manufacturing or packaging design, to delivery innovation. Food product development has become the key strategic focus for successful food industry companies and this module examines the principles and practice of food product development, introducing the stages involved from design to factory scale up and product launch.

Assessable learning outcomes:

On successful completion of this module a student should be able to:

• Critically analyse the role of food product development in food industry management and identify the reasons for its success or failure.


• Understand and assess the function of Sensory Evaluation in the NPD process.


• Apply Sensory Evaluation methodology to food product development.


• Understand and critically analyse methods of organising for food product development, including the relationship between different industry specialisms (specifically NPD technologists, marketing and production) and how to manage them.


• Evaluate the usefulness of new product development models for the food industry and understand the role of accurate product costing.


• Review the process of food product development for both retail and food service food products

Additional outcomes:

• Critical evaluation of data from a variety of sources


• Effective communication of scientific information in oral and written format with scientific rigour


• Debating skills

Outline content:

Areas covered on this course will include:

• Plant epidemiology


• Concepts, history and importance


• Nature and classification of causal agents


• Pathogen life-cycles and infection strategies


• Pathogen Inoculum


• Infection


• Growth and reproduction of pathogens


• Disease complexes/multitrophic interactions

Brief description of teaching and learning methods:

Nature of student support

The content of these subject areas will be introduced in keynote lectures, supported by study packs which illustrate key theories. Students will spend the greater part of formal contact time in small groups, where workplace experience will be shared and related to management theories. These groups will be supported by staff or by nominated students trained in simple facilitation techniques during the course programme. A study resource pack will be supplied to aid student learning.

Students are not expected to study specific texts prior to the course. The course provides diagnostic opportunities for the students to select reference sources which are appropriate to their interests and specific work experience.

Support through Virtual Learning Environment

The study resource pack and self-assessment instruments will be available via the VLE.

Pattern of study incl uding links to other module delivery

The module will comprise of five taught days.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		30
Seminars		5
Practicals classes and workshops		5
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (directed)		80
Ìý Ìý Essay preparation		30
Ìý	Ìý	Ìý	Ìý
Total hours by term	0	150	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	150

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	100

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

• Assignment 1 is a case study of a single pathogen selected from a choice.


• Assignment 2 is an analysis and critical appraisal of field experiment data.Ìý

Both will be launched during the taught week’s delivery and the submission will be not less than five weeks later. The submission date will be set based upon workload scheduling across the course programme, so that there is sufficient time between launch and submission to meet the time guide requirements associated with the assessment components

Formative assessment methods:

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy 'Penalties for late submission for Postgraduate Flexible programmes', which can be found here: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
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:

50%

Reassessment arrangements:

In the event of a student failing the module they will be reassessed based on resubmission of failed coursework assignments or equivalent pieces of work.Ìý Module marks are capped at 50% for passes at 2nd attempt.

Additional Costs (specified where applicable):

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 30 March 2023