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”.