Short Title:Food Product Development 2
Full Title:Food Product Development 2
Module Code:HTSC H4036
 
ECTS credits: 10
NFQ Level:8
Module Delivered in 2 programme(s)
Module Contributor:Michael Hagan
Module Description:The learner will apply theoretical knowledge in a practical context in order to formulate, test, produce and package a food product.
Learning Outcomes:
On successful completion of this module the learner will be able to
  1. The learner will apply theoretical knowledge in a practical context in order to formulate, test, produce and package a food product.
  2. Evaluate the requirements necessary to produce a food product with market potential.
  3. Critically analyse problems associated with product development.
  4. Develop products which have safety, quality and value built in.
  5. Present results of a new food prototype
 

Module Content & Assessment

Indicative Content
New Food Product - Prototype Development
• Planning for the development of the product. • Prototype development.: Recipe formulation • Prototype development: Shelf life studies analysis • Prototype development: Sensory Analysis • Prototype development:Packaging development • Prototype development: Labelling development • Consumer testing • Prototype presentation
Indicative Assessment Breakdown%
Course Work Assessment %40.00%
Final Exam Assessment %60.00%
Course Work Assessment %
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project Formulate, test, produce and package a food product, taking into account all regulatory requirements. 1,5 40.00 n/a
Final Exam Assessment %
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam An unseen written exam 2,3,4 60.00 End-of-Semester
Indicative Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
Reassessment Description
A written exam paper

ITB reserves the right to alter the nature and timings of assessment

 

Indicative Module Workload & Resources

Indicative Workload: Full Time
Frequency Indicative Average Weekly Learner Workload
Every Week 1.00
Every Week 3.00
Every Week 4.00
Resources
Recommended Book Resources
  • Gordon W. Fuller 2011, New Food Product Development, CRC Press [ISBN: 9781439818640]
  • Harold McGee 2008, Keys to Good Cooking, Doubleday Canada [ISBN: 0385666454]
  • Harold McGee; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee 2004, McGee on food & cooking, Hodder & Stoughton London [ISBN: 0340831499]
  • M. Earle, R.L. Earle 2008, Case Studies in Food Product Development, Woodhead Publishing Ltd [ISBN: 1845692608]
  • Alan Imeson (Editor) 2010, Food Stabilisers, Thickeners And Gelling Agents, Blackwell Chichester [ISBN: 1405132671]
  • Shaw, R 1996, Product Development Guide for the Food Industry, CCFRA – Campden and Chorleywood Food Research Association, Chipping Campden
Supplementary Book Resources
  • Robert S. Igoe 1996, Dictionary of Food Ingredients, Springer [ISBN: 1441997121]
  • Bernard Lyman 1989, A psychology of food, Van Nostrand Reinhold Co. New York [ISBN: 0442259395]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
BN_SHTSC_8 Bachelor of Science (Honours) in Horticulture [240 ECTS credits] 8 Elective
BN_SHTSC_B Bachelor of Science (Honours) in Horticulture [Add on 60 ECTS credits] 2 Elective